For high-heat searing, stainless steel and cast iron are the best choices. Stainless steel is ideal for achieving excellent browning and deglazing, while cast iron retains heat exceptionally well for searing steaks and other meats. Non-stick frying pans are better suited for cooking delicate foods, such as eggs, pancakes, and fish, at medium to low heat.
Frying Pans
84 productsAbout Frying Pans
A good frying pan quickly becomes one of the most-reached-for tools in your kitchen, helping you handle everything from eggs and pancakes to seared meats and sautéed vegetables with ease. These versatile pans are designed to heat evenly and deliver consistent results across a wide range of everyday cooking tasks, whether you’re making a quick weekday meal or experimenting with new recipes. This collection includes a selection of frying pans in different sizes, materials, and finishes to suit how you cook and what you prepare most often. Non-stick pans make it easier to cook and release delicate foods like eggs and fish without sticking, while other materials offer durability and heat responsiveness for more involved tasks. Stainless steel options provide a reliable balance of strength and performance, with excellent heat distribution that’s ideal for searing and browning. Heavier pans like cast iron deliver excellent heat retention and are perfect when you want a satisfying crust on meats or vegetables. Choosing the right size and material can make a noticeable difference in how smoothly your cooking comes together.
Frequently Asked Questions
14 Questions
The ideal frying pan size depends on how many people you typically cook for. 20-24 cm: Ideal for one person or small portions. 26-28 cm: A versatile everyday size for couples or small families. 30 cm or larger: Best for preparing family meals or cooking larger quantities. Choosing the right size helps ensure even cooking and prevents overcrowding.
Modern non-stick cookware from reputable brands is safe to use when used according to the manufacturer's instructions. Many collections available today are PFOA-free, and an increasing number also feature PFAS-free ceramic non-stick coatings. Since coating technologies vary by brand and collection, we recommend checking the product specifications for details about the non-stick coating used.
Preheat the pan over medium heat before adding oil. Once the pan is hot, add a thin layer of oil and allow it to heat until it shimmers before adding your food. Avoid moving the food too soon, as it will naturally release from the surface once a proper crust has formed.
Stainless steel is not coated with a non-stick surface, but it can perform similarly when used correctly. Proper preheating, using enough cooking oil, and cooking at the right temperature help create a natural release, reducing the likelihood of food sticking.
Preheat the pan over medium heat, then add a small amount of butter or oil and allow it to heat before adding the eggs. Cook over medium to low heat and wait until the eggs naturally release from the pan before attempting to flip or remove them. Proper preheating is key to preventing sticking.
A properly preheated pan should be evenly hot before oil is added. One simple way to check is the water drop test: a small drop of water should form a smooth bead and glide across the surface rather than immediately evaporating or breaking apart. Once the pan reaches the correct temperature, wipe away the water, add oil, and begin cooking.
For most cooking, heat the empty pan first, then add the oil once the pan is hot. Allow the oil to heat until it shimmers before adding food. This method helps create a better cooking surface and reduces sticking.
Choose an oil with a smoke point that matches your cooking method. Neutral oils such as avocado, canola, sunflower, vegetable, and grapeseed oil are excellent for everyday cooking and high-heat searing. Butter can also be used for flavor, but it is best suited to medium or low heat because it browns more quickly.
Food commonly sticks when the pan isn't properly preheated, there isn't enough oil, or the food is moved before it has had time to brown. Cooking over excessively high heat can also cause sticking. Allow the pan to reach the correct temperature and let the food naturally release before turning or stirring it.
Rainbow-colored discoloration is a harmless effect of high heat reacting with the chromium in stainless steel. It does not affect the pan's performance or safety. The discoloration can usually be removed with a stainless steel cleaner or by gently cleaning the surface with a mixture of vinegar and water.
Fill the pan with warm water and a small amount of dish soap, then let it soak to loosen stubborn residue. For tougher stains, simmer water in the pan for a few minutes before gently scrubbing with a non-abrasive sponge. A paste made from baking soda and water can also help lift burnt-on food without damaging the stainless steel.
It depends on the type of frying pan. Stainless steel and cast iron frying pans are generally safe to use with metal utensils. For non-stick and ceramic-coated pans, silicone, nylon, or wooden utensils are recommended to help preserve the cooking surface. Always follow the manufacturer's care instructions for your specific pan.
Many frying pans are oven safe, but the maximum oven temperature depends on the pan's material, handle, non-stick coating, and lid. Always check the product specifications before using a frying pan in the oven.
