How to choose a frypan: stainless steel, cast iron or non-stick

A good frypan is the most used piece of cookware in most Australian kitchens. It does the weekend eggs, the weeknight stir-fry, the steak, the pancakes and the fried rice made from last night's leftovers. Yet frypans vary enormously in how they cook, how long they last and how much looking after they need. This guide explains the main materials, the sizes worth considering and the checks to make before you buy, so you end up with a pan that suits the way you actually cook.

Start with what you cook most

Before comparing materials, think about your typical week. If breakfast eggs, omelettes and delicate fish fillets are on high rotation, a non-stick pan makes life easier. If you love a hard sear on steak, crispy-skinned chicken thighs or a pan sauce made from the browned bits, stainless steel or cast iron will serve you better. Many households end up with two pans: one non-stick for gentle cooking and one stainless or cast iron for high heat. That pairing covers almost everything.

The main frypan materials

Stainless steel (tri-ply or clad)

Quality stainless frypans have an aluminium or copper core sandwiched between layers of stainless steel, either across the whole pan (fully clad) or in a thick disc on the base. The core spreads heat evenly; the stainless surface is tough, does not react with acidic ingredients like tomato or wine, and goes in the oven. Stainless is the go-to for searing and for building sauces, because the browned residue that forms on the surface lifts easily with a splash of stock. The trade-off is that food can stick if the pan is not hot enough before you add oil and ingredients. Preheat for a minute or two over medium heat, add oil, then add food and leave it until it releases naturally.

Cast iron

Bare cast iron is heavy, slow to heat and then holds that heat stubbornly, which is exactly why it produces such a good crust on meat and potatoes. It moves from cooktop to oven, works on induction and improves with use as its seasoning builds up. The downsides are weight, long handles that get hot, and the need to dry and oil it after washing. Cast iron is a pan for people who enjoy the ritual.

Carbon steel

Carbon steel behaves much like cast iron but is thinner and lighter, so it heats up faster and is easier to toss. It is the traditional material for woks and for the pans used in many restaurant kitchens. Like cast iron, it needs seasoning and will darken unevenly as it is used, which is normal.

Non-stick

Non-stick frypans have a coated cooking surface. Most coatings are either PTFE-based or ceramic, applied over an aluminium body. They need little oil, release food easily and are quick to clean. Coatings wear over time, so a non-stick pan should be thought of as a medium-term purchase. You will get the longest life by cooking on low to medium heat, never heating the pan empty on high, staying within the maximum temperature the manufacturer lists and using silicone, nylon or timber utensils.

Hard-anodised aluminium

Hard-anodised aluminium has been treated to create a dense, durable surface. It is often used as the base for non-stick pans and heats quickly and evenly. Unless it has a bonded steel plate, it will not work on induction.

Quick comparison

Choosing the right size

Frypans are usually measured across the top rim, not the flat cooking base, which can be several centimetres smaller. As a rough guide:

• 20 cm: one or two eggs, a single serve, toasting nuts and spices.
• 24 cm: breakfast for two, an omelette, a couple of fish fillets.
• 28 cm: the everyday family size, large enough for four chicken thighs or a pan of fried rice.
• 30–32 cm: big batches and entertaining, though heavier and harder to fit in the sink.

If you only buy one, a 28 cm pan is the most versatile for most households. Check the weight on the product page too. A 28 cm cast iron pan can weigh well over 3 kg, which matters if you will be lifting it one-handed.

Will it work on your cooktop?

Induction needs a magnetic base. Product pages should say whether a pan is induction-compatible, and you can test pans you already own by holding a fridge magnet to the base: if it sticks firmly, it will work. Also compare the pan's base diameter with the size of your cooking zone, as a small base on a large zone can heat unevenly. Gas works with every material; just keep flames from licking up the sides of non-stick pans. Ceramic and electric cooktops need a flat base for good contact, so avoid pans that rock when placed on the bench.

Handles, lids and oven use

A riveted handle is very secure, though rivets inside the pan need a quick scrub. Welded handles leave a smooth interior. Stay-cool handles help on the cooktop, but all handles get hot in the oven, so keep an oven mitt nearby. Check the oven-safe temperature: stainless and cast iron can usually go into a hot oven, while pans with silicone or plastic handle covers have lower limits. A matching lid is useful for steaming vegetables, melting cheese on a toastie or keeping food warm.

Looking after your pan

Whatever material you choose, a few habits make a big difference. Let a hot pan cool before washing, because sudden temperature changes can warp thinner pans. Dry cast iron and carbon steel immediately and wipe them with a little oil. Wash non-stick by hand with a soft sponge. Our Care guide has step-by-step advice for every material, including how to restore rusty cast iron and remove rainbow heat tint from stainless steel.

Quick answers

Why does food stick to my stainless steel pan?

Usually because the pan was not preheated, the oil went in too late, or the food was moved before it formed a crust. Heat the pan first, add oil, then add the food and wait until it releases on its own.

Can I use metal utensils on non-stick?

Some coatings are labelled metal-utensil safe, but silicone, nylon or timber utensils will keep any coating in good condition for longer.

When should I replace a non-stick pan?

When the surface is noticeably scratched or worn, or the coating starts to flake, it is time for a new pan.

Do I need to season a stainless steel pan?

No. Seasoning is for bare cast iron and carbon steel. Stainless steel only needs preheating and a little oil.

Shop the range

Find frypans, saucepans, woks and Dutch ovens in our Cookware range, or see all 10 departments on our Shop by department page. Delivery is free on every order Australia-wide, and you have 30 days from delivery to return anything unused at no cost.