Iron Deep Fry Pan 20cm — The Everyday Workhorse for New Zealand Kitchens

1. Description

The Iron Deep Fry Pan 20cm is the kind of pan you reach for without thinking — morning, noon, and night. Sized right in the sweet spot between compact and family-ready, its 20-centimetre diameter and deeper bowl profile make it incredibly versatile: big enough to sear two ribeye medallions or a couple of hoki fillets, deep enough to shallow-fry karaage or pakoras without splatter, and perfectly balanced for everyday sautés, stir-fries, and one-pan meals. Built from solid iron with a naturally seasoned cooking surface, it offers the heat, flavour, and longevity New Zealand cooks love — without synthetic coatings.

Where non-stick pans fade, iron gets better. With each use, the surface of this pan develops a robust patina that behaves like a natural non-stick while adding character to your food. That means eggs slide easier, steaks crust harder, fish flakes cleaner, and vegetables blister with that irresistible char. The thick base holds heat evenly across gas, induction, ceramic, and electric hobs, while the tall, slightly flared walls give you the headroom to flip, stir, and reduce sauces without painting the splashback.

Just as comfortable on the stove as in the oven, the Iron Deep Fry Pan 20cm doubles as a mini roaster, frittata pan, or cobbler dish. It goes from searing on the hob to finishing under the grill with zero fuss, then straight to the table with that understated, timeless cast-iron look that suits every Kiwi kitchen — from minimalist apartments to rustic baches.

At a Glance Specifications

• Diameter: 20 cm
  
• Material: Heavy-gauge iron, pre-seasoned
  
• Depth: Deep-walled profile for reduced splatter and higher capacity
  
• Base: Thick, flat base for even heat and sear
  
• Handle: Solid, ergonomic handle with helper lip for two-hand control
  
• Heat Sources: Gas, induction, electric, ceramic, BBQ, open fire, and oven/grill safe
  
• Care: Hand wash, dry immediately, apply a light oil film to maintain seasoning
  

What the 20cm Size Does Best

• Everyday mains for one to two people: steaks, salmon, lamb chops, tofu steaks
  
• Shallow frying: schnitzel, tempura veg, arancini, fish cakes
  
• Hands-off oven finishing: frittatas, cornbread, gratins, skillet brownies
  
• Sauce-friendly cooking: curry bases, pasta sauces, shakshuka, pan sauces with deglaze
  
• Camping & bach life: robust enough for the BBQ plate or over coals
  

In short: it’s the pan that stays on the hob because you use it constantly.

2. Key Points

• Premium iron construction for outstanding heat retention and even cooking.
  
• 20cm sweet-spot size: more capacity than 16–18cm pans without the bulk of a 24–26cm skillet.
  
• Deep-walled design minimises splatter and increases versatility for shallow-frying and saucy dishes.
  
• Naturally seasoned surface that improves with use — no chemical coatings.
  
• All-hob compatible & oven safe, including induction and BBQ/open fire.
  
• Built to last decades, not seasons — restores easily if neglected.
  
• Balanced, secure handling with a sturdy main handle and helper lip for control.
  
• Health-minded choice: cooking in iron can contribute trace dietary iron.
  
• Low-waste, sustainable cookware that can be re-seasoned and recycled.
  
• Timeless Kiwi aesthetic that looks great on the table and in the cupboard.
  

3. Benefits

a) Serious Searing Power

Iron’s superpower is heat density. Once preheated, it stays hot — delivering restaurant-quality browning on steaks, lamb, mushrooms, or halloumi. That Maillard crust equals bigger flavour, better texture, and less steaming. The 20cm footprint focuses heat where you want it, making it ideal for quick, high-heat cooking on standard NZ hobs.

b) Deep Walls, Cleaner Bench

The deeper profile reduces mess when shallow-frying or simmering. Splash-prone recipes like crispy fish, bacon, or fritters stay contained, and tossing vegetables or noodles is easier because the sides guide food back into the heat zone. You get more volume headroom without stepping up to a bulky, heavier pan.

c) Natural Non-Stick Without Compromise

No PTFE. No ceramic coating. No flakes. Your non-stick “coating” is a living patina you build and maintain with simple care: heat, cook, wipe, oil. Over time, eggs release more easily, fish turns cleaner, and pancakes flip like a dream — while the surface remains tough enough for metal utensils and enthusiastic sautéing.

d) Oven, Grill, and BBQ Friendly

From hob to oven to BBQ, the Iron Deep Fry Pan 20cm thrives in environments where most non-stick pans fear to tread. Sear a lamb rump on the stove, finish in the oven. Preheat on the BBQ plate and smash burgers outdoors. Bake cornbread or an apple cobbler right in the pan. True one-pan flexibility.

e) Health and Sustainability

Cooking on iron can contribute tiny, safe amounts of dietary iron to meals — handy if your household is aiming to keep energy levels up. And because this pan lasts decades, you buy once and avoid tossing worn-out non-stick every couple of years. Less landfill, more flavour, better value across its lifespan.

f) Everyday Practicality in NZ Homes

Kitchens in Aotearoa come in all shapes and sizes. The 20cm format is easy to store, quick to heat on standard elements, and light enough (for iron) to use daily. It’s an eminently practical choice for singles, couples, and small families — and it pulls its weight at the bach or on camping trips too.

g) Easy Care Routine

Caring for iron is straightforward:

1. Cook, then wipe out excess residue.
   
2. Rinse with hot water (use a brush or coarse salt for stuck bits).
   
3. Dry thoroughly over a low burner.
   
4. Wipe a thin sheen of oil while still warm.
   

Do this and your seasoning only gets better. If you ever neglect it and see a spot of rust, a quick scrub and re-season returns it to glory.

h) Flavour That Builds Over Time

Iron rewards repeat use. Aromatic fats and microscopic seasoning layers create a pan with memory — not a “flavour transfer” but a subtle, well-seasoned character. Searing pāua patties one day and caramelising onions the next feels faster, tastier, and more confident as the patina strengthens.

4. Why You Should Choose This Pan

i) The Goldilocks Size for Real Life

A 24–28cm skillet is brilliant for crowd cooking, but can feel overkill on a Tuesday night. The 20cm gives you enough space for mains for one or two, plus the depth for shallow-frying, saucy dishes, and oven finishes. It heats faster, uses less energy, and fits better on smaller elements without crowding the cooktop.

ii) Unbeatable Durability

Iron laughs at high heat and metal utensils. There’s no synthetic layer to baby, no fragility at grill temperatures, and no sudden death if you accidentally overheat. If it ever looks tired, you can strip and re-season — a process that makes your pan essentially new again.

iii) True All-Terrain Cookware

From a Christchurch induction hob to a Wellington gas stove, from a Tauranga BBQ plate to a Fiordland campfire — this is gear you can trust anywhere. The seamless transition from sear to oven finish is where iron shines, and it’s a game-changer for steaks, chops, and baked eggs.

iv) Cleaner Cooking, Less Splatter

The “deep” in Iron Deep Fry Pan isn’t just marketing. Those higher walls do tangible work: less mess, better toss control, and room for liquids to reduce without boiling over. Sauces glaze instead of slosh; oil bubbles instead of spits.

v) Everyday Versatility That Saves Cupboard Space

Use it for eggs in the morning, noodles at lunch, and salmon with miso-glazed greens at dinner. Bake a skillet cookie for dessert. The more it replaces single-purpose cookware, the more valuable it becomes — especially in compact kitchens.

vi) Looks That Age Gracefully

Shiny pans fade; iron earns its patina. The matte black finish, gently burnished by time and use, looks beautiful on the table. Serve shakshuka straight from the pan — rustic, modern, honest.

5. Conclusion

If you’re after a single pan that can do almost everything — and do it for decades — the Iron Deep Fry Pan 20cm is it. It’s the daily driver that rewards good habits, offers professional-grade sear, keeps splatter in check, and slips seamlessly from hob to oven to table. It brings restaurant logic to home cooking: hot pan, quick sear, controlled reduction, confident finish.

For New Zealand cooks, that means weeknight efficiency with weekend potential. Crisp gurnard and golden chips with less mess. Perfectly blistered asparagus. Kumara hash with runny eggs. Frittatas that puff and brown. Skillet brownies with molten centres. In a world of disposable cookware, this is the antidote — durable, sustainable, and more delicious every month you own it.

Choose it once. Season it well. Cook everything.