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Sagot :
Iron would be a better material to use to make a frying pan because, it is durable and great for baking or frying.
Iron pans are not used by people who use backpack or while travelling, because they are rather heavy and demand appropriate care.
Iron is the better material to use to make a frying pan.
If a flat-bottomed pan is used for frying, searing, or browning food, it is referred to as a frying pan, frypan, or skillet.
It usually has a diameter between 20 and 30 cm (8 and 12 in), a long handle, fairly low sides that flare outward, and no cover.
On larger pans, a little grab handle may be found directly across from the main handle. Similar in size, but with less noticeable, more vertical sides, and frequently with a lid, is a sauté pan.
Even though it can be used as a frying pan, a sauté pan is designed for cooking at lower temperatures.
Fry pans were typically fashioned of cast iron, carbon steel, or copper with a tin coating due to their unique characteristics and properties.
Copper pans are ideal for evenly sautéing due to their excellent thermal conductivity. However, many copper pans are now offered with changeable tin linings because they are also quite reactive with most foods.
Even though they don’t transmit heat very uniformly, cast iron pans are used because they are effective for searing meats and vegetables.
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