Frying with finesse
We’ve got just the right size and shape to suit your needs.
Use a small one to fry an egg or two and a large one to prepare crispy skinned meat or fish.
The lower edge on a fry pan makes it easy to lift out eggs and meat.
And if your oven is large enough use a fry pan for tart tatin. Delicious.
If you like a higher edge on your fry pan you might want to consider a sauté pan.
AND 32 cm fry pans have an additional small handle for easier lifting.
Don’t forget to add a perfectly fitting cover to your new fry pan.