Mini non-stick frying pan, 16 cm

One egg does not deserve twenty-eight centimetres

At seven in the morning you pull out the big pan for a single egg. It heats for four minutes, the egg settles in the middle and the spare oil sits around the edge. That evening the same pan goes into the sink, for one egg. This 16 cm piece exists for that situation: it is exactly the size of the portion.

What a small pan solves

A small surface heats faster and needs less fat to cover its floor. The egg keeps its shape instead of running, and the white reaches the rim, so it stays thicker. The same goes for a handful of walnuts, pumpkin seeds or pine nuts: they toast in one layer and you can see the moment to take them off the heat.

The top rim measures 16 cm, the handle 7.5 cm and the pan 4.2 cm in height; the cooking base is a little smaller, because the wall slopes inwards. The handle is short, so the pan fits in a drawer instead of needing a hook.

Induction: check this before you order

The base is a turbo induction build and works on every hob type: induction, gas, electric, vitroceramic and halogen. One thing, though, is not up to the pan. Some induction hobs have a minimum pan diameter they will detect, and if your zone expects something larger, a 16 cm base will not start it. Check your hob's manual before you order.

The handle and the matte finish

With one egg in it the handle is the whole story: you tip the pan over the plate one-handed, and the handle stays cool, ergonomic and soft to the touch while you do. Arranging a tea towel first is a step nobody takes at seven in the morning.

The design language is minimalist style and a matte finish. Matte earns its place even on the smallest pan: it does not show every fingerprint and it does not glint on the worktop when you have not put it away yet.

Why the coating matters on a small pan

TitanPro non-stick coating

The hard-wearing non-stick coating on the inside of the pan. On a 16 cm pan the rim is the test: the wall is thinnest there, and that is where egg white catches once the surface is worn. On an intact coating the egg slides onto the plate in one piece.

The body is forged aluminium. With this little mass that counts twice: a small surface reaches working heat sooner than a large pan does, so breakfast does not start with waiting.

Materials and markings

Its coating is non-stick.

Before: the big pan. Now: this one

Until now the 28 centimetre pan came out of the cupboard for a single egg. Four minutes to heat, three tablespoons of oil so the base has something to hold, and afterwards a large pan in the sink. The same morning with the 16 centimetre one: it heats while the bread is in the toaster, a spoonful of oil covers the base, and the egg reaches the rim.

The difference shows through the rest of the day too. A handful of pumpkin seeds scatters in a big pan, and the edge is burning before the middle colours; here they stay in one layer and come off the heat together. Garlic is the same: it needs to turn in a little oil, not to be spread across a roasting tray of surface.

One wipe after the egg

The trace of an egg comes off a still-warm pan with a soft sponge, in a single wipe. For baked-on sugar or cream, let it soak first.

• Even after a single egg, wait until it is only warm before you run water on it.
• Work with a wooden or silicone spatula so the coating stays unscratched.
• Wash it with a soft sponge, without metal scourers or scouring powder.
• Dry it before it goes back in the drawer.
• Lay a soft cloth between them if you nest it inside a larger pan.

Whom a pan this size pays off for

Do not buy it as your only pan. For two people it is already small, and scrambled eggs, pancakes or two pieces of meat need something bigger. As a supplement its whole point is that you no longer reach for the big pan for one portion.

Frequently asked questions

Specification