1. Aluminum Frying Pan
Aluminum frying pans are characterized by good heat conductivity, light weight, and relatively low price. However, aluminum pans are not of high quality, and aluminum, once ingested, is detrimental to health.
2. Stainless Steel Frying Pan
Stainless steel frying pans are aesthetically pleasing, easy to clean, durable, corrosion-resistant, rust-proof, easy to process, and non-deformable. They are widely used in cookware, with 304 and 316 stainless steel being the most common.
3. Iron Frying Pan
Iron pans are the most traditional type of cookware in China. Regular use of these pans can help supplement the body with iron. These pans are considered healthy, and food cooked in them is very flavorful. However, iron frying pans are prone to rusting and are difficult to clean.
4. Non-stick Frying Pan
Non-stick frying pans prevent food from sticking, are easy to clean, and minimize the use of oil, helping to reduce fat intake. The most common non-stick pans on the market are divided into two categories: Teflon (PTFE) coated and ceramic coated. Teflon, scientifically known as polytetrafluoroethylene, is a polymer compound formed by the polymerization of tetrafluoroethylene. It possesses excellent chemical stability and corrosion resistance, and can operate continuously at temperatures ranging from +250℃ to -180℃. Therefore, this material is the most commonly used for making non-stick cookware. Ceramic non-stick cookware is also highly safe, containing no PTFE or PFOA, and can withstand temperatures up to 450℃. Even at temperatures exceeding 450℃, it will not produce harmful fumes.