Tasty dishes in no time with the right frying pan
From hearty fried potatoes and sweet crêpes to tender steak – frying pans are true all-rounders and essential for cooking. Along with saucepans and other cookware, they are part of every kitchen's basic equipment and produce delicious dishes in next to no time. On the hob, a frying pan quickly passes even heat to the food, giving you crisp, well-seared results. Wok, griddle pan, iron pan, ceramic pan or stainless steel pan – the choice is considerable. But not every frying pan suits every dish. Before you buy, the coating, material, shape and type of hob in your kitchen all play a key role. Here you'll find out which pan best suits you and your needs.
1. Coating
2. Materials
3. Size and shape
4. Types of hob
5. Price
1. Coating: the pros and cons of non-stick
Non-stick pans are suitable for almost anything and the best choice for everyday use. Fried eggs, meat, fish or vegetables – nothing burns on. Food glides easily across the pan and is simple to turn. A non-stick coating lets you cook without fat, preserving vitamins for healthy meals. Meat stays juicy and vegetables stay crisp and fresh. After use, simply clean the frying pan with a soft sponge and a little washing-up liquid. To protect the coating and extend the life of the pan, only use utensils made of silicone, wood or plastic.
Teflon pans are among the best-known non-stick models. Teflon is resistant to all solvents and chemicals and is particularly good for foods that usually stick to pans quickly. A Teflon pan should not be left empty on a hot hob for more than three minutes, otherwise the coating will suffer.
Ceramic pans are also coated pans. Contrary to what the name suggests, it isn't the pan itself that is made of ceramic, just its coating. Ceramic absorbs heat quickly and distributes it evenly across the whole surface. Thanks to its high heat resistance, the frying pan does not release any harmful substances. Pans labelled "PTFE- and PFOA-free" are generally free from the plastic polytetrafluoroethylene and the chemical perfluorooctanoic acid. The All Steel pans from Finnish manufacturer Fiskars are made of high-quality stainless steel with a Ceratecº ceramic coating. They easily withstand temperatures of up to 240 °C and are available in sizes from 24 cm to 28 cm.
Many cooks, however, swear by uncoated pans – especially for frying meat and poultry. These models can be heated to very high temperatures, so the meat is seared in next to no time. It stays juicy on the inside and turns nicely crisp on the outside. Only add fat once the frying pan is hot.
2. Materials: frying pans made of aluminium, stainless steel and more
With or without a coating, most household pans are made of aluminium or stainless steel. But cast iron pans are becoming increasingly popular too. Here you'll find out what each material has to offer.
Aluminium: Aluminium is rust-free, easy to shape and lightweight. The material is also relatively inexpensive and easy to coat. An aluminium pan conducts heat particularly well but doesn't retain it for very long. In most cases, an aluminium frying pan is dishwasher safe. If you do wash it by hand, avoid abrasive scourers or brushes to protect the seal. An aluminium pan shouldn't be heated to extreme temperatures, as the material can warp above 250 °C. Pans with a cast aluminium body are more stable.
Stainless steel: Stainless steel pans are rust-free, corrosion-resistant and food safe. Heat takes around 15 times longer to pass through a stainless steel base than through an aluminium pan, but stainless steel frying pans retain and distribute heat much better. Stainless steel pans can also be heated to higher temperatures. Many models have a thermal layer of aluminium or copper built into the base for better heat conduction.
Cast iron: A cast iron pan is extremely robust, durable and easy to care for. Iron pans are scratch and cut resistant, so sharp utensils can't damage them. Cast iron releases natural iron into food, which can contribute to a healthy diet. In an uncoated iron pan, roasted flavours develop perfectly and give food a very special taste. Before using the pan for the first time, season it with oil – this creates a natural coating that lets you fry with less fat. A cast iron pan, such as the frying pan with wooden handle by Morsø, is solid and heavy. It retains heat for a long time – even after you've switched off the hob. This lets food simmer gently and thicken. Cast iron pans are also ideal for fried potatoes and steaks.
3. Size and shape: from wok to griddle pan – which pan for what?
It's not just the material – size and shape also play an important role in choosing the right frying pan. The most common are round pans with a diameter of 24 or 28 cm. A 24 cm pan is suitable for almost every dish and generally holds two to three portions. Pans with a diameter of 28 cm, such as the stainless steel pan by Eva Solo, have enough room for four portions. They are particularly suitable for all kinds of pan dishes and thin crêpes. Small pans with a diameter of 20 cm are excellent for scrambled eggs, omelettes or pancakes. They also hold smaller portions for one or two people.
In a frying pan with an extra-high rim – as found on braising pans, sauté pans and woks – you can cook complete meals with meat, vegetables and sauce. The high rim makes it possible, for example, to gently steam and toss larger quantities of vegetables.
Pans with a low rim – such as crêpe pans, egg pans and paella pans – make it easy to turn food with a spatula. They are the best choice for all egg dishes and quick-fried food.
Square pans have the advantage of a larger usable base. They take up the same amount of space on the hob but hold more food. Many elongated foods, such as meat skewers, also fit better in a square pan. That's why griddle pans in particular are often square. They have a ridged base that creates crisp brown grill marks and gives good frying results. A griddle pan can be heated to high temperatures and retains heat – ideal for steaks. Thanks to the ridges, food doesn't sit directly on the base of the pan and doesn't stick as quickly, so you need less fat.
4. Types of hob: how to find the right frying pan
Not every frying pan is suitable for every type of hob. On induction hobs, you can usually only use pans with a magnetic base. Aluminium and stainless steel pans are not magnetic by nature and need a special base for this. A cast iron pan is suitable for all types of hob. Do you have a gas hob in your kitchen? Then it's best to avoid aluminium pans, as they can quickly warp at high heat. Any frying pan is suitable for a ceramic hob. On each product page, you'll find all the features of your favourite at a glance – so you can be sure you're choosing the right model before you buy.
Especially practical: many manufacturers offer extensive cookware sets, so that saucepans and frying pans are perfectly matched. With the La Cintura di Orione cookware series by Alessi, your kitchen is well equipped. The set is also suitable for induction and includes a large stockpot as well as various casseroles, pans and a sauteuse – so you can cook like a professional.
5. Price: the right pan for every budget
The small Hardface pan from renowned manufacturer Fiskars is available in the entry-level price range. In the mid-price range, between €70 and €100, you'll find larger Fiskars models as well as various stainless steel and aluminium pans by Eva Solo. Particularly exclusive models, such as the Tools frying pan by Iittala, developed in collaboration with chefs, are in the higher price range.
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Shopping advice at Connox
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