Frying Pans

Do you know that the existence of copper frying pans is dated back to Mesopotamia? Back in times, these frying pans were also known as the tangent on (in ancient Greek). And in Rome, they were known as Patella or Santiago. But the word Pan derived from the Old English Panna.

A modern frying pan, frypan, or skillet is a flat bottom utensil used for searing or frying purposes. Typically, it comes with a diameter of about 20 to 20 centimetres (or 8 to 12 inches). It has relatively low sides and a small long handle to hold the pan. At times we can also see a small handle attached set opposite the larger one. A modified version of these pans is also known as sautéing pan- it comes with a lid and slightly taller sides. These pans are legless and are relatively simpler in construction, but still, we have several options to choose from.

Different types of frying pans

When you head into the market for a new frying pan, there will be a flood of choices. You will have a variety of sizes, materials, and many other features. You may also need to decide between non-stick and natural pans. And you might get confused between options in cast iron, stainless steel and other metals. In short, when it comes to frying pans, there is a lot to consider. Besides the fact that buying the best pan depends on your budget, needs, and cooking style, you need to understand some basic types of these utensils available in the market.

Deep frying pans in carbon steel

This metal is much similar to cast iron. Therefore, they also need seasoning and become more and more non-stick with the use and passage of time. If seasoned properly, they can be used for anything from eggs and fish to vegetables and meats. Because carbon steel is thinner and lighter in weight as compared to cast iron, the material does not retain the heat well. We can not place it in pros or cons – it just means these pans are more susceptible to temperature changes. However, they are an ideal option if you need a lightweight pan that can heat quickly and evenly. Besides the fact remain constant that they are durable and oven safe.

Stainless steel frying pans

This is a highly versatile pan material besides the fact that stainless steel alone is not a good conductor of heat. Therefore, modern-day stainless-steel pans come in tri-ply or multiple-ply. These pans are made by fusing multiple layers of metal, including stainless steel, aluminium, and copper at times. Due to this layered construction, these pans are heavier but still lighter than cast iron pans. These pans are ideal for searing meat, making pan sauces and cooking food in the oven. These pans also have a better life span and are non-reactive, rust and scratch-resistant. Plus, they are oven and dishwasher safe.

Cast iron frying pans

Even though they are heavier than many other types of pans, they are a must-have in any kitchen. This is because they are the only suitable option for many recipes. Cast iron is a great distributor of heat and delivery equal heat to every inch centimetre of the pan while cooking – hence cooking foo evenly. These are also ideal for a great sear on dishes like pan-fried chicken and cast-iron skillet steak. However, such pans require additional care with some essential cleaning tips. Besides, the regular seasoning will increase the life of these pans.

Ceramic frying pans

These ceramic coated pans are relatively new in the family. These pans are also referred to as green non-stick pans. They are coated with a silica-based gel that is made by treating sand. This gel creates a slick, non-stick surface without any chemical coating. With such a construction these pans are ideal for your low-temperature cooking, and you must avoid searing in them. This is an ideal option if you want the functionality of a non-stick without chemicals. Besides, they are also easier to clean but can not be used in the oven or washed in the dishwasher. Rather a handwash with mild dishwashing material is recommended for longer use.