Pans

Pans made of iron, enamel, stainless steel or copper - with or without non-stick coating

Cast iron pans
Cooking with cast iron pans has a long tradition. A very long one indeed. Historians are not entirely sure when people started preparing food in iron pans, but it is known that the oldest finds of...
Cast iron pans
A cast iron pan will accompany you your whole life, including perfect fried potatoes and steaks.
Copper pans
Copper is one of the oldest metals discovered by humanity (approximately 5000 years before the Christian era). It was used and valued by the oldest known cultures at that time because the metal was...
Crêpes & Pancake Pans
Freshly prepared, lightly browned and paper-thin... These are the typical characteristics of a crêpe... Nowadays, there are countless variations to refine the basic recipe. Would you prefer the sweet...
Enamel pans
Back in the day, enamel cookware was a must-have in every household. Whether it was a pot, a cup, a pan, or a salad bowl... You might be wondering why? The secret is in the coating. If you think that...
Frying pans
Our frying pans include universal pans without non-stick coating, so you can fry crispy and crunchy.
Grill pans
Everyone looks forward to summer, not just because of the beautiful weather, warmth, and long evenings... What would this wonderful season be without grilling? However, outdoor grilling is only...
Non-stick pans
Let's be honest, we can't really do without a non-stick pan. The advantages are obvious: non-stick pans are suitable for any dish, they are easy to use and come with a guarantee of success. Therefore,...
Pans made of aluminum / aluminum casting
Aluminum is a very good heat conductor and is used in almost all cooking utensils
Saute pans
Are sauteuses considered pots or pans? You will receive different answers to this question. At Butch, we classify sauteuses as pans. For us, they are nothing more than pans with high edges that can be...
Stainless steel pans
Stainless steel pans are undemanding, easy to use, and almost universally applicable.

Your question: Which type of pan made of which material for what purpose?

Answer Butch: Pans are a cook's best friend. And they are as individual as the heroines and heroes who stand at the stove with them. That's why we want to give you some good tips today on how to find the right pan for you. First of all: There is no such thing as a pan that can do everything, sorry! You don't necessarily need ten pans, but depending on the intended use, a small basic assortment of different models is appropriate. English scientists have found in a study ... No, don't worry - Butch stays grounded and provides you with useful facts and personal experiences. Basically, we recommend that you should have at least two pans of your own: One pan WITH a non-stick coating and one WITHOUT a non-stick coating. The first one for delicate dishes like omelettes or fish, and with the second one you can fry steaks and potatoes crispy. When buying a pan, you should pay attention to the material used and what purpose the pan should serve.

Buy Aluminum & Cast Aluminum Pans Online

Enamel Pans

Everyone knows them, and many of us have nostalgic memories of them: enamel pans are made of steel and – simply put – coated with a layer of glass. Progress has also made its way here. Thanks to new material compositions and improved manufacturing processes, today's enamel pans from well-known manufacturers are no longer comparable to the pans of the past. Modern enamel is much more robust and scratch-resistant. The steel core conducts heat very well, and the enamel can score with slight non-stick properties. At Butch, we offer enamel pans from the Austrian manufacturer Riess. You can find these on our Riess brand page.

Iron Pans

The retro classic: Always a guarantee for good results. Iron pans are made of forged iron and have a conductivity as high as cast iron pans. However, the reactivity of iron pans is much better, as they heat up faster, and temperature changes are immediately conducted to the inside. Iron pans must be "seasoned" before use. The dark patina seals the pans, protects the metal against rust and also acts like a natural non-stick coating. Therefore, iron pans may not be for aesthetes. Iron pans are real workhorses and that should show. Only when your pan has a real "used look" is it really good. Since we love iron pans, you can of course find them with us. Here you get to the de Buyer Mineral B Iron Pans, which we also offer pre-seasoned.

Cast Iron Pans

The cozy thick one. Not forged, but cast. Hence the prefix "cast". Tataaa! Cast iron has a very high thermal conductivity. Due to the thickness of the material, it takes a little longer for the pan to reach temperature, but then it retains the heat for a long time. So it is ideal for searing, and unlike iron pans, it is also predestined for braising. Cast iron pans are almost indestructible and will outlive the cook with proper care.

Stainless Steel Pans

The chic all-rounder, available in countless variants: With or without non-stick coating, with encapsulated base or made of multi-layer material. We will discuss the non-stick coatings later, and first focus on the duel "encapsulated base versus multi-layer material". Stainless steel is a remarkably poor heat conductor, therefore it needs a partner like aluminium or similar materials, which are integrated in the so-called encapsulated base. This encapsulated base is placed under the pan, is 3 - 10 mm thick depending on the manufacturer and quality, and primarily heats the base.
In pans made of multi-layer material, the conductive aluminium is continuously installed in the wall, so the heat conduction also takes place from the sides. This gives you quick heating times, and the pans react quickly to temperature changes. This means full control and professional cooking to the point.

Copper Pans

The noble professional and king of pans. Copper pans are attributed with the best heat conduction and heat distribution. Since even minimal temperature changes are precisely transmitted, copper pans are ideal for the preparation of sensitive frying goods. Due to the precise heat control, copper pans are found worldwide in top gastronomy. It is worth mentioning with this classic beauty that precise operation also saves energy and time. Thanks to heaven, or rather the manufacturers, there have been induction-capable copper pans for some time now.

Types of Pans

You can fry in any pan, that's what they're there for. However, some models are specialized due to their shape.

Frying Pans

The generic term for actually all pans - no matter what shape, from which material, whether with or without non-stick coating. Because frying is the main task of a pan. At Butch, we refer to the pans with which you can fry crispy as "frying pans". And for us, these are pans without non-stick coating. At this point, we would also like to point out a not insignificant difference in the inclination of the side walls: Pans with Lyonnaiser shape have sloping side walls. This makes it easier for you to remove fried food and let it slide out charmingly. With a little skill, you can turn all the fried food in these pans just by the typical swiveling movement. With pans with straight side walls, you have a larger frying surface available, but turning and removing the contents is not quite as comfortable.

Non-stick pans

This type of pan always sparks discussions: Ideally, you would like to do without it, but somehow you can't do without it either … We at Butch believe that a pan with a non-stick coating is a basic requirement in every kitchen. The perfect partner when it comes to delicate egg dishes or fish. These pans are available in various versions, which differ in the basic material used for the pans. A wide variety of different non-stick coatings are also offered. We go into great detail about these types of non-stick coatings in our "Coated Pans" category.

Serving pans

Pans are given the name "serving pan" when they are equipped with two handle grips instead of a stick handle. Often you will find these pans under the name paella pans. These pans fit better in the oven and on the table. Only tossing the roast is a bit more difficult here without a spatula.

Grill Pans

For indoor grilling pleasure. A perfect companion when it comes to properly searing meat or seafood. Typical are the grill stripes, which not only have an optical effect but also bring more roasting aromas. In addition, excess fat collects in the grooves. Grill pans are usually made of cast iron, which guarantees a long pan life in addition to good heat distribution.

Crêpe and Pancake Pans

Flat side walls are the distinguishing feature of crêpe and pancake pans. This makes it easier to get under the dough with a spatula to flip the pancake. These pans are available with or without a non-stick coating.

Woks & Wok Pans

„A wok is a high, continuously curved pan that is native to Asian cuisine.“ Thanks to Wikipedia, we couldn't have described it better ourselves. Now also a classic with us: The wok pan with very steep side walls. Traditionally, woks are completely round or have only a very small flat bottom. Adapted to European needs, woks usually have a larger bottom / a larger contact surface. Therefore, they also resemble very conical sauté pans. In woks, you can quickly and gently prepare small cut food while constantly stirring, and that for international dishes.

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