Frying Pans & Grills

What sticks, what browns and what marks

This Le Creuset section gathers the pans that work over direct heat: nonstick for what must not stick, stainless steel and cast iron for what has to sear, and ridged pans for what has to be marked.

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What sets one pan apart from another

The coating decides the cooking:

  • Nonstick aluminium. Eggs, delicate fish and pancakes — light and quick to heat.
  • 3-ply stainless steel. Three layers that spread the heat: it sears and builds the fond that becomes a sauce.
  • Cast iron skillet. It goes from the hob to the oven and holds the heat even with cold meat.
  • Ridged grill pan. The ridges drain the fat and stop the meat frying in its own liquid.
  • Diameter. It has to take the portion without crowding — crowding steams instead of browning.
  • Utensils. Nonstick asks for nylon or wood; steel and iron take metal.

Ordering from outside Brazil

You can order right here and we ship internationally. Every piece is packed for the trip and forwarded through our international shipping partner, with tracking from our warehouse to your address. If you would rather ask before ordering, our team answers on WhatsApp and can confirm packaging, transit time and shipping cost for your country.

Need help choosing?

Anyone cooking at home usually needs two pans, not one: a small nonstick for eggs and a larger steel one for meat. Confirm hob compatibility too. Message us on WhatsApp and we will check it with you, then follow the order through to delivery.