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Easy Pro Frying Pan - 8"

Kuhn Rikon
Regular price $39.99 USD
Regular price Sale price $39.99 USD
Sale Sold Out
Shipping calculated at checkout.

Easy Pro Frying Pan - 8"

Regular price $39.99 USD
Regular price Sale price $39.99 USD
Sale Sold Out

Great, everyday frying pan that’s easy to use, cooks brilliantly and is energy-efficient. You’ll get even cooking throughout the pan for perfect frying. Use this pan for rustling up breakfast, making an omelet for lunch and frying fish, a steak for dinner.

Easy Pro combines forged aluminum with a tough non-stick finish to create a practical pan that’s a joy to use. Forged aluminum absorbs, stores and spreads heat efficiently, so you’ll get even cooking, no hot spots and won’t need to use high heat. The highly impressive non-stick surface ensures that food releases perfectly and the pan is easy to clean. This frying pan can be used on all types of stovetops, including induction. It is also ovenproof, up to 240°C/464°F. For added versatility, you can use the same pan on the stovetop as well as in the oven.

The Details: 

  • Aluminum is energy efficient as it’s so good at absorbing, storing and spreading heat.
  • High-performing, easy to clean nonstick has a 3-layer coating with titanium particles for added strength.
  • A versatile pan that can be used on the stovetop and in the oven.
  • Ergonomic, stainless steel, riveted pan handle with hanging loop.
  • The pan handles stay cool when used on the stovetop.
  • Suitable for all stovetops, including induction.
  • Durable non-stick coating with titanium particles
  • With full surface induction plate for the greatest possible degree of efficiency in absorbing energy
  • Oven usage up to 240°C / 464°F
Reassuring quality from Kuhn Rikon - the Swiss cookware experts. USA Limited Lifetime Guarantee applies to USA purchases and covers defects in materials and workmanship.


  • Dimensions - 8"
  • Material - Forged Aluminum
  • Care & Cleaning -  Hand was in warm soapy water. Abrasive detergents could impair the coating. Burnt residues can be more easily removed after soaking in hot water. Cleaning in the dishwasher is not recommended.

Shipping Information


Orders $100 or more will receive free economy shipping, hooray! 

The shipping fee for domestic orders $99.99 is a flat rate of $5.95 or $9.95 if shipping to one of the below states listed: 

  • Arizona
  • California
  • Connecticut
  • Delaware
  • Florida
  • Idaho
  • Maine
  • Massachusetts 
  • Montana
  • Nevada 
  • New Hampshire
  • New York
  • Oregon
  • Pennsylvania 
  • Rhode Island 
  • Utah
  • Vermont
  • Washington 

Orders shipping to US Territories such as Alaska and Hawaii will be charged a $14.95 shipping fee.


The actual shipping time and delivery date may vary depending on the local postal service in your area. You can refer to the standard shipping time below:
- On average, orders will be shipped 1-3 business days from order date!
- US orders may arrive approximately 3-10 business days after being shipped.

Please note: Due to the COVID-19 pandemic impact and extremely high order demand, carrier services might need additional 7-15 business days to ship packages anywhere.


We do not accept shipment to multiple addresses for a single order. If you would like items delivered to multiple addresses, please place those orders separately.


We support shipments to PO Boxes, but we cannot ship to Military APO/FPO addresses.

Returns & Refunds

At Toast & Table we hope you love everything in your order, but we get it.  Things happen! 

NEW / UNOPENED / UNUSED ITEMS:  You have 30 days within receipt of receiving your order to return an unused item to Toast & Table.  Customer should contact as soon as possible to start the return process.  We do not charge a processing and/or restocking fee; however, any and all shipping fees back to Toast & Table will be at the customer's responsibility. 

Once item is received back within 30 days, and determined as new/unused/unopened, we will refund your original payment method within 10 business days.  Please remember it can take some time for your bank or credit card company to process and post the refund too.  If more than 15 business days have passed since we've approved your return, please contact us at

DAMAGED ITEMS:  Please inspect your order upon receipt and contact us immediately at if the item is defective, damaged or if you receive the wrong item, so that we can evaluate the issue and make it right! 

You can always contact us anytime for return questions at

Unfortunately, we cannot accept returns on sale items or gift cards.

Care & Cleaning

Wooden Tools

Wooden spoons, cutting boards, and bowls require hand-washing because the dishwasher will eventually degrade the wood, causing cracking or warping. Wash wooden tools with warm soapy water, and then thoroughly rinse and wipe dry.

Cutting Boards

Cutting boards usually require deeper cleaning, so rub them with salt to scour them before washing and drying. Wiping down bowls and cutting boards with mineral oil replaces the oil in the wood so it doesn't crack. Store cutting boards standing on their edge so they don't warp.

Teak Wood

Hand wash with hot soapy water after each use. Rinse. Dry it with a Kitchen towel, or better let it air dry. Store only when is completely dry or display it on the counter. Do not put it on a dishwasher, do not soak it in water.

Wood is a natural material and tends to expand and contract. Too much moisture is the cause of cracks and splits. Don't store the board until is completely dry.

Cast Iron

Clean cast iron with hot water and a nonabrasive sponge, and then wipe dry so it doesn't rust. Soap and harsh abrasives ruin the seasoning on cast iron. Coat the inside of the pan with a thin layer of oil before storing it.

Enameled Cast Iron

Allow your enameled piece to cool, then use a gentle dish soap and scrub brush, cloth, or pan scraper with warm water.  Hand washing is recommended to preserve your piece's finish. 

Nonstick Pans

Nonstick pans require hand-washing with hot, soapy water and a mildly abrasive cloth sponge.

High heat and metal utensils can crack the nonstick coating, so only cook over medium heat and use plastic or wooden utensils. Avoid stacking nonstick pans, which can cause scratches in the coating.

Stainless Steel

Stainless steel and enamel cookware are dishwasher-safe, but avoid harsh abrasives that can scratch the surface.

Pure Iron


Wash with soap and water, using a stiff brush, scouring powder, or steel wool.

If rust remains, wipe items with an oil-saturated cloth or a commercial rust remover. If using a commercial rust remover, be sure to follow the label instructions. Wash again in hot, soapy water, rinse, and dry thoroughly.


Season iron pans and utensils with a generous amount of unsalted cooking oil. Heat in a 250°F oven for 2 or 3 hours. This will permit oil to soak into the pores of the metal. During the heating process, apply more oil as needed. When seasoning is completed, wipe off the excess oil.

Stainless Steel, Nickel-Copper Alloy, Nickel, or Chrome-Plated Metals


Wash thoroughly and polish with a fine-powdered cleanser. If hardware is broken so that base metal is exposed and rusted, wipe it with kerosene. Then wash and dry the surface. Wax after each use to prevent further rusting.

Aluminum Pans and Utensils


Wash thoroughly with hot soapy water. Scour any unpolished surfaces, such as the insides of pans, with soapy steel wool pads. However, do not scour plated aluminum surfaces because it might remove the finish. Sanitize in a bleach solution (1 tablespoon of unscented chlorine bleach per gallon of warm, not hot, water). Dishwasher-safe, but avoid harsh abrasives that can scratch the surface.

To remove dark stains from aluminum pans, fill the pan with water. Add 1 tablespoon vinegar or 2 teaspoons cream of tartar for each quart of water. Boil for 10 to 15 minutes, scour with steel wool, wash with soap, rinse, and dry.



Stainless Steel Knives - Wash knives in hot, soapy water. You can air-dry stainless steel knives.

Carbon Steel Knives - Wash knives in hot, soapy water. Carbon steel can rust so make sure to dry these knives immediately after washing and rinsing.


Storing knives in a block or sheath prevents accidents and helps maintain the blade's edge.

Using a cutting board when chopping prevents knife blades from dulling. Wooden cutting boards are preferable because plastic dulls blades more quickly.

Avoid placing them loose in the sink because other dishes in the sink can nick or dull the blades.

When using steel, hold the blade at an angle to the steel rod, and draw it down the length of the rod, sliding the knife so the blade passes over the rod from handle to tip. Repeat the process several times on both sides of the blade to sharpen it evenly.

Plastic Utensils


Plastic tools, including spoons, spatulas, and microwave ovenware, are usually dishwasher-safe, but always check with the manufacturer first. Plastic will sometimes melt or warp on the lower dishwasher rack, so use the upper rack or hand-wash the plastic in soapy water instead. Avoid harsh abrasives, which can scratch plastic surfaces. Instead, use a nylon mesh scrubber to remove stubborn food.


Store plastic ware flat to avoid warping. Some foods, especially those with acidic juice such as tomato sauce and fruit juices, can stain plastic utensils and cookware.