What types of pans are included in the SOGA Stainless Steel & Cast Iron Fry Pans collection?

This collection includes both stainless-steel fry pans/skillets and cast-iron frying pans — covering a broad range from lightweight everyday pans (for sautéing, stir-frying or delicate cooking) to heavy-duty cast-iron skillets ideal for searing, deep-frying, and slow-cooking.

What are the differences between stainless steel and cast iron — and how do I choose between them?

Stainless-steel pans are lighter, easy to handle, quick to heat up and easier to maintain (no seasoning needed). They’re non-reactive — suitable for acidic foods (tomatoes, sauces) — and good for sautéing, searing, stir-frying and general everyday cooking. Cast-iron pans excel in heat retention and even heat distribution, making them ideal for tasks like searing meats, slow cooking, frying foods or dishes that require high, steady heat. With proper seasoning and care, they can last decades.

Are these pans suitable for induction cooktops or different stove types?

Yes — both cast iron and many stainless-steel pans (if made with magnetic-grade base) work on induction cooktops. For stainless steel pans, a “tri-ply” or clad base often distributes heat more evenly across the cooking surface, even if stainless steel alone doesn’t conduct heat as fast as other metals.

What kind of cooking tasks is each pan best suited for?

Use stainless-steel pans for sautéing, stir-frying vegetables, making sauces (especially with acidic ingredients), quick frying, and everyday cooking where you want easy handling and quick heat response. Use cast-iron pans when you want strong heat retention and consistent temperature — for searing meat, frying, slow cooking, deep-frying or cooking dishes that need long, even heat.

How do I clean and maintain stainless-steel and cast-iron fry pans properly?

For stainless steel: wash with warm soapy water using a sponge — avoid abrasive steel wool to prevent scratches; most models are dishwasher-safe, but hand-washing preserves finish. For cast iron: avoid harsh detergents or soaking. Rinse with hot water after cooking, dry immediately, then apply a thin layer of oil to maintain seasoning and prevent rust. Never leave it wet or store immediately after cleaning.

Can I cook acidic foods (tomato-based sauces, lemon) in these pans without affecting flavour or damaging the pan?

Stainless steel is non-reactive — so it’s safe for acidic dishes and won’t alter flavour or damage the pan. Plain cast iron (un-enameled) may react with acidic foods, potentially affecting flavour and seasoning; some cast-iron pans are enamel-coated (or “hybrid”) to avoid this issue if you prefer to cook acidic foods.

Which pan should I use if I want a natural “non-stick” effect without chemical coatings?

With time and regular use, a properly seasoned cast-iron pan can develop a natural “patina” that mimics non-stick behaviour — good for eggs, pancakes, or foods prone to sticking. Stainless steel doesn’t naturally become non-stick but if preheated and used with enough oil, it can also perform very well for sautéing or searing.

Are these pans suitable for everyday Indian cooking (curries, stir-fries, frying)?

Yes — stainless-steel pans work well for sautéing onions, tempering spices, frying vegetables and making gravy-based dishes. Cast-iron pans are excellent for frying, deep-frying, or dishes that benefit from slow, even heat — like certain curries, deep-fried snacks, or seared meats. Depending on what you cook regularly, having both types can make the kitchen versatile.

Is one material more durable or longer-lasting than the other?

Cast-iron pans, if maintained properly (seasoned, dried and stored well), tend to last for decades — often becoming heirloom pieces. Stainless-steel pans also last long, resist rust and corrosion, and require minimal maintenance — though their longevity depends on build quality and how they are used.

How do I decide which pan to buy first — stainless steel or cast iron?

Consider how you cook most often: if you mostly do quick cooking, sautéing, stir-frying or acidic dishes — start with a good stainless-steel fry pan. If you often fry, sear, slow-cook, or want cookware that retains heat well (and don’t mind a heavier, more maintenance-intensive pan) — a cast-iron pan is a worthy investment. Many kitchens benefit from owning both.

SOGA Fry Pans | Cast Iron, Grill & Nonstick Skillets Australia

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