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.