Cast iron fry pan is iron cookware that has side depth more than 3 inchs. As such, it can perform many cooking works that skillet can do, but also extra works, such as deep frying and slow cooking.
Also the shape of fry pan is normally round in application, but also can be square or other customized shape.
The size of fry pan can vary from 6 inch to 15inch in diameter, but the mostly common size is 10 inch size that is most suitable for handling without too heavy weight.
In addtion, fry pan has two cat ear structure at both side along with long handle. This is much convenient to pour excessive oil out of pan after baking or skilleting.
Furthermore, fry pan is non-stick and rust-resistant when properly seasoned or enameled. The seasoning is a process to apply and cook a layer of animal fat or vegetable oil onto cast-iron. While enameling is a process to apply glaze onto cast iron surface. The enameled fry pan is suitable to take simmering or slow cooking because of its deep side.
Cast iron fry pan is iron casting cookware that is made through sand casting process. Basically, raw material pig iron is melted in furnace, and wood pattern creates sand mold. As soon as melting iron water flow into mold, sand mold will break to release casting out after it solidify.
Moreover, the iron casting blank of fry pan needs much down stream cleaning, sand blasting or shot peening to get desired surface finish.
Finally the finished fry pan get pre-seasoned or enameled so that it gets ready for use once delivered to end user hands.
Read artical of Cast iron cookware: The Old Bady of Cooking Art to learn more about its nature and manufacturing process.
In sum, cast iron fry pan comprises a small fraction in kitchenware, however, the durability and reliability of cast iron as a cooking tool has ensured its survival.
Visit Cookware Manufacturer Association to get more referance articals and relevant industry standards.