October 06, 2026
Ciwete Royal Knight Collection: Every Size from 14 cm to 30 cm, Explained
The Royal Knight Collection names ten pieces by rim diameter in centimetres - 14 cm to 18 cm sauce pans, 20 cm to 28 cm frying pans, 22 cm to 28 cm stock pots and a 30 cm wok. Here is the whole line in one table, what each size is for, and the closest piece in stock today for every Royal size.
The Ciwete Royal Knight Collection is named by rim diameter in centimetres, and it covers ten pieces across four formats: sauce pans from 14 cm to 18 cm, frying pans from 20 cm to 28 cm, stock pots from 22 cm to 28 cm, and a 30 cm wok. Read the centimetre number as the diameter of the pan's rim, and the litre number as what it holds - the two are not interchangeable, because a 22 cm stock pot and a 22 cm frying pan are the same width and nothing like the same volume.
What every Royal piece has in common
Before the sizes, the shared spec, because it is the part that decides whether a piece suits your hob and your oven:
- Full-body tri-ply. The stock pots, frying pans and wok are bonded in three layers across the body, not just a disc in the bottom: a food-grade 18/10 stainless interior, an aluminium core and a magnetic stainless exterior. The sauce pans use that same 18/10 interior over a tri-layer base (18/10, aluminium core, 304 stainless).
- Magnetised base, all hobs. Every piece is listed as compatible with induction as well as gas, electric, ceramic and halogen - which is what the magnetic outer layer buys you.
- Oven safe to 260 degrees C (500 degrees F) on the stock pots, frying pans and wok, with the glass lid rated lower at 175 degrees C.
- Dishwasher safe, on a mirror-polished, non-porous surface.
- Copper-toned stay-cool handles. The pans are listed as free of PFOA, PTFE and PFOS; the sauce pans as PFAS-free and free of lead or cadmium.
- Tempered or sealed glass lids with a steam vent, so you can watch a simmer without lifting the lid.
The full Royal size table
| Format | Rim diameter | Sold as | Capacity | What the listing adds |
|---|---|---|---|---|
| Sauce pan with lid | 14 cm | 5.5 in | 1 L | tri-layer base (18/10 + aluminium core + 304 stainless) |
| Sauce pan with lid | 16 cm | 6.3 in | 1.8 L | tri-layer base (18/10 + aluminium core + 304 stainless) |
| Sauce pan with lid | 18 cm | 7.1 in | 3 L | tri-layer base (18/10 + aluminium core + 304 stainless) |
| Frying pan | 20 cm | 7.9 in | n/a | tri-ply, 18/10 interior, no lid |
| Frying pan, sealed lid | 24 cm | 9.4 in | n/a | tri-ply, sealed glass lid |
| Frying pan | 28 cm | 11 in | n/a | tri-ply, 18/10 interior, no lid |
| Stock pot with lid | 22 cm | 8.7 in | 4 L | full-body tri-ply, tempered glass lid with steam vent |
| Stock pot with lid | 26 cm | 10.2 in | 8 L | full-body tri-ply, dual litre/quart markings, user manual |
| Stock pot with lid | 28 cm | 11 in | 12 L | full-body tri-ply, dual litre/quart markings, user manual |
| Wok with lid | 30 cm | 12 in | n/a | full-body tri-ply, high-heat stir-frying |
Two details stand out: the 26 cm and 28 cm stock pots carry dual litre and quart markings inside the pot plus a printed user manual, and the 24 cm frying pan is the only frying pan in the line with a sealed glass lid - the 20 cm and 28 cm are open pans.
Why the number is a diameter, not a volume
Rim diameter is the measurement that decides three practical things: whether the pan sits inside the ring of your burner, whether it fits on the shelf you have in mind, and which lid fits it. Capacity is a completely separate number, and it depends on how deep the pan is behind that rim. A 22 cm Royal stock pot is 4 litres. A 20 cm frying pan is 7.9 in across and holds nothing like that, because a frying pan is shallow by design.
This is also why the site can look like it uses two naming systems at once. The Royal pieces are labelled in centimetres; much of the rest of the range is labelled in inches or in quarts and litres. They describe the same thing from different directions, and the conversion is straightforward: 14 cm is 5.5 in, 16 cm is 6.3 in, 18 cm is 7.1 in, 20 cm is 7.9 in, 22 cm is 8.7 in, 24 cm is 9.4 in, 26 cm is 10.2 in, 28 cm is 11 in, and 30 cm is 12 in. For the general vocabulary - saucepan, frying pan, stock pot, wok - see this reference on cookware and bakeware, and for what triple-layer bonding actually is, cladding in metalworking.
Which size for which job
Sizing follows how many people you cook for.
- One or two people: a 14 cm or 16 cm sauce pan (1 to 1.8 litres) for sauces, milk, oats and reheating, plus the 20 cm frying pan for eggs, a chop or a single fillet.
- Three or four people: the 18 cm sauce pan (3 litres) covers pasta sauce and porridge with headroom, the 24 cm lidded frying pan handles a full pan of searing at a useful depth, and the 22 cm stock pot (4 litres) is a comfortable soup or pasta pot for the table.
- Batch cooking, stock and entertaining: the 26 cm stock pot (8 litres) is the family-and-leftovers size, and the 28 cm (12 litres) is the one for a turkey carcass, a big ragu or crab for a crowd. Fill the 12 litre pot and you are lifting roughly 12 kg of liquid plus the pot, so plan to use it where it will stand.
- Stir-frying: the 30 cm wok with lid is the widest piece in the line and the only one built for high-heat tossing rather than flat-pan searing.
The in-stock equivalent of each Royal size
The Royal line is named in centimetres; the pieces that ship today are mostly named in inches or quarts. For any given Royal size, here is the closest piece in the current catalogue:
| Royal size | Closest piece in stock today |
|---|---|
| 20 cm frying pan | 9.5 in tri-ply frying pan with brass handle - the everyday single-portion size |
| 24 cm frying pan with sealed lid | 12 in tri-ply frying pan with sealed glass lid - same sealed-lid idea, wider pan |
| 28 cm frying pan | 12 in tri-ply frying pan with brass handle - open pan, widest in the line |
| 14 cm and 16 cm sauce pans (1 to 1.8 L) | 2 qt sauce pan with glass strainer lid - same small-pot job, flared edge for pouring |
| 18 cm sauce pan (3 L) | 3 qt tri-ply sauce pan with brass handle - the direct capacity match |
| 22 cm stock pot (4 L) | 5.2 qt stainless stock pot - the smallest stock pot currently listed |
| 26 cm stock pot (8 L) | 8 qt tri-ply stock pot with brass handle - 7.57 litres, the closest match |
| 28 cm stock pot (12 L) | 12 qt whole-clad tri-ply stock pot - 11.36 litres |
| 30 cm wok | 12 in tri-ply frying pan with lid is the widest flat pan in stock; for very large batches the 20 qt stock pot is the biggest pot listed |
The three specs to check on any stainless piece
Whatever the label says on the rim, three lines on a product page answer most of the fit questions:
- Is the base magnetic? If the listing says induction-compatible, the outer layer is magnetic stainless and the piece also works on gas, electric, ceramic and halogen; if it only claims gas and electric, it will not work on induction.
- What is the oven limit - and the lid's limit? On the Royal pieces the pot or pan is rated to 260 degrees C while the glass lid is rated to 175 degrees C, metal bodies tolerate far more heat than the glass and its seal, so take the lid off before a hot grill.
- Is it dishwasher safe, and is the liner 18/10? 18/10 stainless is the food-grade interior used across the Royal line, and every Royal piece is listed as dishwasher safe.
If you are choosing between the centimetre-labelled and the inch- or quart-labelled pieces, they are the same family of construction: full-body tri-ply, 18/10 interior, magnetic base, oven safe. The difference is the naming and the finish - Royal pairs mirror polishing with copper-toned handles and sealed glass lids; the current line mixes brass handles, stay-cool silicone-wrapped handles and tempered glass lids. Both routes end in the same place: the stainless range.
This article was researched and written with AI assistance, reviewed by the Ciwete SEO Team.