Every year on 1 November it is World Vegan Day. A day that is attracting more and more people — not because everyone wants to go vegan, but because more and more people are cooking plant-based more often. A meat-free day here, a vegan week there. And that is great. Every plant-based meal counts.
But plant-based cooking can demand something a little different from your kitchen. And in particular: from your pan.
Why the pan matters more in plant-based cooking
Vegetables, tofu, tempeh and legumes are different from meat. They contain less natural fat, react more sensitively to too much heat and stick more easily to a poor pan. Anyone who has ever tried to fry tofu in a worn-out frying pan knows: it does not go without a fight.
A good pan ensures that your vegetables brown nicely without sticking, that tofu gets a crispy crust without falling apart, and that you do not need half a bottle of oil to keep everything loose.
Especially when cooking without butter or animal fat — as vegan cooking requires — a reliable pan is not a luxury but a necessity.
The best pan for plant-based cooking: the ceramic frying pan
For everyday plant-based cooking, a ceramic frying pan is the first choice. The ceramic coating is PFAS-free and offers excellent non-stick properties at low to medium temperatures — without the need for extra fat.
That is exactly what you want for vegetable dishes, scrambled tofu or a quick stir-fry. The pan distributes heat evenly, ingredients slide out easily and cleaning up is a breeze.
Browse the Cook & Pan frying pans: cookandpan.com/collections/koekenpan
Grill pan: for grilled vegetables and tofu with bite
Grilled courgette, pepper, aubergine or a slice of firm tofu — that calls for a grill pan. The ridges create beautiful grill marks and let excess moisture run off, so vegetables grill rather than steam.
A grill pan gives plant-based dishes more depth and texture. It is the difference between a plain vegetable plate and a dish that genuinely looks appetising.
Wok pan: the plant-based cook's best friend
Quick stir-frying over high heat is one of the tastiest ways to prepare vegetables. They stay crispy, develop great colour and absorb the flavours of herbs and sauces well. For that, a wok pan is indispensable.
The high sides and wide base give you room to cook large quantities at once. Perfect for a quick noodle dish, a pan of stir-fried vegetables or a curry with chickpeas.
Browse the Cook & Pan wok pans: cookandpan.com/collections/wokpan
Cooking without animal fat calls for a pan you can rely on
Butter and animal fat act as a buffer: they prevent burning and add flavour. Plant-based cooks sometimes miss that buffer. A pan with a good coating makes up for that difference. You need less oil, the cooking process runs more evenly and your end result looks better.
Whether you eat plant-based once a week or have been cooking vegan for years: the right pan makes all the difference.
Ready to cook plant-based?
Discover frying pans for everyday use at cookandpan.com/collections/koekenpan, or browse the wok pans for quick plant-based dishes at cookandpan.com/collections/wokpan.
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