Stainless Steel Frying Pans

Almost always because the pan wasn't hot enough yet, or because there wasn't enough fat in it. Stainless steel has no non-stick coating, so technique has to do the work. Heat the empty pan gently over medium heat and do the water test: drop a little water into the pan. If it evaporates immediately with a hiss, the pan isn't ready yet; if the water forms a single silvery bead that dances across the bottom (the Leidenfrost effect), the temperature is perfect. Only then add the oil, and put the food in as soon as the oil shimmers. Meat and fish stick at first and then release on their own as soon as they are ready to turn. Don't force anything; just wait for that moment. We explain it step by step in the blog cooking without sticking in a stainless steel pan.

No. Unlike carbon steel or cast iron, you don't need to season stainless steel to build up a patina. A stainless steel frying pan is ready to use straight away: give it a quick wash, preheat it thoroughly and get cooking. So you don't build up a layer like you do with sheet steel, but you also don't have a maintenance ritual. The pan will perform the same throughout its entire life.

The number refers to the number of metal layers in the base (and in the better series, also in the walls). Stainless steel conducts heat moderately, so aluminum or copper is pressed between the layers to distribute heat quickly and evenly. Tri-ply (3 layers) is excellent for everyday use; 5-ply and 7-ply distribute heat even more evenly, all the way to the rim, and are made for more intensive or professional cooking. More layers mean more stable temperatures and a lower chance of hotspots.

Yes, all stainless steel frying pans in this collection are induction-compatible. It is important to know that the cooking surface of 18/10 stainless steel is barely magnetic itself. The reason induction still works is the magnetic steel layer on the underside of the base. Braadbaas checks every pan in this collection for this, so you are in good hands either way. In addition to induction, they also work on gas, ceramic and electric hobs. If desired, view the complete collection of induction frying pans.

Usually caused by salt. If you add salt to cold or lukewarm water before the pan is properly heated, the salt granules can remain on the bottom and leave small pits (pitting) in the steel. Prevent this by salting the water only when it boils, or by stirring the salt in thoroughly right away. White, chalky spots are also caused by minerals in tap water. They are harmless and can be wiped away with a cloth dipped in vinegar or lemon juice. Existing pits are cosmetic and do not affect cooking.

Yes, stainless steel is dishwasher-safe, unlike carbon steel and cast iron. However, we recommend hand washing to preserve the shine, and always let the pan cool down before rinsing it to prevent warping. If your pan has a ceramic interior coating, it is best to wash it by hand.

For most households, a 24 cm pan is the versatile all-rounder: large enough for two portions, an omelette or fried potatoes. If you often cook for the whole family or fry larger pieces of meat and fish, then 28 cm is more convenient. Many people therefore choose both sizes, and several brands offer them together as a set. With induction, also pay attention to your cooking zone: a pan with a base diameter smaller than approximately 12 cm is not always recognized.

Yes. Pure stainless steel has no non-stick coating and therefore contains no PFAS, PTFE or other synthetic coatings that can flake off or break down when overheated. The metal is stable, does not react with food and does not release harmful substances during normal use. This makes stainless steel one of the safest cooking materials. Those who are extremely sensitive to nickel should avoid leaving highly acidic dishes in the pan for hours, but this is not a problem during normal cooking. Also view the wider collection of PFAS-free frying pans.

If you are new to stainless steel, you cannot go wrong with a sturdy 24 cm tri-ply pan, such as the Skottsberg Stainless Steel or the KitchenAid Tri-Ply Stainless Steel: a stable, even base at an affordable price. If you want to start at a professional level right away, a 5- or 7-ply Demeyere, such as the Proline 7, is a pan for life. Not sure? Our specialists in the cookware store in Maassluis are happy to help you choose, in the store, via WhatsApp or via chat.

The easiest way is with water and heat. Add a layer of water to the pan, bring it to a boil and let it simmer for a while; the burnt-on food will loosen, allowing you to scrape it off the bottom with a wooden spatula. If that doesn't do the trick, let the pan cool and use an oxalic acid-based stainless steel cleaner for a streak-free, shiny finish. Avoid using abrasive steel wool on polished steel, as it will leave scratches.