Skillets & Frying Pans

Frying pans are part of the basic equipment in every private and professional kitchen. For the steak or eggs to be perfect, the frying pan must match the stove and the food to be fried.

Skillet pan material science

A frying pan made of 18/10 stainless steel is the general term for nickel-free stainless steel. Such steels consist mainly of iron and chromium. Since this class of stainless steel is ferromagnetic, its use is necessary if the frying pan is to be suitable for induction.

Skillets made of aluminum and cast aluminum have excellent thermal conductivity and heat storage properties and are therefore ideal for a frying pan. Frying pans made of aluminum have good thermal conductivity and store heat efficiently. Skillet pans made of cast aluminum are cast so that more complex shapes can be realized. Also, the pans are slightly more dimensionally stable, whether round or square.

What you should pay attention to when buying a frying pan

A frying pan is flatter in comparison to a pot and has a handle with a longer stem so that it can be easily operated with one hand. This makes it easy to swivel. If you have mastered the technique, you can even turn an omelet or pancake with a quick flick of the wrist without having to use a spatula. A removable handle is practical if you want to use the skillet pan in the oven as well. As with the pots, the bottom of a pan is a decisive purchasing criterion.

When cold, the bottom of the pan should be slightly curved inwards and expand when heated so that it lies completely on the hob when cooking.

Not every frying pan must necessarily be coated. Two to three pans per household are quite sufficient. One stainless steel frying pan without coating and one with a non-stick coating. When buying a frying pan, you should use high-quality professional products to achieve an optimal frying result.