Stainless Steel Frying Pans

A stainless steel frying pan is the pan that many serious home cooks eventually settle on. A non-stick coating no longer does its job after a few years; stainless steel continues to perform at full strength for years. In Culicartel's stainless steel frying pans collection, you'll find stainless steel frying pans from top brands such as Demeyere, Skottsberg, KitchenAid, WMF, and Le Creuset. Stainless steel is extremely durable, dishwasher-safe, completely PFAS-free, and suitable for steel kitchen utensils. Every pan in this collection is also tested and induction-compatible, so you can cook quickly and evenly on any heat source.

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Cast iron pans

A heavy and durable material, resistant to high temperatures. The pan lasts for generations. These pans don't warp and are oven-safe. Heating up and cooling down takes a bit longer, but once hot it stays hot for a long time. Don't wash the pan in the dishwasher.

Carbon steel pans

Lighter than cast iron and they heat up faster. These pans are seasoned to create a non-stick layer. Warm the pan up after washing to dry it completely. This prevents rust.

Stainless steel pans

Stainless steel is very light and doesn't rust. These pans are also dishwasher-safe. They can withstand high temperatures but cool down quickly.

Copper pans

These pans don't just look stylish, they're also very durable. Good copper unfortunately doesn't come cheap, but the quality is fantastic. Working on professional dishes like sauces, jam or risotto where you need perfect temperature control? Then the copper pan is the perfect choice.

Aluminium pans

At a lower price you give up some quality, but they're very pleasant to use. They're light pans that are easy to clean. They have excellent heat conduction and are therefore ready to use quickly.

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Frequently asked questions

  • Why does my food stick in a stainless steel frying pan?

    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.

  • Do I need to burn in or season a stainless steel frying 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.

  • What does tri-ply, 5-ply or 7-ply mean?

    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.

  • Is a stainless steel frying pan suitable for induction?

    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.

  • Where do those small white pits or spots in my stainless steel pan come from?

    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.

  • Can a stainless steel frying pan go in the dishwasher?

    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.

  • What size stainless steel frying pan do I need?

    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.

  • Is a stainless steel frying pan PFAS-free and safe to cook in?

    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.

  • Which stainless steel frying pan is best for beginners?

    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.

  • How do I remove burnt-on residue from my stainless steel frying pan?

    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.

What you need to know about Stainless Steel Frying Pans

Why choose a stainless steel frying pan?

The biggest difference compared to a coated pan is one of time: a non-stick coating wears out, stainless steel does not. You cook directly on the metal, no coating particles are released, and you never have to be careful with your utensils. That is precisely why stainless steel is so popular for techniques where a regular frying pan falls short: searing meat at high heat for a crispy crust, and then deglazing, that is, loosening the brown bits with a splash of wine or broth to make a rich sauce. Stainless steel does not rust, does not react with acidic ingredients such as tomatoes or lemons, and can withstand high temperatures. The well-known "disadvantage", that food sticks more easily than in a coated pan, is purely a matter of technique. We will explain that further on. Stainless steel also cools down faster than cast iron, which is actually an advantage if you want to be able to respond quickly to temperature changes. Still unsure about materials? In the blog which material should I buy pans made of?we compare them side by side.

Tri-ply, 5-ply or 7-ply: why the base construction determines everything

With a stainless steel frying pan, the quality is not in the exterior, but in the layered construction of the base. Stainless steel conducts heat rather poorly; therefore, quality brands press a core of aluminum or copper between the layers, which distributes the heat extremely quickly and evenly. That is called multiply, and the number of layers determines how stable the temperature remains. A tri-ply (3-layer) pan, such as the KitchenAid Tri-Ply Stainless Steel or the Skottsberg Stainless Steel, has a sandwich of stainless steel, aluminum, and magnetic steel and performs excellently for everyday use. With 5-ply and 7-ply pans, such as the Demeyere Industry 5, the French De Buyer Affinity 5-ply or the Demeyere Multiline 7, the heat-conducting layers often extend into the walls. This heats the pan evenly all the way to the rim, eliminates hotspots, and cooks your dish just as quickly everywhere. The more intensely you cook, the more you will notice those extra layers.

The brands of stainless steel frying pans at Braadbaas

Demeyere is the undisputed heavyweight in this collection: a Belgian brand used in professional kitchens worldwide, with series such as the Resto 3, Proline 7, Industry 5 and the Silverline 7 Nanotouch. Demeyere is known for its Silvinox® treatment, which keeps the steel surface silver-white for longer, and for multi-layer construction extending into the walls. WMF delivers solid German craftsmanship with the Ultimate and its Cromargan® steel and TransTherm® base, oven-safe up to high temperatures. KitchenAid offers excellent value for money with a solid tri-ply construction. Le Creuset adds a stylish alternative with the Classic 3-ply and the Signature stainless steel. If you want an easy introduction to stainless steel, Skottsberg is a nice, affordable choice with a tri-ply base, just like the stainless steel sets from SOPHIOR and Greenpan. Not sure which size or series you need? The blog which pan do I need? will help you get started, and in all Demeyere series at a glance we present the Demeyere lines clearly side by side.

Caring for stainless steel: easier than you think

One of the finest qualities of stainless steel is that it requires little maintenance. Unlike carbon steel and cast iron frying pans, you never need to burn in or season a stainless steel frying pan, and it can simply go in the dishwasher. For the best results, however, it is preferable to wash it by hand: let the pan cool down first and then rinse it, so that the steel does not warp due to a sudden temperature shock. Burnt-on residue will almost come off on its own by bringing a layer of water to a boil in the pan. For stubborn deposits or dulled steel, use a special stainless steel cleaner (for example, based on oxalic acid); avoid steel wool on polished steel. This way, your pan will continue to look like new for years. You can find more practical tips in the blog how do I care for my pans?