With a classic cast iron pan, you can fry things at a high heat and for a long time, the pan can be used on all types of stovetops. A cast iron pan takes somewhat longer to heat up, but it has the advantage that it keeps a high heat even after the food is done. A frying pan in cast iron is durable, but you need to be careful when you clean your pan so that you do not ruin its natural properties. With a frying pan in stainless steel with an aluminum core, you will quickly get an even heat distribution, which allows for quick cooking. In a frying pan with stainless steel, it is important to use butter or oil, so that the food does not burn and stick to the pan. A stainless frying pan is relatively easy to clean, and a durable alternative. A third alternative is a frying pan with coating, a so-called non-stick pan. This type of frying pan is easy to handle since the coating prevents food from sticking to the pan. You should, however, be careful with the temperature in this type of pan, since the coating can be damaged if the pan gets too hot.