Quick answer

For best results with your RACO 30cm deep open frypan, preheat on medium, add oil, then cook in batches—use the helper handle for safe lifting and avoid metal utensils to protect the nonstick surface.

Why the deep design matters

The deep walls of this frypan let you cook saucy dishes, stir-fries, and one-pan meals without splattering. The helper handle gives you a second grip when the pan is full, making it easier to move safely from stovetop to table.

Because it's PFOA-free, the nonstick coating is a healthier choice—no harmful chemicals in your food. The stay-cool ergonomic handles keep your hands comfortable even during longer cooking sessions.

Cooking on induction cooktops

This frypan is induction-compatible, so it works on induction, gas, electric, and ceramic cooktops. On induction, heat is fast and even, but you still need to preheat on medium—high heat can warp the pan or damage the coating.

Always match the pan size to the burner element to avoid uneven heating. A 30cm pan needs a burner that covers most of the base.

Step-by-step cooking process

  1. Preheat on medium: Place the frypan on the stove and heat on medium for 2-3 minutes. Add a few drops of water—if they sizzle and evaporate, it's ready. Checkpoint: If the pan smokes, it's too hot—turn down the heat immediately.
  2. Add oil or butter: Pour a small amount of oil or butter and swirl to coat the surface. Use a silicone brush or paper towel for even coverage. Checkpoint: Don't use cooking spray—it can leave a sticky residue that's hard to remove.
  3. Sear in batches: Add food in a single layer, leaving space between pieces. Cook in batches if needed—overcrowding lowers the temperature and steams instead of searing. Checkpoint: If food sticks, the pan wasn't hot enough or you flipped too early.
  4. Use the helper handle: When the pan is full or heavy, grip the helper handle with one hand and the main handle with the other to lift and pour safely. Checkpoint: Always use oven mitts—the helper handle can get hot during long cooking.
  5. Simmer and cover: For sauces or braises, reduce heat to low and cover with a lid if you have one. The deep walls prevent splatters while simmering. Checkpoint: Avoid rapid boiling—it can dry out food and stress the nonstick coating.
  6. Clean gently: After cooking, let the pan cool slightly, then wash with warm soapy water and a soft sponge. Dry immediately. Checkpoint: Never put a hot pan in cold water—it can warp the base.

Product facts