Frying Pan & Skillet Guide Kenya: Sizes, Materials and Best Uses

The best frying pan depends on what you cook. A breakfast pan, steak skillet and family sauté pan do not need the same material or size.

Common frying pan sizes

Excellent for searing, browning and heat retention. It is heavier than other pans and should be preheated gradually.

Excellent for delicate foods and easy release. Use low-to-medium heat and non-abrasive utensils to protect the coating.

Excellent for browning and pan sauces. Preheating and correct oil use help reduce sticking.

A flat pan maximises food contact and browning. A ridged grill pan creates raised sear marks and lets some fat and moisture sit below the food.

A quality non-stick pan is usually easiest. A well-seasoned cast-iron skillet can also perform well once the surface is mature.

Cast iron and quality stainless steel are strong choices because they can hold the heat needed for browning.

Confirm that the base is magnetic. Cast iron usually works; other materials depend on the pan construction.

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