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Frying pans are usually made from various materials, including cast iron, stainless steel, aluminium, and copper. Each material has unique properties that make it suitable for specific types of cooking.

Saute pans have higher sidewalls than frying pans, which makes them better suited for cooking foods in more liquids without the risk of the liquids spilling over. A frying pan is ideal for shallow frying meats and vegetables with very little liquid. Despite its name, many chefs prefer sauteing foods in a frying pan over a saute pan because its sloped sides make it easier to toss foods.

A frying pan sports a shallow broad metal pan with sloping sides and does not have a lid but has an open design for better thermal distribution during cooking.