Frying Pans Price Comparison
Compare 647 frying pans from Tefal, Staub, de Buyer and more — find the best price across top UK retailers, updated daily.
Frying Pans price comparison UK
A good frying pan is arguably the single most-used piece of kit in any kitchen, yet it's also one of the most misunderstood purchases. Our catalogue of 647 frying pans spans everything from a bare-bones non-stick at 34 £ to professional-grade cast iron and copper pans pushing well beyond 34 £ — a spread that tells you a great deal about how fragmented this market really is.
Tefal dominates by sheer volume, with over 100 references and an average price that sits comfortably in the mid-range. But volume doesn't always mean best value. Brands like de Buyer and Staub carry a higher average price for good reason: thicker walls, superior heat retention, and the kind of longevity that makes a single pan last a decade. At the other end, KUHN RIKON has carved out a strong position by offering induction-compatible pans with decent ceramic coatings at prices that undercut most of the competition — which explains why they dominate our most-compared products list.
One thing our data makes clear: the sweet spot for most home cooks sits between 34 £ and 34 £. Below that threshold, you're typically looking at thin aluminium bases, short-lived non-stick coatings, and handles that loosen after a year of daily use. Spend a little more and the jump in quality is tangible — heavier gauge construction, better heat distribution, and coatings that survive a few accidental metal utensil scrapes. For those stepping up to pan sets, it's worth checking whether a matched frying pan is already included before buying separately.
Material choice matters more than most buyers realise. Carbon steel and cast iron (think de Buyer and Staub) reward patience — they need seasoning but deliver unmatched searing performance. Ceramic-coated aluminium pans (GreenPan, KUHN RIKON Easy Ceramic) are PFAS-free and easy to clean, though they tend to lose their non-stick properties faster than PTFE. Stainless steel is the workhorse choice for cooks who want oven compatibility and don't mind a bit of technique to prevent sticking. If you're building out a full kitchen setup, pairing your frying pan with a quality saucepan and a roasting pan covers most cooking scenarios without unnecessary overlap.
Induction compatibility is no longer optional for many UK households — check the base carefully before buying, as not all pans marketed as "suitable for all hobs" include a proper ferromagnetic disc. Sales events like Black Friday and the January sales regularly bring mid-range pans down significantly, so it's worth tracking prices before committing.
How to Choose the Right Frying Pan
With prices ranging from 34 £ to well over 34 £, picking a frying pan isn't just about budget — it's about matching the pan to how you actually cook. A crepe pan is useless for searing steak; a carbon steel skillet is overkill for scrambled eggs. Here's what genuinely separates a pan you'll use for ten years from one you'll bin after two.
Base material and heat distribution
This is the single most important decision. Aluminium heats fast and evenly but dents easily and requires a non-stick coating to be practical. Carbon steel (de Buyer's speciality) is lighter than cast iron but delivers similar searing results once seasoned — it's the professional kitchen standard for a reason. Cast iron (Staub) retains heat brilliantly but is heavy and slow to heat up, making it ideal for long, steady cooking rather than quick weeknight stir-fries. Stainless steel is durable, oven-safe, and dishwasher-friendly, but requires oil and technique to prevent sticking. Don't be swayed by marketing terms like "triple-layer base" without checking the actual gauge — anything under 2.5mm will warp on induction hobs within months.
Non-stick coating: PTFE, ceramic, or none
PTFE (commonly known as Teflon) remains the most effective non-stick surface available — food slides off with minimal oil, and quality versions like Tefal's Titanium Force are genuinely durable. The caveat: never overheat them (above 260°C the coating degrades) and retire the pan if the surface scratches through. Ceramic coatings (GreenPan, KUHN RIKON Easy Ceramic) are PFAS-free and appeal to health-conscious cooks, but our data shows these pans are replaced more frequently — the coating loses effectiveness faster, typically within 2–3 years of regular use. Uncoated carbon steel or cast iron requires seasoning but, once established, is arguably the most durable surface of all. Avoid cheap ceramic pans under 34 £ — the coating is usually so thin it's essentially decorative.
Induction compatibility — and what that actually means
Around half of new UK hob installations are now induction, so this matters. A pan is induction-compatible only if its base contains a ferromagnetic material (typically a steel disc bonded to the aluminium). The quick test: a fridge magnet should stick firmly to the base. Be wary of pans that claim induction compatibility but have a disc that's too small for the hob zone — you'll get uneven heating and potentially error codes. KUHN RIKON's Easy Induction range and most WMF pans handle this correctly. If you're buying for an induction hob, prioritise a flat, thick base over everything else.
Size: matching the pan to your cooking habits
A 28cm pan is the workhorse size for most households — it handles two chicken breasts, a generous omelette, or a family portion of vegetables without crowding. Go down to 20–24cm for eggs and single portions; up to 30–32cm if you regularly cook for four or more. Depth matters too: a shallow crêpe pan (2–3cm sides) is useless for sautéing; a deeper sauté-style pan (4–5cm) gives you versatility but adds weight. One practical tip: measure your hob zones before buying — a 32cm pan on a 18cm induction zone is a waste of money.
Handle construction and oven safety
Riveted stainless steel handles outlast welded or glued alternatives by years — look for at least two rivets on anything over 26cm. Bakelite and silicone handles stay cool on the hob but typically cap oven use at 160–180°C, which rules out the sear-then-roast technique. Cast stainless or cast iron handles (common on de Buyer and Staub) are oven-safe to 260°C+ but get very hot on the hob — always use a cloth. Removable handles (a feature on some KUHN RIKON models) are genuinely useful for oven use and compact storage, though the locking mechanism can loosen over time.
Long-term value: warranty and repairability
A pan with a lifetime guarantee (de Buyer carbon steel, some Staub cast iron) is a fundamentally different proposition to one with a 12-month warranty. The former is built to be re-seasoned, restored, and used indefinitely; the latter is essentially a consumable. If you're spending over 34 £, check the warranty terms carefully — some brands offer 10-year or lifetime coverage that genuinely holds up. Budget pans under 34 £ rarely come with meaningful guarantees, which is fine if you're buying a backup or a specialist pan you won't use daily.
- Entry-level (From 34 £ to 34 £) : Thin aluminium construction with basic PTFE or ceramic coatings. Brands like Ibili and budget Tefal lines sit here. Fine for occasional use or a student kitchen, but expect to replace within 1–2 years. Induction compatibility is hit-and-miss at this price point — always check before buying.
- The sweet spot (From 34 £ to 34 £) : Where most sensible purchases happen. KUHN RIKON's Easy Induction range, mid-tier Tefal, Ken Hom, and GreenPan Mayflower all land here. You get proper induction bases, more durable coatings, and riveted handles. This is the range we'd recommend to most home cooks.
- Serious kit (From 34 £ to 34 £) : WMF, BALLARINI, and the lower end of de Buyer and Staub territory. Noticeably heavier construction, better heat retention, and warranties that mean something. Carbon steel and quality stainless steel options appear here. Worth the step up if you cook daily or want a pan that lasts a decade.
- Professional and collector grade (Over 34 £) : Staub enamelled cast iron, de Buyer Mineral B Pro, and specialist copper pans. BRA's premium lines also sit here. These are long-term investments — the performance is exceptional but the price is only justified if you cook seriously and regularly. The £5,000+ outliers in our catalogue are professional catering pieces.
Top products
- KUHN RIKON 31391 frying pan All-purpose pan Round (KUHN RIKON) : The most-compared pan in our catalogue and genuinely good value — KUHN RIKON's build quality punches above its price point. That said, it's a compact size best suited to solo cooking; don't expect it to handle a family meal.
- KUHN RIKON Easy Induction All-purpose pan Round (KUHN RIKON) : Our pick for induction hob owners on a sensible budget. The base is properly engineered for induction — not just a token magnetic disc — and the coating holds up well. A reliable everyday pan without the premium price tag.
- Ken Hom KH331001 frying pan Wok/Stir-Fry pan Round (Ken Hom) : The go-to entry point for stir-fry cooking at a price that's hard to argue with. Ken Hom's wok pans are well-regarded for their carbon steel construction, but be prepared to season it properly before first use — skip that step and you'll be disappointed.
- GreenPan Mayflower All-purpose pan Round (GreenPan) : GreenPan's ceramic non-stick is genuinely PFAS-free and performs well out of the box. The Mayflower is the brand's accessible entry point — good for health-conscious cooks, though the coating will need replacing sooner than a quality PTFE pan at the same price.
- CHASSEUR PUC329001 frying pan Crepe pan Round (CHASSEUR) : A specialist cast iron crêpe pan that does one thing exceptionally well. The price is steep for a single-use item, and it's heavy — but if you make crêpes regularly, the heat retention and flat surface are unmatched. A poor choice if you want a versatile everyday pan.
Related categories
Frequently Asked Questions
What's the difference between a non-stick frying pan and a carbon steel pan?
A non-stick pan has a factory-applied coating (PTFE or ceramic) that prevents food from sticking without seasoning, while a carbon steel pan develops its non-stick properties gradually through repeated seasoning with oil. Non-stick pans are more convenient from day one and easier to clean, but the coating degrades over time — typically 3–5 years with regular use. Carbon steel pans, like those from de Buyer, last indefinitely if cared for properly and can handle much higher temperatures, making them better for searing and browning. The trade-off is that they require more maintenance and react to acidic foods.
Are ceramic-coated frying pans actually healthier than PTFE?
Ceramic coatings are PFAS-free, which is a genuine advantage over older PTFE formulations — but modern PTFE coatings from reputable brands are also considered safe under normal cooking temperatures. The health argument for ceramic is strongest if you regularly cook at very high heat or are concerned about chemical exposure from degraded coatings. The practical downside is durability: ceramic non-stick surfaces lose their effectiveness faster than quality PTFE, often within 2–3 years. If health is the priority, ceramic makes sense; if longevity matters more, a quality PTFE pan from Tefal or KUHN RIKON is the more pragmatic choice.
How do I know if a frying pan is genuinely induction-compatible?
The simplest test is a fridge magnet — if it sticks firmly to the base, the pan will work on induction. Beyond that, check that the magnetic base covers the full diameter of the pan's bottom, not just a small central disc. A partial or undersized base causes uneven heating and can trigger error codes on some induction hobs. Pans marketed as "suitable for all hobs" don't always meet this standard, particularly at lower price points. KUHN RIKON's Easy Induction range and WMF's Permadur line are reliable choices that handle induction properly.
What size frying pan should I buy for everyday cooking?
A 28cm frying pan covers the vast majority of everyday cooking tasks for 2–4 people — it's the size we'd recommend as a first or only pan. For a household of one or two, a 24cm pan is more practical for eggs, single portions, and quick meals. If you regularly cook for a family or like to batch-cook, a 30–32cm pan earns its place. One common mistake is buying too small: a 20cm pan that's constantly overcrowded will steam food rather than fry it, which defeats the purpose entirely.
Should I avoid cheap frying pans under 34 £?
Not necessarily avoid, but go in with realistic expectations. Pans under 34 £ are typically thin-gauge aluminium with a basic coating that will degrade within a year or two of daily use. They're perfectly adequate as a backup pan, for a student kitchen, or for tasks like heating leftovers where performance doesn't matter much. Where they genuinely disappoint is on induction hobs (the base is often too thin or the magnetic disc too small) and at high heat (thin bases develop hot spots that burn food unevenly). If you cook regularly, spending up to 34 £ is almost always better value in the long run.
Can I put my frying pan in the oven?
It depends entirely on the handle material. Pans with stainless steel or cast iron handles (common on de Buyer, Staub, and some WMF models) are typically oven-safe to 260°C or higher. Pans with bakelite, plastic, or silicone handles are usually limited to 160–180°C, which rules out high-temperature roasting. Always check the manufacturer's specification — some KUHN RIKON models with removable handles are a practical middle ground, allowing oven use without the handle. Never assume a pan is oven-safe based on appearance alone.
Is it worth buying a frying pan separately if I already have a pan set?
Only if your existing set doesn't include the right size or material for a specific task. Pan sets often include a frying pan, but it's frequently a smaller size (typically 24cm) or a material that doesn't suit high-heat cooking. If you want a dedicated carbon steel pan for searing, or a large 30cm pan for family meals, buying separately makes sense. Check what's already in your set before spending — there's little point duplicating a 28cm non-stick pan you already own.