Frying pans in all materials!Here you will find all types of frying pans needed to make your kitchen complete. Which frying pan to choose depends a little on what you're using it for. A thick bottom takes a little longer to heat up, but retains the heat in the vessel better when the food is put in - if the heat drops too much, the food risks being boiled instead of fried. Coated pans are very all-round and provide nice frying surfaces, but eventually the coating will wear off and the pan will need to be replaced. Cast iron and carbon steel pans provide fine and tasty frying surfaces for meat and fish in particular. Stainless steel without coating has fine frying properties, but requires a certain technique when cooking. If the pan has a heat-resistant handle, it can be put into the oven. Unsure? Please read our buying guide for frying pans!
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