The Type Of Frying Pan – For Culinary Excellence

We Are All Different

Talk to any group of competent chefs and you will find differences in the type of frying pan used for basic cooking. This is because our preferences are determined by personal considerations, some of which might include :-

  • What type of material is the unit made of ?
  • Is any of this material toxic to human beings?
  • Is the cooking surface flat and even?
  • Can it be washed effectively in a dishwasher?
  • How well does it retain its heat?How heavy it is?
  • Is it nonstick?
  • Is it easy to keep clean?
  • What is the handle made of?
  • What sizes are available?
  • What is the price?

Choose The Frying Pan Right For You

It can be seen, with all these considerations (and possibly others), that it’s important to know what you want and why you want it. So spend some time reflecting on your own personal needs and the needs of anyone you are preparing meals for. By doing this you will avoid disappointment and the possible waste of funds.

To help you with your selection, think of your frying pan as a “tool” and as every trades person knows “the best tool for the job is not necessarly the biggest or the cheapest. As a tradesperson myself, I know if a tool is too big for the job it will only create other problems, such as clumsey handling and other unexpected potentially disasterous outcomes, including embarassment if other people are involved.

Buying the cheapest new item can also be hazardous. Often the cheapest item will look just as good as the more expensive one but as is often the case, (which in the case of frying pans, I can testify to), you may find the handle is not appropriate, the base of the unit is not flat, or the non stick coating does not live up to your expectations. So the lesson here is make sure you make a wise investment based on your requirements.

A Word Of Warning

Many different types of frypans today are coated in teflon which has ended the painful duty of scraping food off the bottom of the pan after the cooking process is finished.

The problem with teflon arises when when it is scratched or starts to deteriorate. In my research I have found the US consumer group, EWG (Enviornmental Working Group) stipulated in a 2006 publication, that teflon begins to deteriorate and give off harmful chemicals once temperatures reach 350 degrees C (660 degrees F) and will show signs of decomposition above 350 degrees C (660 degrees F). EWG also advises that oils, cooking fats and butter will smoke and scorch at about 200 degrees C (392 degrees F) and that meat will fry between 200-230 degrees C (400-450 degrees F).

With this in mind it must be remembered that teflon has been on the market since the 1930’s and has an outstanding record of safe use and that under normal cooking conditions presents no risk to your health.

There Is A Lot To Choose From Out There

Lets now look at the different types of frying pans out there and map out some important considerations when choosing one.

The following is a list of the most popular on the market:-

  • CopperCast Iron
  • Carbon Steel
  • Anodized Aluminium
  • Stone Frying Pan
  • Stainless Steel.

For teflon free units choose – Stone frying pans, cast iron, copper, carbon steel or stainless steel.

For easier to clean units choose – Anodized aluminum or cast iron.

For non-stick units choose – Stone frying pans, Anodized aluminum, cast iron, copper or carbon steel.

For the best heat retention choose – Cast iron or Carbon steel, stainless steel and anodized aluminum to a lesser degree.

For dishwasher safe use choose – Stainless steel or anodized aluminum, avoid putting cast iron, carbon steel and copper in a dishwasher.

For even heating choose – Stone frying pans, cast iron,copper or carbon steel.

As everyone is different weight and cost considerations should be evaluated at the time of purchase.

Happy Cooking

Having considered the important questions to ask, the attitude behind using the frying pan, the cautious use of teflon and the purchase choices available, you now have ample information to be able decide on the type of frying pan which is right for you.

Armed with this information, as well as any extra from your own research, you will be able to avoid the indecision which often comes from being overloaded with information. You will also be able to avoid the trap of purchasing an item a sales person has recommended, only to find out later your needs have not been fully considered.

With a frying pan that meets your needs and expectations you will find, you not only have a high degree of alertness when preparing meals but also your confidence level will have been greatly increased, resulting in comments from friends and family such as:-

  • You are a wonderful cook
  • I wish I could cook like you
  • You are an inspiration
  • I admire your cooking ability
  • You spoil me with this delicious food
  • Can I have the recipe for this superb meal
  • Etc,etc,etc

My final words are, move forward with courage and demand only the best….you won’t be disappointed.

About Chris

I’ve been single and living alone now for a good number of years and like everyone who is single (e.g. single mums, single dad’s, bachelors, spinsters) I am responsible for the food preparation of my household. I have found over this period of time that a frypan is an essential commodity in the preparation of a variety of meals.


Like many of you. Back in the days when living alone was a new experience for me I was happy to fill up on snacks or regularly indulge fast food takeaways, sometimes on a daily basis.

Over time I came to realise these practices were not the best for my wallet and more importantly my health. Consequently I looked for and found cheap alternatives which consisted of sausages and three vegetables for dinner and ham and tomato sandwiches for lunch.

These daily meals continued for quite a long time. Breakfast was never a problem as I’d been eating the same cereal for as long as I could remember.

The one other boring but healthy discipline I adopted was to daily have an apple and orange.



As I became wiser in my pursuit of healthy eating, I realised how important it is to have a good frypan.

Initially, any clean second hand frypan would do, as long as it was nonstick and not too many scratches.

It wasn’t until I invited a lady friend home for a cooked meal that I found out that aluminum frypans with scratched teflon coating can be a potential health hazard.

Since then I have taken a serious interest in frypans and although I’m still learning, I have gleaned enough information to be

able to offer accurate advice as to the best type of frypan to use for a particular preparation.


I want people to be aware of the potential risks associated with using cheap non-stick frypans and offer advice and products that will ensure you and your household remain healthy and contented with your frypan prepared meals

If you ever need a hand or have any questions, feel free to leave them below and I will be more than happy to help you out.

All the best,

Chris Roberts