Frying pans that are slightly humped or curved toward the inner middle are often referred to as "domed" or "concave" pans. There are a few reasons why some frying pans have this design:
Improved Heat Distribution: The domed shape allows for better heat distribution across the cooking surface. When the pan is heated, the center of the pan tends to be hotter than the outer edges. The concave design helps to even out this heat distribution, ensuring more consistent cooking results.
Preventing Warping: Metal pans, especially those made from thin materials, can be prone to warping due to the constant heating and cooling during cooking. The slight curvature helps to minimize the risk of warping, making the pan more durable and long-lasting.
Easier Stirring and Flipping: The slight hump in the middle can be advantageous when stirring or flipping food. It gives a central area where ingredients are naturally drawn, making it easier to toss or turn the food without spilling.
Oil and Grease Collection: The domed shape allows oil and grease to accumulate in the center, away from the cooking surface's edges. This can be beneficial when cooking fatty foods as it prevents excessive oil runoff and helps in achieving a more controlled and consistent frying process.
Aesthetic and Traditional Design: In some cases, the domed shape might be a design choice that adds a touch of elegance to the frying pan. Additionally, certain types of cookware, like traditional woks, have a domed shape, which is integral to their cooking style and performance.
It's worth noting that not all frying pans have this design, and flat-bottomed pans are also common and widely used. The choice of pan design often comes down to personal preference and the type of cooking you plan to do. If you prefer even heat distribution and better oil retention, a slightly humped frying pan might be a good choice. However, if you primarily cook on flat surfaces like induction cooktops, flat-bottomed pans might be more suitable.