INTRODUCTION

A frying pan is a flat-bottomed pan used for cooking. It is

usually 20 to 30 cm in diameter with relatively low sides
that flare outwards, a long handle and no lid. This project
representing a selection and characteristic of material that
suitable for frying pan manufacturing. After comparing and
doing some research of material which is aluminum,
stainless steel, cast iron and ceramic.
• A frying pan, fry pan, or skillet is a pan with a flat
bottom used to fry, sear, and brown meat.
• Usually it is 20 to 30 cm (8 to 12 in) in diameter with
relatively low sides blinking outward, a long handle,
and no lid. Larger pans in front of the main handle
may have a small grab handle
• Frying pan is made up of two parts, which are flat-
bottomed pan and handle
• Flat-bottom pan is used for several types of cooking
methods, such as frying, searing and browning foods.
• It is made out of metals, so that the heat from stove
will be transmitted to the food rapidly and effectively
• The handle enable user to handle the frying pan while
the pans are in heated condition
• It serves the purpose of protecting user’s hands from
getting bum while cooking
• The handle is normally made out of non-metal, which
has poor thermal conductivity
• It means that the heat from stove will not be
transmitted to the handle rapidly while cooking
DISCUSSION
 Stainless steel pan
Pros: Durable, easy to care for, does not
react with foods. Provides rapid, uniform
heating. Often magnetic and compatible
with induction cooktops. Dishwasher-,
oven-, and broiler-safe (depending on the
handle material).
Cons: Sometimes tougher to clean. If you
choose uncoated, you might still want a
nonstick pan or two, and vice versa.
Copper pan
Pros: Ideal for everything from high-heat
searing, sautéing, and frying to gently
simmering delicate sauces. Offers nice
kitchen-to-table presentation. Heavy
models with iron or brass handles are safe
for oven use.
Cons: Pricey. Can dent easily. Copper is a
reactive metal but today's pans are
typically lined with a nonreactive metal
such as tin or stainless steel that make
them safe to cook in. Not compatible with
induction cooktops. Copper can take on a
patina over time that requires removal
with a copper cleaner. Hand-wash only.
 Aluminium pan
Pros: Affordable, lightweight, and strong.
Cons: Can discolor some foods and impart
a bitter taste.
Cast iron pan
Pros: Heats slowly and evenly and retains
heat well. Durable coating doesn’t react
with acidic ingredients. Dishwasher-safe,
corrosion-resistant, and oven-safe to 500°
F.
Cons: Heavy, and they get even heavier
when filled with food. Small handles can
make transport from stovetop to oven a
bit cumbersome. Tough to clean and
impractical for everyday cooking. Not
dishwasher-safe. Must be seasoned
(rubbed with multiple coats of oil) and
maintained. Will rust if left in damp
environment.
 Non-stick surface pan Ceramic pan

Pros: Exceptionally easy to clean. Need Pros: Toxic free, non-stick and easy to
less oil for cooking, which eliminates clean. Also affordable in price.
some fat from your diet. Depending on
the primary material, most pieces are
ideal for use on any type of cooktop,
including induction. Most pieces are oven-
safe to 500° F, but take into account the
handle material.
Cons: Some, but not all, non-stick pans Cons: Short lifespan, can only wash by
are now safe for use with metal utensils. using handwash. Cannot use metal utensil
But it's still smart to take care not to for cooking and can only use on low to
scratch or gouge the surface material. medium heat.
Many, but not all, pieces are dishwasher-
safe. Also, food doesn’t brown as well in
a non-stick pan.
CONCLUSION
• Ceramic is a newer surface material in the world of
non-stick cookware
• safest and most environmentally friendly
• Free of PTFE and PFOA
• Ceramic is completely non-reactive, and contains no
chemical additives.
• More efficient of heat transfer.
• Lightweight
• Ceramic is the best suitable material for frying pan
product because of its benefit and affordable