Uncoated frying pans require either high heat or cooking oil to prevent ingredients from sticking to the surface. Since they do not have a coating, these pans are better suited for high-heat applications and metal utensils than non-stick pans.

Non-stick frying pans have a coating that prevents food from adhering to the surface during cooking. Non-stick pans are easier to clean than uncoated pans. These pans do not handle high heat well and cannot come into contact with metal utensils. Doing so may damage the non-stick coating and contaminate food.

Woks are deep, bowl-shaped cooking pans for creating sauces, sautéing ingredients, searing meat, and making stir-fry. They are meant to be used on high-heat cooktops.

Covers fit over pans, keeping contents in the cookware warm and preventing debris from entering the pan.

Frying pan handles prevent burns when grasping hot cookware.