Why this frying pan earns its place
The 20cm copper frying pan sits in that useful middle ground: large enough to finish multiple portions or sear a proper steak, compact enough that it doesn't dominate the hob when you're working with four other pans at once. At 1.1 litres capacity and weighing just 0.73kg, it's nimble. A commis can grab it without thought, and the balance is forgiving.
The tri-wall construction delivers what you pay for: aluminium core sandwiched between stainless steel and wrapped in copper. That combination spreads heat evenly, eliminating the hotspots that catch the edges of eggs or scorch the bottom of a fillet. The brushed interior minimises stick and makes cleanup straightforward, while the mirror-polished copper exterior looks clean on the pass. The riveted stainless handles won't fail and won't wobble after five thousand uses.
This is the frying pan for restaurants that finish dishes à la minute: your plating pan, your portion-cooking pan, your finishing pan when something needs a quick sear or glaze. Pair it with a larger pan for batch work and you've got your bases covered. It's built to survive, and the heat distribution means your chef can cook with consistency across every single portion.
