one embodiment of the invention is shown in fig1 - 8 . the present invention is a pan 100 comprising a body 200 and a handle 300 . the body 200 is generally comprised of a base 220 , a base side wall 225 , a shelf 205 , and a shelf side wall 215 . the base 220 is generally circular but may be other shapes such as rectangular , oval and irregular shapes . the upper surface of the base 220 comprises the pan &# 39 ; s primary cooking surface . the lower surface of the base 220 is intended to be placed on the heat source surface such as the oven or stove top . the dimensions of the base 220 ( e . g ., the diameter , length and width , etc .) can be varied for different sized pans with varied cooking surfaces . the outer perimeter of the base 220 has a side wall 225 which extends about perpendicularly from the base 220 ( the outer circumference if the base 220 is circular ) around the perimeter of the base 220 . the transition between the base 220 and the side wall 225 can be abrupt forming an edge , a tapered surface , or can be gradual such as an arch having a radius as shown in fig6 and 7 . in the embodiment shown in fig1 - 8 , the side wall 225 is angled with respect to the base 220 . the height of the side wall 225 can vary from one embodiment to another . the side wall 225 height may be selected based upon the overall size / dimensions of the pan and the desired volume inside the base and side wall 225 . the side wall 225 has an inner surface and an outer surface , the inner surface being in contact with the upper surface of the base 220 and the side wall 225 outer surface being in contact with the lower surface of the base 220 . in one embodiment for an 8½ inch diameter pan , the height of the side wall 225 is approximately 1¼ inches tall . preferably , the height of the side wall 225 is uniform along the perimeter of the pan , although in different embodiments of the invention , the height of the side wall 225 can be varied at different points along its length . the side wall 225 encloses the internal ( primary ) cooking surface of the pan , preventing food which is being cooked from easily exiting the pan . heat radiates through the pan base 220 to the side wall 225 heating the side wall 225 . when sufficiently heated , the side wall 225 also increases the pan &# 39 ; s overall cooking surface area . preferably , for a circular pan , the pan side wall 225 is gradually sloped away from the pan base 220 as shown in fig6 and 7 so that the circumference of the circle formed by the top of the pan side wall 225 is slightly larger than the circumference of the pan base 220 . in one embodiment , the angle between an axis perpendicular to the base 220 and the side wall 225 is approximately seven degrees ( 7 °). the pan side wall 225 could also be configured at a variety of other angles either toward or away from an axis perpendicular to the base 220 . attached around the top of the side wall 225 is a shelf 205 . the transition between the side wall 225 and the shelf 205 is preferably a smooth curved / rounded transition for ease with sliding food and ingredients between the pan &# 39 ; s primary cooking surface on the upper surface of base 220 and the shelf 205 . in the embodiment shown in fig1 - 8 , the inner perimeter of the shelf 205 at the transition with the side wall 225 includes a raised lip or ridge 210 to help keep food placed on the shelf 225 from sliding down onto the base 220 . the ridge 210 at the transition between the side wall 225 and the shelf 205 also helps keep liquids on the shelf 205 from draining down onto the base 220 . the shelf 205 has an upper surface , where food is stored , and a lower surface . the upper surface of the shelf 205 is connected to the inside surface of the side wall 225 and the lower surface of the shelf 205 is connected to the outer surface of the side wall 225 the food storage shelf 205 extends outward from the side wall 225 away from the middle of the base 220 and away from the side wall 225 , preferably with pitch downward away from the top of the side wall 225 . in the embodiment shown in fig1 - 8 , the shelf 205 slopes away from ( down from ) a horizontal axis or plane at the top of the side wall 225 , at an angle of approximately five degrees ( 5 °). the shelf 205 could also be configured so that it is perpendicular to the pan side wall 225 without any downward angle or can also be sloped at a variety of other angles either above or below the top of the side wall 225 . the width of the shelf 205 according to one embodiment of the invention for a 12 inch pan having an 8½ inch base is approximately 1½ inches in width . when the pan 100 is placed on a stove or oven and heated , the heat from base 220 radiates through the side wall 225 and the shelf 205 providing an additional cooking surface or warming surface for the pan 100 . the heat applied can be varied to increase or decrease the resulting temperature on the shelf 205 . the upper surface of the shelf 205 may also have one or more ridges 210 to reduce surface contact between the upper surface of the shelf and food ( to reduce heating and cooking on the shelf ) and / or to direct liquids away from the side wall 225 and the base 220 . in one embodiment of the invention , the upper surface of the shelf 205 has one ridge 210 around the inner perimeter of the upper surface of the food shelf 205 ( see fig9 ). in another embodiment , the upper surface of the shelf 205 has a plurality of ridges . for example , in the embodiment shown in fig1 , shelf 205 has five ( 5 ) equally spaced circular ridges 210 . in an alternative embodiment , the ridges 210 , except for the innermost ridge , do not extend around the entire circumference of the shelf leaving areas without the ridge at like positions for the ridges with respect to each other ( or at alternating positions ) so that liquids may drain away from the side wall 225 and the cooking area on base 220 toward the outer perimeter of the shelf 205 as shown in fig1 . the ridges 210 also help keep the food that is being placed thereon from sliding around on the shelf 205 and / or down onto base 220 . the ridges 210 also decrease the surface area contact between the food and the upper surface of the shelf 205 . the ridges 210 further function to make movement of food on the shelf 205 easier . since the heat from a stove or oven radiates upward throughout the base 220 and side wall 225 and shelf 205 , the ridges 210 reduce the amount of additional cooking of the food stored on the shelf 205 . in the embodiment of the invention shown in fig1 - 8 for a circular pan base 220 , each consecutive concentric ring formed by the plurality of ridges 210 on the shelf 205 , starting from the inner perimeter of the shelf 205 is slightly larger in diameter than the one ridge immediately preceding it . the one or more ridge ( s ) 210 can be approximately ⅛ inches in height above the shelf upper surface , although the specific height of each ridge can be varied from one pan to another and also within a single pan . the shelf 205 and the pan 100 can also be made with more or less ridges than the embodiments shown in the figures , with spiraling ridges or with other ridge designs as shown in fig1 , or without any ridges . the ridges 210 can be configured diagonally , in a zigzag formation , or in various shapes as shown in fig1 . the food storage shelf 205 can also include one or more partition ridges 212 extending from the innermost edge of the shelf 205 toward the outermost edge as shown in fig1 . in such a configuration the partition ridges 212 create different compartments on the shelf 205 . the partition ridges 212 help to separate foods and keep liquids that may collect on the shelf 205 within different areas from combining with each other . in another embodiment of the invention shown in fig1 and 15 , the shelf 205 has a recess 211 in its upper surface , preferably at its outermost perimeter . the recess or channel may travel around the entire outer perimeter of the shelf 205 and / or it may be segmented or partitioned as well . in one embodiment , the recess or channel is approximately ⅛ inches in depth but other depths are possible . the recess or channel 211 is configured to capture lipids , juices and moisture from ingredients or foods being stored on the shelf 205 so that when the stored ingredients are introduced or reintroduced onto the base 220 for cooking , those liquids will not undesirably enter the primary cooking area . most preferably , the liquids on the shelf 205 drain into and remain in the recess 211 . for those embodiments with a pitch or angle for the shelf 205 towards a recess 211 , the pitch and recess 211 assist with drainage . attached to the outside perimeter of the shelf 205 is a shelf side wall 215 , similar to side wall 225 for base 220 . the shelf side wall 215 extends vertically from the upper surface of the shelf 205 at the outer perimeter of shelf 205 . the height of the shelf side wall 215 can vary depending on the overall dimensions of the pan 100 , the size of the shelf 205 , and / or based on the particular food for which the pan 100 will be used to prepare . the shelf side wall 215 has a top and a bottom . the height of the shelf side wall 215 , according to one embodiment of the invention , from its top to bottom is approximately 1¼ inches tall . the height of the shelf side wall 215 may be uniform along the perimeter of the shelf 205 or it may change in height along the perimeter . the shelf side wall 215 encloses the upper surface of the shelf 205 . the shelf side wall 215 helps prevent food which is being stored on the shelf 205 from falling out of the pan 100 and helps to contain liquids in the pan 100 . in the embodiment shown in fig1 and 15 , the top of the shelf side wall 215 includes a rounded edge 219 . the rounded edge 219 is configured to make a better contact surface for a removable pan cover 400 , as shown in fig8 . the pan 100 can be made of any material suitable for manufacturing frying pans , including but not limited to steel , aluminum , cast iron , copper , etc . the upper surfaces of the base 220 and the shelf 205 as well as the inner surfaces of the side wall 225 and shelf side wall 215 preferably include a non - stick coating in order to prevent the food and ingredients used from sticking to the pan 100 . a handle 300 is attached to the body 200 . in one embodiment of the invention shown in fig1 - 8 , the handle 300 is attached to the outer surface of the side wall 225 and extends outward , away from the middle of the pan 100 . the handle 300 , in other embodiments , can be attached to the base 220 , to the lower surface of the shelf 205 , to the shelf side wall 215 or to a combination of two or more of these components . as shown in fig1 , the pan 100 may also feature more than one handle 300 . the handles can be in different configurations , including straight , curved , or circular / looped , among other possible variations . the handle ( s ) 300 may also be positioned at different locations on the pan 100 , including for two handles , on opposite sides on the pan 100 . the handle ( s ) 300 can be configured to be more ergonomic making them easier to grip and to hold . the handle ( s ) 300 can be made of any material suitable for insulating the handle from the heat , including ceramic , plastic , or any other heat resistant natural or synthetic material . the handle 300 can also be made using a combination of materials , such as , for example , being constructed using a metal core surrounded by a synthetic heat resistant exterior such as a heat resistant plastic , thereby making the handle cool to the touch even when the pan 100 is in use and exposed to heat . the handle ( s ) 300 may be fixed to the pan using a weld connection or a riveted connection .
an improved frying pan configured with two surfaces / levels , the first cooking surface used to cook foods and a second surface used to hold / store foods having a slope or pitch towards the outer perimeter of the frying pan . the storage shelf allows the user to store ingredients on the pan itself without the need for additional holding plates . the outward pitch of the storage shelf along with its ridges allows liquids such as fats and oils to drain away from the ingredients and stop them from re - entering the lower cooking surface . therefore liquids will not combine with the food in the lower cooking surface and will not combine with other food ingredients when they are cooked .