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.
The type of material, pan thickness, and handle type are all features to consider when choosing the best frying pan 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.
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.
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 |
Coating Type | Picture | Benefits | Limitations |
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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.