Frying Pans

Choosing the right frying pan starts with your heat source and cooking style. Do you cook on induction? Then you need a pan with a ferromagnetic bottom. Sheet steel, cast iron, and most stainless steel pans are suitable for this as standard. Do you cook daily and want little hassle? Then opt for an aluminum pan with a ceramic non-stick coating, free from PFAS and PTFE. Do you want maximum flavor and a perfect crust on your meat? Then a sheet steel or cast iron frying pan is your best investment; both improve with each use.

Besides material and heat source, diameter is an underestimated factor: for 2 people, 20-24 cm is ideal, for families, 26-28 cm works better. Don't forget the weight. A cast iron pan retains heat exceptionally well but requires physical strength. Sheet steel offers comparable cooking performance at significantly less weight.

Buying a frying pan - what should I look for?

Buying a good frying pan comes down to four things: material, heat source, diameter, and weight. The material determines how the pan distributes heat and how long it lasts. A sheet steel or cast iron frying pan requires a bit more maintenance but improves with each use and, with good care, lasts a lifetime. An aluminum pan with a ceramic non-stick coating (PFAS-free)is ready for immediate use, forgives mistakes, and is ideal for those who want to cook quickly and easily. Stainless steelis the most versatile choice: scratch-resistant, dishwasher-safe, and suitable for high temperatures. Always check if the pan is suitable for your hob, as not every pan works on induction.

The diameter and weight are at least as important as the material but are often underestimated. A pan that is too small is annoying, and a pan that is too heavy ends up at the bottom of your cupboard. For daily use for 2 people, 24 cm is the sweet spot. Do you cook for a family or enjoy making complete one-pan dishes? Then go for 28 cm. And don't forget: a good pan that suits your cooking style makes every day in the kitchen much more pleasant.

Which frying pan should I choose?

Sheet steel frying pan

Also known as 'Carbon Steel'. The sheet steel frying panis a lightweight pan that heats up quickly and, with proper maintenance, can last a lifetime. Ideal for searing meat and fish. Sheet steel behaves like cast iron but is significantly lighter. With the right maintenance (seasoning with oil occasionally), a sheet steel frying pan lasts for decades.

Stainless steel frying pan

Durable, dishwasher-safe, and without a non-stick coating. A stainless steel frying pantakes some getting used to but gives you more control over browning and is ideal for sautéing vegetables and deglazing sauces. A stainless steel frying pan can last for decades.

Ceramic non-stick pan (PFAS-free)

The ceramic non-stick panis light, heats up quickly, and is user-friendly. This is a modern aluminum pan with a ceramic non-stick coating, free from PFAS and PTFE. Suitable for daily use and especially handy for young families. A non-stick coating can wear out, so caution is advised. Use wooden or silicone spatulas and pan protectors.

Cast iron frying pan

A cast iron frying panis heavy but unparalleled in heat retention. Perfect for slow-cooking, searing steak, and oven-to-table preparations. It is advised to season cast iron with oiloccasionally; then it will last for generations.

What do I make in a frying pan?

You use a frying pan to prepare dishes that require direct heat and control: an egg, a salmon steak, a chicken fillet, vegetables, or a classic pancake. The frying pan is the best choice for this because its flat bottom and low sides ensure direct contact between the ingredient and the heat source. This gives you the Maillard reaction. The chemical reaction that creates that golden-brown crust and deep flavor that you simply don't get from an oven or a pan with high sides.

In addition, the frying pan is indispensable for dishes where sticking is the greatest risk. Delicate ingredients such as fish, eggs, and pancakes need a pan that is evenly heated and from which food releases effortlessly. A good non-stick coating or a well-seasoned carbon steel panensures that you cook with minimal fat and maximum results, without your dish breaking apart when you turn it over.

What is the best frying pan for me?

If we had to recommend one frying pan for most home cooks, it would be an aluminum pan with a ceramic non-stick coating. This pan is ready to use immediately, lightweight, free of PFAS and PTFE, and works excellent on all heat sources including induction. It forgives beginner mistakes, is easy to clean, and effortlessly cooks eggs, fish, and vegetables without anything sticking. For daily use, this is by far the most complete choice.

Are you a more experienced cook and want to get the most out of your ingredients? Then we recommend a stainless steel frying pan. This pan gives you a perfect crust on meat, is incredibly durable, and lasts for decades. It requires a bit more patience and cooking technique, but once you get the hang of it, you won't want anything else. Brands like Demeyereand KitchenAid make stainless steel frying pans that we have had many good experiences with.