Air fryers and food choppersmight have stolen the limelight recently, but there’s one underrated kitchen item chefs say Aussies should pay more attention to – frypans.
So, we asked some of the most respected names in the culinary world likeJamie Oliverand Manu Feildel what we’re doing wrong – and it turns out, there’s a lot.
Don’t rush in the kitchen
British chef and TV personality Jamie Oliver, says being “impatient” is the “biggest mistake people make”.
“With stainless steel pans, putting food into a cold pan or moving it before a good crust forms causes sticking, so it’s really important to let the pan heat up properly before you add your oil and ingredients,” he tells news.com.au checkout.
Not using the right heat is also a big no-no, according to MasterChef contestant and now cookbook author Brendan Pang.
”People often assume hotter is always better, but you really don’t need maximum heat for most cooking. Giving your pan time to preheat properly over a more controlled heat usually gives you a much better result,” he explains.
“Another is overcrowding the pan. If you put too much food in at once, the temperature drops and you end up steaming rather than getting that nice colour and caramelisation.”
Not all frypans are equal
Chef and My Kitchen Rules’ judge and host, Manu Feildel says “not investing in quality” cookware might end up costing you more than you think.
“A premium frypan may be more expensive initially, but it will last a lot longer,” Manu says.
Learn how to take good care of your frypans
Scraping off charred food from non-stick pans, cleaning cast iron pans with metal scourers and caustic material, and immediately placing hot frypans directly into cold water are also some common mistakes Brisbane-based chef Daniel Wilson notices.
OzHarvest chef and cookbook author Sam Parish says knowing how to care for different types of cookware can seem more intimidating than it actually is.
“With cast iron, I think people can be a little scared of it and assume it needs lots of complicated care. It really doesn’t. I don’t use soap on mine, I generally rinse it with water after cooking, give it a good clean and dry it properly. That’s helped keep mine beautifully seasoned,” Ms Parish says.
“And with non-stick pans, I’d say being too rough with the surface. Once you start scratching or chipping that coating, that’s when I personally don’t love using them anymore.”
When handling stainless steel plans, fine dining chef Sarah Baldwin recommends adding oil before waiting for the pan to heat up. Otherwise, you can risk burning the oil and discolouring the pan.
“If you do burn the pan – I still do on occasion, we are all human – the best trick is to add a dishwasher tablet and water. Bring the pan to the boil, then use a steel wool to scrub clean! If you notice a slight yellowing to the pan, just wipe it with some paper towel that has olive on it,” she says.
RELATED: Top cookware brands to shop in Australia
So, which frypans do these chefs, cookbook authors and recipe developers actually use at home? We’ve rounded up a list of their favourite picks and which brands get “brilliant results every time”.
Jamie Oliver by Tefal Cook Smart Induction Stainless Steel Uncoated Frypan 24cm, $149.99 at Tefal
Tried and Tested by Jamie Oliver – Chef, cookbook author, restaurateur and TV personality
For culinary icon Jamie Oliver, stainless steel pans are the way to go, regardless of whether he’s cooking professionally or at home.
“Different materials bring different strengths to the kitchen, but for me, stainless steel pans consistently deliver as absolute workhorses in professional kitchens, making them a brilliant option for home. Quality stainless steel pans give you fantastic control and versatility, they allow you to build real depth of flavour, or achieve a beautiful, golden sear on whatever you’re cooking,” he says.
“I’ve been working with Tefal for over two decades now, and it’s our joint mission to design cookware that brings great quality into everyday kitchens. We’re both passionate about creating beautifully balanced, incredibly versatile pans, perfectly engineered for even heat distribution to help you get brilliant results every time.”
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RELATED: We put Jamie Oliver’s best-selling frypans to the test
Culinary Co. By Manu 26cm Cast Iron Large Frypan, $40 at Spotlight
Tried and Tested by Manu Feildel, Chef, Restaurateur and TV Personality
One of Australia’s most loved chefs and TV personalities, Manu Feildel, says his cookware collaboration with Spotlight is actually among his favourites.
“Working closely on my own brand over the last couple of years, I’ve discovered the perfect frying pan. I truly believe that a polished, chemical-free, non-stick cast iron frying pan is the best option on the market today. It does exactly what it says on the label: it is high-quality, affordable, and looks great,” he says.
“It is built for quality and performance, and is incredibly durable”.
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HexClad Hybrid Pan 25cm, $169 (down from $204) at HexClad
Tried and Tested by Brendan Pang, Cookbook Author and Former MasterChef Australia Contestant
Regardless of whether he’s cooking professionally or at home, author and chef Brendan Pang lists the HexClad Hybrid Fry Pan as his “go-to at the moment”.
“I use it both at home and for a lot of my recipe development and content. I like that I can get a good sear and caramelisation, but it still has the convenience of a non-stick surface. It’s particularly handy for things like pan-fried dumplings, where I want a really crispy base without them sticking to the pan,” he says.
“I tend to reach for a good non-stick frypan for everyday cooking. I cook a lot of dumplings, stir-fries, eggs and quick weeknight dishes, so I like something versatile that heats evenly and is easy to work with. It’s definitely the same at home. I want cookware that I can use for lots of different things without overthinking it.”
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Chef Inox Elite Stainless Steel Frypan 26cm, $79.95 at Kitchen Warehouse
Tried and Tested by Sarah Baldwin, Chef and Owner of Joy Restaurant
Want to cook like the pros? Fine dining chef Sarah Baldwin actually uses the same stainless steel frypans at her acclaimed restaurant Joy and in her own kitchen.
“My go-to is the Chef Inox Elite line. They come in many different sizes! I actually have a wider range of sizes at home than I do at the restaurant,” she jokes.
“I have never had to replace them. I use induction at the restaurant and gas at home and they’re brilliant on both!”
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Scanpan HaptIQ 32cm Chef Pan, $474.50 (down from $949) at Myer
Tried and Tested by Michelle Southan, Food Director at taste.com.au
Taste Food Director Michelle Southan believes a multipurpose sauté pan is an “absolute kitchen essential” she uses “almost every single day for seamless stovetop-to-oven cooking.
“My absolute go-to frying pan is a sauté pan or skillet with double handles, primarily because of its incredible versatility. While it isn’t quite as deep as a traditional saucepan, it offers more depth than a standard frying pan,” she says.
“Making it ideal for everything from frying up your morning brekkie eggs to simmering a speedy bolognese. They even excel at pasta and rice bakes, as the dual handles allow you to easily move the pan under the grill to achieve that beautifully melted, bubbly cheese finish.
“Scanpan is a brand I have used for years and it always delivers.”
“If you want to take things a step further from stove top to oven and then table, my Chasseur casserole pan is perfect for serving one-pan pasta or rice bakes.”
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Esteele Per Vita Copper Base Stainless Steel Induction Open French Skillet 24cm, $154.95 at Essteele
Tried and Tested by Michelle Southan, Food Director at taste.com.au
Ms Southan also lists Esteele as a reliable go-to brand worth investing in.
“Throughout 25 years of developing recipes, I’ve put countless frying pan brands to the test. A few particular favourites have truly stood the test of time, specifically my heavy-duty copper-based Essteele pans. I invested in these right at the start of my culinary journey, and they are still performing brilliantly today,” she says.
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Solidteknics Frypans, from $169.95 at Kitchen Warehouse
Tried and Tested by Daniel Wilson, Chef and Co-owner of Fountainhead Wine House and LPO Wine
When he’s not busy leading two Brisbane favourites Fountainhead Wine House and LPO Wine, Daniel Wilson loves using Australian-made cookware from Solidteknics.
“At home I like to use frypans that will last, that will survive even beyond me,“ he says.
“Solidteknics is my favourite frypan brand broadly speaking; however, I wouldn’t frown at some copper frypans from Matfer Bourgeat or the Mauvial Heritage. The consistency of the heat transfer with copper is so clean, it is remarkable. However, I am a journeyman when cooking at home and I know the Solidteknics will never let me down on the journey.
“I am lucky enough to have a huge selection of SolidTeknics. They are made in Australia. Each formed from one piece of steel. They are expensive. Yes. They are also the best. By far.”
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De Buyer Mineral B Element Pro Round Frying Pan 24 cm, $146.03 at Amazon AU
Tried and Tested by Daniel Wilson, Chef and Co-owner of Fountainhead Wine House and LPO Wine
“Professionally, I have a great attachment to using De Buyer in the kitchen at work. Hard working road hogs that will see you through the darkest of days deep in the weeds. They can be smashed and bent and bruised. The pans know the work is there to be done, they are not afraid of it,” he says.
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Iron-clad Legacy Pan 29cm Pure Cast Iron, $320 at Ironclad
Tried and Tested by Samantha Parish, Author, Chef, Food Writer and Recipe Developer
For multi-talented cookbook author and OzHarvest chef, Sam Parish, the Ironclad cast iron pan is the way to go.
“I tend to reach for cast iron these days, both professionally and at home. My go-to is actually a New Zealand-made Ironclad cast iron pan. In fact, the handle on mine has broken and they very kindly sent me a replacement, but the old one is so beautifully seasoned that I’ve just kept using it!” she says.
“I love the heat you can get into cast iron and, more importantly, how well it holds that heat. Once you get used to cooking with it, it’s such a great all-rounder,” Ms Parish says
“I used to use Jamie Oliver non-stick/Teflon pans and really loved them, but I’ve developed a bit of a funny thing about Teflon these days. Once the surface gets chipped or damaged, I’m not particularly keen on continuing to cook with it. That said, I’m definitely not a complete natural-material purist! My air fryer has a non-stick coating and gets used constantly. It’s basically a second pair of hands/cook in my kitchen.”
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What do experts look for when buying a new frypan?
What are chefs, recipe developers and cookbook authors eyeing when they need a new frypan? Here’s what they say.
Versatility
“I would say to look for solid construction that holds heat evenly, a sturdy riveted handle for comfortable, easy handling, and oven-safe versatility so you can move effortlessly from your work top to the oven, and from the oven to the table if you want to serve up family style. Letting everyone dig in and help themselves is one of my favourite ways to eat,” Jamie Oliver says.
“Versatility is key even when buying a frying pan, so I always seek out pans capable of transitioning seamlessly from the stovetop into the oven. This feature is a total game-changer for achieving the perfect evenly cooked steak or even preparing a pasta bake if you lack a dedicated ovenproof dish,” Ms Southan agrees.
“Versatility is probably the biggest thing for me. I want a frypan that can handle everything from dumplings and eggs to a piece of fish or steak. I also look for even heat distribution, good durability and something that’s easy to clean,” Mr Pang adds.
“If I’m reaching for it several times a week, it needs to be practical and also perform well!”
Heavy base
“When choosing a fry pan I want a heavy, solid base that distributes heat evenly and doesn’t buckle. A thin fry pan wont distribute heat and the centre will be much hotter and often result in an uneven cooking surface. Spending a little more on something with a heavy base will last you a lifetime!” says Ms Baldwin says.
“I also want a fry pan at home that everyone can use. There is nothing worse than having guests that are too scared to cook with you or fry pans that are too precious to be shared.”
“When choosing new cookware, my priority is finding a piece with a heavy base and a smooth finish that, when full of food, will not be too heavy,” Ms Southan adds.
Quality material
“For me it’s durability, good heat retention and something that’s going to get better with age rather than need replacing every couple of years. I like a pan I don’t have to be precious with and that can get properly hot when I need it to,” Ms Parish says.
“I’m also a big believer in buying fewer, better pieces where you can. The fact I’m still stubbornly cooking with my old Ironclad despite having a brand-new one waiting for me probably says it all!”
Right size
“(For) consistency in heat transfer, there has to be heat evenly across the surface. I look for the right diameter. I’m a 22cm-25cm kind of cook and a smaller pan allows me to be tighter and more contained. Price is also a major factor. I am happy to spend well on something that will last me a lifetime,” Mr Wilson says.
What difference does seasoning a cast iron pan actually make?
Ms Southan says a well-seasoned cast iron can perform just as well, or even better than, a standard non-stick pan.
“Seasoning creates an ideal cooking surface that helps achieve that non-stick surface perfect for searing, such as the golden crust on a steak or the morning’s brekkie eggs just sliding out of the pan. Additionally, it makes clean-up much easier: a properly seasoned pan won’t require prolonged soaking or aggressive scrubbing, usually washing clean with ease,” she explains.
Here’s how you can season a cast iron pan:
Gently heat the pan and add a small amount of neutral oil (like canola or vegetable oil).Using a paper towel, wipe the oil thoroughly across all cast iron surfaces, ensuring it is evenly distributed with no standing pools.Turn off the heat source and allow the pan to cool completely.Repeat this sequence at least three to four times — more applications will yield better results.
“You can re-season the cookware anytime throughout its lifespan whenever the non-stick quality begins to fade. Alternatively, simply cooking fatty foods like bacon occasionally will help maintain and refresh the coating naturally during everyday use,” the Taste Food Director adds.
“If your cast iron pan features an interior enamel coating, this seasoning process is not required.”
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Tahnee-Jae Lopez-VitoSenior Shopping Writer
Dining and Cooking