Skillets & Frying Pans
Skillets & Frying Pans
The skillet or frying pan is arguably the most used piece of cookware in any kitchen, and in a Japanese household it handles an especially wide range of tasks β searing, stir-frying, making tamagoyaki, cooking gyoza, grilling fish and producing the thick fluffy pancakes that have become popular worldwide. Getting the right pan for the right job makes a meaningful difference to the results, which is why the selection here covers several styles and materials rather than offering a one-size-fits-all approach.
Cast iron frying pans from Iwachu are among the most sought-after items in this collection. They heat slowly but retain that heat exceptionally well, which makes them ideal for searing and for cooking at the table on a portable burner. Once seasoned, the natural non-stick surface they develop is comparable to synthetic coatings without the durability concerns. They are also oven-safe, making them versatile across cooking methods.
Lightweight stainless steel and aluminium pans are better suited to everyday tasks where quick heat response matters more than retention. These are the pans you reach for when making a quick sauce, softening aromatics or cooking something that needs precise temperature control. The Kyoto Katsugu stainless steel range and the Yoshikawa stainless steel options both offer excellent heat distribution at a domestic price point.
Tamagoyaki pans deserve special mention β their rectangular form is specifically designed to produce the layered Japanese rolled omelette, and nothing else gives the same result. They are available in both cast iron and lighter stainless alternatives depending on preference. IH induction compatibility is noted on relevant models.
Discover more in our subcategories:
Complete your setup with our ladles and turners or browse our spatulas and picks for the right tools to go with your pan.
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