You should run a measuring tape along the front of the pan. Just check the size from the edge of the tape measure to the end of the pot, and you will get the correct size for the pot.

You should be aware of the fact that the overall size of any pan is usually determined by its largest size. And in the case of a frying pan, the largest part will be on top. This is edge to edge of the pan.

While this is the most common method when a company or store orders a frying pan, they always talk about measuring the side of it.

If you want to be more precise, you can measure the size of the pot from the inside of your upper lip to the next upper lip in a straight line. This is the overall size of the pan as the lid should fit comfortably (if available).

However, this procedure will not help you understand the overall size of the pan. This is because all sinks are usually measured by the center diameter of the flange. This is not the diameter of the actual hob.

Also, most household burners (including both gas and electric/induction) have space limitations. This means that, except large industrial cookers, they are designed to comfortably accommodate pans with a maximum size of about 12 inches, or somewhere nearby in diameter.

Evaporation plays an important role

The general math of a deep fryer can also affect its ability to retain moisture. This means that the skillet plan helps to flush moisture out of the food, making it hot and firm.

Also, he will choose how quickly the sauces evaporate in the dish. Many cooks claim that the beveled edges of the skillet will also release excess moisture from the meat you cook. The faster the juices evaporate, the higher the meat yield.

The role of the entire cooking space in grilling meat

A frying pan can burn meat more efficiently than a regular frying pan, but only if it has the same cooking zone. As is the case, a medium-width frying pan with a 10 “cooking space will burn food much more efficiently than its 10” counterpart.

However, when frying steaks in a skillet, you must remember that the big surface area of ​​the normal skillet does not give any significant benefits over the skillet.

This is especially true if you have the same amount of food that requires burning at very high temperatures. (For example, more on cooked steak, for example). In any case, you should cook the meat in several batches.

The same goes for reducing the number of sauces. Sauces also evaporate in a foot-wide skillet as quickly as their 12-inch counterparts.


By looking at the above, we can confidently determine that we can figure out how to measure cookware in just a few necessary steps.

Therefore, it is also essential to consider its size and total cooking area.