Koekenpan

Buying a frying pan at Cook & Pan

A frying pan is the pan you use most often: for eggs, omelette, pancakes, fish, vegetables and quickly searing meat. At Cook & Pan you find frying pans in three material families, all PFAS-free and suitable for every heat source. Which suits you depends on what you make most and how much maintenance you enjoy.

Which frying pan suits you?

• For everyday frying - the ceramic frying pan with smooth non-stick for eggs, fish and pancakes.
• For control and long life - the stainless steel frying pan in 3-ply construction, oven-safe and coating-free.
• For all-in-one starter kits - the frying pan set with multiple sizes in one go.
• For those choosing specifically for induction - the frying pan for induction with magnetic base and direct heat.

Size guide for frying pans

The right size depends on how many people you usually cook for:

• 20 cm - for 1 person or a quick egg or omelette.
• 24 cm - for 2 to 3 people or a family lunch.
• 28 cm - the most-bought size, ideal for 4 people or Sunday morning pancakes.
• 30 cm or more - for those who like to cook for groups or often host guests.

Material choice at a glance

The three main material families at Cook & Pan are:

• Aluminium with ceramic non-stick coating - lightweight, fast to heat, smooth non-stick for everyday use.
• 3-ply stainless steel - no coating, robust, oven-safe and long-lasting.
• Cast iron - holds heat, perfect for short hard searing, lasts a lifetime.

Frying pan and induction

All Cook & Pan frying pans are induction-ready. The ceramic variants have a ferromagnetic base plate baked in, stainless steel and cast iron are naturally ferromagnetic. For models specifically optimised for induction, check our frying pan for induction.

PFAS-free range

None of our frying pans contain PFAS, PFOA or PTFE. Not in the coating, not in the base material. Want a complete list of the broader PFAS-free range? Check our frying pan without PFAS.

Care basics

For cast iron: dry after washing and rub lightly with oil. Stainless steel is dishwasher safe. For the ceramic coating: let the pan cool down before rinsing, use wooden or silicone spatulas and avoid steel wool. Do not slide a frying pan across your induction zone, lift it to prevent scratches on the pan and the cooktop.

Frequently asked questions

• Which frying pan is the best? That depends on what you cook most. For daily frying ceramic suits you well, for prolonged high frying heat stainless steel or cast iron.
• Is a frying pan oven-safe? Cast iron and 3-ply stainless steel almost always; aluminium with ceramic coating up to a certain temperature. Check the product page.
• How do I prevent an egg from sticking in a stainless steel frying pan? Make sure the pan is properly hot before adding oil and the egg. At the right heat the egg releases by itself.
• How long does a frying pan last? Cast iron frying pans come with a 25-year warranty, other products with 7 years, and the function of the ceramic coating with 2 years. With good care they last even longer.

See related

For the full range across all pan types head to our pots and pans hub.