Commercial Frypans – Non-Stick, Stainless Steel & Aluminium
Commercial frypans cover everything from quick eggs and crepes to high-heat searing and bulk sautéing. Choose from non-stick, stainless steel, and aluminium constructions to match your service: non-stick for delicate items and fast turnarounds; stainless for browning, deglazing and oven finish; aluminium for rapid, even heat in a lighter pan.
Available in 180–400mm+ diameters with options for induction-ready bases, helper handles and oven-safe designs. Built for cafés, restaurants, hotels and catering where consistency, clean release and durability matter.
Buying Guide: Picking the Right Commercial Frypan
Material — non-stick vs stainless vs aluminium
Non-stick: best for eggs, omelettes, fish; fastest clean-down; respect temp limits and avoid metal tools for lifespan. Stainless steel: durable, great fond for sauces, oven-finish capable; needs preheat + oil for natural release. Aluminium: superior heat conduction and fast recovery in a lighter body; pick encapsulated/magnetic bases if you use induction.
Size & shape — match the station
180–220mm eggs/à-la-carte; 240–280mm all-rounders; 300–320mm steaks & sauté; 360–400mm+ batch work. Flared sides = easier toss & evaporation; straight/lower rims (e.g., crepe pans) = even spread & easy flip.
Handle & ergonomics
Prefer riveted or welded handles for strength, with helper handles on larger diameters. Cool-touch or silicone sleeves help on the line; confirm oven-safe rating if you finish in the oven or under a salamander.
Cooktop compatibility — especially induction
Gas/electric: most pans qualify. Induction requires a magnetic base (stainless with impact-bonded disc or aluminium with ferritic plate). Quick check: the magnet test. Large discs spread heat and resist warping.
Coatings & service life
Commercial non-stick (PTFE/ceramic) life depends on heat, oils and utensils. Avoid aerosol sprays, don’t preheat empty, keep below manufacturer max temps, and rotate pans. Stainless/aluminium (bare) tolerate heavier use and abrasive cleaning.
Care & workflow
Stainless: preheat → add oil → then food for natural release. Non-stick: medium heat, soft tools, hand-wash for longest life. For high-volume lines, standardise diameter + handle type to speed training and station swaps.
FAQ
Best pan for eggs and omelettes?
A non-stick aluminium frypan gives effortless release and quick recovery between tickets.
Best for searing steaks and making pan sauces?
Stainless steel with an encapsulated base — great Maillard browning and deglazing.
Are these induction-ready?
Yes, if specified with a magnetic base. Many stainless pans and some aluminium pans with bonded discs are induction-compatible.
Crepe vs standard frypan — what’s the difference?
Crepe pans have very low sides and superb evenness for thin batters; standard frypans have higher flared walls for sautéing and general use.
Browse all commercial frypans or call 1300 001 336 for help with material choice, size mix and induction compatibility.
- Type/Material: Non-stick, stainless steel, aluminium; crepe-specific options
- Sizes: 180–400mm+ diameters; flared or low-rim profiles
- Compatibility: Gas, electric; induction on magnetic-base models
- Workflow/Extras: Riveted handles, helper handles, oven-safe ratings, bonded bases