24cm Iron Frying Pan with Long Wooden Handle | Black Deep Round Cooking Pan | Traditional Iron Frypan for Frying Eggs, Vegetables, Meat, Stir Fry & Everyday Kitchen Cooking

24cm Iron Frying Pan with Long Wooden Handle

This 24cm iron frying pan has a smooth black interior, deep rounded sloping sides and a long dark brown wooden handle joined by a metal connector, with a hanging hole at the end. It is a traditional, no-nonsense frypan for eggs, vegetables, meat and stir-fries, and a 24cm diameter is the most useful everyday size for one to three people.

The deep sides keep food in the pan when you toss or stir it, and the wooden handle gives a comfortable grip that stays cooler than an all-metal handle. No lid is included. Simple, sturdy and built for daily use, it is the kind of pan that earns a permanent place on the hob.

Key features of the 24cm iron frying pan

• Size: 24cm
• Material: iron
• Colour: black
• Interior: smooth black finish
• Sides: deep, rounded and sloping
• Handle: long dark brown wooden handle with metal connector and hanging hole
• Lid: not included

What to cook in it

A 24cm iron frying pan is the pan for a crisp fried egg, a steak or chicken thigh with a golden crust, sautéed potatoes, stir-fried vegetables and quick noodle dishes. Iron browns food beautifully, which adds flavour to everything from mushrooms to onions for a curry base.

It is also good for toasting spices, warming chapatis and parathas in a pinch, and making a frittata that starts on the hob.

The wooden handle

The long wooden handle stays comfortable to hold and the hanging hole lets you store the pan on a rail or hook, which keeps it dry and within reach. Keep the handle away from flames and do not soak it; wipe it with a damp cloth and dry it after use.

Cooking in an iron pan

Iron holds heat well once it is hot, which is why cooks use it for searing, frying and the fast, high-heat cooking of stir-fries and karahi dishes. Warm the 24cm iron frying pan gradually over a medium flame for a minute or two, add oil, and let the oil heat before the food goes in; food added to a properly hot pan sears and releases rather than sticking.

Avoid crowding the pan: cook in batches so the temperature stays high and the food browns instead of stewing in its own juices.

Keeping iron in good condition

Iron can rust if it is left wet. Wash the 24cm iron frying pan by hand in hot water with a little washing-up liquid and a brush, rinse it, then dry it straight away with a towel or over a low flame for a minute. While it is still warm, wipe a very thin layer of cooking oil over the inside with kitchen paper. This habit keeps the surface protected and helps food release better over time.

Do not soak the pan or leave it to drain on a rack, and do not put it in the dishwasher. If a spot of rust ever appears, scrub it off, rinse, dry and oil the pan again.

Building a natural non-stick layer

Iron pans improve with use. Each time you cook with a little oil and wipe the pan with oil after drying it, a thin, smooth layer builds up on the surface that helps food release. Fatty foods such as fried eggs, sautéed potatoes and bacon help that layer form in the early weeks; very acidic dishes such as tomato sauces simmered for a long time are best cooked once the pan is well used.

If food sticks in the first few uses, add a little more oil, make sure the 24cm iron frying pan is properly hot before the food goes in, and give it time: food that has formed a crust releases on its own.

Iron or non-stick?

Non-stick pans are convenient for delicate food at gentle heat, but they do not like very high heat or metal utensils. Iron is the opposite: it is made for high heat and hard use, it browns food deeply, and it can last for decades. Many cooks keep both, using iron for searing, stir-frying and karahi-style cooking, and non-stick for eggs and pancakes. A 24cm iron frying pan is the dependable workhorse of that pair.

Hob and handling

The listing does not confirm which hobs the 24cm iron frying pan suits, so check it on your own hob before use and follow your cooker’s guidance. Metal handles and the pan itself get very hot: always use oven gloves or a thick cloth, and set the hot pan down on a trivet or wooden board, never straight on a worktop or tablecloth.

Why choose iron

Iron is a traditional cookware material because it is hard-wearing, holds heat and copes with high-heat cooking that would damage many coatings. Looked after with a quick dry and a wipe of oil, a 24cm iron frying pan can last for many years and often cooks better the more it is used.

Recipe ideas

Crispy fried eggs: heat oil until shimmering, crack in the eggs and spoon hot oil over the whites until the edges turn golden and lacy. Pan-fried chicken thighs: start skin-side down in a little oil over a medium heat and leave them undisturbed until the skin is crisp and releases on its own. Sautéed mushrooms with garlic and parsley, and a quick vegetable stir-fry, are just as easy in a 24cm iron frying pan.

At a glance

• 24cm Iron Frying Pan
• Smooth black interior
• Deep rounded sides
• Long wooden handle
• Hanging hole for storage
• No lid

24cm Iron Frying Pan questions

What size is it? 24cm.

What is it made from? Iron, with a wooden handle.

Is a lid included? No.

Is it non-stick? The listing does not confirm a non-stick coating.

Which hobs does it suit? Hob compatibility is not confirmed; check it on your own hob.

How do I stop the 24cm iron frying pan rusting? Dry it straight after washing and wipe a thin layer of oil inside.

Can it go in the dishwasher? No. Hand wash and dry it straight away.

Does it have a hanging hole? Yes, at the end of the wooden handle.

Looking for more like this frying pan? Browse the full Cookware collection or the rest of the Kitchen Utensils shop. To learn more, see this overview of frying pans.