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Pan Fest
Pans that change the result
Selected by Kulina’s culinary experts
TOP pans
Choose your type of pan:
Bestsellers
Carbon steel pansA pan for life with a natural non-stick surface that only gets better with age.Best for: Juicy steaks with a perfect crust and crispy crepes.
Non-stick pansZero sticking, even with a minimum of fat.Best for: Eggs any way you like, delicate fish, and stress-free pancakes.
Hybrid stainless steelThe performance of stainless steel with the convenience of a scratch-resistant non-stick surface.Best for: High-heat searing of meat and vegetables without burning.
COPPER & STAINLESS STEELUnrivaled heat distribution wrapped in a luxurious design.Best for: Precise sauces, reductions, and dishes requiring absolute control.
„Most chefs will tell you that you only need two pans at home. A universal carbon steel or stainless steel pan for a proper sear, and a non-stick one for eggs or delicate fish.“
Jan Křídlo, Executive Chef at Chefparade Cooking School
Chef's advice
Which pan is best for steak or pancakes? Check out the tips from the chefs at our Chefparade cooking school.
88x top pans
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