Which frypan size do I need?

Frypans come in different sizes, each with unique benefits. Choosing a frypan size depends on the ingredients you’re cooking and the number of people you’ll feed.

• Small (16cm to 20cm): Distributes heat evenly and reaches temperature faster. Great for cooking small portions or individual ingredients, like a single serve omelette, a piece of steak or salmon, or a side dish of sauteed vegetables.
• Medium (24cm to 28cm): Ideal for cooking multiple ingredients or portions without crowding the pan. Think eggs and bacon, seared chicken breast or stir fried vegetables to serve two to four people.
• Large (28cm and above): Great for feeding a crowd! Its generous size offers optimal heat retention and allows you to cook multiple ingredients or a whole meal. Think fish fillets and vegetables, fried rice, curry or a quick pantry pasta.

What frypan material is best for me?

Different frypan materials excel in their own way. From heat retention, to non-stick properties, to durability and longevity, consider what’s important to you.

• Stainless steel: Lightweight, versatile, durabile non-porous surface. Made to resist rust, chipping and high heat, safe to use with metal utensils and scourers. For the perfect sear on steak, salmon or chicken, as well as simmering sauces or gravy.
• Non-stick: stress free cooking with seamless food release. Enjoy an easy clean up and minimal maintenance without the risk of stuck on food. Not as well suited to high heat or use with metal utensils.
• Cast iron: sear, stir fry, simmer, braise, even bake in the oven. Great for high heat cooking, offering even heat distribution and retention. Season to maintain its top condition. Made to last generations.

Five stellar frypans to consider