A frying pan is the shallow, open pan with a long handle used for frying, searing, sautéing, and browning foods in a thin layer of hot fat. Its wide, flat base maximises contact with the heat and lets moisture escape so foods crisp rather than steam; low, sloping sides make it easy to turn food and slide it out. Materials range from aluminium and stainless steel to cast iron and carbon steel, with non-stick coatings for delicate foods like eggs and fish. Choosing the right size matters — overcrowding drops the temperature and causes steaming. A good frying pan heats evenly, holds temperature when cold food is added, and, with proper care, serves daily for years.