What kind of fry pan is right for you?
Cooking styles are many – and so are fry pans. But what kind of pan is the right one for you?
Types of fry pans
Fry pans come with a variety of special features that affect how they are used. However, when choosing a fry pan, it’s best to start by considering the type of pan.
Most fry pans fall under four basic categories:
• Non-stick pans
• Stainless steel pans
• Cast iron pans
• Carbon steel pans
Each type has its own characteristics. Once you find the right type for your needs, you can move on to selecting a pan with special features that best suit your cooking style and your family’s needs.
Most of our baking and cooking sets also include for example pots, saucepans, woks, and casseroles. You can easily find all the products in a series by typing the series name into the search. On this page, you’ll find examples of other products belonging to the Basic and Ease cooking and frying series.
Teresa Välimäki
The Choosing the right fry pan page was created together with top chef Teresa Välimäki to help you find the fry pan that best suits you.
Teresa’s expertise and tips on using, maintaining, and storing different fry pans will help you succeed in frying various foods and extend the life of your pan.
During autumn 2025, we will compile all of Teresa’s tips, recipes, and videos on one page. Be sure to check it out – it will be full of inspiration and professional ideas for your kitchen and table settings.
Features
- Easy to use and versatile.
- Coating prevents food from sticking
- Requires little fat for frying.
- Great for delicate foods like eggs and fish.
- Easy to clean, no special care required.
Things to note:
- Not suitable for food storage.
Care instructions for non-stick pans
Washing:
- Allow the pan to cool before washing.
- Wash with warm water and mild detergent; handwashing is recommended even if dishwasher-safe.
- Use a soft sponge or brush.
Use:
- Only use low or medium heat – high heat can damage the coating.
- Add fat to a cold pan before heating, as overheating an empty pan may harm the coating.
- Use wooden, plastic, or silicone utensils – metal utensils may scratch the coating.
- Do not heat an empty pan for long periods.
Care:
- Store carefully, avoid stacking pans without protection.
- Check the condition of the coating; if scratched or no longer non-stick, it’s time to replace the pan.
Washing:
- Allow the pan to cool before washing.
- Wash with warm water and mild detergent; soak if necessary. Prefer handwashing even if dishwasher-safe.
- Use a soft sponge or brush.
Use:
- Only use low or medium heat – high heat may damage both the coating and the pan.
- Add cooking fat to a cold pan, do not overheat.
- Use wooden, plastic, or silicone utensils.
Care:
- Store carefully, avoid stacking pans without protection.
Explore our non-stick pans
Gastro Plus - ceramic
Foodie
Fusion
Fry pan purple
Fry pan green
Ease - ceramic
Patron
Graphene
Robuste
Basic
Other products in the Basic cooking and frying series
Features
- Versatile
- Durable and scratch-resistant.
- Fry with less heat and less energy.
- Withstands high temperatures.
- Safe to use with metal utensils and heavy use.
- Does not react with acidic foods.
Things to note:
- Food may stick if not preheated and used properly.
- Requires some practice to master frying.
Care instructions for stainless steel pans
Washing:
- Dishwasher-safe, but handwashing is recommended.
- Use hot water and a dish brush – for tough stains, use baking soda or vinegar.
- For burnt food, soak in hot water and scrub with steel wool if necessary.
Use:
- Preheat pan before adding fat – prevents sticking.
- Allow fat to heat before adding food.
- Suitable for high heat and metal utensils.
- Great for caramelizing and getting a crisp sear, but not naturally non-stick.
Care:
- Avoid sudden temperature changes to prevent warping.
- Keep shiny and clean with baking soda or vinegar.
Discover our stainless steel pans
Gastro Plus
Gastro
Ease
Other products in the Ease series
641600 Ease fry pan ceramic 28 cm
641601 Ease fry pan ceramic 24 cm
645856 Ease saute pan ceramic 26 cm
645857 Ease saute pan ceramic 28 cm
648323 Ease saucepan with lid ceramic 1,4 L 16 cm
635207 Ease saucepan with lid 1,4 L 16 cm
635213 Ease casserole 3 L 20 cm
635214 Ease casserole 5,2 L 24 cm
648328 Ease casserole ceramic 3 L 20 cm
648329 Ease casserole ceramic 5,2 L 24 cm
Features
- Strong and durable.
- Distributes heat evenly and retains heat well.
- Handles high heat.
- Creates an excellent sear.
- Suitable for all stovetops.
- Extremely long-lasting when cared for properly.
Things to note:
- Heavy to handle.
- Not suitable for food storage.
Care instructions for cast iron pans.
Washing:
- Allow the pan to cool before washing.
- Handwash with warm water and mild detergent; dry thoroughly.
Use:
- Heat slowly over medium heat.
- Add water or fat to a cold pan.
- Use wooden or plastic utensils to avoid scratching enamel.
Care:
- Dry thoroughly after washing to prevent rust.
- Store in a dry place.
- No seasoning required for enamel, but you may oil lightly before storing.
Washing:
- Wash immediately after use with hot water and a brush, no detergent. Dry thoroughly.
Use:
- Heat slowly over medium heat.
- Use enough cooking fat.
- Compatible with all utensil types.
Care:
- Dry thoroughly with paper towel or by heating on the stove.
- Non-stick qualities improve with regular use – frequent cooking is the best care. Can be re-seasoned if needed.
- Store in a dry place.
You’ll need:
- Cast iron pan
- Cooking oil (rapeseed, canola, flaxseed, or coconut oil) or unsalted lard
- Paper towel or lint-free cloth
- Oven
INSTRUCTIONS:
- Clean the pan
If the pan is new or has food residues, wash it with warm water and mild detergent if needed. Dry thoroughly. - Apply a thin oil layer
Rub a small amount of oil over the entire surface, including outside and handle. Keep it very thin to avoid stickiness. - Heat in oven
Place upside down in oven (with tray or baking paper underneath). Bake at 220–250 °C for about 1 hour. - Cool.
Turn off oven, let pan cool inside slowly. - Repeat if needed
For a stronger layer, repeat 2–3 times.
When done correctly, the surface will be dark, glossy, and non-stick.
Tips:
- Use often – cooking strengthens the coating.
- Avoid soaking or harsh detergents.
- If surface wears down, re-season as needed.
Explore our cast iron pans
Ironlite
Cast iron pans with wooden handle
Cast iron pans
Features
- Sturdy and durable yet lightweight pan.
- Long steel handle.Made of nitrided carbon steel, offering better corrosion resistance and non-stick properties than regular carbon steel pans.
- Heats up quickly and evenly, withstands even high temperatures.
- Provides an excellent searing surface.
- The non-stick surface improves the more you use the pan.
- Suitable for all hob types and oven use up to 220 °C.
- Hand wash with hot water, dry immediately after washing.
Things to note:
- Requires a bit of practice from the user.
Care instructions for carbon steel pans
Washing:
- Allow the pan to cool down to at least lukewarm before washing. Sudden temperature changes can warp the base.
- Do not soak the pan in water for long periods.
- Wash if needed with a mild dishwashing liquid – especially during the first uses or if you want to remove an old layer of fat. Avoid continuous use of detergent to protect the patina. For nitrided pans in particular, avoid abrasive cleaners and steel wool, as they can damage the nitrided layer.
- For nitrided pans in particular, avoid abrasive cleaners and steel wool, as they can damage the nitrided layer.
- Dry the pan thoroughly right after washing with paper towels or by heating it on the stove until all moisture has evaporated.
- Apply a light layer of oil after each use.
Use:
- Heat the pan gradually to avoid sudden temperature changes that could damage the structure or the patina.
- Preheat the pan empty, then add oil or fat.
- Use enough fat when cooking (especially at first). While nitriding improves non-stick properties, even a nitrided pan will give the best frying results when used with sufficient fat.
- Avoid cooking acidic foods during the first uses to allow the patina to form properly.
Care:
- Use the pan often – the more you use it, the better the surface becomes.
- If the patina is damaged, you can re-season the pan.
- A nitrided pan usually does not need seasoning before use, unless the manufacturer instructs otherwise. However, over time even a nitrided pan can benefit from occasional seasoning, which improves non-stick properties and protects the surface.
- Storage: Keep the pan in a dry place and avoid storing food in it for long periods.
- Store in a dry place.
Cleaning before first use
Remove any protective wax or factory grease. Wash the pan with warm water, a small amount of dishwashing liquid, and a brush or scouring pad.
Dry thoroughly.
Seasoning:
Alternative methods:
ON THE STOVETOP (easy but smoky)
Heat the pan on the stove until it starts to smoke slightly. Apply a thin layer of oil (e.g., flaxseed, canola, or grapeseed oil) → spread evenly with paper towel. Heat until the oil starts to smoke, and continue for a few more minutes. Let cool and wipe off excess oil. Rinse the pan well and dry thoroughly. Cool. Repeat 2–4 times.
B. IN THE OVEN (more even result)
Preheat oven to 230–250 °C. Rub a very thin layer of oil on the pan (too much oil will create spots). Place the pan upside down in the oven (use a baking sheet or parchment underneath to catch drips). Bake for 1 hour, turn off the oven, and let cool inside. Repeat 2–3 times for a good patina.
The patination of a nitrided carbon steel pan is slightly different from that of a regular carbon steel pan.
Washing:
Wash the pan with warm water and mild dishwashing liquid. Avoid abrasive cleaners and steel wool to protect the nitrided layer.
Drying:
Dry the pan thoroughly after washing. You can use paper towels or heat the pan on the stove to evaporate all moisture.
Seasoning:
Apply a thin layer of vegetable oil to the surface. Heat the pan at high temperature until the oil starts to smoke. Let cool and wipe off excess oil. This helps form a new patina layer and improves non-stick properties.
