Working surface. First you need to look at the bottom - it is smooth and ribbed. It is better to choose frying pan with a ribbed bottom. The drawing at the bottom of the skillet allows you to evenly distribute heat.
Inner surface. It can also be smooth and ribbed. Choose the ribbed bottom, since when cooking in the excavation will die fat and you will not get unnecessary calories in food.
The thickness of the frying pan. The thickness of the walls is less, the stronger the food is burning. It is desirable that the wall thickness and the working surface be at least 3 mm.
Material. Frying pans are made of aluminum and cast iron. Aluminum soft and quickly wear out. A cast iron is a reliable material, in addition, he holds warm for a long time.
Pens. They are cast, removable and rivets. The worst option is on rivets. Such handles under the influence of temperature and weight frying pan will break quickly. Alloy handles in this regard are much more reliable. But the most profitable option is a removable handle. This allows you to significantly save the space of the kitchen cabinet.
Coating. Most often, people buy frying pan with teflon coating. But Teflon has one big drawback: it is necessary to scratch it, and an acid with carcinogenic properties will be released. But the ceramic coating there is no such lack.