Fry Pans & Skillets

Cast iron skillets

Unbeatable heat retention for searing steak, crispy potatoes and cornbread, and it goes straight into the oven or onto the BBQ. Heavy, but it lasts generations. Try the Lodge Cast Iron Skillet 26cm, the Kiwi-made Ironclad Legacy Pan 28cm, or see all cast iron cookware.

Wrought iron and carbon steel

Lighter than cast iron, quick to heat and able to handle very high heat. They season the same way as cast iron and become naturally non-stick with use, which is why chefs love them. See the Solidteknics AUS-ION Wrought Iron Frypan 26cm or the Pujadas Carbon Steel Frypan 28cm.

Stainless steel

Tough, dishwasher safe and great for browning, deglazing and pan sauces. Look for tri-ply or a thick base for even heat, like the Force Tri-ply Frypan 28cm or Le Creuset 3-ply Stainless Frypan 28cm.

Non-stick and ceramic

The easiest choice for eggs, fish, pancakes and low-oil cooking. Use low to medium heat and soft utensils to make the coating last. Try the Arcos Iconic Ceramic Frypan 24cm or the commercial-grade Pujadas Hercules Non-Stick Induction Frypan 32cm.

• 14 to 20cm: single eggs, small sides and cooking for one
• 24cm: cooking for one or two, omelettes and pancakes
• 26 to 28cm: the most useful everyday size for a family of 2 to 4
• 30 to 32cm: family meals, batch cooking and searing several steaks at once
• 36cm and up: big families, entertaining and commercial kitchens

Pan sizes are usually measured across the top rim, so the flat cooking surface is a few centimetres smaller.

Fry pans and skillets are the same thing: a pan with low, sloped sides that make it easy to flip and slide food out. “Skillet” is the term most often used for cast iron.

Sauté pans have straight, higher sides and often a lid, so they hold more liquid. They’re better for shallow frying, braising and sauces, like the Scanpan Impact Sauté Pan 28cm.

Griddles are flat with very low sides, great for pancakes, toasted sandwiches and flatbreads. See the Lodge Round Griddle 26cm.

Cast iron, wrought iron, carbon steel and most stainless steel pans work on induction. Many non-stick pans also have an induction base, but check the product details, as plain aluminium pans won’t work. If a fridge magnet sticks firmly to the base, the pan will work on induction.

We supply cafés, restaurants and catering kitchens throughout New Zealand. Our commercial fry pans from Pujadas and Force are built for daily service, in carbon steel, tri-ply stainless and heavy-duty non-stick, in sizes up to 36cm. Get in touch for trade enquiries.

What’s the best all-round fry pan?

For most home cooks, a 26 to 28cm pan in stainless steel or cast iron for everyday cooking, plus a smaller non-stick pan for eggs, covers almost everything.

How long does a non-stick pan last?

It depends on use and care. Cooking on low to medium heat, avoiding metal utensils and washing by hand will help any non-stick coating last much longer. Cast iron, wrought iron, carbon steel and stainless pans have no coating to wear out.

Why does food stick to my stainless steel pan?

Usually because the pan wasn’t hot enough. Heat the pan first, add oil, and wait until it shimmers before adding food. Let food sear and it will release on its own when it’s ready to turn.

Can I see the fry pans in store?

Yes. Visit us in Napier, Christchurch or Dunedin to compare weights and finishes before you buy.