Stainless Steel Mini Frying Pan with Wood Handle

The egg sticks, the oil spatters, and the pan still hasn't reached an even heat.

Every morning, the same frustration: you crack an egg into a standard pan and within seconds it's sticking or cooking unevenly at the edges while the centre stays underdone. The Stainless Steel Mini Frying Pan features a honeycomb micro-engraving on the cooking surface that lifts food away from direct contact, combined with a reinforced thermal base that spreads heat evenly from the very first second. The natural wood handle stays cool in the hand throughout. The result: eggs, garlic and aromatics cooked quickly, evenly and cleanly — without scrubbing afterwards.

Benefits

• No more stuck-on food after cooking: The honeycomb micro-engraving prevents eggs, meat and aromatics from bonding to the surface, so there is nothing to soak, scrub or chip off once you're done.
• No more waiting for the pan to heat up evenly: The thickened thermal base distributes warmth instantly across the entire surface, so food cooks through without constant checking or turning.
• No uncertainty about hob compatibility: The reinforced base works on gas, induction, ceramic and halogen hobs, so switching cooker or moving home never means buying a new pan.

Specifications

• Material: Food-grade stainless steel
• Handle: Natural wood, polished, heat-resistant
• Small size: approx. 13 cm (5.12 in)
• Large size: approx. 16 cm (6.3 in)
• Hob compatibility: Gas, induction, ceramic, halogen
• Interior coating: Honeycomb micro-engraving non-stick surface

How to Use

1. Preheat: Place the pan on your chosen hob at medium heat until a drop of water evaporates on contact.
2. Cook: Add a small amount of oil, place your ingredients in the pan — the honeycomb engraving holds food slightly off the surface and prevents sticking.
3. Clean: Once cooled, wipe with warm water and a soft cloth — no soaking or scrubbing needed.

Pro Tip: When frying aromatics such as garlic or ginger, bring the pan fully up to medium heat before adding the oil — the aroma spreads more evenly and significantly less smoke is produced.