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.

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.

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.

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.

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.

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.

A non-stick aluminium frypan gives effortless release and quick recovery between tickets.

Stainless steel with an encapsulated base — great Maillard browning and deglazing.

Yes, if specified with a magnetic base. Many stainless pans and some aluminium pans with bonded discs are induction-compatible.

Crepe pans have very low sides and superb evenness for thin batters; standard frypans have higher flared walls for sautéing and general use.