01 — THE PANWhat it is

A deepened, uncoated frying pan forged from 316 stainless steel, the same grade trusted in medical and marine environments for its resistance to heat, corrosion and wear. The interior is finished with a raised honeycomb texture that lifts food slightly off the surface, so it releases cleanly without any sprayed-on chemical coating.

The deeper body works as both a skillet and a light wok, letting you sear, saute, fry and stir-fry in a single pan. The riveted stainless steel handle stays cool to the touch over normal cooking heat and stays firmly attached. It is at home on every cooktop: gas, electric, ceramic and induction.

02 — THE TECHNOLOGYHow the honeycomb works

Ordinary non-stick relies on a chemical layer sprayed over the metal. It works beautifully on day one and degrades from there. The honeycomb here is not a coating at all. It is a physical pattern of raised steel ridges pressed into the surface.

Food rests on the high points of the texture instead of sitting flat against the pan, while a thin film of oil settles into the valleys. The result is a surface that releases food cleanly, takes a metal spatula without complaint, and never wears off because there is nothing to wear off.

03 — THE MATERIALForged from 316 steel

Not all stainless steel is equal. Most cookware uses 304. This pan uses 316, a higher marine grade with added molybdenum that gives it stronger resistance to corrosion, salt, acids and sustained high heat. It is the same family of steel used for surgical tools and marine fittings, precisely because it holds up where lesser metal pits and stains.

That grade is a real part of why this pan costs what it costs. You are paying for a material that earns its place in your kitchen for the long run, not a thin coating with an expiry date.

04 — THE DIFFERENCEWhy it's built different

• 316 stainless steel — a clear step above standard 304, with greater resistance to corrosion, acids and high heat.
• Honeycomb non-stick surface — a physical texture, not a sprayed-on coating. Nothing to scratch off, flake or leach into your food.
• Zero chemical coating — no PTFE, no PFOA. Safe with metal spatulas and metal whisks.
• Naturally non-stick when heated right — preheat, add a little oil, and food releases cleanly. This is a stainless pan, so it rewards proper heat.
• True searing power — stainless browns meat and builds flavour in a way coated pans simply cannot.
• Deepened body — more capacity and more versatility than a flat skillet, from eggs to a full stir-fry.
• Every cooktop — gas, electric, ceramic and induction.
• Buy once — built to last for years, not to be replaced every season.

05 — THE COMPARISONCoated non-stick vs. 316 Pro

06 — IN YOUR KITCHENWhat you'll cook

07 — SPECIFICATIONSThe details

08 — IN THE BOXWhat you receive

• 1 × 316 Pro Stainless Steel Frying Pan

• Cook on low to medium heat for everyday meals. Stainless conducts heat efficiently, so you rarely need high.
• Let the pan cool before washing. Cold water on a hot pan can warp any metal over time.
• For stuck-on bits, simmer a little water in the pan for a minute, then wipe clean.
• Rainbow tints or white spots are harmless mineral marks. A little white vinegar or a stainless cleaner restores the shine.
• Avoid leaving acidic or salty food sitting in the pan overnight.

09 — QUESTIONSFrequently asked