10 Best Tried and True Japanese Frying Pans in 2022 (Culinary Researcher-Reviewed)

Before purchasing a frying pan, we would like you to consider the following points. We also included some information about how to store and take care of your pan to get the best out of it.

Most frying pans are manufactured with a coating that prevents food from sticking to the surface. You see a lot of frying pans coated with either Teflon or a fluorine resin, making them much more resistant to scratches and damage. 

However, no coating lasts forever, and each type of coating offers different pros and cons.

One of the most common types of coating found on aluminum frying pans is a fluorine resin coating, otherwise known as polytetrafluoroethylene (PTFE).

Fluorine resin is actually a soft material that's prone to scratching, making it not the most durable material out there. In order to compensate for fluorine resin's lack of durability, manufacturers have added diamond particles as well as marble particles, which are materials known for their hardness, which are referred to as diamond or marble coatings, which are best for those who want the coating on their pans to last longer.

In recent years, fluorine resin blended with titanium, a material that is resistant to corrosion from acids and salt, known as titanium coating, is becoming increasingly popular.

While Teflon-coated pans are common, Teflon is actually a type of fluororesin coating. In fact, Teflon is simply a type of fluororesin coating which has been trademarked by the American company The Chemours Company (formerly DuPont).

However, where Teflon coating is different from your standard fluororesin coating is the fact that there are five ranks, which vary depending on the materials and thickness of each layer: Basic, Select, Select-Premium, Platinum, and Platinum Pro. The higher the rank, the more expensive they become, but also the more durable.

Usually, manufacturers will label what rank Teflon coating the pan uses on the package, so take a look when buying a new frying pan.

The latest innovation in frying pan coating material is ceramic. While fluorine resin coatings can only withstand up to roughly 280℃ (536°F), ceramic can withstand around 400℃ (752°F), meaning that even if your pan gets too hot, the coating is less likely to come off.

Additionally, ceramic is much harder than fluorine resin and therefore tends to be more durable. However, they're not resistant to impact and can chip easily, so handle them with care. On top of that, you can quickly burn your food if you don't use enough oil.

Frying pans run in a number of sizes, ranging from 4 to 12 inches, so choose the one that best suits your cooking needs and household size. 

We also found that the weight of your frying pan will have a large effect on how easy it is to use. Being able to deftly flip and stir your ingredients is important, so try not to purchase a pan that's too heavy.

Even those of you who tend not to make dishes that require constant flipping and stirring will notice the importance of a lightweight pan when washing it, as you'll be able to do so easily while holding it with just one hand.

Most frying pans are made of either aluminum, iron, or stainless steel.

Among those choices, aluminum pans have the best thermal conductivity and are available at a range of different prices, so you'll be able to choose one that best suits your budget. And if you can find one with a decent coating, you'll be able to cook easily with it as well as wash it with little to no stress at all. 

Stainless steel pans, are slow to heat up, but they also are slower to cool down, making them great for dishes that you want to keep the heat on for long as well as dishes that you finish off with residual heat. Stainless steel pans are also heavier than aluminum frying pans.

There are some pans that are made from a combination of stainless steel and aluminum to take advantage of the benefits of both materials!

On the other hand, for those of you out there who take cooking seriously, you'll want to choose a frying pan that best suits your recipe needs. 

Now to introduce the 10 best Japanese frying pans available online.

*Some prices may be converted from the original Japanese prices to US dollars for your convenience.

We purchased the top best-selling Japanese frying pans from Japanese websites like Amazon and Yahoo! Shopping and put them all to the test.

We tested each frying pan for the following:

1. Coating
2. How well the frying pan conducts heat
3. How evenly the frying pan distributes heat
4. How light the frying pan is
5. How easy it is to hold the handle

For the sake of consistency, all the frying pans we bought were roughly around 26 cm (10.2 in.).

First, we tested how non-stick each pan was. To do this, we cooked eggs with the pan without using any oil to check how non-stick the frying pans were when brand new. 

Then, in order to simulate wear and tear, we rubbed sandpaper onto the center of the pans and then cooked more eggs.

Next, we tested each one for how well each pan conducts heat, since frying pans that quickly get hot are easier to use.

To test this, we poured 600 ml (roughly 2.5 cups) of water into the pans and turned on the heat to check how fast the water would boil.

Next, we tested how evenly each pan distributed heat. 

After heating each pan for one minute, we then photographed them with a thermographic camera to check for any hot or cold spots.

In this test, we checked how each pan weighed. 

Lighter pans were given higher scores, as lighter pans are usually easier to use.

Finally, we checked how easy it was to hold the handles of the pans.

To test for this, we gripped each handle to check whether or not it had uncomfortable edges that dug into our hands as well as how non-slip they were.

It would be sad if after going through all the trouble of buying a frying pan with a superior coating, you find that food is gradually becoming stuck on it over time. However, there are things you can do to make your frying pan last longer!

First, make sure you're being careful with your heat. If the temperature of the pan gets too high, it will damage the coating over time. Steer clear of using too high a heat when cooking and avoid heating it when it's empty.

If you're using a gas stove, turn the heat on so that the flame is just barely touching the bottom of your pan. Also, try and avoid cooling the pan suddenly right after you finish using it.

Be careful not to scratch the surface! Some frying pans allow for use with metal spatulas and some don't so we recommend using a spatula made of either wood or heat-resistant silicon. We also recommend cleaning it with a soft sponge as opposed to something harder like steel wool.

Each frying pan is different when it comes to what to watch out for so be sure to check the package and read through the instruction booklet carefully to get the most out of it and its coating.

Frying pans with detachable handles can easily be stacked like bowls and stored away but ones without can be a bit more tricky. We recommend partitioning off a part of your drawer or cupboard like in the picture above.

Even if your drawer or cupboard doesn't have its own partitioning, you can easily purchase something like a case or shelf to stick in there, making storage a lot easier.

Also, for those of you with space in your kitchen and who love to show off their cookware, we recommend hanging them either on the wall or above your workspace. 

If you want to make tamagoyaki, the Japanese rolled omelet served in sushi restaurants and used in bento lunches, you'll be able to make them even without a special rectangular frying pan. Let's talk about how to do that.

After it's rolled up, place it at the far side of the pan and pour your remaining egg mixture into the near side. Repeat the process from before and you're done! We recommend anyone who loves their rolled omelet to give it a try.

While in the market for a new frying pan, why not check out other stove-top essentials? Heighten your presence in the kitchen and increase your cooking repertoire!

Also, check out our list for the best spatulas so you can buy one that matches your newly purchased frying pan both in style and in utility!

Author: Kano Ichiyama/Translation: Andrew J. Tinkler, Mitsuki Nagasawa, Andrea Er/Photos: Koichi Miura, Yuuki Inagaki

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