Samuel Groves Frying Pans

The Samuel Groves 26cm stainless steel pan is a multi-ply cookware piece built for professional kitchen use. It combines stainless steel outer layers with an aluminium core to distribute heat evenly across the base and lower sides, reducing the risk of hot spots that can compromise cooking consistency. It works across all hob types, including induction, and is oven safe, which allows dishes to move from hob to oven without changing vessels.

In a working kitchen environment, even heat distribution matters more than it might appear on paper. Sauces that catch at the base, proteins that colour unevenly, or reductions that burn at the edges all create unnecessary waste and slow down service. The tri-ply construction addresses this directly, making the pan reliable for sautéing, pan sauces, and general stove work where consistent temperature across the cooking surface is important.

• Even heat distribution reduces the risk of hot spots and scorching
• Induction compatible and suitable for all other hob types
• Oven safe, supporting stove-to-oven cooking without swapping vessels
• Hollow brushed-steel handle reduces heat transfer during use
• Toughened glass lid with steam vent helps retain heat and moisture

The hollow handle design is a practical detail worth noting — it stays cooler during use than a solid metal equivalent, which matters during a busy service when hands move quickly. The glass lid includes a steam vent to prevent pressure build-up, and a hanging hole in the handle allows the pan to be stored on a pot rail rather than stacked, which helps protect the cooking surface over time.

This pan is well suited to smaller professional kitchens, private dining operations, cookery schools, and hospitality environments where quality cookware is needed without the volume demands of a high-output brigade. It is a sensible single-pan addition or part of a matched set. For kitchens running multiple covers simultaneously and needing a larger cooking surface or heavier-gauge construction, it is worth considering whether a larger size within the range better fits the workload.

If you are putting together a cookware set or unsure which size suits your menu and service style, we are happy to talk it through.

The Samuel Groves 25cm carbon steel frying pan is a professional-grade piece of cookware that arrives fully factory-seasoned, meaning it is ready for immediate use without the time-consuming preparation a bare carbon steel pan would typically require. Carbon steel sits between cast iron and stainless steel in practical terms — lighter to handle than cast iron, but with better heat retention and natural non-stick development than stainless.

In a working kitchen environment, carbon steel frying pans are well regarded for their ability to reach high temperatures quickly and hold heat consistently during service. They are particularly well suited to searing proteins, cooking eggs, and finishing vegetables where responsive heat control matters. Over time and with regular use, the seasoning layer builds further, improving the cooking surface and making the pan progressively easier to work with.

Practical advantages for kitchen operators include:

• Pre-seasoned surface means no break-in period before first service
• Compatible with all hob types, including induction
• Oven safe at high temperatures, supporting hob-to-oven workflows
• Lighter than cast iron equivalents, reducing fatigue during busy service
• Develops a natural non-stick patina with continued use

Carbon steel does require a degree of ongoing care — it should be dried promptly after washing and lightly oiled if stored for any length of time. It is not suited to high-acid cooking such as prolonged tomato-based sauces, which can strip the seasoning. For kitchens needing a larger cooking surface or higher-volume output, a larger diameter pan from the same range may be more appropriate.

The 25cm size is practical for single-portion work, breakfast service, or as part of a matched set across multiple hob positions. If you are building out a cookware kit or have specific service requirements in mind, our team is happy to help work through what will suit your operation best.

This is a professional-grade carbon steel frying pan from Samuel Groves, a UK manufacturer with a long-standing reputation in commercial cookware. Carbon steel sits between cast iron and stainless steel in practical terms — it heats quickly, responds well to temperature changes, and builds a natural non-stick patina over time with correct use and care. At 40cm, this is a large-format pan intended for high-throughput cooking rather than domestic use.

In a busy kitchen environment, carbon steel performs reliably across a range of cooking tasks. It handles high-heat searing well, making it well suited to steaks, fish fillets, and similar proteins where a good crust matters. The material's responsiveness to heat changes gives cooks better control during service than heavier cast iron alternatives, and it holds up well to the daily demands of professional use when maintained correctly.

A few practical advantages worth noting for kitchen operators:

• Arrives pre-seasoned, so it can go straight into service without initial preparation
• Compatible with all hob types, including induction, gas, and electric
• Safe for oven use, supporting hob-to-oven cooking during service
• Develops a natural non-stick surface over time with regular use
• Lighter than equivalent cast iron, reducing fatigue during longer services

Carbon steel does require some ongoing attention — it should be dried thoroughly after washing and lightly oiled when stored to prevent surface rust. It is not suited to prolonged cooking of highly acidic ingredients, which can strip the seasoning. For kitchens running very high volumes across multiple covers, it is worth considering whether a larger or heavier-duty option would better match demand.

This pan is well suited to independent restaurants, hotel kitchens, and pub operations where versatile, reliable cookware is needed across a range of cooking stations. It works equally well on a busy à la carte pass as in a prep kitchen environment.

If you are equipping a new kitchen or replacing a full set of pans and want to talk through what sizes and materials suit your setup, the team are happy to help.

The Samuel Groves Professional carbon steel frying pan is a straightforward, well-made piece of cookware built for everyday use in commercial kitchens. Carbon steel sits between cast iron and stainless steel in practical terms — it heats quickly and evenly, develops a natural non-stick seasoning over time, and handles high temperatures with ease. This pan arrives pre-seasoned, so it can be put straight into service without the usual preparation required with unseasoned carbon steel.

In a working kitchen, carbon steel pans of this type are commonly used for searing proteins, sautéing vegetables, and finishing dishes. The material responds quickly to heat changes, which gives cooks good control over cooking temperatures during a busy service. The pan holds heat well enough for consistent searing results without the weight penalty of cast iron, making it practical for chefs moving quickly between tasks.

From an operational standpoint, a few characteristics are worth noting:

• Pre-seasoned surface reduces initial preparation time and begins building non-stick properties from first use
• Compatible with all hob types, including induction, reducing equipment conflicts in mixed kitchens
• Oven-safe construction allows hob-to-oven cooking without switching pans mid-service
• Carbon steel improves with use — the seasoning layer develops and strengthens over time
• No coatings to degrade, making it a reliable long-term choice with straightforward care

Carbon steel does require proper maintenance. The pan should be dried thoroughly after washing and lightly oiled before storage to prevent rust. It is not suited to kitchens where pans will be left soaking or cleaned in a dishwasher. Acidic dishes cooked for extended periods can strip the seasoning, so it is worth being aware of use patterns before committing to carbon steel across a brigade.

This pan is well suited to professional kitchens looking for a durable, general-purpose frying pan that improves with use and doesn't rely on applied coatings. It works equally well in smaller independent restaurants and larger brigade kitchens. If your operation requires a larger format or a heavier-gauge pan for more intensive volume cooking, it is worth exploring the wider range.

If you are unsure whether carbon steel is the right material choice for your kitchen's specific workflow, the team is happy to talk it through with you.

The Samuel Groves 20cm carbon steel frying pan is a straightforward, no-nonsense piece of cookware built for daily professional use. Carbon steel has long been the material of choice in working kitchens — lighter than cast iron but with comparable heat retention and the ability to handle serious high-heat cooking. This pan arrives pre-seasoned from the factory, so it can go straight into service without the time spent building up an initial seasoning on a fresh pan.

In practice, carbon steel performs well across a wide range of cooking tasks: searing proteins, finishing vegetables, pan sauces, and general à la carte work. It responds quickly to changes in heat, which gives cooks useful control during service. The 20cm size suits single-portion work — an egg dish, a small fillet, a garnish — and it sits comfortably on a standard burner without overreaching the flame.

Practical advantages worth noting for kitchen operations:

• Works across all hob types, including induction, gas, and solid top
• Oven safe at high temperatures, allowing hob-to-oven cooking without changing vessels
• Pre-seasoned surface develops further with use, improving naturally over time
• Carbon steel construction handles thermal shock better than many coated alternatives
• No synthetic non-stick coating to degrade or replace

It is worth being clear about what carbon steel requires: the seasoning must be maintained with correct cleaning and occasional re-oiling. It is not suited to kitchens where pans are run through a commercial dishwasher or left to soak. For high-volume operations needing multiple portions simultaneously, a larger diameter pan or additional units may be more practical. This 20cm size is best suited to smaller operations, single-hob stations, or as a specialist pan within a broader batterie.

If you are building out your cookware batterie and would like guidance on which sizes and materials suit your service style, the team is happy to talk it through.

The Samuel Groves 26cm frying pan is a tri-ply pan built for professional kitchen use. Its construction combines stainless steel outer layers with an aluminium core, which conducts heat evenly across the cooking surface and reduces the risk of hotspots that can cause uneven cooking or burnt spots during service.

In a working kitchen environment, consistent heat distribution matters more than it might appear on paper. Whether you're finishing proteins to order or working through a steady volume of sautéed dishes, a pan that holds an even temperature across its base makes the cook's job more predictable and reduces waste. The two-coat British-applied non-stick interior supports cleaner releases and faster turnaround between covers, and it simplifies end-of-service cleaning.

• Even heat across the base reduces hotspots during high-tempo service
• Non-stick interior speeds up cleaning and reduces food waste
• Compatible with all hob types, including induction, which adds flexibility across different kitchen setups
• Hollow handle design limits heat transfer during stovetop use, reducing burn risk

This pan is suitable for all hob types, including induction, which makes it a practical choice for kitchens that run a mix of equipment or are transitioning to induction cooking. The hollow handle is a sensible safety detail — it slows the transfer of heat from the pan body during stovetop use, which matters when service is busy and attention is divided.

The 26cm size is well suited to à la carte and small-batch cooking. For operations that need to handle larger portions or higher throughput in a single pan, a larger diameter option would be worth considering. If you're unsure which size or specification best fits your cooking style and service volume, we're happy to talk it through.