How to choose a frying pan

Non-Stick

Traditional non-stick pans are popular for their ease of use. They generally require less cooking oil and are quick to clean. They work best on medium to low heat. Using cooking sprays with these pans is not recommended as they can damage the non-stick coating. 

Stainless Steel

Stainless steel frying pans cook evenly at high temperatures and provide a durable cooking surface. These pans are considered non-reactive to acidic or alkaline foods, so their nutritional value and flavour are preserved during cooking. Some stainless steel pieces are not dishwasher or oven safe, so always check the manufacturer’s label before use.

Ceramic

Ceramic cookware is made without harmful synthetic chemicals including PTFEs, PFOAs and PFAs. They’re non-stick and suitable for cooking on low to medium heat settings.

Cast Iron

Cast iron pans are durable, with high heat retention and made without chemicals. If you choose one with a seasoned interior, it also has non-stick properties. These pans are great for searing meat and vegetables. You can safely use cast iron pans to cook on high heat, but keep in mind that they are on the heavy side. Use extra care when handling these heavy pans when hot.