Frying Pan

In China, frying pan, skillet, or frypan is used for frying and searing food, they are typically flat-bottomed, with a sloping sides, usually has a long wooden handle, which ensures you hold it steady while stir-frying. The Chinese usually use cast iron frying pan at home, you can also find stainless steel, carbon steel, or Aluminium ones as well.

 

If you want to buy a frying pan, the cast iron ones are the excellent option for you, as it distributes heat evenly and heat easily. Also the sloping sides makes it perfect when you stir frying, as you can move the food that you are cooking around the pan easily without the fear of winding up on the stove or flour. If necessary, try to choose a pan which has a lid, as some ingredients need to be cooked under cover in China.

1. Best for searing or frying, as can withstand very high temperature.

2. Can not cook with acid food, like tomato, for they can react with each other.

3. You need to season it before use, for it rusts easily, see how to season a frying pan.

4. Do not keep the food in cast iron frying pan overnight, as it will rust.

5. After you have seasoned your frying pan, it creates a thin layer of fat and carbon over the iron that coats and protects the surface, so do not cook soup, as it will damage this protective coating easily, otherwise, you have to season it again.

6. Rinse with small amount of liquid detergent after each use, see how to clean your pan properly.

1. Does not conduct heat as well as cast iron ones.

2. Like cast iron, you must season it before use, see how to season a frying pan.

3. If you have a non-stick one, try not to deep-frying or searing food as it will react with the toxic elements that released from the non-stick coating at high temperature, roughly over 300 degree C.

4. Try not to use a cast iron spatula to stir fry as it will damage the non-stick coating.

5. Rinse with small amount of liquid detergent after each use, see how to clean your pan properly.

1. Does not conduct heat as well as cast iron ones

2. Do not have to season before use.

3. Do not react with acid food.

4. Do not keep the food in stainless steel frying pan overnight, as it will react with them.

1. Like stainless steel ones, you do not have to season before use.

2. Do not stir fry at a high temperature, or the aluminium will release during cooking.

3. Do not use a cast iron spatula to stir frying as cast iron will react with aluminium.

4. Do not use Aluminium cookware along with cast iron ones, they react easily.