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Frying pans

For Perfectly Done Veggies And The Softest Chapatis

Fancy yourself a chef? Get cooking with our range of frying pans in different sizes. The stainless steel SENSUELL collection is durable, comes with ergonomic handles and like our cast-iron SENIOR has an extra-thick base that retains heat, cooking your food faster. Our VARDAGEN range is inspired by the classic cast iron pans and can be safely used in the oven. Complete with a non-stick Teflon coating, the aluminium flat pan from our KOLMULE range gives you the perfect rotis. 

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KAVALKAD Frying pan, black, 24 cm
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Take your culinary skills out of the fire and into the frying pan

 Try out new cuisines and impress your family and friends with our SENSUELL range of stainless steel frying pans. Its thick base and aluminium layer retains heat and cooks your vegetables and gravies to perfection. The ergonomic handle is built with a silicone base that provides a comfortable grip - comes in handy when you are showing off for your significant other. Our durable, cast-iron SENIOR with its matt enamelled inside is easy to clean and has two handles that provide a better grip as you bustle around trying to prepare dinner. Inspired by the classic 1950s cookware, our VARDAGEN range of frying pans is something you can pass onto the next generation along with your recipes. Finally letting you make those perfectly-cooked, fluffy rotis is this aluminium KOLMULE flat pan that comes with a non-stick Teflon coating.

The ideal pan size for everyday use

When you are cooking for four servings, a 12-inch frying pan is ideal for most cooking. If you are cooking for two portions, an 8-inch pan may be a better alternative.

Types of pans

  • Non stick pans: These coated pans are lightweight and make cooking with minimal oil easy. Non stick pans are ideal for ingredients that are likely to stick on a regular pan. They heat quickly but should not be overheated and need special care as per the manufacturer’s instructions.
  • Steel pans: Steel alone is not a good heat conductor. But tri-ply steel pans have a layer of conductive metal that makes them suitable for cooking. Steel pans are scratch and rust-resistant. They heat up quickly but need extra oil to keep food from sticking. They are oven and dishwasher safe. They are heavier than non stick pans but lighter than cast iron. 
  • Cast iron pans: Cast iron is heavy and needs seasoning to create a coating on it. It heats up slowly but holds heat evenly, and the food in it stays hot longer. The downside is that these pans can also hold onto strong odours of food cooked in them and react with acidic ingredients. They are very durable and are a traditional favourite.
  • Hard-anodised pans: A hard-anodised pan is heavier than a steel or non stick pan. But it is durable and can be heated more than a regular non stick pan. It does not react with food. 
  • Carbon steel pans: These lightweight pans are oven safe and heat quickly and evenly. If not cared for properly, these pans can rust. They are durable and lighter than cast iron. They are a lighter alternative to cast iron pots and pans. 
  • Ceramic pans: Ceramic cookware does not stick and has no chemical coating. However, ceramic pans cannot be overheated and are easily scratched. 

Pan selection tips

  • Material: Know the different pan materials and match your selected pan to your cooking style and needs. 
  • Thickness: Buy the thicker pan when you have a choice. A thicker pan will heat up more evenly and prevent the food from burning or sticking to the bottom. 
  • Riveted and rivetless: Riveted handles are sturdy but need more careful cleaning around the rivet. Rivetless handles are easier to maintain.
  • Durability: Pans that last longer are a good investment. 
  • Ease of maintenance: If you are a busy person who has little time to spare for handwashing and seasoning pans, easy to maintain cookware is the best choice. 
  • Additional features: Choose a pan that has other qualities that enhance its functionality and ease of use.
  • Safety: Pans that are chemical-free and that have handles that do not heat up are safer. 

Stainless steel pan tips 

The trick with stainless steel is to heat the pan and add a little oil. Let the pan cool a little, and then add more oil and proceed with the cooking. This additional step will keep the food from sticking to the pan. 

Non stick pan tips

Non stick pans do best when they are not overheated. Buy high-quality non stick pans and use as per the manufacturer’s instructions for durability. Discard non stick pans when the coating is compromised by peeling or pitting. 

To complete your cookware set check out our collection of pots, saucepans and casseroles!