Frying Pans

Types of Frying Pans

Frying pans are an essential piece of kitchen equipment, and having a couple of different sizes available can make your cooking a sizzling success! There are loads to choose from including skillets, high-sided frying pans with lids, griddle pans, and so much more. If you’re trying to get a grip on which frying pan is right for you, here’s our overview of the most popular choices!

Non-stick frying pans

Non-stick frying pans are by far the most popular choice for home cooking. Available in pretty much every size, non-stick pans have a coating which makes stuck food and burnt bits a thing of the past! They’re a low maintenance choice, great for when you’re juggling multiple pans at once, and are nice and easy to hand wash after use. You’ll also find a great choice of non-stick saucepans and casserole dishes as well as frying pans.

Thanks to their non-stick coating, these frying pans are also a healthy choice as you won’t need to use as much oil or butter when cooking. Looking for more brilliant hacks to eat healthy? We’ve got 10 easy ways to eat healthier!

Cast Iron Frying Pans

A good old cast iron frying pan is the go-to choice for serious home cooks and confident meal makers! Their thick, heavy bases mean they’re excellent at holding heat for efficient frying, and their incredibly hardwearing nature means that many people have theirs for many years, even decades – a pan that’s part of the family!

Cast iron pans involve a little more maintenance than other materials and will require ‘seasoning’ to get it started, but the results on a cast iron pan are quite unlike any other. From searing steaks over a high heat to griddling veg for those classic bar marks, there’s a cast iron pan for you.

Stainless Steel Frying Pans

Stainless steel frying pans have many benefits. Thanks to their solid construction and materials, they’re very durable pans which can withstand a lot of use. Stainless steel is usually also

appropriate for all hob types, from electric to gas, and even induction hobs – if you have one of those at home, always check that your pan is suitable or it won’t heat up!

Many of our stainless steel frying pans are also oven-safe, so they’re fantastic for braising dishes or finishing off the cooking in the oven – just make sure to double check first!

Frying Pan Features

With so many frying pans to choose from, it can be hard to know which one to go for. A great place to start would be a simple non-stick round frying pan, around 20-30cm in diameter. This will be your workhorse pan for everything from fried eggs to lightly steamed veg and omelettes.

Frying pans with lids are ideal for longer cooking, which will keep the heat in the pan. High-sided frying pans are great for batch cooking, and can even be used in place of a wok for fried rice and stir fries. If you’re looking for some great-looking grill marks on your cooking, a square griddle pan is a great bit of kit to have which works wonderfully for skewers and seared meat or veg.

Cooking with Frying Pans

There are 2 main things to remember when cooking with frying pans: heat, and fat. Pans with thinner bases will heat up faster, but also lose heat quickly, whereas thick bases and cast iron will take longer to heat up but will retain that heat for longer. Some ingredients require quick cooking on a high heat, like steaks and stir fries, while others are better low-and-slow. If things are moving a bit too fast, simply take your frying pan off the heat and continue to cook away from the hot hob.

Materials such as non-stick don’t need much oil or butter to work efficiently, so be sparing with your fat. Cast iron pans, especially when they’re new, may require a bit more in order to build up its natural seasoning, but don’t forget that you can always add more if you need to – food swimming in oil isn’t pleasant for anyone.

Keep things simple when trying out your new frying pan and see how it works. Also, word to the wise, it’s always a good idea to give your pan a quick wash before using it for the first time. Dry off your pan with a tea towel and store it safely, avoiding stacking other pans on top of it if possible.