Fry Pans

The essential frying pan sizes depend on your cooking needs, but the most commonly recommended sizes are:

20 cm – Ideal for cooking small portions, frying eggs, making omelettes, or preparing single servings.

25 cm – A versatile size that works well for most everyday cooking tasks, such as sautéing vegetables, frying meats, or making pancakes.

30 cm – Great for larger meals, cooking multiple ingredients at once, or searing meats that require more surface area.

Additional Considerations:
35 cm – Useful for big batches, stir-frying, or family-sized meals, but may be too large for everyday use.

Deep frying pans (sometimes called sauté pans) – Often 25 or 130cm in diameter but with higher sides, useful for dishes requiring extra liquid or sauces.

For most kitchens, having a combination of an 20cm and a 30cm pan provides flexibility for different cooking tasks.

The safest and least toxic frying pan materials are those that do not leach harmful chemicals or metals into food.

Cast Iron is a popular and durable choice for cookware. When properly seasoned, it develops a natural non-stick surface, making it ideal for high-heat cooking. It is free from synthetic coatings and can last a lifetime with proper care. However, cast iron requires regular seasoning to maintain its non-stick properties, can react with acidic foods, and is quite heavy, making it less convenient for some users.

Stainless Steel is another excellent choice, known for being non-toxic, rust-resistant, and highly durable. It does not leach chemicals into food and is safe for high-heat cooking. However, it is not naturally non-stick, meaning that cooking with oil or butter is often necessary to prevent food from sticking.

Carbon Steel is a lighter alternative to cast iron but shares many of its benefits. Over time, it develops a natural non-stick patina, making it a great choice for those who want a non-toxic pan without synthetic coatings. Like cast iron, carbon steel requires seasoning and regular maintenance to prevent rusting and maintain its performance.

Ceramic-Coated Non-Stick pans provide a safer alternative to traditional non-stick cookware. These pans are free from harmful chemicals like PTFE and PFOA, making them non-toxic and easy to clean. However, their coating can wear down over time, reducing their non-stick effectiveness and lifespan.

100% Ceramic pans are the most natural option, as they are made from all-natural materials and are completely free of metals and synthetic coatings. They are non-toxic, non-reactive, and safe for high-temperature cooking. However, ceramic pans can be fragile and may not distribute heat as evenly as metal-based cookware.

Materials to Avoid or Use with Caution
Traditional Non-Stick (Teflon with PTFE/PFOA) – Older versions contained harmful chemicals that could be released when overheated. While modern versions are safer, it is still recommended to avoid overheating non-stick pans to prevent toxic fumes.

Uncoated Aluminium – This material can leach into food, especially when cooking acidic dishes like tomatoes or citrus-based meals. Anodised aluminium is a safer alternative as it has a protective layer that prevents leaching.

Unlined Copper – While copper pans offer excellent heat conductivity, they can react with food and cause toxicity when consumed in large amounts. Lined copper pans, typically coated with stainless steel, are a safer choice.

Proper cleaning and maintenance can extend the life of your non-stick frying pan and keep it performing well. To clean your pan, always hand wash it with warm, soapy water. Avoid putting it in the dishwasher, as harsh detergents can damage the non-stick coating. Use a soft sponge or cloth rather than abrasive tools like steel wool, which can scratch the surface. If food sticks to the pan, soak it in warm, soapy water for 10-15 minutes before wiping it clean. For deep cleaning, a paste made from baking soda and water can help remove stains and residue without harming the coating.

To maintain your non-stick pan, always cook on low to medium heat, as high temperatures can degrade the coating over time. Use oils with a high smoke point, such as avocado or grapeseed oil, instead of cooking sprays, which can leave a sticky residue. Choose wooden, silicone, or plastic utensils to prevent scratching the surface, as metal utensils can cause damage. When storing your pan, avoid stacking it with other cookware unless you place a soft cloth or paper towel between them to protect the non-stick layer.

Eventually, even a well-maintained non-stick pan will wear out. If the coating starts peeling, flaking, or scratching, or if food begins sticking despite proper care, it may be time to replace the pan. Keeping up with these cleaning and maintenance steps will ensure your pan remains in great condition for as long as possible.