One of the main things to consider when buying a frying pan is the material used for its construction.
Both the metal body and the cooking surface matter. A pan can combine materials, so the eight categories below describe bodies and finishes rather than eight mutually exclusive constructions.
So let’s take a closer look at the different types of materials used to make frying pans and their important properties.
1. Stainless Steel
Stainless steel resists corrosion, but it is not corrosion-proof. Its weight, surface finish and care requirements vary with the pan.
Many pans combine stainless steel with another metal, such as an aluminum core or bonded base, to improve heating. Stainless steel alone is not an exceptionally good heat conductor.
An uncoated stainless surface is different from a manufactured nonstick coating. Food release depends on heat, fat and technique, and the material can still be useful for delicate foods when handled appropriately.
Follow the model’s oven, utensil and cleaning instructions. Do not assume abrasive scouring is harmless or that every stainless pan has the same handle material.
Check the complete product’s dishwasher instructions; the material name alone is not permission.
2. Carbon Steel
Carbon steel is an iron-and-carbon alloy. A thin carbon steel pan can be relatively easy to maneuver, but compare actual weights rather than ranking every carbon steel pan against every cast iron or stainless pan.
Bare carbon steel develops seasoning when treated as directed. Some products are pre-seasoned, while others have first-use preparation requirements or a manufactured coating.
Follow the maker’s washing, drying and seasoning instructions. Bare steel can rust, and long acidic cooking can affect its seasoning. Do not assume the surface is permanently nonstick or dishwasher-approved.
3. Cast Iron
Cast iron retains heat well and can be durable with suitable care. It is not indestructible: impact and abrupt temperature changes can cause damage.
Bare iron uses a seasoning layer to help food release and protect the surface. Some pans arrive pre-seasoned. Food can still stick, and moisture can cause rust.
Many cast iron pans are heavy and cool slowly. Check whether you can lift the filled pan comfortably and whether its base and weight suit your cooktop.
Oven or induction use depends on the complete pan and the appliance instructions, including handles and any attachments. Follow the maker’s handwashing, drying and seasoning method for bare iron.
4. Copper
Copper conducts heat well and responds relatively quickly to heat changes. The complete pan’s construction and thickness affect its performance and weight.
Copper cooking surfaces can react with some foods, so many copper pans have a lining such as tin or stainless steel. Check the actual cooking surface and its heat and utensil restrictions.
The exterior can tarnish and may need a different cleaner from the lining. Many copper products need handwashing; use the model’s care instructions rather than assuming a copper-colored finish tells you everything about the pan.
5. Ceramic
Distinguish solid ceramic cookware from a metal pan with a ceramic-nonstick coating. A colorful coating does not mean the whole pan is made of fired clay.
In a ceramic-coated metal pan, the base metal and overall construction affect heating. The manufactured surface helps food release, but it can wear or be damaged and does not guarantee that nothing will stick.
Follow the exact heat, utensil and cleaning instructions. A ceramic label does not establish universal oven permission, durability, price or health benefits.
6. Enameled Cast Iron
Enameled cast iron has a glass-based coating over an iron body. It does not need the seasoning used on bare cast iron, but it is not the same as a manufactured nonstick coating.
The heavy body retains heat, while the intact enamel separates food from the iron. Follow the maker’s food-use and storage instructions rather than treating the surface as invulnerable.
Check the complete pan’s heat-source, oven and dishwasher permissions, including handles and lids. Protect it from impact and thermal shock, and stop using chipped interior enamel until you have the maker’s guidance.
7. Non-Stick
PTFE is a polymer used in many manufactured nonstick coatings; Teflon is a brand associated with PTFE, not a different cookware metal. Other coatings also exist, including the ceramic-nonstick surfaces described above.
A nonstick surface can be useful for foods such as crepes or omelets. It does not make every pan lightweight, inexpensive or immune to sticking and wear.
Use the stated temperature and utensil limits. Some nonstick pans are oven-safe within a model-specific limit; a coating category alone does not establish permission.
Do not use a home oil treatment to rebuild a damaged manufactured coating. Ask the maker about wear and suitable replacement or care.
Check the model’s dishwasher permission separately from its cooking limits.
8. Aluminum
Aluminum conducts heat well and can offer a relatively light pan. Actual weight, thickness and price vary with the complete product.
Bare aluminum, anodized aluminum and coated aluminum are different surfaces. Anodizing is a treatment of the metal, and a separate manufactured nonstick coating may also be present.
Bare aluminum can react with acidic ingredients. Use the particular product’s food and cleaning instructions rather than assuming all aluminum pans are anodized or share one care routine.
Handles can become hot depending on their construction and cooking method. Follow the pan’s heat-source, temperature, utensil and washing limits.
