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Frying Pans
Frying Pans are essential cookware for frying, searing and sauteing in busy professional kitchens. This range includes commercial-grade aluminium, cast iron, stainless steel and non-stick pans designed for consistent heat distribution and reliable performance. Ideal for restaurants, cafes, hotels and catering operations, these pans suit everything from breakfast service to high-volume dinner shifts. Hard-wearing materials, secure handles and easy-clean surfaces help maintain hygiene and speed of service on the line.
- Wide choice of aluminium, cast iron, stainless steel and non-stick frying pans for professional use.
- Multiple diameters from compact blinis pans to larger family-size pans for high-output cooking.
- Options compatible with all hob types, including induction, for flexible kitchen layouts.
- Safe-grip, heat-resistant handles to support secure handling during busy service.
- Light-duty and heavy-duty pans to match everything from occasional use to continuous cooking.
- Specialist pans such as blinis and griddle pans for breakfast, small plates and signature dishes.
Sort:
Nisbets Essentials Aluminium Non-Stick Teflon Frying Pan 24cm
From €11.99 exVAT
€15.58
exVAT
Size: 40(H) x 240()mm
Vogue Carbon Steel Blini Pan 13cm
From €12.11 exVAT
€15.74
exVAT
Size: 34(H) x 138.7(Ø)mm | 1¼(H)" x 5½(Ø)"
Vogue Aluminium Non-Stick Teflon Blinis Pan 12cm
From €17.99 exVAT
€23.39
exVAT
Size: 20(H) x 120()mm
Vogue Aluminium Non-stick Teflon Platinum Plus Frying Pan 20cm
From €19.19 exVAT
€24.94
exVAT
Size: 35(H) x 200(Ø)mm
How to choose the right Frying Pans
- Decide on pan diameter based on portion sizes and the number of covers you serve at peak times.
- Choose between lightweight aluminium for quick heat-up or heavier cast iron and black iron for superior heat retention and searing.
- Select non-stick coatings for eggs, pancakes and delicate items, and plain metal pans for high-heat searing and browning.
- Check hob compatibility, especially if you use induction or mixed fuel cooklines in your kitchen.
- Consider handle design and comfort, ensuring safe-grip, heat-resistant handles for long shifts.
- Plan for storage and stacking, choosing pans that nest neatly without damaging coatings.
Care and maintenance
- Preheat pans gradually to promote even heat distribution and reduce food sticking.
- Avoid excessive high heat on non-stick pans to protect the coating and extend service life.
- Use wooden, silicone or plastic utensils on coated pans to prevent scratching and peeling.
- Wash with warm water and mild detergent, avoiding abrasive pads that can damage surfaces.
- For cast iron and black iron pans, dry thoroughly after washing and apply a light oil to prevent rust.
- Store pans in a dry area and stack carefully, using protectors where needed to avoid dents and scratches.
Pair your pans with our wider cookware, including saucepans, stockpots, roasting pans and induction-ready pots to build a complete cooking line.
Need help choosing? Call Caterboss on (01) 687 5772.