Stainless steel Frying pan

Stainless steel frying pan - pure metal without coating

A stainless steel frying pan at Cook & Pan is a frying pan in 3-ply construction of stainless steel: no coating, no polymer, just pure metal that handles extreme frying heat and lasts for years. No risk of wearing off, no harmful substances coming loose, no replacement moment in a few years. An honest pan for those who want control over the heat and are not afraid of a learning curve.

What is a stainless steel frying pan with 3-ply construction?

Our stainless steel frying pans have a three-layer construction: two outer layers of stainless steel and an aluminium core in the middle. The stainless steel on the outside is hard, scratch-resistant and stays looking good; the aluminium core ensures fast and even heat conduction so you get no hot spots. This type of construction is also known as 3-ply or tri-ply and is what professional kitchens have been using for years.

Benefits of cooking with a stainless steel frying pan

• No coating, no wear - the pan keeps giving the same performance its whole life, even after thousands of uses.
• High frying heat without worry - oven-safe up to 280 degrees and can handle gas and induction at full power.
• Nice fond for sauce - what sticks to the bottom is no problem but the basis of a good pan sauce.
• Dishwasher safe - no hand-washing discipline needed.
• Lasts a lifetime - 7-year warranty and in practice much longer.

Which hobs does a stainless steel frying pan work on?

Our stainless steel frying pans work on every heat source: induction, gas, ceramic and electric. Stainless steel is naturally ferromagnetic so induction is no problem. For induction, choose a diameter that matches your cooking zone, that way you avoid hot edges.

Who is a stainless steel frying pan for?

A stainless steel frying pan is ideal for anyone who takes cooking seriously: searing meat on high heat, getting a good crust, reducing a pan sauce with the brown bits. It needs a bit more preheating than a ceramic pan before you toss your egg in, but you get used to that quickly. Not the pan for those who want to dry-fry every day without oil; ceramic suits you better then.

Care: how to keep stainless steel sharp and shiny

Stainless steel is robust and dishwasher safe. For hand washing: warm water and a sponge is enough. Stains from acid (tomato, lemon juice) or limescale come off with a bit of vinegar or a special stainless steel polish. You prevent a slightly warped base by warming the pan up slowly and not going from full power directly to cold water. Food sticking on? Let the pan simmer with a bit of water and salt, then the burnt-on bits release by themselves.

How long does a stainless steel frying pan last?

Your stainless steel frying pan comes with a 7-year warranty on manufacturing and material defects. In practice a good 3-ply stainless steel pan lasts much longer: there is no coating to wear out and the material itself becomes more beautiful over the years through natural patina. Want to try it out first? You have 60 days of try-cooking to test the pan at home and still send it back if it does not suit you.

PFAS-free by material choice

Because a stainless steel frying pan has no coating at all, it is by definition free of PFAS, PFOA, PTFE and all other synthetic polymers. No slow release during heating, no residues in your dish. Want to see the broader PFAS-free range across all materials? Check our frying pan without PFAS.

See also

Want a smooth non-stick for everyday use instead? Have a look at the ceramic frying pan. For the full range of frying pans head to our frying pan hub. For stainless steel pans in other types check our stainless steel pans hub.