Whether you flash a frying pan every night of the week or use one for a rare full English, every home should have a wide, sturdy pan that can quickly reach high temperature for searing, sealing and frying.
Your pan can become more versatile if you choose one with higher sides â that way you can make stews, curries and Bolognese too, browning meats first before adding sauce and simmering over a low heat
All the pans weâve chosen here have great heat distribution, meaning everything will cook evenly. Some also have heat-proof handles if youâd like to clear space on the cooker and finish your dish off in the oven.
Heat your frying pan with a moderate flame or setting, working it up to searing temperature if needed. Direct flames on a gas hob to the base, rather than letting them lick the sides, which can burn and char coatings or discolour steel.
The non-stick coating on these stainless steel or aluminium pans will help you cook with a minimum of oils, but always ensure you use wooden or silicon cooking utensils as they wonât scratch or score - frying pans with damaged non-stick coatings should be replaced.
We tested a range of sizes and styles of frying pan, cooking everything from bacon and eggs to steak and frittata. All our selection performed well, with dishes slipping free off the inner coatings easily and leaving a minimum of clean-up behind. That said, some pans are trickier to clean than others, so check the small print if hand wash only is a deal breaker for you â not all are suitable for the dishwasher.
You can trust our independent reviews. We may earn commission from some of the retailers, but we never allow this to influence selections, which are formed from real-world testing and expert advice. This revenue helps to fund journalism across The Independent.