Which Frying Pan Should I Buy? Buyer's Guide
by Kristin Lohse
Selecting the ideal frying pan can be daunting, given the many of options available. To guide you, Kristin, our cookware specialist explains the benefits of different materials, and the questions you should ask before choosing your perfect frying pan.
With nearly a decade of experience testing top-tier cookware Kristin has rigorously tried every frying pan before it makes it to the Sous Chef website. And she has exceptionally high standards.
In this blog, we'll look at:
- Where to start when buying a frying pan
- Non-stick frying pans
- Cast Iron and Spun Iron frying pans
- Carbon Steel frying pans
- Stainless Steel frying pans
- Copper frying pans
More reading at Sous Chef:
Where should I start if I'm looking to buy a frying pan?
Well, the first question I always ask is: what kind of food do you cook at home? Specifically with a frying pan.
As an example, Food Editor Holly explains:
“At home I don't cook too much meat, and with kids there's always something with eggs - an omelette, pancakes, things like that are staples in the week. And then maybe on special occasions we might get a piece of fish. And I’ll often make a pasta sauce in a deep frying pan, then toss through spaghetti or penne in my frying pan before serving.”
Most people do cook some kind of delicate foods like eggs, fish, omelette, pancakes. I recommend to most people that you probably want to get one good non-stick pan and then one other pan.
That's because non-stick pans are great for delicate everyday foods; and you don't have to worry about them sticking.
Which Non-Stick Pan Is Best?
You have different qualities of non-stick. So, on a cheaper non-stick pan, the non-stick is probably not going to last quite as long, and you'll need to exchange it more often. This one is one of our more premium non-stick pans, or even one of our most premium non-stick pans, um, which means you don't need to change it as often. It's a lot more durable.
With non-stick pans, you'll always have a base material. This is the Scanpan Techniq Non-Stick Pan, and the base is cast aluminium, and it has a stainless steel plate on the bottom to make sure that it will actually work on induction. Aluminium is not magnetic, so it doesn't work on induction.
In addition to that, it is also textured, so you can actually, unusually, you can use metal utensils. But as a general rule, you don't use metal utensils; you can't put it in the dishwasher.
Scanpan are based in Denmark. They have years of expertise on making specifically non-stick cookware, and it is very durable.
In general, I say when you change your non-stick pans, you probably want to change it every one to five years, depending on the quality. Maybe it'll last you longer if you take care of it, but that's sort of the general rule to keep in mind as well.
And if you do spend a bit more, this one is more likely to last closer to the five-year mark. If you spend a bit less, then you might need to spend that five times over that same time period.
So that's always my argument. It is a higher price point, but you're not going to need to - it's worth it
Cast Iron, Spun Iron and Carbon Steel Frying Pans
I've grouped these three pans together, because they all behave in similar ways. They all need seasoning. But they’re not as scary as you think. But you do want to keep in mind that they will need different treatment to your other pans.
So you don't want to leave them to soak in water. You want to make sure they are fully, fully dry before you put them away. I like heating them up on the hob a little bit to actually fully see all that water evaporate. And that's to prevent any risk of rusting.
If your pan does rust, it's not the end of the world. You can clean that off and re-season it. But I guess the main thing that would be annoying is if you've spent a lot of time seasoning your pan. That also helps protect from rust. Um, but if you do get some rust, then, you know, you might need to scrub that off, and you need to sort of restart the seasoning process.
What is seasoning a frying pan?
I like to season my pans after each use, as they're already out, making it convenient.
- Firstly, I wash the pan. NB: it is acceptable to use soap; the myth against soap stems from when soap contained lye, which could strip seasoning. Modern soaps, like Fairy Liquid, are safe for this purpose.
- Then choose an oil with a high smoke point. Apply a thin layer to the pan and heat it until it begins to smoke.
- Once smoking, turn off the heat and let the pan cool down.
- I use a designated cotton tea towel to wipe down the pan, ensuring it appears as though all the oil has been removed; excess oil can lead to a sticky surface.
- When the oil surpasses its smoke point, it polymerizes, forming a patina that, with repeated seasoning, develops into a natural non-stick layer.
Differences Between Cast Iron and Spun Iron Pans
Both spun iron and cast iron pans are made from iron, but their manufacturing processes differ. Cast iron is produced by casting molten iron into molds, resulting in thicker, heavier cookware. Spun iron, however, is created by spinning discs of iron on lathes, producing thinner, lighter pans.
Many people appreciate cast iron for its heat retention, making it ideal for dishes that don't require frequent movement or tossing. However, due to its weight, it might not be suitable for tasks that involve constant motion.
Spun iron, being lighter, offers better maneuverability for such tasks. It's important to note that thinner pans like spun iron can be more prone to warping. To prevent this, always match the hob size to the base of the pan, ensuring even heat distribution.
Both types of pans can achieve high temperatures, so the choice depends on usability and the need for pan movement. Cast iron's thickness allows it to retain heat longer, making it excellent for achieving a crispy Maillard reaction.
Stainless Steel Frying Pans
Professional chefs often cook at very high temperatures, particularly with gas burners, which makes stainless steel a great option. Unlike non-stick pans, stainless steel can withstand high heat without deteriorating.
Cooking with stainless steel does require a slight learning curve, especially if you're accustomed to non-stick. However, with the right technique, you can achieve an almost non-stick effect. For example, you can cook an egg beautifully on a stainless steel pan—but rather than a soft, delicate fried egg, you’ll get a crisp, golden edge. And best of all, once you get the technique right, the egg won’t stick—it will slide right off the pan.
Stainless steel is durable, versatile, and built to last. If you want a pan that can handle anything from searing to deglazing, it’s a solid investment.
The Hestan NanoBond skillet features a molecular-bonded titanium coating on its stainless steel surface, resulting in an exceptionally hard and durable cooking surface. This innovative design ensures the pan's longevity, offering enhanced resistance to scratching, staining, and salt pitting. While not classified as non-stick, the skillet provides an easy-release surface, making cooking and cleaning more efficient.
Stainless steel pans are renowned for their durability and low maintenance. However, stainless steel alone is not an efficient conductor of heat, which can lead to uneven cooking. To address this, many high-quality pans feature multi-ply construction, incorporating layers of conductive materials like aluminum. This ensures even heat distribution across the pan's base and sides, allowing for quick responsiveness to temperature changes.
Best Copper Frying Pans
Copper pans are undeniably beautiful, but what are the actual cooking benefits of using one?
We've already discussed stainless steel pans with an aluminum core, which improves heat responsiveness. Copper takes this a step further - it's the most heat-responsive metal used in cookware. That means it heats up and cools down incredibly quickly, offering precise temperature control. This makes a huge difference, especially when cooking on gas or induction, where even the smallest adjustment to the heat source has an immediate impact on your cooking.
However, copper pans are also quite heavy, which is something to consider if you prefer lighter cookware.
Can You Use Copper Pans on an Induction Hob?
Yes, but it's not common. Copper is not naturally magnetic, so it doesn’t work on induction hobs unless it has been specially adapted.
This copper pan from De Buyer in France, for example, has a stainless steel plate added to the base, making it induction-compatible. It's a complex manufacturing process, which is why you don’t see many induction-friendly copper pans on the market. But if you’re looking for ultimate heat control, a well-made copper pan is worth considering.
About the author
Kristin is the Purchasing and Buying assistant at Sous Chef. She has several chefs and excellent home cooks in her family, and grew up in the kitchen in Sweden. Cooking and baking with her mum happened pretty much every day. Cinnamon rolls were always stocked up in the freezer, and if they were running low, more baking had to be done. Kristin always loves learning more about food and ingredients to continue improving her skills.
