Pfanne

Pfanne is the German term for a frying pan. In German-language cooking, the term encompasses a range of shallow, broad-based vessels with a handle used for frying, sautéing, browning, and searing. Typical diameters range from 16 to 40 cm, with some larger professional models. A lid is commonly available for some types.

Materials and construction include cast iron, carbon steel, aluminum, and stainless steel. Cast iron and carbon steel pans acquire a natural non-stick surface through seasoning and provide excellent heat retention; aluminum offers light weight and quick heating, often with a reinforced or clad base. Many modern pans have non-stick coatings for easier release and cleaning. The bottom and sides are designed to promote even heat distribution; many pans feature a flat bottom suitable for electric stoves and induction-suitable ferromagnetic bases.

Care and maintenance: Cast iron pans require regular seasoning, minimal detergent, and thorough drying to prevent rust. Stainless steel and clad pans are typically dishwasher-safe, though hand washing extends life. Non-stick coatings demand gentle cleaning and non-metal utensils; avoid high heat and abrasive scrubbing to preserve the coating.

Usage and terminology: In German-speaking regions, "Bratpfanne" is the common term for a frying pan, while the general term "Pfanne" covers related vessels such as pancake pans and woks designated for pan frying. Induction compatibility is determined by the pan’s base material.

History: Cast iron and steel pans have a long history in European kitchens, with improvements in cladding and coatings leading to broader use in households and professional kitchens. Pfannen are valued for versatility in home cooking and professional cuisine.