Flip frypan, 26 cm

The movement the name comes from

The wall of this pan runs high and curves inwards. It has one job: when you tilt the pan by the handle and toss what is in it with a flick of the wrist, the food falls back into the pan rather than onto the hob. That is why you do not reach for a spatula at every turn, and why the cooking does not stop at the point where the pasta and the sauce have not yet come together.

This shape is made for pasta, stir-fried vegetables and one-pan dishes. In practice that means the ingredients stay in one pan from beginning to end: you brown the meat, the vegetables go in beside it, the drained pasta and the sauce come last, and you bring it all together by moving the pan.

Ø26 cm, 2.8 litres

Twenty-six centimetres across, 2.8 litres inside. The ratio between the two is what gives the shape: the cooking surface is the size of an ordinary frying pan, but there is far more room above it than a flat pan would leave. The ingredients are not crowded into one layer; they have somewhere to move when you shake the pan.

The wall that brings the food back

The side does not stand at a right angle; it rises in a curve and the rim turns inwards. Move the pan back and forth and the ingredients run up that curve, the rim turns them over, and their own momentum drops them back in the middle. The same curve keeps the sauce in the pan once the pasta is in there.

The handle length the movement needs

The handle is 20 cm long, cool to the touch, ergonomic and soft in the hand. On this pan that is not a comfort question: the toss starts at the wrist, and the handle supplies the leverage that tips the pan. With a shorter handle the movement would come from the elbow, and the hot rim would sit closer to your hand.

One body, the handle continuing its line

The pan is pressed from aluminium as a single body: between the flat base and the high, curved wall there is no joint and no corner anywhere for sauce to catch in. The outside is matt, and the handle carries on the line where the wall ends, with one small recessed brand mark at its root.

titanPro coating

The brand's own hard-wearing non-stick surface, covering the whole inside of the pan.

What the sauce leaves on the bottom

A pasta sauce thickens at the slow end, and that is when it catches, just as it is almost done. This is where the titanPro surface does its work: the reduced sauce does not bond to the bottom, it comes out of the pan with the pasta.

Washing up after the pasta sauce

The pan is easy to clean. On a high-walled shape that mostly concerns the top third of the wall, because that is where the sauce lands when you move the pan. Let it cool, then warm water, a soft sponge, and once around.

Material and safety

The material is pressed aluminium. The handle stays cool and is ergonomic and soft to the touch.

A weekday in the kitchen

Seven o'clock, the pasta is boiling on the other ring. In this pan the chicken browns meanwhile, the vegetables go in, then the drained pasta and the sauce. From there you do not stir with a spoon: you take the handle and turn the whole thing over in a few movements. After the plates are served there is one pan to wash.

At the weekend the same shape carries other dishes. A risotto-style rice dish, a large batch of fried vegetables for a side, or a whole fish on top of the vegetables: with all of them the high wall does the same thing, keeping in the pan what would otherwise end up on the hob.

Care

• Work in it with wooden or silicone utensils; a metal spatula scratches the coating.
• Moderate heat is enough; sustained high heat is what wears the non-stick surface.
• Let it cool before it goes into water.
• Wash it with a soft sponge; no scouring powder and no wire wool.
• Wipe the top third of the curved wall as well, because that is where most sauce lands.
• When storing, put a tea towel between the pan and anything stacked on top.

If you like to cook straight from the pan

Frequently asked questions

Technical data