How to choose a frying pan?

Update:04 Nov

Whether you're roasting meats, sautéing vegetables, or quickly reducing sauces in a skillet, a good frying pan is an essential workhorse in the kitchen. A durable pan that heats very evenly. It will last you a lifetime, so it's great value for money. It distributes heat evenly, allowing you to reduce the risk of burning when grilling food. The pan's sturdy handle and lightweight design make it easy to maneuver while stir-frying or transferring it from the stovetop to the oven.

A frying pan is great for making one-pot meals, grilling steaks or other large cuts of meat, stir-fries, and skillets. If any or all of these cooking techniques are part of your repertoire, you should consider investing in a well-made frying pan. Maybe you're using an old-fashioned pan with poor heat distribution (think hot and cold spots that will brown your food unevenly). If this is the case, you may want to consider upgrading.

Nonstick pans are best for cooking foods like eggs or delicate fish fillets. But an all-clad stainless steel triple pan allows you to do more high-heat searing and sautéing. Non-stick pans are not suitable for high-temperature work, and the smooth surface does not form the indispensable favorite of the pan sauce. Plus, stainless steel pans are more versatile because you can take them straight from the stovetop to the oven.

Determining the exact difference between a frying pan and other frying pans is a bit difficult, a frying pan is just a pan with a flared low side. Their shape promotes evaporation, which is why skillets excel at searing, browning, and reducing sauces.