In this category you’ll find pans in different diameters – from compact home options to large outdoor pans, plus sadzh (flat pans) and practical solutions for cooking over fire. To choose the right one, think about where you cook (home/outdoor), how many portions, and which type is most convenient.

1) Types: what to choose

• Classic pan with sides – a universal option for frying and stewing: meat, vegetables, potatoes.
• Sadzh (flat pan) – ideal for flatbreads, lavash, vegetables, fish, and quick frying on a wide surface.
• Kazan lid-pan (2-in-1) – works as a lid for a kazan and as a separate pan.
• Removable legs – great for outdoors: the pan stands steadily over coals/fire (less need for extra stands).

2) Diameter: a quick guide

• Small – for home and smaller portions (heats up faster, easier to store).
• Medium – a versatile everyday option.
• Large – for outdoor cooking and groups (cook more at once on a bigger surface).

3) Material: cast iron or steel

• Cast iron – holds heat very well, gives even frying, great for fire/coals and longer cooking. Needs basic care.
• Steel – heats up faster, lighter in weight, convenient for frequent trips and dynamic cooking.

4) Home or outdoor: simple orientation

• For home: compact or medium sizes are chosen more often for convenience and storage.
• For outdoor: size, stability (legs/stand) and cooking over coals/fire matter most.

Quick choice

• Even cooking over fire and long heat retention: cast iron pan.
• Wide flat cooking surface: saj.
• 2-in-1 for a kazan: lid-pan.
• Outdoor cooking often: model with removable legs.

Quick tip: tell us where you’ll cook (home/outdoor), for how many people, and what you cook most often (meat/vegetables/flatbreads), and we’ll recommend the best diameter, material and type.