Frying Pans, Skillets & Griddles

About

Your frying pan is the cornerstone of your kitchen – that's why it is good to choose one that is built to last. Our range is comprehensive, covering everything from stainless steel frying pans to cast iron skillets. ---BUYERS GUIDE--- We tested hundreds of frying pans – examining them for function, quality, and durability – to decide which ones were worth keeping on our shelves. If a pan is marked ‘best of the best’, it means we consider it to be far superior to its counterparts on the market. Our ‘best of value’ label indicates a pan that matches our rigorous standards, but is slightly less user-friendly and thus less pricey. The key things to consider when choosing a frying pan: What will I cook in it? How much effort do I want to put into keeping it shipshape? What kind of hob do I have? We’ve broken down the pros and cons of each material in the overview below. NON-STICK If you want to cook eggs, rice, or other foods you know will stick to the pan, a nonstick pan makes sure they don’t. The downside is that it won’t brown the edges of your food well, which is fine for eggs and rice, but steak or pan-roasted Brussels sprouts? Not so much. Nonstick coatings typically only last a few years, so you should never put nonstick pans in the dishwasher or it will wear down the coating. But they are so easy to clean with soap and water, it’ll actually take more effort to put them in the dishwasher. Another reason people like nonstick pans is that they require little to no cooking oil. Oil is what lets food *not* stick to pans, and the coating does that job here (with less browning, though, as noted above). We think everyone should have a nonstick pan in their arsenal, even if just for eggs, rice, and other foods you know will stubbornly cling to your frying pan, like cheesy mashed potatoes or delicate fish. Unlike most commercial nonstick pans, the ones we carry are meant to last for five years or more, and they are suitable for all hobs including induction. CAST IRON, SPUN