A pan with a flat bottom is typically called a "flat-bottomed pan" or simply a "flat pan." This type of pan is designed with a flat and even base, which allows it to make direct contact with the cooking surface, whether it's a stovetop burner or an electric heating element.
Flat-bottomed pans are popular in various cooking applications and are commonly used for frying, sautéing, searing, and other cooking methods that require consistent and even heat distribution. They are also well-suited for use on smooth-top electric stoves and induction cooktops, as these surfaces require good contact with the pan for efficient heat transfer.
Compared to pans with uneven or curved bottoms, flat-bottomed pans provide more stability on the cooking surface and ensure better heat distribution, reducing the risk of uneven cooking or hotspots.
In addition to flat-bottomed pans, you may come across other specialized pans designed for specific purposes, such as:
Wok: A traditional Asian cooking vessel with a rounded bottom, designed for stir-frying and high-heat cooking. However, some modern woks come with flat bottoms to accommodate flat stovetop surfaces.
Griddle: A flat, wide cooking surface, often made of cast iron or non-stick material, used for cooking pancakes, eggs, and other breakfast items.
Crepe Pan: A shallow, flat pan with low sides, specifically designed for making thin, delicate crepes.
Omelette Pan: A smaller flat pan, often non-stick, specifically used for making omelettes.
Overall, flat-bottomed pans are versatile and widely used in everyday cooking due to their practical design and ability to evenly distribute heat across the cooking surface.