The frying pan you Choose depends on your budget, your stovetop, and your cooking method. The different types of cooking pans have various features. Some are good for high heat while others are not. This may confuse you more if you have so many alternatives to choose from. If you want a frying pan but you are confused about which one to buy, then you will find this guide very useful. We have a list of the different types of Pans available in the market. From this guide, you could also get information about the pans’ material.
Different Types of Frying Pans
Check out the discussion about different types of cooking pans and the materials they are made of in details. Check out this guide for a better understanding.
Stainless Steels Frying Pan
Most people prefer to use stainless steel frying pans due to their low maintenance. Stainless steel pan does not react with acidic food; you could cook literally any kind of dish with it. However, there are often complains that stainless steel frying pans tend to stick & therefore, they become hard to clean. In reality, this is not the case; if you know how it’s done, you can easily clean your stainless steel cooking pan with household products.
- Safe for the oven, grill and induction cooktop as well as.
- Resistant to corrosion and rust
- Non-reactive & also non-porous.
- Most durable.
- Can still be used after years.
- poor conductor of heat.
- Stuck-on food is challenging to clean.
- Can be costly, especially with a copper core.
Cast Iron Frying/ Skillet Pan
The cast-iron pan is popularly known for its good heat retention qualities. Which means, a cast iron cooking pan can become hot & stays hot after you have already removed it from the burner or cooktop. Usually, dishes that will require high temperatures will cook well in a cast-iron frying pan. This is because cast iron is a bad heat conductor. Therefore, you will be necessary to preheat the cast iron cooking pan. But, the cast iron pan could react to some acidic foods such as tomatoes. Moreover, a cast-iron frying pan requires the right seasoning to ensure that meals do not stick. Cast Iron Pan
- Less expensive.
- Durable, will not warp or chip easily.
- It is stable and can be used with metal utensils.
- Enamelled cast iron frying pan is quite easy to clean.
- If you can season it properly, it will not tick.
- Enamelled cast iron pan is expensive.
- Non-Stick Frying Pan
- It is a poor conductor of heat.
- It’s heavy to handle.
Non-Stick frying pan
A non-stick frying pan is often seen as the ideal way for healthy cooking. Since the non-stick surface allows you to cook with less fat, it, therefore, reduces the excess fat or oil from the food & prevents the food from sticking. In short, the non-stick pan is the ideal way for dishes that need low to medium temperatures for cooking. With non-stick cooking pans, the coating surface wears off over time.
- The process of cleaning is Easy.
- Releases food easily.
- Conduct heat rapidly and evenly.
- It’s best for healthy cooking.
- Non-reactive & also environment-friendly.
- Has a short lifespan.
- Not safe for the dishwasher.
- Cook only low to medium temperatures.
- It is not suitable to be used with metal utensils. You can only use plastic or wooden utensils with the non-stick pan.
Stoneware Frying Pan
Stoneware and clay pans are the oldest pans that still exist and are used today. They require proper seasoning as well just like the cast iron ones. They come in various attractive sizes, shapes, and colors. Most of the stoneware cookware available on the market are casseroles and glazed baking dishes, which intended to be used in the oven only. Other specialty pieces of stoneware cooking pans such as bread pans, tagine pot, and pizza stones, are available in the market as well.
- Practical and durable.
- Stable for microwave use.
- Safe for the dishwasher as well as the freezer.
- Heats quickly & holds the heat without burning.
- If stoneware pan is put into cold water, it could be destroyed.
- Some of the cheap stoneware pans contain lead.
Copper Frying Pan
Copper is among the best conductors of heat, and it’s also durable attractive, & free from all the harmful chemicals. Copper frying pans heat evenly & cools down pretty fast. Therefore, there is no need for pre-heating your copper pan before you start cooking. However, copper is highly reactive & hence, there is a likelihood that it will add some yellowish tint or metallic taste to your foods. For the same reason, most copper frying pans have stainless steel lining interior & exterior as well.
- Of all cookware material, copper is the best conductor of heat.
- Comes with appealing aesthetics.
- Can be used on the gas and electric cooktops as well as in the oven.
- Copper cooking pan doesn’t require any pre-heating.
- It is not safe to be used on the induction cooktop.
- It is not dishwasher safe.
- Copper cooking pans tarnish over time due to water and air exposure.
- It is costly when compared to other metal pans.
Aluminum/Hard Anodized Aluminium Pan
An aluminum pan is sturdy, a lightweight, good conductor of heat and durable. Raw aluminum is a reactive metal so that it must be addressed sufficiently before it can be used as a cookware. Hard anodization aluminum makes the pan non-reactive and stronger. This frying pan is safe to be used in the oven, for electric cooktops and gas burners as well. However, different aluminum frying pans require different care and maintenance. Some aluminum frying pans are dishwasher safe while others are not. So it is better to read the guide before using them. Aluminum/Hard Anodized Aluminium Pan
- Affordable and Inexpensive.
- Good heat conductor.
- Lightweight and sturdy.
- Resistant to high heat.
- Not safe induction for induction cooktops.
- Not a good fit for sweet baked dishes.
- Possible to leach metallic taste to food if it is damaged or even scratched.
Ceramic Frying Pan
The non-stick ceramic pans are very attractive generally. This kind is non-reactive, so it is best for alkaline foods as well as cooking acidic. The non-stick coating is made of natural ingredients; it doesn’t produce any chemical that is harmful. Furthermore, it’s quite environment-friendly; this makes it the safest option when you are looking to cook healthy meals. Moreover, leftovers food could be stored in the fridge with this cooking pan. It is also safe for the dishwasher as well as the oven. The ceramic Frying Pan
- Doesn’t contain harmful chemicals such as POTA or PTFE.
- Is not reactive with acidic food.
- Has a non-stick & an ultra-smooth surface.
- Comes in different attractive designs and colours.
- Can break or crack easily compared to other metal cookware.
- It can’t withstand high heat temperature.
- Expensive as compared to other metallic pans.
- Has a short lifetime.
Glass Frying Pans
The glass frying pan is an amazing conductor of heat. It makes a great contribution to any kitchen. It’s non-reactive to dishes & is the best for baking needs. Glass frying pans are safe to be used in the oven, but can’t be used on the induction cooktop. Glass pans are quite easy to clean and dishwasher safe. However, do not put a hot glass frying pan in cool water; it will crack.
- Safe for the oven & dishwasher as well.
- Non-porous and non–reactive, does not give any metallic taste in your food.
- Spreads heat rapidly and evenly.
- Less expensive compared to the ceramic pan.
- Need to be cold completely before you can wash them.
- Not compatible with the broiler.
- Requires extra care & attention when storing and cleaning.
As you have seen, every type of frying pan has its own advantages & disadvantages. The one you will buy totally depends on the kind of dishes you usually prepare. However, all information for various types of Pans will assist you in picking the one you require. Purchasing any kind of frying pan for your needs is obviously an enormous investment. Therefore, you should understand everything in great details concerning the frying pan before buying. It will save you both of your time & money.