Frying Pans

Professional Frying Pans – Precision, Durability and Reliable Results

A frying pan is an essential tool in every kitchen, supporting everything from delicate breakfast dishes to intense searing. BHS offers a diverse range of professional frying pans designed for efficient frying, sautéing, browning, and caramelizing.

Types and Coatings:

• Teflon (PTFE) – perfect for delicate dishes like eggs or fish; non-stick and easy to clean.

• Ceramic coating – scratch-resistant, withstands high heat, ideal for low-fat cooking.

• Stainless steel – ideal for browning meats and developing deep flavors.

• Cast iron – retains heat well, great for long cooking times and oven use.

Diameters and Uses:

• 20–24 cm – ideal for individual portions and quick meals.

• 26–28 cm – the most versatile choice for daily use.

• 30–36 cm – for large portions, stews or professional kitchens.

Heat Conductivity and Materials:

• Multi-layer bases distribute heat evenly and reduce burning.

• Induction-ready models with magnetic bases.

• Suitable for all cooktop types, including gas, electric, and ceramic.

Cleaning and Maintenance:

• Teflon and ceramic pans – hand wash with a soft sponge.

• Stainless steel and cast iron – robust, some are dishwasher safe.

• Regular cleaning and careful storage extend lifespan.

Chef’s Tip:

“A pan is more than a tool – it’s part of the technique. I use different types: stainless steel for meat, cast iron for depth, and non-stick for breakfast. Coating, weight and heat behavior matter.”