Maifan Stone Non-Stick Frying Pan for Induction & Gas

A stone-look surface that lets food slide

Food slides off the stone-look surface

The speckled coating gives food less to grip, so eggs, tofu and fish lift off once they have set. Fried rice stays loose instead of welding into one mass. When you finish, the oil lifts with a single paper towel.

Built for induction and gas

The thickened composite base sits steadily on both induction and gas burners, so one pan covers both kitchens. The range of sizes lets you match the pan to the meal, from a single egg to a family-sized fry.

Riveted handle, stays solid

The handle is attached with visible steel rivets and sits firmly on the pan. The hanging hole keeps the pan on a hook between uses, so it never gets buried under other cookware.

Medium heat, a little oil, easy release

1. 1
   Preheat on medium

   Warm the pan on low to medium for a minute or two. Skip the high setting, since an empty overheated pan is what breaks a non-stick surface.

2. 2
   Add a little oil

   A thin film is enough. Spread it with a paper towel or brush for even coverage.

3. 3
   Set the food in

   Crack the egg in, or lay fish, tofu or cold rice in the pan. Give it a moment before you touch it.

4. 4
   Flip once it releases

   When the edge lifts easily, the food is ready to turn. Slide a silicone or wooden spatula underneath.

5. 5
   Wipe while warm

   Once the pan has cooled a little, wipe the oil off with a paper towel and wash gently.

Every breakfast tears at the spatula

The egg that tore again

You crack the egg, turn the heat down, and the white grabs the pan before it can set. By the time the spatula gets under it, half the egg is still stuck and the yolk has broken. Fried rice goes the same way, clumping and then tearing as you push it around. Then comes the scrub, ten minutes of soaking and wiping grease off a pan you already paid for.

A pan that lets go

The speckled stone-look coating is matte and gives food less to grip. On medium heat with a little oil, the egg lifts in one piece. Tofu and fish follow the same pattern: they release once they have browned, rather than tearing away from the surface. The thickened composite base holds heat steadily across the pan.

Cleanup in one wipe

Oil on the surface comes off with a single paper towel while the pan is still warm. No long soak and no sponge battle. The pan goes back on its hook by the stove, and dinner ends before the dishes start piling up.

What to expect as you cook with it

1. First use
   Season with light oil

   Wipe the surface with a little oil on medium heat before the first cook. This sets up release for everything that follows.

2. Week 1
   Easy release becomes routine

   With medium heat and a little oil, eggs and fish lift off cleanly. Cleanup turns into a quick paper towel wipe instead of a scrub.

3. 30 days
   Check the surface regularly

   Look for scratches or flaking as daily use continues. Gentle care and utensil choice keep the coating working for longer.

A paper towel wipe after every cook

• Wipe while warm

  A paper towel lifts most of the oil before it hardens.

• Let it cool first

  Skip cold water on a hot pan. Let it cool for a few minutes, then wash.

• Soft sponge only

  Warm water, a little dish soap and a soft sponge clean the surface without scratching it.

• Silicone, wood or nylon

  Keep metal tools off the surface to protect the coating.

Why this, not the old pan