Stainless Steel Cookware - Deep Fry Pan | Fry Pans | Grill Pans | Roasting Pans | Steel Pans | Steel Steamer | Steel Saute Pans

The method of cooking known as frying is to cook in a pan in hot, shallow fat over a moderate or high heat. Also called pan-frying, it is a technique most often used for ingredients that cook quickly or have been cut into small pieces or thin strips.

Only small amounts of oil are needed in the fry pans.  You can check that it is hot before adding food by holding your hand over the pan to feel the heat rise.

If not hot from the start, fat can seep into the food and make it greasy, and the food may stick.

A great complement to an oriental wok, shallow fry pans or skillets are essential for frying food that needs to be crisp and or/flat.

Cast iron is a popular metal for fry pans as it is heavy duty and will not buckle over high heat, but nonstick stainless steel versions are lighter and easier to use and clean.  A useful size is 10-12 inch which can take 4 fried eggs.  For one person, a 6-8 inch pan is sufficient.

Nonstick fry pans can be used for dry-frying meat and vegetables, but they should first be seasoned. To season a pan, heat it with oil, then allow to cool and wipe clean with kitchen paper rather than washing it with soap and water.

Fry pan is a good help in kitchen so you should have these if you wish to perform better.