Frying Pans

To look after non-stick frying pans, it’s important to keep the heat at frying rather than searing temperature, use suitable tools, and only ever hand wash your pans.

Heat: Overheating non-stick pans is the most common cause of non-stick degradation. Users of gas hobs should be particularly careful – gas can get ferociously hot very quickly. Searing isn’t frying, and the pan needs different characteristics for this - use a cast-iron frying pan, or a grill or griddle pan instead. This misunderstanding alone accounts for a high percentage of unhappy frying pan owners!

Utensils:  Many non-stick pans boast that they’re metal utensil safe. The manufacturers will also tell you your non-stick will last longer if you don’t use metal utensils with them. Could you get away with using metal every day? With care, provided the metal doesn't dig into the surface, sure - but the non-stick won’t stay at peak condition for as long as it could, so we wouldn't recommend it. Silicone or wood spatulas are the way forward.

This depends on what you’re frying. Non-stick frying pans are typically best for dishes such as scrambled and fried eggs, pancakes and fish where the food has a high probability of sticking to the pan. Stainless steel pans are more hard-wearing and are a good choice for foods that need browning or searing, and any dishes that will be finished in the oven. Cast iron frying pans are ideal for searing steaks and burgers.

If you need an expert view on which frying pan is right for you, get in touch with our team of chefs and cooks who can advise on the best purchase for your needs.