Cookware is a food prep or cooking product commonly found in the kitchen. Cookware comprises cooking vessels, such as sauté pans, braziers, and frying pans, intended for use on a stove or range cooktop. Fry pans, provide a large flat heating surface and shallow sides, and are best for pan frying, searing, and browning foods. It is typically a 20 to 30 cm diameter (8 to 12 inch) flat pan with sides that are much lower than the pan diameter and usually flared outwards, and no lid.
In contrast, a pan of similar diameter with sides of height comparable to the diameter and a lid is called a saute pan. Sautéing is a method of cooking food that uses a small amount of fat in a shallow pan over relatively high heat. Food that is sautéed is browned while preserving its texture, moisture and flavour. A sauté pan must be large enough to hold all of the food in one layer, so that steam can escape - this keeps the ingredients from stewing and promotes the development of fond. Sauté pans sold for home use typically have a straight, vertical side that keeps the ingredients from escaping as the pan is jerked or stirred.
A change in the pan can bring restaurant quality food at home. Many people who look closely at a professional kitchen for the first time are surprised that the frying pans used in them are usually quite different from the ones used at home. Aluminium is a lightweight metal with very good thermal conductivity. It does not rust, and is resistant to many forms of corrosion. Aluminium body ensures maximum heat transfer throughout the pan and eliminates hot spots and scorching. Finest 18-8 stainless interior is permanently bonded to hard aluminium body to create the ultimate fry pan for any foodservice environment. Special rivet design securely attaches handle to pan. Anodized aluminium has had the naturally occurring layer of aluminium oxide thickened by an electrolytic process to create a surface that is hard and non-reactive. It is mainly used for sauté pans. Stainless steels pans virtues are a resistance to corrosion, it does not react with either alkaline or acidic foods, and it is not easily scratched or dented. Stainless steel cookware is generally made with a disk of copper or aluminium in or on the base to conduct the heat across the base. The stainless steel sauté fry pan is perfect for browning meat and vegetables.