Stanley Rogers Matrix Non-Stick Chef's Pan 28cm

SR-Matrix is most compelling for cooks frustrated by the trade-off between browning and release. Preheat progressively, use enough fat for the ingredient and deglaze the browned fond; metal utensils are supported, but avoid cutting directly in the pan.

Choose SR-Matrix when you want stainless-style searing plus non-stick release. Frypans prioritise shallow browning; the chef's pan adds capacity and wall height for one-pan meals; the wok adds tossing room; lidded saucepans suit wet cooking. Select diameter by batch size and hob zone, remembering that a larger pan is heavier and needs enough food to cover its base.

About Stanley Rogers: Founded in Melbourne in 1930, Stanley Rogers grew from Stanley Rogers' cutlery repair and sharpening business into one of Australia's best-known dining and kitchenware names. Its strongest position is not one material or price point, but the ability to bring a considered, gift-worthy design language across cutlery, glassware, cookware and entertaining. Baguette represents the premium 18/10 cutlery tradition with fluted formal handles; Albany offers a simpler contemporary everyday setting; Tamar provides broad, versatile lead-free crystal coverage while Barossa is taller and more dramatic. In cookware, SR-Matrix combines protected non-stick with stainless searing, BI-PLY prioritises robust professional construction, lightweight cast iron reduces handling weight, enamelled French ovens emphasise slow cooking and table presentation, and Ceramabake brings PFAS-free ceramic release to purpose-specific bakeware. Choose Stanley Rogers when coherent design, long guarantees and a more finished table or kitchen experience justify moving beyond anonymous utility. Compare Chef Inox or Tablekraft for commercial-service practicality, Luigi Bormioli or Stölzle for specialist stemware, and dedicated cookware brands where a single construction system is the overriding priority.