Frying pans have sloped, shallow sides that facilitate the turning of ingredients and allow moisture to escape easily for better browning. Choose good-quality heavy aluminum, stainless steel, cast iron, or enameled cast iron for rapid browning or frying; nonstick frying pans allow cooking with less fat. Look for tight-fitting lids made of a similarly heavy metal. Some frying pans do not come with lids; a pan lid of identical diameter can be substituted. A large, wide frying pan may be used in place of a wok for stir-frying. Ovenproof or flameproof frying pans must have heat-resistant handles and lids.