How to Choose the Best Frying Pan
Frying pans (or saute pans) are a staple in any commercial kitchen. Combining the classic, round shape of a skillet, with moderately high, slightly sloped sides, these pans feature a signature all-purpose design that makes them ideal for pan-frying as well as scrambling, sauteing, or searing. Available in a variety of metals that conduct heat efficiently, fry pans come in different sizes, with 8-, 10-, and 12-inch being the most popular sizes across the industry.
Frying Pan Purchasing Considerations
The type of material, pan thickness, and handle type are all features to consider when choosing the best frying pan for your needs.
1.) Different Types of Frying Pan Materials
Fry pans come in a variety of materials, coatings, and handle types. Whether you prefer non-stick fry pans for omelet stations or natural finish fry pans for searing, we have the perfect fit for your commercial kitchen. Our cookware guide also provides more information on the importance of choosing the right material for your needs! Induction ready cookware is made of magnetic materials, such as steel or iron. Instead of traditional cooking methods where the cook top generates heat that then passes to your cookware through contact, induction cooking works through magnetic energy, which heats the cookware directly and not the cook top. This means faster heating, less energy consumption, and a safer kitchen.
2.) Frying Pan Thickness
Gauge, however, works in the opposite fashion-the higher the gauge, the thinner the metal. Most of the cookware you find will fall somewhere between a thick 10-gauge construction and a thinner 22-gauge construction.
When trying to determine the best type of frying pan thicker metal is often preferable, but depending on your application, there are always pros and cons to account for.
3.) Riveted vs. Rivetless Frying Pans
Riveted
Riveted handles are the sturdiest handles available and, because they are permanently attached, they never need to be tightened. However, they do require more thorough cleansing care to prevent bacterial buildup around the rivets.
Rivetless
Vollrath Ever-Smooth interior surface ensures easier cooking and less interference from rivet heads, while enhancing the frying pan's strength and durability. Additionally, it eliminates food and bacteria collection areas.
4.) Frying Pan Handle Types
5.) Non-Stick vs. Natural Finish Frying Pans
Non-stick and natural finish fry pans each provide a variety cooking possibilities in your kitchen. Depending on your needs, a natural finish fry pan may be a sufficient option to prepare your menu offerings. However, there are many benefits to non-stick fry pans that make them a popular choice among chefs.
Type |
Benefits |
Limitations |
|---|---|---|
Non-Stick |
Helps prevent food from sticking to pans Provides easier, faster clean up Reduces the need to cook with oils or fats Great for eggs, pancakes, omelet stations and other adhesive products |
Subject to scratching Not suitable for high temp cooking (over 500 degrees Fahrenheit) Should not be used with metal utensils |
Natural Finish |
Good for searing meat Economical price |
Subject to food sticking to pan Extra releases and lubricants needed to prevent sticking Lubricants seep into food, adding fat and calories |
Non-Stick Frying Pan Coating Comparison
| Coating Type | Picture | Benefits | Limitations |
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Best Frying Pans
Entry Level
Natural FinishNon-Stick
Mid Level
Stainless Steel Fry Pans with Aluminum-Clad BottomsVollrath Arkadia
Vollrath Optio
Vollrath Induction Fry Pans with SteelCoatx3
High End
Carlisle Stainless Steel / AluminumCarlisle Excalibur
Vollrath Wear-Ever Ever-Smooth
Vollrath Wear-Ever Classic
Vollrath Wear-Ever Hardcoat
Vollrath Tribute
Carlisle Dura-Ware Standard Weight Aluminum
Carlisle Teflon Select® Non-Stick Aluminum
Frying Pan Care and Use
While it is generally recommended to refer to the cleaning instructions from the product's manufacturer, the below information outlines general care and use guidelines.
- Never leave empty cookware on your heat source.
- For safety and to prevent warping, allow cookware to cool before cleaning or immersing it in water.
- Use of high temperature silicone utensils for non-stick pans and metal utensils for standard surface pans is recommended.
- When stacking hardcoat or non-stick pans, place liners between pans to avoid scratching stick-resistant surfaces
- Use a polishing paste to clean copper surfaces.
- All cookware will last longer and look better if washed by hand. Always scrub in the direction of the material grain. Rinse thoroughly, sanitize, and allow to air dry completely.
- If putting through the dishwasher, make sure you are using a metal-safe detergent.
- Do not use soap to clean seasoned carbon steel pans; instead, scrub the interior with hot water and wipe the inside and outside of the pan with unsalted cooking oil or shortening to prevent oxidation.
How Do I Season a Frying Pan?
Prior to cooking, lightly coat the inside of your non-coated aluminum, stainless steel, or carbon steel frying pans with a small amount of vegetable oil or shortening. Then place the frying pan on a burner at medium heat for 5-10 minutes, until light smoke or heat waves appear. When shortening turns a deep amber color, turn off the burner and allow to cool. Pour out excess oil/shortening and wipe down the frying pan with a paper towel until all of the oil/shortening is removed.
Seasoning will prolong the life of the frying pan. Cleaning with a mild soapy solution after each use will not affect the "seasoning" of the pan. It's okay to repeat this procedure as often as needed without doing damage to the cookware. For a more in-depth look at pan seasoning, check out our Pan Seasoning guide.
Related Resources
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Choosing the right cookware to fit your kitchen's needs is vital to the day-to-day operations of your restaurant. There are many different types of cookware to help you saute vegetables, create a great soup, or roast the perfect main entree. Shop All Cookware
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