A traditional fry pan is made from die-cast aluminum alloy. The bakelite handle does not heat up (not removable), there is a hanging hole, and grooved bottom allows you to fry food with a minimum of oils and fats.

Quick Overview
Aluminum cookware is extremely lightweight. Even if it is cast cookware with rather thick sides and bottom. Aluminum has a high thermal conductivity, so water boils faster in aluminum pans and generally takes less time to cook.
The quality of aluminum cookware depends on its thickness. The thicker the sides and bottom of your frying pan or pot, the less it will deform. PFOA (Perfluorooctanoic Acid) is not used in cookware. The absence of PFOA makes the cookware environmentally friendly.
The main advantages of aluminum cookware include:

Metal accessories can be used
Aluminum cookware will not rust
Even distribution of heat
Dishwasher safe
Non-microwave-safe

Can be used on gas, electric, glass-ceramic stoves. Not suitable for induction hobs. Can be used in oven if there are no plastic / bakelite handles .
Thick-walled molded cookware is convenient for frying meat, roasting turkey or chicken, stewing vegetables.