A good frying pan should be versatile, durable (it won’t end up in the bin after three months) and good value for money, meaning it’s either pleasingly affordable or so long-lasting that it will be the last you ever buy. There are lots of different frying pans out there, so we narrowed our search to three main fields: iron pans, which are highly durable but harder to maintain; non-stick pans, considered easier to maintain but generally less durable, and stainless steel, which are loved by the pros but trickier to use. For boiling or stir frying, you’ll want a saucepan or wok. We’ve tested all the best frying pans on the market and you can read our reviews below, followed by advice from a cookware expert. The best frying pans: At a glance How to choose the best frying pan The most important thing is to decide what you’ll be cooking, as each type of frying pan is suited to different tasks. For example, if frying eggs in the morning, non-stick is the best option …