You use a frying pan to roast meat and to bake omelettes and pancakes. Because of its shape and materials you can bake your dishes crispy, but at the same time the raised edge ensures that you can also make a delicious gravy. A frying pan is usually purchased without a lid.
A frying pan can be bought manufactured in various materials. The best known are the non-stick frying pans, which are handy because they are so easy to clean, but they also have a few drawbacks. The Teflon coating (the most commonly used non-stick coating) cannot withstand very high temperatures. And you can also damage the non-stick coating quite easily. It means that you will have to replace a non-stick frying pan more often.
There are also frying pans available that are made of aluminum. They heat very evenly but are vulnerable. A pan made of steel or cast iron is thicker and ensures a nice conduction of the heat. The meat bakes very nicely in this. The only drawback is that both surfaces can rust. You can prevent this by rubbing them in with oil.
The queen under the pans is the copper pan. In terms of conduction and heat distribution, the best pan. It has two drawbacks: you keep polishing your pans to keep them nice and you cannot use pans with only copper on a daily basis. Your body would then get too many traces of copper, which is not good.
Frying pans are available in various sizes and shapes. Small frying pans, suitable for a small gas ring, for frying an egg and somewhat larger ones for frying nice pieces of meat. But you also have oval frying pans that are very suitable for fish. A so called fish pan.
I myself have a number of non-stick frying pans and a sheet steel frying pan in my cupboard in different sizes. And with our family of five, I even have 2 large frying pans, because you don't want to overlay the meat when frying (for example with a schnitzel or other larger piece of meat).
Gas, ceramic or induction
For each frying pan is indicated whether it is suitable for gas, ceramic or induction. Very handy to check that in advance. It is important to keep an eye on one thing. When a pan is heated by gas, it will bulge at the bottom and will never be suitable again for induction (even if this is stated in the description). Conversely, you can use an induction pan on gas (but is it subsequently unusable for induction after that).
How do you store a frying pan properly and how do you clean it best?
I did some investigation and put my findings in a blog about how to properly store a frying pan. This way you can use it for a long time.
Hereby a nice overview of some good frying pans. For any one and any budget a great frying pan in place.