Non-Reactive Cooking Surface: The enamel coating provides a non-reactive cooking surface, making enameled cast iron cookware sets suitable for acidic ingredients and long cooking times. This ensures that the flavors of the ingredients are preserved without any metallic taste.

However, stainless steel frying pans can be more expensive than other types of pans, and they may not retain heat as well as other materials. They can also be prone to warping if not handled correctly.

Enamel Cookware Professional Refurbishing:

    For oyster lovers, a cast iron oyster grill pan is a must-have.  The individual indentations hold the oysters in place, allowing them to cook with their own juices and absorb the smoky flavor from the grill.  Cast iron oyster grill pan this method of grilling oysters brings out the natural saltiness of the oysters and adds a pleasant charred flavor.

Frying pans also have a longer handle than other pans and an extra grip on the opposite side.

Once you've decided which frying pan material you need, the next step is to figure out the pan size. Frying pans come in different sizes, with 8-, 10-, and 12-inch being the most popular sizes across the industry. The smaller the pan size is, the faster it heats up and evenly distributes the heat, but the faster it will lose its heat. While it may seem like a larger pan size is always better, some foods, such as eggs, benefit from cooking in a smaller, more contained space. We have listed the most common commercial frying pan sizes below and what they are best for:

Modern copper pans—including ours—tend to be lined with stainless steel, which makes for a more durable pan than the more traditional (but much higher-maintenance) tin-lined copper pans.

Because the lower sloping edges allow for easy access and sliding of utensils, it’s ideal for frittatas and egg dishes.