What makes a good frying pan?

Aluminium or steel? And what about nonstick? Find out which pans best suit your needs.

There are many choices when you are looking for a new frying pan: material, coating, size, quality and specialist uses. With thoughtful choices, three pans will cover most everyday needs: a small pan, a large pan and a versatile pan with higher sides.

A small pan is practical for one or two people, while a larger pan gives you room for bigger portions and guests. A chef pan or sauté pan with high sides and a lid is a versatile addition for simmered dishes, baking and larger meals.

Material choice: aluminium or steel?

Both materials have strengths. The right choice depends on the food you cook and how you prefer to work in the kitchen.

Aluminium pans with a nonstick coating

Aluminium pans with a nonstick coating are especially suitable for delicate ingredients such as fish, chicken and eggs, and for cooking at low to medium heat. The coating makes it easier to use little or no fat and makes cleaning straightforward.

Advantages

• Cooking with little or no fat
• Easy cleaning
• Suitable for delicate ingredients

Stainless-steel pans

Stainless-steel pans without a nonstick coating are well suited to cooking at low to high heat and can provide a good sear. Use fat when cooking delicate ingredients. A pan without a nonstick coating can also be used for storing food and is dishwasher safe.

Advantages

• Cooking at low to high heat
• Dishwasher safe
• Suitable for food storage

Choose a well-made pan

Manufacturing methods affect heat distribution, durability and performance. SCANPAN pans are designed for everyday cooking and retain their shape when used on gas, on the grill and in the oven up to 250 °C.

Care for your pans

Even a good pan needs correct use and care to maintain its cooking properties over time. Avoid abrupt temperature changes, heat gently and clean according to the pan’s material and coating.