The difference in shape affects five main factors: surface area, volume, weight, tossing ability, and evaporation.

Q: What are the disadvantages of using cast iron frying pans?
A: The disadvantages of using cast iron frying pans include their heavy weight, the need for seasoning and maintenance, and their tendency to rust if not properly cared for.

Frying pans come in a variety of materials. Which type of frying pan is best for you will depend on what you are cooking and the level of maintenance you want to put into your pan. In most cases, you will likely need a few different types of frying pans to satisfy cooking your menu items. Take a look at these five frying pan types to determine which pans you need in your kitchen.

Same goes for reducing sauces—sauces will reduce just as fast in a 12-inch sauté pan as in a 12-inch skillet.

White Enamel Cookware

1 – Non-Stick Frying Pan

    When it comes to grilling vegetables, a cast iron vegetable grill pan is a game changer.  Cast iron's even heat distribution and heat-retaining properties make it ideal for grilling a variety of vegetables, from bell peppers to zucchini.  The cast iron vegetable grill pan on the grill pan creates beautiful grill marks and enhances the smoky flavor of the vegetables.

Cast Iron Skillet With Removable Handle

Best for: cooking fragile foods such as eggs, fish filets, breaded cutlets, pancakes, and crepes