Tri-Ply Frying Pan 24 cm
A 24 cm pan with a 2.6 mm aluminium-cored base, riveted stainless handle and no coating to wear out.
Shipping is calculated at checkout. Cast iron is heavy. The rate reflects it.
- Aluminium core runs the full base, so the pan heats evenly to the edge
- No coating to scratch, blister or wear out
- Oven safe to 260 °C with a riveted stainless handle
- Dishwasher safe, though hand washing keeps the finish even
The detail
- Diameter
- 24 cm (9.5 in)
- Capacity
- 1.6 L to the rim
- Base construction
- Tri-ply: stainless / aluminium / stainless
- Base thickness
- 2.6 mm
- Weight
- 1.1 kg
- Handle
- Stainless steel, riveted
- Oven safe to
- 260 °C / 500 °F
- Induction
- Yes
This is the pan we would tell someone to buy first. 24 cm across the top is enough for two chicken thighs or four eggs, and the whole thing weighs 1.1 kg, so you can still lift it one-handed with food in it. The base is three bonded layers (stainless, aluminium, stainless) which is what stops the middle of the pan running hotter than the edge.
What it does well
Searing, shallow frying, and anything you want to finish in the oven or deglaze into a sauce. There is no coating, so you can use metal tools, take it to 260 °C and scrub it with a scourer without ruining anything. Acidic ingredients are fine: stainless does not react with tomato, wine or lemon.
What it asks of you
Stainless sticks if you put food into a cold pan. Give it two to three minutes on medium, add the fat, then the food, and wait for the crust to release on its own. That habit takes a week to learn and then the pan behaves. If you want something that is forgiving from day one, a coated pan will suit you better. It will also need replacing in a few years, and this one will not.
Cleaning
Warm water and a sponge while the pan is still warm. Browned residue lifts with a splash of water on the heat. Chalky white marks are mineral deposits from hard water and come off with a little vinegar.