Information about frying pans

We'll help you find the best pan

Looking for a frying pan, but can't see the wood for the trees? That's logical, there's so much choice when it comes to materials and non-stick coatings. After reading this article, you'll know the most important differences and you'll be able to make a choice more easily.

Non-stick coating or not?

This is an important choice. A non-stick coating makes frying your food a lot easier. Pots with this coating are also easier to clean. However, the layers are sensitive to scratches and lose their non-stick effect over time.

Pans without a non-stick coating require a little more attention. You need a little more butter or oil and you have to be a little more careful to make sure your food doesn't burn. The big advantage is that you can fry at higher temperatures (for example to sear a steak nicely). They are also more durable because they can easily be used for decades and are easy to recycle.

Our advice

We recommend having at least one pan without non-stick coating. That way you can always fry a perfect steak or nice and crispy potato slices. We also recommend a non-stick pan for protein-rich dishes or fish.

In short

• Anodized aluminum pans have the best-working non-stick coating that lasts the longest.
• Ceramic pans do not contain PFAS, but have a slightly lower non-stick effect
• Sheet steel pans and Cast iron pans do not have a non-stick coating, but they will last a lifetime and you will get a natural non-stick coating with use
• Stainless steel pans have no non-stick coating, but will last a lifetime and can go into the dishwasher.

Non-stick layers explained

Let's tackle the biggest problem first. All of our pans are PFOS and PFOA free. So you don't have to worry that our pans are bad for you. However, you will have to choose from the various layers, because there is a difference between them.

1. Ceramic non-stick coating

Pans with a ceramic coating are popular because the non-stick coating does not contain toxic chemicals and they are reasonably affordable. The ceramic coating is a "green" coating that is made from sand baked at high temperatures. By green, we mean that there are few chemical emissions during the manufacturing process.

The layer works well and frying an egg (the best test object) can be done without butter (but we always recommend some oil or butter). Even cleaning is easy with a little tepid water and a cloth over it.

Better than traditional non-stick coatings?

The disadvantage is that the non-stick coating does not work as well as with a traditional pan. The coating also doesn't retain its non-stick effect as long, so you'll have to replace the pan sooner. With a little care, this ceramic coating makes for a great value frying pan.

Do pay attention to the thickness of the bottom and the ceramic layer when buying a ceramic frying pan. Cheaper versions have a thin layer and will therefore wear out quickly.

Features of Ceramic Pans

Good all-round pan that works particularly well with protein-rich products

Low maintenance

Less strong than anodised or stainless steel pans

Less long lifespan

Not suitable for crispy frying at high temperatures

Our favorite ceramic pans are by Habonne and Greenpan
View all ceramic pans here

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2. New generation non-stick coatings

These pans have a traditional coating, in other words a plastic layer, with a strong non-stick effect. They are available from various manufacturers and all have their pros and cons. They fall under the new generation because they do not contain PFOA (which the earlier layers from Tefal did).

These layers have an extra strong non-stick effect that lasts a long time. They are also durable (when used correctly) and easy to clean.

The disadvantage is that the layers are often made with chemical additives. In normal use you don't notice this, but if you abuse the pan by letting it get too hot or by scratching it, then it is possible that this comes loose.

Our favourite frying pans are made of anodised aluminium. This material is used in the Les Forgees frying pans by Le Creuset and the Alu Pro by Demeyere, among others.

With anodised aluminium, the aluminium has been processed so that it is twice as strong as stainless steel. This makes the frying pan as good as wear-resistant. Because the aluminium is made so hard, these pans offer the best of 2 worlds. The strength of stainless steel and the best non-stick coating. So you can fry at higher temperatures, but also prepare protein-rich dishes without difficulty.

Features of anodized aluminum pans

Strong pans that can also go into the oven

Can even be used with stainless steel spatulas (at most superficial scratches), although we recommend wood and silicone.

Better suited for baking at high temperatures

Low maintenance

More expensive than ceramic pans

Takes a little longer to heat up

Non-stick coating will deteriorate over time

See all our anodised aluminium pans here

Our favourite pans with non-stick coating

Vegetable coatings

In addition to ceramic pans, we also have pans with a vegetable coating. Made without chemicals (PFTA, PFAS and PTFE) and less harmful to the environment. We have been selling these pans for a while now and the reactions are good. We do expect that these pans will not last as long as normal non-stick pans. Whether that is longer than ceramic we have yet to see.

Take a look at the green TVS pans

3. Cast iron skillets

Cast iron pans are our favorite "healthy" pans. Cast iron has good heat conductivity and can withstand high temperatures. It takes a little longer to heat up the pan than stainless steel or aluminum pans, but once they reach the right temperature, they hold that heat for much longer. This means you can stew for hours on a small fire.

Quality is important

The biggest disadvantage of cast iron is that it is a heavy material. It is therefore mainly a popular material for a frying pan. The frying pans are also excellent, but the heavy weight makes them more difficult to handle.

Cast iron pans are rock hard, last for decades and do not warp. Because of this hardness, they should not be dropped. A cast iron pan is more brittle than a stainless steel or aluminum pan.

Enamelled or oiled?

Cast iron pans come in different shapes and qualities.The main difference is in the interior. For example, they are available with or without a protective coating. The version without should be washed by hand (preferably with as little soap as possible) and then stored in oil. The oil helps the pan develop a natural non-stick coating and protects the steel from rusting.

Our favourite pure cast iron brands are Lodge and Ronneby Bruk
View our cast iron pans here

Cast iron pans are also available with an enamel coating. Enamel is a layer that is applied to cast iron to protect it. This layer is made of molten glass and is both scratch and rust resistant.

Because of this layer, you don't have to keep oiling the pan and you can wash it with detergent.

The enamel layer is therefore not only protective, but also user-friendly. The layer is rock-hard, but therefore also somewhat brittle. This means that with careless use, cracks can appear in the layer. Should this happen, you can continue to use the pan, but you will have to oil it.

View all cast iron skillets here

Features Cast iron pans

Good heat conduction

Holds the heat for a long time (frying and stewing)

Suitable for frying at high temperatures

Low maintenance (especially the enamelled types)

Are very heavy

Want to know more about cast iron pans? Check out this page:All about cast iron pans

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4. Stainless steel pans

Stainless steel pans are popular for frying and baking. Because of the steel they can withstand high temperatures. As they do not have a sensitive non-stick coating, you can use them with steel utensils. The lack of a non-stick coating makes frying protein-rich dishes more difficult, so you will have to use more oil or butter.

Multiple layers (3-ply, 7-ply?)

Nowadays, stainless steel frying pans are often equipped with several layers. This can vary between 3, 5 or even 7 layers. The layers have different thicknesses and consist of stainless steel and aluminium (in the more expensive versions even silver or copper). The multiple layers of steel ensure better heat conduction.

Features Stainless steel pans

Excellent for high temperatures

Good heat conduction in pans with multiple layers

Indestructible

No non stick coating

Less suitable for protein rich dishes

Pricey pans due to the different layers of steel

See all stainless steel pans here

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5. Steel frying pans

A steel frying pan is 99% iron, so it's a completely natural product. When you buy it new, it doesn't have a non-stick coating. Treating the pan with oil first creates a natural non-stick coating.

A characteristic of these pans is that the steel discolours. A heavily used steel pan is an "ugly" pan with a lot of dark discoloration. The more you use the pans the better they become.

Natural non-stick coating

The pans handle high temperatures well, which makes them ideal for searing meat. The natural non-stick coating also makes them suitable for use with protein-rich products.

It is important to note that they should not be put in the dishwasher but washed by hand and dried thoroughly.

Properties sheet steel pans

Excellent for high temperatures

Natural non-stick coating

Cheap to buy

Indestructible

Must be baked in, becomes black

Reasonably heavy

See all sheet metal pans here or read more: All about sheet metal pans

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