Choosing a frying pan can be a harrowing experience – the wealth of gimmicks, hard sells and low quality pans, makes running the gauntlet of purchasing a tough thing to do.
Frying pans are available in a variety of metals that conduct heat efficiently, each available in a variety of sizes, with 8-, 10-, and 12-inch being the most popular sizes across the industry. This guide will teach you about the different types of frying pans available for your restaurant.
For frying pans, I have a set of three Lodge cast iron (could probably live without the medium one, but I use the 12" one almost daily) and two ceramic-coat nonstick pans which work great for eggs and other delicates.
The best non-stick fry pans provide many benefits in your kitchen. Food does not stick to non-stick fry pans, which cuts down on prep time and allows for easy, faster clean up.
Beyond material construction, it is always important to consider the thickness of the frying pans you're investing in.
