Stalgast Platinum Teflon-Coated Aluminium Frying Pan 24 cm

A frying pan that spreads heat evenly from edge to edge without hot spots relies on aluminium's high thermal conductivity. The metal absorbs heat from the hob and conducts it rapidly across the entire base and side wall, so every part of the cooking surface reaches the same temperature at the same time. This even distribution prevents scorching and allows food to cook through uniformly, whether searing a steak or sautéing vegetables.

The operator places the pan on a gas, electric or induction hob, adds a small amount of oil or fat, and sets the heat. Food is added once the surface is hot; the three-layer Teflon coating prevents sticking, so items slide easily when turned or removed. The ergonomic steel handle stays cool enough to grip without a cloth, and its epoxy coating gives a secure hold even when the pan is full.

The pan is formed from a single piece of aluminium, giving a seamless interior that is easy to clean. The three-layer Teflon coating includes a reinforced top layer that resists scratches from metal utensils, extending the pan's service life under daily professional use. The 24 cm diameter and 40 mm depth create a 1.2 litre capacity, large enough for single portions or small batches without crowding.

An aluminium pan of this size is light enough to lift with one hand, yet the base is thick enough to resist warping over repeated heating cycles. The 24 cm footprint fits standard domestic and professional hobs, while the low profile allows stacking with other pans for compact storage.

After use, the pan is cleaned by hand with warm water and a soft sponge; the non-stick surface releases residue without scrubbing. The coating is not dishwasher-safe, as prolonged exposure to detergents and high temperatures can degrade the Teflon over time. The pan is also unsuitable for convection ovens, where forced air can create uneven heating and damage the handle.

The Platinum range is the standard non-stick line from Stalgast, designed for general frying, sautéing and shallow braising in professional kitchens.