Fry Pans Buying Guide
Frying pans (or saute pans) are a staple in any commercial kitchen, and it's no wonder why, considering all that these metal masters have to offer. Combining the classic, round shape of a skillet, with moderately high, slightly sloped sides, these pans feature a signature all-purpose design that prevents steam from forming in the pan, ensuring a perfect texture every time you cook. They are ideal for all kinds of pan-frying (as opposed to deep-fat frying in which food is completely immersed in hot fat), as well as scrambling, sauteing, or searing.
Frying pans are available in a variety of metals that conduct heat efficiently, each available in a variety of sizes, with 8-, 10-, and 12-inch being the most popular sizes across the industry. This guide will teach you about the different types of frying pans available for your restaurant.
Materials
When buying the best frying pans for your commercial kitchen, consider the material that they are made from. Check out our own cookware guide for more details on the importance of material.| Material | Benefits | Limitations |
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| Aluminum |
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| Aluminum Clad Stainless Steel |
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| Induction-ready |
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| Heavy Duty HardCoat / Anodized Aluminum |
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| Stainless Steel |
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| Stainless Steel / Aluminum |
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| Copper / Stainless Steel |
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| Carbon Steel |
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Non-Stick vs. Standard Surface
The best non-stick fry pans provide many benefits in your kitchen. Food does not stick to non-stick fry pans, which cuts down on prep time and allows for easy, faster clean up. There are many other benefits as well when compared to standard surface fry pans, like reduced need for fats and oils, leading to healthier cooking.Although, Non-stick cookware does have a few small drawbacks:
- Subject to scratching
- Not suitable for high temp cooking (over 500 degrees Fahrenheit)
- Should not be used with metal utensils
| Non-Stick Fry Pans | Standard Surface Fry Pans |
|---|---|
| Food doesn't stick to surface | Extra releases and lubricants needed to prevent sticking |
| Uses little to no oils, butter or lard; perfect for low fat cooking | Lubricants seep into food, adding fat and calories |
| Easy clean up | Lubricants usually adhere to fry pan. Food particles do not come off easily. Hand scrubbing needed |
| Great for eggs, pancakes, omelet stations and other adhesive products | Adhesive products like eggs, pancakes and omelets stick to pan |
Non-Stick Fry Pan Coating Comparison
| Coating Type | Picture | Benefits | Limitations |
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Thickness
Beyond material construction, it is always important to consider the thickness of the frying pans you're investing in. But how do you know how thick an item is? The thickness of cookware is generally measured in either gauge or mils, but the way you read these numbers is totally different! 1 mil is equal to 1/1000", so you know that the higher the mil, the thicker the metal.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 there are always pros and cons to account for.
| Pros of Thicker Metal | Cons of Thicker Metal |
|---|---|
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Rivets
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.
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.
Handles
Consider pans with stainless steel handles, as these will not conduct heat as well as aluminum handles, and will remain cooler than the pan. Or look for metal handles that are hollowed in some way for a cooling effect. Silicone or Cool handles are also great options as they offer a comfortable grip for all-day use, and easily slide off for simple cleaning. Be aware though that some silicone handles are not designed for high-temperature use, and may require the use of a pot handle holder to keep your staff safe.Induction Ready
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.
Look for this symbol when shopping to be sure you are ordering an induction ready frying pan.
Care and Cleaning
While it is generally recommended to refer to the cleaning instructions from the product's manufacturer, they may not always come with the product. Let's briefly discuss how to clean the different types of frying pans.
- Never leave empty cookware on your heat source.
- For safety and to prevent warping, allow cookware to cool before cleaning or immersion in water.
- All cookware will last longer and look better if washed by hand with soapy water. Always scrub in the direction of the material grain. Rinse thoroughly, sanitize, and allow to air dry completely.
- Use of high temperature silicone utensils for non-stick pans and metal utensils for standard surface pans is recommended.
- If putting through the dishmachine, make sure you are using a metal-safe detergent.
Seasoning
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 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.
Aluminum and Aluminum Clad Stainless Steel
When cleaning aluminum fry pans, keep in mind that handwashing is the preferred method. Use detergents made specifically for aluminum since aluminum is a soft metal that is attacked by detergents with a high alkaline or acidic nature. Through repeated use, aluminum will soften and, if scoured, will thin.
Carbon Steel
Carbon steel cookware comes with mineral oil applied to the pan. Wipe down this oil and clean the pan by hand using hot, soapy water. Dry immediately. After each use, clean and season. Do not use soap to clean the seasoned carbon steel pan- scrub the interior with hot water instead. Wipe the inside and outside of the pan with unsalted cooking oil or shortening to prevent oxidation. The pan will turn a dark color as seasoning occurs after repeated use.Heavy Duty Hard Coat
To preserve the unique HardCoat on these frying pans, these pans must be handwashed in hot, soapy water. Use a non-woven scouring pad to remove burnt food. Avoid using abrasive cleaners, metal scouring pads, and strong solvents. When stacking pans, place liners between pans to avoid scratching stick-resistant surfaces.
Stainless Steel
It is possible to wash stainless steel frying pans in the dishwasher, though it's typically best to wash them by hand. Always use warm water, a clean sponge, and dish soap with grease-cutting abilities to clean your stainless steel frying pans. Never use bleach or ammonia on this type of pan.
Non-Stick
Allow non-stick coating to cool before cleaning. Handwash in hot, soapy water and dry immediately to preserve appearance. Use a non-woven scouring pad to remove burnt food. Avoid using abrasive cleaners, metal scouring pads, and strong solvents. When stacking pans, place liners between pans to avoid scratching non-stick surfaces.
What's Available
Entry Level
- 3003 aluminum alloy construction for most
- Carbon steel construction for some
Stainless Steel & Aluminum Fry Pans
Non-Stick Fry Pans
Mid Level
Stainless Steel Fry Pans with Aluminum-Clad Bottoms
- 18/8 stainless steel with aluminum-clad bottom
- Excellent heat conduction of aluminum
- Riveted
- Stainless steel handle
- Choose from non-stick coating or natural finish
- Suitable for use on induction ranges
- NSF Listed
- Conducts heat quickly and evenly
- Riveted
- Bakelite handle
- Suitable for use on induction ranges
- 9 gauge, 3000 series aluminum alloy construction
- Designed for the value conscious customer
- Aluminum rivets
- Nickel plated steel handle with optional Arkadia silicone sleeve
- Choose from non-stick coating or natural finish
- NSF Listed
- Easy to handle lightweight, high chrome stainless steel construction with a mirror finish and clad bottom
- Economy line designed for lighter duty cooking
- Welded handle attachment
- Hollow handle
- Choose from non-stick coating or natural finish
- Suitable for use with induction ranges
- NSF Listed
- Carbon steel conducts heat quickly and evenly
- Classic French style
- TriVent Silicone insulated handle is rated up to 450 degrees Fahrenheit for stove top or oven use
- SteelCoatx3 triple-layer interior coating provides exceptional durability and easy clean up
- Suitable for use with 120V induction ranges, 1.8 kW or less, or with conventional ranges
Shop Mid Level:
Stainless Steel & Aluminum Fry Pans
Non-Stick Fry Pans
High End
Carlisle Stainless Steel / Aluminum
- 18-8 stainless steel interior
- Hard aluminum body ensures maximum heat transfer throughout the pan and eliminates hot spots and scorching
- Riveted
- Aluminum handle with removable Dura-Kool sleeve that stays cool to the touch
- NSF Listed
- Dent resistant 3004 series aluminum alloy construction
- Aluminum handle with removable Dura-Kool sleeve that stays cool to the touch
- Riveted
- Reinforced non-stick coating technology helps resist scratching and peeling and provides easier food release and clean up
- NSF Listed
- NSF Listed
- Primarily 8 gauge, dent resistant 3004 series aluminum alloy construction
- Rivet-less design provides easy to clean body
- Nickel plated steel Cool Handle
- Available in a variety of finishes:
- CeramiGuard II:Cutting edge non-stick technology offers both superior durability and release qualities, even in high-heat applications. CeramiGuard II better withstands the abuse of metal utensils
- WearGuard: New and improved coating that releases betters and scratches less
- Natural Finish
- NSF Listed
- Primarily 8 gauge, dent resistant 3004 series aluminum alloy construction
- Ever-Tite rivets
- Choose from Tri-Vent natural finish handle, nickel plated steel Cool Handle, or TriVent Silicone insulated handle
- Available in a variety of finishes:
- CeramiGuard II: Cutting edge non-stick technology offers both superior durability and release qualities, even in high-heat applications. CeramiGuard II better withstands the abuse of metal utensils
- SteelCoatx3: Triple-layer coating provides exceptional durability
- PowerCoat2: Dual-layer ceramic-reinforced coating
- WearGuard: New and improved coating that releases betters and scratches less
- Natural Finish
- NSF Listed
- Primarily 8 gauge, dent resistant 3004 series aluminum alloy construction
- Ever-Tite rivets
- Nickel plated steel Cool Handle
- Hardcoat anodized finish for warp resistance
- Using a unique electro-chemical bonding process, Hardcoat unites the anodized surface with the aluminum base, creating a non-porous surface that's 400% harder than aluminum for dent resistance
- Tri-ply construction for perfect heat distribution
- Satin finish
- Dent resistant 3004 series aluminum alloy core
- Non-reactive 18-8 stainless steel inner layer, and a durable 18-0 stainless steel exterior to stand up to punishing commercial cooking conditions
- Ever-Tite rivets
- Choose from Tri-Vent natural finish handle or TriVent Silicone insulated handle
- SteelCoat x3 premium non-stick coating or natural finish
- Suitable for use with induction ranges
- NSF Listed
Related Resources
Types of Cooking Oil
Whether you're creating the perfect stir fry or concocting a marinade, cooking oil is a necessary staple to any kitchen. Here, you can find liquid cooking and fryer oils in various sizes and types so you can bake bread and saute any dish to perfection.
Types of Cookware
Our cookware buying guide walks you through everything you must consider when buying cookware so that you can fearlessly make an educated decision when it comes time for your next purchase! Choose a material that is appropriate to the cooking technique. Experience has shown, and science has verified, that certain cooking techniques are more successful when used with certain types of cookware. Sauteed foods like pans that transmit heat quickly, braised foods need pans that hold heat well for long periods of time, and you shouldn’t cook white sauces or tomato sauces in aluminum pans as it reacts with the metal. Finally, always use proper handling, cleaning, and storing techniques. Avoid subjecting cookware to extreme temperature changes, and
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