Fry Pans

The 12.6-inch Atlantis Proline is the pan for cooking in quantity, whether that means a cut-up chicken, six salmon fillets or fried rice for a crowd. A helper handle across from the main handle carries part of the load, which matters once a pan this size is full. Both stay-cool handles are welded in place with no rivets, which keeps the cooking surface smooth and easy to clean. We recommend this size for anyone who regularly cooks for four or more people.Its layered walls, built around an aluminum core, carry heat all the way up the flared sides, and the TriplInduc base resists warping and works especially efficiently on an induction burner. On a pan this broad, that even edge is what lets you use the whole surface. The flat base measures about 10.2 inches, and a burner much smaller than that heats the center and leaves an outer ring cooler, so Demeyere recommends a burner or induction zone close to the size of the base.For daily cooking for two or three, the 11-inch Proline does the same jobs with less to lift. The Industry 5 12.5-inch fry pan offers the same diameter in a lighter five-layer pan, also with a helper handle. Both collections are compared in our Demeyere buying guide. Learn More

The Made In 12-inch ProCoat Non-Stick Fry Pan is the nonstick pan for family-size cooking. Its wide floor holds a full batch of scrambled eggs, several pancakes, or a batch of fish fillets in a single layer, so food browns evenly instead of steaming in a crowded pan. Made In bonds multiple layers of professional-grade, FDA-approved nonstick to the same stainless clad body used in its Stainless Clad line, so even a pan this large heats evenly and responds quickly to the burner.
Why It PerformsClad stainless body under the coating: Heat spreads across the full 12-inch floor and up the walls, so pancakes at the edge of the pan cook at the same rate as those in the center.Multi-layer professional coating: Made In applies several layers of nonstick and builds the pan for the pace of a commercial kitchen. Made In states that the coating lasts up to 70 times longer than ceramic nonstick.Flared lip and long handle: The flared rim and long, ergonomic handle make it easier to flip, stir, and slide food out of a large, full pan.Stovetop to oven: The hollow Stay Cool Handle stays comfortable on the burner, and the oven-safe coating allows a frittata or a family-size dish to finish in the oven.
What It Does BestScrambled eggs, omelets, and fried eggs for a familyPancakes, French toast, and crepes in batchesFish fillets and crab cakes that tend to stickWilting large batches of spinach and other greensLarge frittatas started on the burner and finished in the oven
Choosing the Right Made In PanProCoat also comes in the Made In 10-inch ProCoat Non-Stick Fry Pan for two portions and the Made In 8-inch ProCoat Non-Stick Fry Pan for single servings. Cooks who prefer a ceramic surface, or a slightly higher oven rating, should compare the Made In 12-inch CeramiClad Non-Stick Frying Pan. For a hard sear and pan sauces at the same size, choose the Made In 12-inch Stainless Clad Frying Pan or the Made In 12-inch Seasoned Carbon Steel Frying Pan. Learn More

The Made In Seasoned Carbon Steel Grill Basket keeps small and sliced foods on the grill and out of the fire. Its 53 perforations let flame and smoke reach the food, while the solid rim and sloped walls hold shrimp, shishito peppers, and chopped vegetables that would otherwise fall between the grates. Two loop handles make it easy to set the basket on a gas grill, a charcoal kettle, or a campfire grate, then lift it off full with both hands.
Why It PerformsPerforated floor: Dime-sized holes let direct flame and smoke reach the food, so vegetables char and shrimp pick up grill flavor instead of steaming.Two loop handles: Short handles on opposite sides take up less room on the grate than a long handle and give a secure two-handed grip when the basket is full and hot.Sloped walls: Food stays in the basket when you shake it, and the walls make it easy to push ingredients from a hot zone to a cooler one.Built for fire: Pre-seasoned 2 mm carbon steel takes the direct heat of a grill or open fire with no coating to protect, and the seasoning darkens and grows slicker with use.
What It Does BestShishito peppers, onions, and tomatillosShrimp and other small seafoodChicken wingsGrilled fruit and mixed vegetables
Choosing the Right Made In PanFor a perforated pan with a long handle for one-handed tossing, see the Made In 12-inch Carbon Steel Perforated Grill Frying Pan. For smash burgers and breakfast for a crowd on the grill, the Made In Professional Carbon Steel Griddle gives a large, flat surface. Keep the basket in shape with Made In Carbon Steel Seasoning Wax and the Made In Carbon Steel Cleaning Set. Learn More

The Made In Carbon Steel Perforated Grill Frying Pan brings frying-pan cooking to the grill. Its 53 perforations let flame and smoke reach the food, while the solid rim and deep sloped walls keep shrimp, sliced peppers, and chopped vegetables from slipping between the grates. Set it on a gas grill, a charcoal kettle, or a campfire grate and toss the contents the way you would in a skillet, with char and smoke flavor a solid pan cannot give.
Why It PerformsPerforated floor: Dime-sized holes let direct flame and smoke reach the food, so vegetables char and shrimp pick up grill flavor instead of steaming.Long handle for tossing: A single long handle lets you shake and toss the pan one-handed, the way you would a skillet on the stove.Deep, sloped walls: Food stays in the pan when you shake or toss it, and the walls make it easy to push ingredients from a hot zone to a cooler one.Built for fire: Carbon steel takes the direct heat of a grill or open fire without coatings to protect.Improves with use: The seasoning darkens and the surface becomes more slick each time the pan is cooked in and oiled.
What It Does BestShishito peppers, sliced onions, and mixed grilled vegetablesShrimp, scallops, and other small seafoodChicken wingsGrilled fruit such as peaches and pineapple
Choosing the Right Made In PanFor a perforated pan with two loop handles that sits compactly on the grate and lifts with both hands, see the Made In 12-inch Seasoned Carbon Steel Grill Basket. For searing on a stovetop, in the oven, or over a grill with a solid floor, the Made In 12-inch Seasoned Carbon Steel Frying Pan is the better choice. For smash burgers and breakfast for a crowd on the grill, the Made In Professional Carbon Steel Griddle gives a large, flat surface. Keep the pan in shape with Made In Carbon Steel Seasoning Wax and the Made In Carbon Steel Cleaning Set. Learn More

Crowding is what keeps a home cook from getting a good sear. When four steaks or a pound of mushrooms share a pan too small for them, the moisture they release has nowhere to go and the food steams. A 12.5-inch black steel pan gives each piece room, so it browns.This is the size for a family meal or for cooks who entertain, and it is wide enough to pan-roast a whole spatchcocked chicken. Black steel stores heat well, recovers quickly after cold food goes in, and grows more nonstick as its seasoning builds.Paderno or Matfer?Both are thick black steel. Paderno rivets its handles to the pan wall, while Matfer Bourgeat welds them; if baking in the pan is part of the plan, Matfer is the one we recommend. For searing and sautéing on the stovetop, Paderno comes in at a better price than either Matfer or Made In.Need more capacity? The 14.125-inch is the next size up. For one or two people, the 9.5-inch is easier to handle. Learn More

Cooks who find a 12-inch cast iron skillet too heavy to lift with one hand often move to carbon steel. This 12.5-inch Paderno pan has room for several chicken thighs or a large batch of greens, and its sloped sides, the classic French skillet shape, let you toss food and slide it onto a plate.Carbon steel heats faster than cast iron and changes temperature soon after the burner does. It needs seasoning before first use and gets slicker as it is used; the steps are in the details below.Choosing Between Paderno’s Steel PansThis is Paderno’s lighter carbon steel line. If you want a heavier pan that holds more heat for searing steaks, the 12.5-inch Black Steel Frying Pan is the same diameter in thicker steel. For eggs and single portions, the 8.625-inch Carbon Steel Frying Pan is the smaller size. Learn More

Matfer calls this its 11 3/4-inch black steel frying pan, and the measured rim is 11 5/8 inches. It is large enough for a whole fish, a pound of shrimp or a big batch of fried potatoes, and its heavy steel holds heat through a crowded pan.The handle is welded directly to the body, so there are no internal rivets where food and grease collect. Carbon steel at this size is heavy, about 4.9 pounds, so it suits cooks who want a working pan that stays on the burner.For cooking for two, the 10-inch pan is lighter and quicker to heat. All sizes are compared in the Details. Learn More

The Alu Pro 5 12-inch is a large nonstick pan for family breakfasts, a full batch of crêpes or fish fillets for four, and its 9.4-inch flat base gives each portion room to brown. The ceramic nonstick surface lets eggs and fish release cleanly with a small amount of oil.Demeyere forges the body from aluminum, which keeps a pan this size easy to lift, and builds a TriplInduc plate into the base, which heats quickly and efficiently on induction and protects the pan from warping. A flared stainless rim gives a mess-free pour, adds durability and keeps the coating at the edge from chipping and peeling. The coating holds up longest at low to medium heat, which Demeyere recommends. A large aluminum pan comes up to temperature quickly even at those settings, so preheat briefly before adding fat and food.A household of one or two will find the 10-inch Alu Pro 5 quicker to heat and easier to store. When the job calls for a hard sear on steak or chops, use a stainless pan like the Industry 5 12.5-inch fry pan, which tolerates higher heat. Our guide to Demeyere cookware compares the stainless and nonstick collections. Learn More

Matfer’s 10-inch black steel pan is the size for searing two steaks or a pair of duck breasts. The heavy-gauge steel holds enough heat to brown meat without the temperature collapsing when the food goes in.Because the handle is welded rather than riveted, there is nothing on the inside of the pan to work around when you clean it, and the pan can go straight from the burner into a hot oven to finish a thick chop.Matfer pans are bought by home cooks as well as by professional kitchens. For a pan with more room, see the 11-inch pan; for a smaller one, the 9 1/2-inch pan. Learn More