A ceramic frying pan is also non-stick, but, unlike common non-stick pans which are coated with some chemical substance, ceramic pans are coated with a silica gel made from sand or ceramic stone.

As well as its classic contemporary look, stainless steel cookware performs well due to its superior heat conduction. Highly durable and long-lasting, stainless steel pans do an excellent job at producing deliciously browned food and searing meat at high temperatures. While it’s true that they require somewhat more upkeep than other types of cookware to ensure they continue to perform optimally, but if you’re okay with giving your frypan a good scrub after cooking, then you can expect it to last you well over a decade.

Frying pans are also useful for toasting nuts and seeds, melting chocolate, and cooking pancakes.

    Lay your strips of bacon onto the preheated cooking surface in a single layer, ensuring that they are not overlapping. Allow the bacon weight press to start cooking for a brief moment before proceeding to the next step.

Stainless steel pans are non-corrosive, so they don't react with foods and leach into them. They can however stick to food if it is cooked without oil. They're good for sautéing, pan-frying, stir-frying, braising and searing meat, and oven-cooking. 

The expense—and lack of induction compatibility—can be a deal breaker for some cooks when it comes to copper pans.

Types of Dutch Ovens:

Small Enamel Pot

    Lay your strips of bacon onto the preheated cooking surface in a single layer, ensuring that they are not overlapping. Allow the bacon weight press to start cooking for a brief moment before proceeding to the next step.

Best for: searing a nice crust on meats, such as chops and steak (not good for acidic foods, like tomato sauce, as the iron reacts, imparting a metallic flavor)