Snack Pans for Induction

A sauté pan has wide, slightly sloping sides and a large base, making it ideal for stir-frying, sautéing, and dishes with a sauce. A casserole is usually heavier, has higher sides, and is primarily intended for stews and slow cooking. Both work perfectly on induction. The sauté pan is more versatile for everyday use; the casserole wins when it comes to large stews and oven dishes.

Yes. Cast iron is naturally magnetic and responds immediately to the induction field. It heats evenly and retains heat for a long time, which is ideal for sauces and stews on a low, constant heat. The enamel coating protects the cast iron and makes the pan easy to clean. One thing to keep in mind: cast iron is heavy, so lift the pan when moving it instead of sliding it across the glass cooktop.

Only if you slide it. The bottom of a cast-iron pan can be slightly rougher than that of stainless steel, and sliding it over the glass cooktop can cause scratches. Lifting it when moving it prevents this. Also set the pan down gently instead of letting it drop. Otherwise, cast iron on induction is not a problem; it is one of the best conducting materials you can use.

For 2 to 3 people, a 24 to 26 cm saucepan is a good size. If you are cooking for a family or making larger dishes, choose 28 to 30 cm. Also pay attention to the capacity: 3 to 4.5 liters is most convenient for most households. Keep in mind that the pan must fit on your induction zone; a large pan on a small zone will not heat evenly.

For stews, braising, and gentle cooking, a lid is very useful because it retains moisture and heat. You don't need it for quick stir-frying or browning. Many of our saucepans come with a lid; for models without one, this is stated in the product description, and separate glass lids are often available. If you mainly cook quick dishes, you can easily skip using a lid.

Most cast iron and stainless steel saucepans are oven-safe. For the enameled Le Creuset Signature, the plastic (phenolic) knob is safe up to 250 °C, a metal knob up to 260 °C, and the cast iron itself up to 350 °C. Demeyere stainless steel pans are also oven-safe. Always check the specifications of the model, especially if it has a plastic handle or lid knob.

That depends on how you cook. The round Signature in enameled cast iron is the all-rounder for sauces, stews and everyday dishes, with a long handle for a good grip. If you want to lift the pan more easily with two hands, there is the version with two handles. If you are looking for a light pan that heats up quickly and is dishwasher safe, then take a look at the Provençal sauté pan in Classic 3-ply stainless steel. All Le Creuset saucepans are induction compatible and oven safe.

Yes. Carbon steel frying pans such as the De Buyer Mineral B are well suited for induction. Plate steel is lighter than cast iron, heats up faster and can withstand high temperatures, ideal for searing meat and vegetables. The pan builds up its own non-stick layer (patina) with use, without coating, and is therefore PFAS-free and durable. Do expect a bit more maintenance: you season the pan first and dry it thoroughly after washing. How that works, you can read in our how-to on seasoning carbon steel.

A large part, yes. Enameled cast iron (Le Creuset, Skottsberg), stainless steel (Demeyere, KitchenAid) and carbon steel (De Buyer) contain no PFAS. Ceramic-coated pans from Greenpan are also PFAS-free. Only pans with a traditional non-stick coating contain PFAS; this is clearly stated with the product, as is the case with one of the DUCQ Downdraft variants. If you want to be sure, take a look at the PFAS-free frying pans, for which we have checked the material and coating beforehand. Want to know more about the subject? Read is my Teflon pan doomed?

For those just starting out, a ceramic-coated pan by Greenpan, such as the Barcelona Pro or the Geneva, is a pleasant start: light, easy to clean and immediately non-stick. If you want to buy something that lasts a long time in one go, the Demeyere Apollo 7 and the Alu Pro 5 Ceraforce are proven choices with good cooking performance on induction.