Frying Pans & Woks

What sticks and what browns

Choosing between nonstick and stainless steel means choosing between two things that do not coexist: nonstick releases the egg, steel sears the meat and builds the fond for a sauce. A wok solves a third case: high heat and constant movement.

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What sets one pan apart from another

The coating decides the cooking:

  • Nonstick. Eggs, delicate fish and pancakes — what sticks to everything else.
  • Stainless steel. It sears, builds a crust and leaves the fond that becomes a sauce.
  • Cast iron. It holds the heat and marks meat even when it goes on cold.
  • Wok. A tall, curved wall, to stir-fry over high heat without spreading across the hob.
  • Shallow or deep. Shallow browns without crowding; deep sautés with volume.
  • 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: 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.