Iron pans have poor heat distribution, easily creating hot spots that burn food. They are also heavy, difficult to clean, prone to rust, and produce a lot of smoke when using oil.
Non-stick frying pans overcome all these shortcomings of traditional pans. They are easy to clean, requiring only a light wipe to remove the grease. Non-stick frying pans allow for easy frying and stir-frying without food sticking, minimizing oil usage and keeping the kitchen clean with less smoke. They can also help reduce fat intake, aligning with modern consumer trends towards low-fat, low-calorie foods.
Non-stick frying pans can be categorized by function into saucepans, frying pans, woks, and saucepans. They can also be categorized by their inner non-stick coating system into single-layer, two-layer, and three-layer systems. A single-layer system consists of a single coating; a two-layer system consists of a base coat and a top coat; and a three-layer system consists of a base coat, a middle coat, and a top coat.
Non-stick pans can also be categorized by their outer surface treatment method into enamel, high-temperature resistant paint, and polished non-stick pans.