Fry Pans & Woks

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Stainless steel cookware sets are displayed on the kitchen counter, featuring a sleek and polished collection of pots, pans, and lids.Stainless steel cookware sets are displayed on the kitchen counter, featuring a sleek and polished collection of pots, pans, and lids.

Cookware Material Buying Guide

Explore our expert guide to make informed choices.

Read our Guide

Fry Pans, Skillets, and Woks: What's the Difference?

Fry pans are flat-bottomed with slightly sloped sides, perfect for frying, sautéing, searing, and more. Available in materials like stainless steel, aluminum, non-stick, and cast iron, they cater to diverse cooking needs. 
Skillets often interchangeable with fry pans, are ideal for tasks like browning, braising, and baking. Whether preparing a quick breakfast or a gourmet dinner, a quality skillet can be your go-to cookware. 
Woks, with their deep, rounded shape and sloping sides, are another must-have for your kitchen. They're versatile for any cookware collection and are perfect for stir-frying, steaming, and even smoking.

What Makes Our Collection Different from Other Brands?

Our collection of fry pans and woks stands out for its unmatched versatility, premium materials, and focus on practicality—all at an affordable price. From lightweight carbon steel for stir-frying to durable stainless steel for precise heat control, we cater to diverse cooking needs without breaking the bank. With options like long-lasting cast iron and non-stick ceramic—free from harmful chemicals and PTFE—you'll find the perfect cookware to suit your style and budget.

Key Features and Benefits of Our Fry Pans and Woks

Carbon Steel: Lightweight and easy to handle, carbon steel pans are perfect for high-heat cooking, such as stir-frying and searing. They heat quickly and respond well to temperature changes, making them highly versatile. With proper seasoning, they develop a natural, non-stick surface over time.
Stainless Steel: Durable and resistant to rust or corrosion, stainless steel fry pans distribute heat evenly, ensuring consistent cooking results. They're ideal for browning and deglazing, easy to clean, and often dishwasher-safe. These pans are perfect for tasks requiring precise heat control.
Cast Iron: Known for its superior heat retention, cast iron fry pans maintain consistent temperatures and are excellent for slow cooking, frying, or baking. They can be used on stovetops, in ovens, or over an open flame. With proper care and seasoning, cast iron pans last a lifetime.
Non-Stick and Ceramic: Perfect for delicate foods like eggs and pancakes, non-stick and ceramic pans offer effortless food release and require minimal oil for healthier cooking. Non-stick pans are easy to clean, while ceramic options provide a chemical-free alternative for conscious cooks.

What Customers Are Looking For

  • Preferred Materials: 33% of customers are looking for non-stick, 19% prefer cast iron, 18% choose stainless steel, and 9% go for ceramic frying pans and skillets.
  • Popular Sizes: 27% of customers search for extra-large (16+ in) pans, 24% look for small (6–9 in) pans, 22% prefer medium (10–12 in) pans, and 14% seek large (13–15 in) pans.
  • Desired Product Types: 45% of customers are interested in frying pans/skillets, 34% look for skillet sets, 8% prefer omelet pans, and 4% search for specialty pans.

Frequently Asked Questions

What to Avoid When Buying Fry Pans and woks?
  1. Low-Quality Non-Stick Coatings: These can wear out quickly and may release harmful chemicals at high temperatures. Look for PFOA-free, durable coatings.
  2. Thin Materials: Thin pans, especially cheap aluminum, can heat unevenly, leading to hot spots and poor cooking performance.
  3. Incompatibility with Your Cooktop: Not all pans work on induction cooktops. Ensure your pan is induction-compatible if needed.
  4. Overly Heavy Pans: Very heavy pans, like oversized cast iron, can be difficult to handle and impractical for everyday use.
  5. Poor Handle Design: A flimsy or heat-conductive handle can make the pan hard to use and unsafe. Look for sturdy, heat-resistant handles.
  6. Toxic Chemicals in Non-Stick: Some non-stick pans use harmful chemicals like PTFE or PFOA. Choose pans with safer, eco-friendly coatings for better health and sustainability.
What is the best pan for deep frying?

The cast iron is the best fry pan for deep frying. It provides excellent heat retention, even heating, and high sides to prevent oil splatter, making it ideal for frying foods like chicken, fries, and donuts.
Can I use metal utensils with my fry pans or woks?

It depends on the material:

  • Non-Stick Pans: Avoid metal utensils, as they can scratch or damage the coating. Use silicone, wooden, or plastic tools instead.
  • Stainless Steel, Cast Iron, or Carbon Steel: These are durable and can handle metal utensils without damage. However, avoid excessive scraping to preserve the surface.
  • Ceramic-Coated Pans: Avoid metal utensils to prevent scratching. Opt for softer tools like silicone or wood.

Always check the manufacturer’s guidelines for your specific pan.
Which frying pans do chefs use?

Chefs commonly use carbon steel and stainless steel fry pans or woks. Carbon steel is lightweight, naturally non-stick when seasoned, and perfect for high-heat cooking like searing and frying. Stainless steel is durable, non-reactive, and ideal for browning, sautéing, and deglazing, making it versatile for various cooking tasks.
How to clean and season a cast iron fry pan?

Cleaning a Cast Iron Fry Pan:

  1. Rinse Immediately After Use: While the pan is still warm, rinse it under hot water to remove food particles.
  2. Scrub Gently: Use a brush or non-abrasive sponge. Avoid soap; if needed, use mild soap sparingly.
  3. Remove Stuck-On Food: For stubborn residue, use coarse salt as a scrub or boil water in the pan to loosen it.
  4. Dry Thoroughly: Use a towel to dry the pan completely, then heat it on low heat for a few minutes to remove any remaining moisture.

Seasoning a Cast Iron Fry Pan:

  1. Apply Oil: Rub a thin layer of neutral oil (like vegetable or flaxseed oil) over the pan, inside and out.
  2. Remove Excess Oil: Wipe away excess oil with a clean cloth or paper towel to avoid stickiness.
  3. Bake the Pan: Place the pan upside down in an oven preheated to 375°F (190°C) with foil on the rack below to catch drips. Bake for 1 hour.
  4. Cool: Let the pan cool in the oven before storing.

Repeat seasoning periodically to maintain a non-stick surface and prevent rust.