The right frying pan comes down to size, body thickness, coating and hob compatibility. Here are the five things a manufacturer would check before buying.
1. Size: how many portions do you cook?
For everyday home use the most popular sizes are 24–28 cm. A 24 cm pan usually serves a two-person kitchen; larger households or batch cooks should look at 28 cm and above. For crêpes choose a shallow, wide form; for sautéing, deeper walls are more practical.
2. Body: pressed or forged?
Aluminium pans are formed two ways: pressing (fast and economical, ideal for everyday lines) and forging (thicker, more rigid bodies that hold and spread heat more evenly). More thickness means better heat stability and resistance to warping — added to aluminium's natural advantages of low weight and fast, even heating.
3. Coating: the quality of the non-stick
With PTFE non-stick, durability is driven by the number of coating layers and how well the body is prepared underneath. Our non-stick coatings guide covers this in depth, and daily habits matter too — see non-stick pan care.
4. Base: does it match your hob?
If you cook on induction, this decides everything: plain aluminium will not heat on an induction hob — you need a ferromagnetic base. At Papilla, the "Plus" series and the Motto line are induction-ready. The full explanation is in what makes cookware induction-compatible.
5. The right pan for the job
No single pan does everything. Classic frying pans handle daily frying and sautéing; a fish pan is wide and shallow so fillets turn without breaking; a grill pan gives sear lines with little oil; a wok is built for fast, high-heat stirring.
A note from the manufacturer
Papilla has produced pressed and forged cookware from 99.5% pure aluminium in Niğde, Türkiye since 1999 — ISO 9001/14001 certified, exporting to 85+ countries. Browse the full product catalog.
Frequently asked questions
What is the best frying pan size for everyday use?
For a two-person kitchen 24 cm is usually enough; larger households are better served by 26–28 cm. Choose a shallow, wide form for crêpes and a deeper one for sautéing.
What is the difference between a forged and a pressed pan?
Pressed pans are fast and economical to produce — ideal for everyday lines. Forged pans are thicker and more rigid, hold heat more evenly and resist warping better.
Which pans work on induction hobs?
Only pans with a ferromagnetic base. At Papilla, the 'Plus' series and the Motto line are induction-ready; standard aluminium pans will not heat on induction.