Buying a frying pan: compare materials, sizes and models for every hob

A frying pan has to handle many tasks in a British kitchen: sautéing vegetables, searing meat, frying eggs or finishing a dish in the oven. The choice ranges from non-stick frying pans and stainless steel and cast iron pans to carbon steel or hybrid pans. However, not every pan suits every cooking style.

Typical poor purchases result from three points:

• Non-stick coating is confused with hard-wearing performance: A ceramic or hybrid coating can make cleaning easier, but generally requires low to medium heat and suitable kitchen utensils.
• Hob compatibility is judged solely by the product name: For induction, the key factor is a suitable magnetic pan base. Claims such as “suitable for all hob types” should be confirmed in the technical specifications.
• Size and weight are underestimated: A 28 cm frying pan offers plenty of cooking space, but may heat unevenly on small hobs. A heavy cast iron pan retains heat, but is less easy to handle than a lightweight stainless steel pan.

The most important frying pan selection criteria

1. Choose a material that suits the way you cook

The material affects heat distribution, weight, care requirements and the way food is seared.

• Stainless steel pan: Rust-resistant, often ovenproof and suitable for high temperatures. Without a coating, it takes some practice to control the temperature and amount of fat. Multi-layer constructions with an aluminium core can distribute heat more evenly.
• Cast iron pan: Excellent heat retention with a relatively heavy, stable body. Enameled cast iron requires different care from raw cast iron. When the handles are hot, oven gloves or pan holders are required.
• Carbon steel pan: Thinner and usually lighter than cast iron, while also being suitable for high temperatures. Before first use, it often needs to be seasoned. Moisture, washing-up liquid and acidic foods can affect the patina.
• Ceramic or hybrid pan: A coating or combination of coated and uncoated areas can make it easier to release food. Avoid prolonged heating when empty, sudden temperature changes and sharp-edged metal utensils.

2. Check the hob type, base and oven suitability

An induction pan requires an induction-compatible base. For gas, electric and ceramic hobs, it is also important that the base sits flat and that its diameter matches the cooking zone. For a wok with a flat base, the actual contact area should match the hob.

If you want to finish pan dishes in the oven, check three details:

1. the maximum temperature for the pan body,
2. whether the handle is ovenproof,
3. the separate temperature limit for a glass or metal lid.

With non-stick models, the maximum oven temperature may be lower than with an uncoated stainless steel, cast iron or carbon steel pan. A lid may need to be removed before using the pan in the oven.

3. Match the diameter to how you plan to use it

A 24 cm frying pan is suitable for smaller portions, eggs, side dishes or households with limited space. A 28 cm frying pan is practical if you regularly cook for several people. The upper diameter is not the only important measurement; the base diameter matters too. On a small hob, a large pan may remain cooler around the edges.

A pan with a lid is useful for stews, sauces and gentle finishing. For larger quantities or Asian dishes, consider a wok pan with higher sides. If you frequently move between the hob and oven, also look for a heat-resistant handle and a weight that is easy to control.

Selection by user profile

Suitable for: Budget-conscious beginners

Naturepan Frying Pan Hybrid Ceramic Coated Stainless Steel Non Stick Induction Compatible 24 cm Black

Why this product suits the profile: The 24 cm size is easy to handle for smaller households and everyday portions. According to the product specifications, the pan is suitable for induction, gas, electric and ceramic hobs.

How this product avoids the pitfall

The specifications list specific hob types and a maximum oven temperature of 230 °C. For the coating, low to medium heat and wooden, silicone or nylon utensils are recommended.

Main benefit & strengths

Multi-layer stainless steel body with an aluminium core, textured hybrid cooking surface and, according to the product data, dishwasher-safe construction. Hand washing is recommended to protect the surface.

Suitable for: Buyers with high quality expectations

Le Creuset Brat- Und Servierpfanne Signature 23 cm Black

Why this product suits the profile: The enamelled cast iron construction is suitable for users looking for heavy cookware that can be used on the hob and in the oven. The helper handle makes the pan easier to handle despite its weight.

How this product avoids the pitfall

The product data specifies a clear temperature limit of 260 °C and advises gradual heating. The handle becomes hot and requires heat protection.

Main benefit & strengths

Enamelled surface, suitable for use on the hob and in the oven and, according to the product specifications, a capacity of 1.2 litres. Hand washing is recommended despite the stated dishwasher suitability.

Suitable for: Special applications & frequent users

WMF Multiply 32 cm Uncoated Induction Wok Pan with Metal Lid and Steam Vent

Why this product suits the profile: The 32 cm wok pan is aimed at households that regularly prepare larger quantities, vegetable stir-fries or dishes using different cooking methods.

How this product avoids the pitfall

The product specifications list ceramic, gas, electric and induction as suitable hob types. The metal lid has an adjustable steam vent; the large cooking surface should match the hob.

Main benefit & strengths

Three-layer construction with an aluminium core, lid with steam vent, oven suitability for both the pan and lid and, according to the product data, dishwasher-safe construction.

Care tips for a longer service life

The service life of a frying pan depends on more than just its material. In particular, bear the following in mind:

• Allow coated models to cool after cooking, then clean them with mild washing-up liquid and a soft sponge.
• Do not leave carbon steel pans standing in water. Dry them thoroughly after washing and apply a thin layer of oil if required.
• Do not clean cast iron with harsh cleaning products or abrasive sponges unless the surface is specifically designed for this.
• Do not shock a hot pan with cold water. Thermal shock can place stress on the material and coating.
• Even if a pan is dishwasher-safe, follow the manufacturer’s care recommendations if you want to preserve the surface for as long as possible.

Frying pan FAQs

Which frying pan is suitable for induction?

An induction pan requires a magnetic base that sits flat. Stainless steel, cast iron and carbon steel may be suitable, provided the manufacturer explicitly states that they work with induction. With coated hybrid models, you should also check the maximum temperature and the approved hob type.

Is a coated frying pan or a stainless steel pan more durable?

That depends on how the pan is used and cared for. A stainless steel pan is uncoated and can withstand high temperatures, but requires controlled preheating. A coated frying pan is often easier to use with delicate foods, but should not be overheated when empty or used with sharp-edged metal utensils.

What size should a frying pan be?

For individual portions and small households, 20 to 24 cm is often sufficient. A 28 cm frying pan provides more room for several portions. For larger households or wok dishes, a bigger diameter may be useful, provided it suits your hob, storage space and ability to handle the weight.