Frying pans mostly use advanced heat-conducting materials, which are heated quickly and evenly. In addition to frying food, they are also suitable for baking, roasting, steaming, and other cooking methods. Vegetables, seafood, poultry and other ingredients that do not need to be cooked for a long time can be cooked in a frying pan. It only takes a few minutes to make dishes that are refreshing and healthy. The wok generally needs to be used on a flame-heated stove, which limits the range of use of the wok to a certain extent. However, woks are still widely used in our lives. This is because woks are used for cooking with high fire, with concentrated firepower and sufficient heat. Whether it is stir-fried, dry-stir-fried, stewed, or soup…you need to use a wok to cook to fully reflect the most authentic taste of the ingredients. In contrast, the heating of the frying pan is more even, while the firepower of the frying pan tends to be concentrated. Therefore, the frying pan is suitable for cooking on an induction cooker or cooking on a low fire, while the frying pan is more suitable for cooking on an open flame or a high fire. Among the common frying pans and woks in the market, the bottom of the frying pan is generally thicker, and the wok is thinner. This difference in design makes the food cooked in the frying pan tend to be lighter, while the food cooked in the frying pan has a thicker taste.