Non-stick frypans, a must-have in every kitchen. Large selection, cast alu, stainless steel, large small, induction-suitable.
Flat pans with low rim for preparing pancakes and crepes. Cast aluminium, stainless steel or cast iron, some non-stick coated, also for induction.
The stainless steel pan without coating: robust, scratch-resistant, practical. Ideal for searing. High-quality thermic base for all types of stoves, including induction.
The iron / carbon steel pan, a timeless classic. No coating, scratch-resistant, durable.
Pans made of enameled steel: robust, scratch- and cut-resistant and very easy to clean.
Oval fish pans and fish roasters, ideal for a whole fish, but also for long schnitzels and much more.
Grill / griddle pans with raised grill bars for real grill strips.
Enameled cast iron frypans are very robust, durable and easy to clean. Enameled cast iron frypans don't need to be seasoned before first use.
100% cooking joy - Our cast iron frypans are made from pure cast iron that is, depending on model, already being pre-seasoned with rapeseed oil in the factory.
Pans with ceramic coating, without PTFE. Easy-care, scratch- and abrasion-resistant
Matching universal lids for pans and pots, 16, 18, 20, 22, 24, 26, 28, 30, 32 cm diameter.
Practical frying pan sets, also for induction. Stainless steel, (cast) aluminium, with and without non-stick coating.
Deep frying pans with high rim and long handle for easy turning and braising of large portions.
Pans and shallow casseroles, extra deep and with two side handles
Pans that you don't need every day: tajines, paella pans, poffertjes pans and much more
Up to 25% more space than in a round pan of the same size. Rectangular pans for frying, braising and grilling. Also for induction.
Pans for stir-frying, ideal for wok and pasta dishes. Also for induction.
There are many, many different kinds of frying pans. That's why we splitted up our offer into the most common categories of frypans.
OUR SERVICE: If you are not sure which frypan is right for you, just ask us, we're glad to help.
ADVICE: The basic equipment for a kitchen should be one coated frypan for frying delicate foods on medium temperatures and one uncoated frypan for high-temp frying, searing of steaks etc.
INFO: When talking about the size of a frypan, what matters is always the upper inner diameter. Further dimensions like base diameter (contact surface) and induction disc diameter can help you finding a frypan that's right for your stove. Please see our FAQ section for further information on sizes and dimensions.