• Maple leaf icon Proudly Canadian owned and operated

Cooking, frying, baking, ...? Your choice!

Our pan factory has been around for more than 30 years. But that doesn't mean we're old-fashioned.
Cast aluminum cookware is back in fashion, especially in times of energy saving. Our know-how, coupled with our handwork, results in modern cookware - made in the traditional way. If you know exactly what you're looking for, you'll find your way around easily. However, if you are still unsure, you can simply look for the right device for a specific type of preparation.
You can use some pots or pans or roasters for braising, right? You can find these different categories here . We have also put a small cookware glossary there that should make it easier for you to find your way through the jungle of cookware terminology. Just look around!

Our product range

Our range has expanded over the decades. Our focus continues to be on sustainably produced, high-quality cookware for both the discerning amateur chef and the professional.
But we have grown. For example, we first added the baking plates to our range, then the grill plates.
EUROLUX also has series, such as the “ Alex Wahi by Eurolux ” series.
TV chef and restaurant and cooking school owner Alex's cookware was designed specifically for his needs. In particular, Alex wanted very robust harnesses. We developed this for him.
All of our products have a few things in common that we would like to introduce to you here:
Low in fat and healthy

Due to the good conductivity of the aluminum and the great coating, you hardly need any fat when frying

No burning

The coatings make it almost impossible to burn your food. And washing up is a breeze. Promised!

Cost conscious

We are not cheap, but we are cost-conscious. Because our pans and pots don't warp. A cookware for life!


Aluminum is always recycled. Approximately 75% of the aluminum ever produced is still in use.

Energy saving

Aluminum conducts better than steel or copper! That's why you save energy when cooking and frying with our dishes!

Environmentally friendly

We are against throwing away! That's why we have our recoating service for our LuxTec coating.

Lexicon of cookware

What is a casserole again? And how does a schnitzel pan differ from a normal frying pan? There are answers here.

Baking Plate

A baking tray 3.0. Because a baking plate is coated and therefore requires no baking paper or no/hardly any fat. We have baking plates in all common sizes.

Roasting Pot

A roasting pot is used to braise ingredients, which is why it is also called a casserole. It is usually round, has two handles and is primarily used on the stove. However, many roasting pans can also be used in the oven - it is important to pay attention to the heat resistance of the handles and lids.


A roaster is also used for braising and roasting, but it is usually designed for the oven. Its shape varies from oval to round to square, although it usually does not have classic handles (because of its heat resistance). However, many roasters can also be used on the stove.

Frying Pan

The name says it all here - although you can of course sometimes use the frying pan for grilling. The classic frying pan is usually kept flat so that you can easily turn the food. It is wide open and in most cases has a handle. There are subtypes of frying pans, such as the grill pan, the corner pan or the schnitzel pan.

Frying Puree

A roasting pan (also called Reindl) is a combination of a high pan and a flat roasting pan - with handles.

Crepe Pan

A crepe pan is a pan that has a very low edge so that the wafer-thin crepes can be easily turned.

Corner Pan

The corner pan is a frying or grill pan that is not round but square. This made it possible to fry or grill more foods at the same time with cast aluminum dishes. Due to the good conductivity of the material, the corners are heated as well as the middle area of ​​the pan. Even if the square pan is on a round hotplate.

Fish Pan

This pan differs in its shape: it is oval. This makes it possible to prepare fried foods that are more elongated - such as fish or schnitzel. As with the corner pan, the bottom of the pan is also heated where it is not in direct contact with the heat source (of course this only applies to cast aluminum pans).

Meat Pot

see Dutch oven

Grill Pan

The bottom of the grill pan differs from the usual frying pan. In their case, the base has grooves so that the food to be grilled only partially rests on it and therefore often has a “burnt” pattern. A grill pan usually doesn't need any fat, as it would primarily run between the grooves.

Grill Plate

In most cases, grill plates are rectangular and have no edge. This makes it particularly easy to turn the grilled food. They are available with a flat or grooved base (see grill pan). There are also pans that are divided into both base shapes. A special form of grill plate is the Teppanyaki plate.


A casserole is a pot with a large base and a flat edge that is particularly suitable for braising or roasting meat. Another word for roasting pot, or casserole. The word comes from the French word for pot (casserole). Casseroles usually have handles.

Cooking Pot

The mother of all pots - a pot in which food is prepared.

Milk Pot

Milk not only boils over quickly, but also burns quickly. That's why our coated pots are particularly suitable as milk pots - nothing burns in them. Thanks to the spouts on both sides, our milk pot is suitable for both right- and left-handed people. Since all of this also applies to sauces, our milk pot is just as suitable as a sauce pot.

Hollow Pan

If you want well-shaped small omelettes or fried eggs, you can't ignore the hollow pan. 4 troughs make it possible to produce evenly shaped pancakes etc.

Sauce Pot

See milk pot

Sauté pan

In contrast to the frying pan, the sauté pan has a significantly higher edge so that it is easy to add liquid. It is primarily used on the stove, but can also be used in the oven, depending on the type of handle and lid.

Dutch oven

See roasting pan

Schnitzel pan

See fish pan


A saucepan is usually a round pot that has one handle (as opposed to two handles, for example). Saucepans are usually not too big so that they can be easily panned.

Stock Pot

A stock pot is a classic cooking pot that has a certain size so that you can make sufficient quantities of soups or stews.


A wok is a Chinese or Asian pan that is strongly curved. In Asia, the wok is used both as a pan and as a pot. You can use it to fry, boil, deep-fry or steam.

Have we forgotten something? Then please let us know!