The finest frying pans you should buy, from forged iron to non-stick and chrome steel

To find the best frying pans on the market, we asked chefs, food writers and cookware professionals for their thoughts and then put the standout items to the test. 

The pan we’re looking for is versatile (it can cook different types of food to good effect), durable (it won’t end up in the bin after three months), and good value for money, meaning it’s either pleasingly affordable or so long-lasting that you won’t ever have to buy the item again. 

There are a lot of different types of frying pan out there, so we narrowed our search to three main fields: iron pans (highly durable but harder to maintain), non-stick pans (easy to maintain but generally less durable) and stainless steel (highly spoken of by the pros, but trickier to use). If you’re looking to boil or stir fry, you’ll want a saucepan or wok. 

I’ve tested all the best frying pans on the market and you can read my reviews below, followed by some advice from chef Alexandra Dudley and cookware expert Jason Moran. But if you’re in a hurry, here’s a look at my top five:

What are the best frying pans in 2024? At a glance:

• Best frying pan overall – HexClad 25m Hybrid Pan
• Best value frying pan – Scoville Performance Neverstick+ 28cm Non-Stick Frying Pan
• Best non-stick frying pan – Smeg 24cm non-stick frying pan
• Best ceramic frying pan – Ninja Extended Life 20cm Ceramic Non-Stick Frying Pan
• Best frying pan set – Tefal Ingenio Emotion 13 Piece Pan Set

What should you look for in a frying pan?

The most important thing is to decide what you’ll be cooking, as each type of frying pan is best for different tasks. For example, if frying eggs in the morning, non-stick is definitely the best option, and has the benefit of needing less oil. 

If high temperatures are required – to fry steak, say – iron pans are superior. Stainless steel pans are a great in-between, and are great for cooking sauces as well as frying vegetables. The downside is they tend to stick, so you’ll need plenty of oil 

‘Non-stick’ loosely describes pans that have one of two types of coating: Teflon (a form of plastic) or ceramic (a natural, mineral coating that’s non-stick and hard, but more fragile). However, several new technologies are emerging, included in the reviews below. 

Non-stick pans are sold ready to use – you don’t need to season them – and they should retain their slick cooking surface through multiple uses. Whether or not they do really defines their use as a product. 

How we tested the best frying pans

Each frying pan was tested for a variety of regular functions: frying or scrambling eggs, searing steaks, sautéing vegetables. When testing the frying pans, I evaluated weight, ease of use, amount of oil required, and washing. I also compared the materials and considered whether they were dishwasher safe and oven proof, if there were a range of sizes available and any warranties and guarantees. I’ve used each of these pans for at least a month. Some I have had for years. Here is what I found, starting with my favourite…

Best frying pans

1. HexClad 25m hybrid pan

£149.99, Hexclad

Best pan overall, 10/10 

We like: all-round performance

We don’t like: not much, although it’s expensive

• Material: Hybrid
• Size available: 2
• Dishwasher safe: Yes
• Oven-proof up to: 260C
• Guarantee: Lifetime

HexClad’s pans have received much fanfare, for their price, the unique honeycomb design, and their Gordon Ramsay endorsement. But noise aside, how do they fare in the kitchen? It’s pertinent to note that they don’t easily fit into one frying pan category. They’re partly made of stainless steel, but aren’t a stainless steel pan. It’s not really a non-stick either (not made of Teflon or ceramic) although the surface is pretty much non-stick in practice. You can also use metal utensils without ruining the pan, they are dishwasher safe and oven-proof. In short, they’re pretty versatile.

Unlike non-stick or stainless steel pans, the HexClad requires seasoning – although this is very easy, a quick wash with warm soapy water before heating for two minutes. And how does it cook? Brilliantly, it must be said. A heavy-ish pan (1.36kg), it feels sturdy compared with many non-stick alternatives. The handle is comfortable to hold, making it easy to toss dishes. It also cooks well with very little oil, a bonus for the health (and money) conscious. I found it excellent for frying onions, making stir fry, or chips, alongside basic tasks like omelettes. Unlike non-stick pans, it makes a killer steak, too. 

An added bonus is that, due to some nifty technology, the pan heats up extremely well and distributes the heat evenly, so you can cook well on lower temperatures. Washing up is easy, too, as everything wipes off in warm water. A versatile pan, there’s little you can’t do with it. 

2. Scoville Performance Neverstick+ 28cm non-stick frying pan

£23, Amazon

Best value frying pan, 8/10 

We like: affordable and functional

We don’t like: takes a bit more scrubbing to wash 

• Material: Aluminium
• Sizes available: 3
• Dishwasher safe: Yes
• Oven-proof up to: 260C
• Guarantee: Lifetime

This intriguing looking frying pan comes with a speckled interior – some might find that off putting, others will like what essentially looks like a night sky. Scoville claims its Neverstick+ technology is six times stronger than other non-sticks, meaning “effortless food release and easy cleaning.”

I thought the pan was great, and at that price, an excellent option for those on a budget. It felt fairly sturdy, was comfortable to hold, and pretty light, meaning tossing vegetables or pancakes was easy. When frying vegetables like onions or courgettes, I didn’t need too much oil, and it softened them reasonably quickly. It also managed to brown meat for a stew well. 

However, there were a couple of downsides. Firstly, the lid became fairly warm – noticeably warmer than others – when cooking. Not too hot to handle, but worth noting nonetheless. And when browning meat, it was a little harder to wash off than in some pans, requiring a good scrub. Still a great pan, however, and very much so considering the price. 

3. Smeg 24cm non-stick frying pan

£63.96, Smeg

Best non-stick frying pan, 9/10 

We like: versatile and quick to heat up 

We don’t like: it’s pricey

• Material: PTFE
• Sizes available: 4
• Dishwasher safe: Yes
• Oven-proof up to: 250C
• Guarantee: 5 years

Like most Smeg kitchen appliances, this is a great-looking pan, elegant and simple. But the benefits don’t end there, as it’s a cracker of a non-stick frying pan: quick to heat, ergonomic to hold (heavy-ish but not overbearing), and incredibly versatile. 

I started by scrambling eggs, which slid around and off the pan very easily, with just a little bit of oil, leaving barely a remnant behind. I then fried an egg without any oil, and it slid off, too. This makes it a brilliant breakfast pan in my book. 

For vegetables like red peppers and onions, they glided around the pan with little oil too, and charred nicely. The piece de resistance was a ribeye, however. I would always cook steak in an iron pan – they heat up more evenly and provide a better char and more evenly cooked steak. But the steak cooked in this Smeg pan, which heated up quicker than other non-stick pans, was beautifully charred and juicy, using less oil than I’d normally use. It was easier to wash afterwards, too. They say the durability of iron makes it a superior material for cooking at high heat, which is undoubtedly true – it’ll last forever – but this Smeg pan certainly runs it close. 

3. Ninja extended life 20cm ceramic non-stick frying pan

£43.99, Amazon

Best ceramic frying pan, 9/10 

We like: the slick surface 

We don’t like: the ceramic means it’s most susceptible to chips

• Material: Ceramic
• Sizes available: 6
• Dishwasher safe: Yes
• Oven-proof up to: 285C
• Guarantee: 10 years

Many aren’t fussed about how their pans look – functionality, clearly, is more important. And that’s fine, but for those who like their pans to look good as well as cook good, this Ninja ceramic pan is the business. I tested it as part of a five-piece set with a larger frying pan (and three saucepans). All are exceptional, but my comments will focus on the 20cm frying pan. 

It’s important to have a smaller frying pan in your armoury, whether for frying a single egg, quickly heating up leftovers for one, or toasted spices or nuts for a recipe. You can’t go wrong with this version by Ninja, perhaps more famous for their air fryers. Yet their plain old analogue pans are a hit. 

It has a sturdy feel for such a small frying pan, although it isn’t heavy. The ceramic non-stick surface is super slick – running my hand along it, it feels as if someone has spread a layer of oil. That transferred to the cooking: fried eggs and omelettes without oil slid out of the pan straight onto my toast. It was great for making a quick tadka for a dal (frying spices quickly in oil), or some quick fried onions to eat alongside steak. 

It was easy to clean, a single wipe would often be enough. If you’re after a set, there’s no doubt this would be a great option, but as a standalone smaller frying pan, it’s a no-brainer. 

4. Tefal Ingenio emotion 13 piece pan set

£119.89, Amazon

Best pan set, best for sautéing 9/10 

We like: the set will fulfil all your pan needs

We don’t like: a little heavy

• Material: Titanium non-stick coating
• Sizes available: 6
• Dishwasher safe: Yes
• Oven-proof up to: 260C
• Guarantee: 2 years

Tefal are the doyens of non-stick cooking, even having teamed up with Jamie Oliver for a large range of cookware. “They sell a huge amount of pans for a reason: they work well, and they’re inexpensive,” says Season Cookshop owner Jason Moran. One of the best features of their pans is the red light indicator in the middle of the cooking surface. When it lights up, you know it’s hot enough, so you should avoid overheating. 

I tested this as part of a six-pan set, and was thoroughly impressed. All the pans come with the same non-stick layer, though most are saucepans rather than frying pans. I liked that it came with two clippable handles, meaning you can stack them all in the cupboard easily. 

As for cooking. Well, I had no complaints. I particularly liked the 28cm option (available individually, although you’ll have to buy a handle), which, with its slick surface, didn’t need much oil. It was perfect for frying eggs, but really came into its own when sautéing vegetables such as potatoes, as the steep edges gave it an almost wok-like feel, which made it excellent for fried rice, too. It’s a little heavier than some non-stick pans, but nowhere near cast iron. 

5. Scanpan CTX 26cm non-stick frying pan

£118, Amazon

Best stainless steel non-stick pan, 9/10

We like: the benefits of non-stick, with added durability 

We don’t like: it’s not cheap 

• Material: Stainless steel
• Sizes available: 5
• Dishwasher safe: Yes
• Oven-proof up to: 260C
• Guarantee: Lifetime (against manufacturing defects)

The patented, slightly shiny surface of this £100+ pan is pretty high-tech. Scanpan are certainly proud of it, proclaiming their product “truly the last non-stick pan you will ever have to buy”. 

What makes it so special? Well, they’ve created a ceramic-titanium compound, which is useful for cooking because ceramic is naturally non-stick and titanium is naturally hard-as-nails, so a combination of the two should be both slippery and durable. This compound gets fired onto the pan’s steel-and-aluminium skeleton at twice the speed of sound (no, I don’t know why, but it certainly sounds impressive), and Scanpan then add an extra non-stick coating which they say is protected from chipping by the ceramic-titanium. The whole shebang has a Mohs scale score of 9.5 – which, to you and me, means it’s almost as strong as diamond. 

It makes for an incredibly slick surface, and your morning eggs will slide on to toast with fairly little oil. This makes cleaning straightforward, as any food that remains (it rarely does) will wipe off easily. Though the specs say using washing up liquid is fine, you shouldn’t really need to. 

The pan itself has five layers – a stainless steel exterior for durability, three layers of aluminium for heat conduction, and one more layer of steel directly beneath the surface. It has a sturdy feel with strong-looking rivets and a thick base, which you’d expect of a pan costing over £100. 

Cooking is easy. With just a drop of oil, eggs don’t stick, and the same goes for vegetables, so you can soften them without drowning them in oil. The curvatures are deep, so you can toss food or cook sauces without spillage. Compared with some non-stick pans, it’s not the lightest, weighing 1.39kg – still less than most cast-iron options. The added weight helps it feel sturdy and strong. Of all pans tested, it has the comfiest handle, although I found that it slipped a bit when my hands were wet. Overall, a strong piece of kit for a strong price. 

6. ProCook Elite Tri-Ply 26cm stainless steel frying pan 

Currently £59, ProCook

Best stainless steel pan, 9/10

We like: a simple steel number that can be used and abused 

We don’t like: you’ll need a fair amount of oil (that’s the case with all stainless steel pans)

• Material: Stainless steel
• Sizes available: 3
• Dishwasher safe: Yes
• Oven-proof up to: 260C
• Guarantee: 25 years

This solid, sturdy stainless steel pan with an aluminium core offers even heat distribution at a very reasonable price point. Because the ProCook Elite isn’t non-stick, cooking does require a fair amount of oil and certain tasks are tricky. Steak can become too close friends with the pan’s surface, while eggs are problematic. But I’m a big fan of frying vegetables in a little oil and salt at a high heat, and this pan was up to the task. The likes of asparagus and green beans blistered and charred beautifully in no time, retaining a satisfying crunch inside. When food does stick, a little water helps it loosen up again. 

Because it’s made of steel, the pan is impervious to the threat of warping when exposed to high heats (the same cannot be said of many non-stick products). That in part explains why many chefs choose steel pans. Cooking in sauce is also easy – due to the deep curves, you can finish a saucy spaghetti dish without splashing. As stainless steel is non-reactive, tomato-based sauces won’t pick up any metallic flavours. Sautéing onions and peppers is also recommended. 

I was impressed by how light the pan is (1.1kg) and the handle fits well in the hand. But the real allure of stainless steel is its no-nonsense approach to maintenance. It’s extremely durable, and however charred the surface becomes during cooking, it washed up easily – so long as you leave it to soak in soapy water, best done a few minutes after you’ve finished cooking, when it’s cooled down a little. 

7. Netherton Foundry 20cm spun iron frying pan

£72.70, Netherton

Best lighter iron pan, 9/10 

We like: a beautiful, light iron pan

We don’t like: food is harder to scrape off when washing up

• Material: Spun iron
• Sizes available: 1
• Dishwasher safe: No
• Oven-proof up to: As hot as it’ll go (When removing the wooden handle)
• Guarantee: 2 years

These spun iron (lighter than cast iron with similar cooking benefits) are made in the heart of Shropshire and favoured by Telegraph food columnist Diana Henry. “Apart from being a good pan I just love using them because they’re so beautiful – plain, black, simple, and not too heavy,” says Henry. 

Indeed, the rustic-looking pans are rewarding to use, with a clever wooden handle that can be detached with a few twists of a screwdriver, making the pans oven-ready. They come pre-seasoned with flax oil for a natural non-stick (which also saves on seasoning at home – although I found applying a layer of oil after washing beneficial to the pan’s performance). 

Steaks charred and caramelised beautifully, frying veg was a doodle, and my test omelette was superb. Because the pan’s lighter, at 0.85kg, it’s easier to toss food around than with other iron pans – a major bonus for anyone who wants iron without the heft. But this pan is smaller, so wouldn’t fit more than one steak. There are larger versions which, of course, are heavier, yet still lighter than most. 

I did find the pan a little tougher to maintain, however, with food harder to scrape off. Boiling water (with no soap), usually did the trick. Like other iron pans, Netherton Foundry’s spun iron pans should last a lifetime, and are induction- and oven-friendly. 

8. Le Creuset 28cm cast iron frying pan with wood handle 

£185, Le Creuset

Best iron skillet, 8/10

We like: a beauty you can use forever 

We don’t like: it’s heavy 

• Material: Enamelled cast iron
• Sizes available: 3
• Dishwasher safe: Yes
• Oven-proof up to: No
• Guarantee: Lifetime

Aesthetically the nicest pan I tested, with a charming, rustic look typical of Le Creuset’s range. This cast iron pan is very heavy at just under 3kg, so it’s not easy to move around the hob: some users might struggle to get it down from a high kitchen cupboard. On the plus side, the enamel surface means you can get away with less oil than other cast iron pans, and it doesn’t require seasoning.

Washing up is also easy – hot water and a wipe with a kitchen towel should suffice. It’s suitable for induction hobs, too. It’s almost like a casserole pan, and you could make a one-pot dish like a paella with no trouble, but it’s not really one for your morning pancake or fried egg, mostly because you won’t want to be lifting it when you’re half asleep. I love this pan for browning meat, such as the pork fillet, as it provides very even browning without burning. 

10. Salter Marblestone frying pan 24cm 

£17.99, Salter

Best budget frying pan

We like: light and easy to use 

We don’t like: it’s not oven-proof

• Material: Forged aluminium with a marble coating
• Sizes available: 4
• Dishwasher safe: Yes
• Guarantee: 10 years

In terms of functionality, there’s not much I didn’t like about this pan. Its speckled marble coating was attractive and slick, with nothing I cooked sticking. It’s light, so those not wanting to do a workout while they cook will be thankful. The handle was very comfortable to hold, and didn’t heat up at all. 

I cooked several dishes, from peppers and courgettes for an omelette with almost no oil, to fried eggs. Everything cooked well, and one or two wipes of a sponge was enough to remove any leftover remnants. The only downside, really, was that it isn’t oven-proof. Not a drastic oversight, especially for those who will just be frying with it, but for dishes that need finishing in the oven, it’s a bit of a shame. Having said that, at this price, it’s a brilliant option that’s also available in larger sets. 

Frying pan FAQ

What are iron frying pans good for?

Iron pans are formed by various different processes – forged, spun, or cast – but all tend to be expensive and require maintenance (although you can find decent affordable options). On the plus side, they are incredibly versatile, durable, and fun pieces of equipment. The experts I spoke to unanimously agreed that, whilst an iron frying pan isn’t a one-size-fits-all option, it’s unbeatable for certain tasks. 

How should you use an iron frying pan?

For frying meat and vegetables, for example, iron frying pans are top dollar, and, for many chefs, years of seasoning (generally washing with only hot water and wiping a layer of oil after it’s dried) mean they develop special flavour from years of use. 

Iron pans are great for gas hobs and can withstand high temperatures – which means they can be bunged in the oven at full whack or used on barbecues. They are usually compatible with induction hobs, too. 

Are iron frying pans non-stick?

Yes. You can expose iron to high heats; it’s excellent at retaining heat; and you can get a degree of non-stick (if it’s well seasoned). They require attention and care to remain well-seasoned, and when they are seasoned, they shouldn’t stick much – you can cook scrambled eggs or omelettes in them, but you’ll need a little more oil than a non-stick pan. If you do lose your seasoning, for whatever reason, you can start the process again. 

It’s worth noting that acidic food can corrode the non-stick surface, leading to another bout of re-seasoning. Anyone who uses their pans to cook a lot of tomato-based sauces are advised to look at other options – stainless steel works well. 

How do non-stick frying pans work?

These feature a layer of artificial or ceramic coating on the pan’s surface that prevents foods from sticking. The best non-stick pans can reduce the amount of oil you use, making for a healthier meal. As with cast iron, the pans must be looked after carefully to remain effective. 

Do non-stick frying pans use chemicals?

Teflon, or PTFE, is what makes the surface slippery when it’s not ceramic. PFOA, an acid used in the creation of PTFE, has been linked to cancer, which puts some people off, although it should be noted that the level of exposure is small. Tefal pans, one of the most recognisable on the high street, are PFOA-free, as are most of the better non-stick pans now. 

Ceramic non-stick pans are PFOA- and PTFE-free. The ceramic layer usually coats an aluminium or stainless steel pan. Ceramic pans are often more heat resistant than Teflon, but there are several reports of short lifespans and the non-stick wearing off within a few years. 

What should you use a non-stick frying pan for?

You can quickly and easily make scrambled or fried eggs, sauté vegetables or cook your whole fry up with a non-stick frying pan. 

How do you look after a non-stick frying pan?

Most won’t last as long as iron or steel. But there are some simple measures to help get as many years as possible. Firstly, don’t overheat it, especially if coated in Teflon. The more you heat it, the faster it will deteriorate. Some cheaper models are not oven-friendly, and better pans will have a heat limit displayed in the product info. According to Jason Moran, owner of Season Cookshop, a good, well-treated non-stick pan should last a decade. 

Treating it well means never using a metal utensil, as it scratches the surface, ruining the non-stick and probably sending you back to the shop (as your warranty is unlikely to cover scratches). 

What is the benefit of non-stick frying pans?

The main benefit of non-stick frying pans is that they’re usually more affordable and a doddle to cook with; using less oil is an added bonus. Every amateur kitchen should have one – they make many basic tasks much simpler. But Moran recommends keeping a cast iron or stainless steel pan alongside, for when you need more heat. “If people bought both, we wouldn’t have so many people bringing their frying pans back to the shops,” he quips. 

What are stainless steel frying pans good for?

“Stainless steel pans are the choice of the professional kitchen mainly because they’re the most difficult to destroy,” says Moran. You can bash them about with metal utensils, put them through the dishwasher, and it’ll make no difference to the pan. 

Why go stainless steel? They’re sturdy, durable, and cheaper than iron, for starters. They also maintain heat well, which results in even cooking. The iron in the steel makes them induction-compatible too.

What food should you cook in a steel frying pan?

A stainless steel pan cannot be seasoned like a cast iron pan – it’ll never truly be non-stick. This makes them unsuitable for certain tasks. While a professional chef can scramble an egg in a steel pan thanks to the Leidenfrost effect (cooking at an extremely precise temperature), “us mere mortals will find this very difficult, and will be faced with a pan of egg glue,” Moran explains.

But for some foods, they are perfect. An oiled steak, for example, will adhere to the pan for around 30 seconds, creating a deep, caramelised colour hard to find with non-stick. You can also flambé without fear of flames damaging the pan. Moran recommends a steel frying pan as a “secondary pan for these specialised uses.” 

How do you clean a frying pan? 

Cleaning most iron pans isn’t as easy as non-stick, as they’re not dishwasher friendly. Because of the patina that builds up, you shouldn’t use detergent, which can strip away the hard-earned oils. Just wash with hot water, scrape off any excess food, and wipe clean with some kitchen towel. Dry the pan after washing, to prevent rusting, before re-applying a layer of oil. 

Good non-stick frying pans are incredibly easy to wash – food should slide off as you hand wash, and you can use a little washing up liquid if you need. Dishwashers should be avoided as they can impact the non-stick layer over time, although many brands claim they’re dishwasher friendly. 

Stainless steel frying pans are incredibly easy to clean: they’re dishwasher safe. You can also leave them to soak in soapy hot water for a few minutes and everything should wash off easily.