Pan guide: before you buy your next frying pan
You do not need a stack of frying pans to cook a wide variety of meals.
Choose good-quality cookware with care and three pans will take you a long way: a small frying pan, a larger one and a versatile sauté pan with high sides and a lid.
Frying pans 1 and 2: size matters
A smaller pan, for example 24 cm, is practical for smaller meals. A 28–30 cm pan gives you room when cooking for more people or frying a larger batch. Choosing a pan that matches the amount of food also avoids heating a large pan unnecessarily.
Frying pan 3: a versatile pan
If you want to keep your collection to three, let the third pan have high sides and preferably a lid. A sauté pan is useful for risotto, fried potatoes, sauces, vegetable dishes and dishes that are finished in the oven.
All SCANPAN cookware is ovenproof up to 250 °C.
If you want more than three pans
A medium-size frying pan is useful when several items need to be ready at once. A roasting pan can be used on the hob and in the oven, while a wok is a good addition for quick everyday dishes.
Specialist pans
Specialist pans are worth considering if you cook particular dishes often: a pancake pan for thin pancakes, a copper sauté pan for sauces, or a poaching pan for poached eggs.
Take care of your pan
- Avoid sudden temperature changes.
- Never pour cold water into a very hot pan; let it cool gradually.
- Heat nonstick pans gently over medium heat.
- Cook at around two-thirds heat rather than full power.
- Clean with water and washing-up detergent.
