The Best Pans & Equipment for a Fry-Up
Tested cookware guides for heat retention, fat rendering, and simultaneous cooking.
1. Heavy 30cm Cast Iron Skillet
The ultimate vessel for searing sausages, crisping black pudding, and frying bread. Superior thermal mass prevents heat drops when adding cold meats.
2. Double-Burner Cast-Iron Griddle
Ideal for large families or Sunday brunches. Spans two stovetop burners to create distinct high-heat sear zones and low-heat holding zones.
3. Non-Stick Egg & Pancake Pan
Essential for delicate soft-scrambled or foolproof fried eggs without sticking. Look for heavy-gauge aluminum with PFOA-free ceramic coating.
4. Rimmed Baking Sheet (Half Sheet)
Crucial for big-batch oven tray-bakes and holding cooked sausages warm at 100°C while finishing eggs on the stovetop.