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:

Giant frying pan

From €498.00 exVAT €647.40 exVAT

1 Year Parts Only

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.