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.

This design allows the pan to accommodate a greater amount of fluid and food, and the slightly sloped ones make it easier to toss and flip your food.

Frying pans are usually made from various materials, including cast iron, stainless steel, aluminium, and copper. Each material has unique properties that make it suitable for specific types of cooking.

Professional Kitchens: In professional kitchens, black cast iron griddles and grill pans are essential tools for achieving consistent and high-quality results. They are used for searing steaks, grilling vegetables, and creating signature dishes with distinctive grill marks.

Skillet vs frypan, one of the most common debates amongst cooking professionals, homecooks, and the often confused layman. Some insist the frying pan and skillet are completely different. Then there are others who’d argue that they are interchangeable. But who is actually correct?

New alternatives such as stainless steel, aluminum, copper, and hard anodized have emerged. Aluminum and stainless steel are the most popular types today.