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Also known as Frypans, Skillets or French Skillets, frying pans are usually characterised
as a shallow pan with curved or tapered sides, a single handle and no lid.
A shallow pan with straight sides and a lid is known as a saute pan; shallow pans with very low, straight sides are
often called crepe pans or pancake pans; a shallow pan with a ribbed or grooved base is called a grill pan or griddle pan.
The most common size of frying pan is 24cm, although many different sizes are available. Smaller frypans are often called Omelette Pans,
and larger ones sometimes have a Helper Handle on the opposite side to the main handle to make lifting easier.
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Frying pans need to be especially tough as they are often the most used and abused pan in the
kitchen. If you're buying a non-stick frying pan please be aware of the dangers of overheating
- a non-stick pan should not be exposed to high heat for any extended period of time as it can
result in the non-stick surface becoming damaged or even separating from the surface of the pan.
You should also be aware that using sharp and/or metal utensils can also damage a non-stick coating.
As with any pan, the materials used and the manufacturing methods will determine its performance, suitability for different hob types and dishwashers, weight and longevity.
Information on non-stick coatings - Information on cookware materials - Information on manufacturing methods
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