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- Wok: A vessel with a concave bottom that resembles a frying pan, has the property of evenly distributing the temperature throughout the entire vessel. The food is cooked uniformly, in the shortest possible time, with the least amount of fat.
- Saute: A pan with high walls. It can be used as a deep frying pan, pot, and baking dish. It cooks dishes that are usually made in the oven on the stovetop.
- Non-stick: With specialized resources to prevent food from sticking to the bottom.
- Stone: Non-stick coating that ensures high resistance to scratches and abrasions.
- Ceramic: Non-stick coating that prevents food from sticking to the bottom. Easy to clean.
- Enamel: Protects the vessel from corrosion. It needs a little oil while cooking.
- Aluminum: Lightweight, practical, and rust-resistant. Reacts with acidic foods and increases heat by five times.
- Stainless Steel: Resistant to high temperatures. You can cook anything, but it is essential to add enough oil because it is not non-stick.
- Cast Iron: Robust material, ideal for slow cooking at a steady temperature.
- Cast Aluminum: It has undergone special processing to acquire a hard outer layer. It does not dent and can withstand high temperatures.
- One Egg (9-18cm): Pan suitable for one person. Ideal for a small portion of food, such as an egg or omelette.
- Small (19-22cm): Suitable pan for 1-2 servings of food. Can be used on small stovetops for better temperature control while cooking.
- Medium (23-25cm): Pan suitable for 2-3 servings of food. Can be used on medium stoves for better temperature control during cooking.
- Large (26-29cm): Pan suitable for 2-4 servings of food. Can be used on medium and large stovetops.
- Extra Large (30-50cm): Pan suitable for 4-6 servings of food. Not ideal for use on small stoves as it is difficult to evenly distribute heat throughout the pan.
- One Egg (9-18cm) (109)
- Small (19-22cm) (367)
- Medium (23-25cm) (363)
- Large (26-29cm) (660)
- Extra Large (30-50cm) (180)
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