Stainless Steel Frying Pans
Why buy your stainless steel frying pan from Claudia&Julia
Since we started in 2012, we have championed traditional cooking and frying pans built to last, and stainless steel has always been one of our go-to materials. That is why we bring together the best European brands in a single shop, know every model and can help you choose the one that best suits the way you cook. More than 4,000 verified reviews from customers who already cook with their stainless steel frying pans from Claudia&Julia back this up.
Advantages of stainless steel frying pans
- Healthy. They have no non-stick or any other coating (no PTFE or PFOA), so there is nothing to wear off or end up in your food.
- Built for life. As there is no coating to damage, you can use metal spatulas and utensils without worry.
- Versatile. Perfect for searing meat and fish, frying, sautéing, caramelising and roasting. Most of them are also oven-safe.
- Easy to look after. They need no seasoning, and most are dishwasher-safe and can be cleaned with a scouring pad.
- Lightweight. They weigh less than iron pans, so they are comfortable for everyday use.
How to choose a stainless steel frying pan
At first glance they all look the same, but some details make all the difference. The most important is how they distribute heat, and that depends on how they are built.
| Construction | How it works | Who it suits | Examples |
|---|---|---|---|
| Encapsulated base | An aluminium disc encapsulated in the base. It heats up quickly, weighs less and is more affordable. | A first steel pan, everyday use and griddle cooking. | Prim Appety De Buyer, Favorit WMF, Profesional Bra, Original-Profi Fissler |
| Tri-ply | Aluminium between two layers of steel throughout the body, including the sides. Even heat right to the edge. | Cooks who cook often and want more precision. | Alchimy De Buyer, Mira OXO |
| Multi-ply | Five alternating layers of steel and aluminium. The best at distributing and holding temperature. | Cooks who cook every day and want the ultimate frying pan. | Affinity De Buyer, FivePly Kuhn Rikon, Castel'Pro Cristel |
Besides the construction, look at:
- The size. It is measured across the top rim: 20 cm for one or two people, 24 cm is the most versatile and 28 cm for families and large omelettes.
- The handle. Most have riveted, hollow handles, which take longer to heat up. If you want to use the pan in the oven, check the maximum temperature on the product page.
- The finish. Polished, satin or mirror. It is mainly a question of looks, although water spots show sooner on mirror finishes.
- The shape. If you need high sides to sauté, reduce or make stews, choose a sauté pan, such as the Prim Appety sauté pan by De Buyer.
If this is your first steel frying pan, we recommend starting with one with an encapsulated base: you will see that getting the hang of it is easy. Once you discover how it cooks, it will be time to move on to a multi-ply pan. To get off to a good start, read our guide to cooking with stainless steel frying pans and our care tips for stainless steel frying pans.
The One Titanium frying pan by Bra: the evolution of stainless steel
Bra's The One Titanium frying pan has the same tri-ply construction as a high-end stainless steel frying pan, with a stainless steel exterior and an aluminium core throughout the body, but the inner layer, the one that touches the food, is pure titanium, with no alloys or coatings. You cook with it just as you would with a steel frying pan, with some advantages:
- Easier to use. Its reinforced titanium surface lets food slide more easily, so it sticks less and you need less oil.
- Healthy. No non-stick coating and free from PFAS, lead and cadmium. Titanium is hygienic and does not rust.
- Very durable. It withstands scratching and intensive everyday use.
- Even heat. Thanks to its 3-layer construction, it spreads heat right to the edge and responds quickly when you turn the heat up or down.
It is suitable for all hobs, including induction, and for the oven. Unlike most steel frying pans, hand washing is recommended. It is the ideal choice if you want the advantages of stainless steel with a gentler learning curve.
The best stainless steel frying pan brands
- De Buyer. A French manufacturer with the most complete range: from the Prim Appety, the entry point to steel, to the multi-ply Affinity, one of the best steel frying pans on the market. See De Buyer stainless steel frying pans.
- WMF. A German stainless steel specialist. Its Favorit frying pan is the one our customers rate most highly.
- Fissler. German precision for everyday cooks, with the Original-Profi Collection range.
- Bra. The Spanish brand specialising in frying pans, with simple, durable steel pans for everyday use.
- Cristel. High-end French multi-ply frying pans, with removable handles on some models.
- Kuhn Rikon. A Swiss brand known for its design and precision. Its five-layer FivePly range is one of the most complete multi-ply ranges.
- Zwilling. A German manufacturer with more than 290 years of history, offering encapsulated-base and multi-ply frying pans designed to last a lifetime.
- OXO. An American brand famous for the practical design of its utensils. Its new Mira range is tri-ply, with aluminium throughout the body to spread heat evenly right to the edge.
Comparison of the best-selling stainless steel frying pans
| WMF Favorit | De Buyer Prim Appety | De Buyer Affinity | |
|---|---|---|---|
| Price range | Mid-range | Budget | High-end |
| Construction | 18/10 Cromargan® steel with TransTherm® encapsulated base | 18/10 steel with encapsulated base | Multi-ply: 5 layers of steel and aluminium, including the sides |
| Finish | Polished | Satin | Mirror |
| Sizes | 20, 24 and 28 cm | 20, 24, 28 and 32 cm | 20, 24, 28 and 32 cm |
| Base diameter | 14.5 / 18.5 / 22.4 cm | 13.5 / 18 / 21.5 / 26 cm | 14.6 / 18.8 / 21.4 / 24.3 cm |
| Weight | 0.7 kg (20 cm), 1 kg (24 cm), 1.4 kg (28 cm) | See the product page | 0.8 kg (20 cm), 1.18 kg (24 cm), 1.45 kg (28 cm), 1.8 kg (32 cm) |
| Induction and oven | Yes | Yes | Yes |
| Brand | German | French | French, made in France |
| Reviews | Over 1,600, average 4.6 | Over 700, average 4.6 | 600, average 4.8 |
| What customers value most | Lightweight, easy to clean, the handle stays cool and great value for money. | The price, how light it is and that it is a good first steel frying pan. | Even heat right to the edge, the results with omelettes and meat, and that it lasts a lifetime. |
| Worth bearing in mind | In the first few days you have to learn to control the temperature. | It is the one that requires the most technique to stop food sticking. | Higher price; the mirror finish shows water spots. |
| Who it suits | Those who want a steel frying pan without fuss and value a light weight. | Those taking their first step away from non-stick on a tight budget. | Those who already cook with steel or are looking for the ultimate frying pan. |
How to read the comparison. All three share the same challenge in negative reviews, and it is not the pan: it is the first week with stainless steel. The Affinity receives the fewest complaints about sticking, mainly because those who buy it usually already have experience with stainless steel and know how to work with it; in addition, its even heat helps keep the temperature stable. The Favorit and the Prim Appety are often the first steel frying pan for those who buy them, which is why the adjustment period shows most with them. If your budget allows, the Affinity is the one our customers describe as “the last frying pan I will ever buy”.
Questions about stainless steel frying pans
Does food stick in a stainless steel frying pan?
It can happen at first. The key is the temperature: heat the empty pan over medium heat for 2 or 3 minutes, add the oil and wait for it to flow before adding the food. With meat and fish, do not move the piece until it releases on its own. Most of our customers agree: the first week is hard, and after that they never go back to non-stick. Read our guide to cooking with stainless steel frying pans.
Do you need to season a stainless steel frying pan?
No. Unlike iron pans, they need no seasoning or special maintenance. Wash it with hot water and washing-up liquid before first use and you are ready to cook. Most are dishwasher-safe and can be cleaned with a scouring pad. However, avoid putting it in cold water while it is still hot, as the sudden change in temperature can warp it.
What is the difference between a frying pan with an encapsulated base and a tri-ply or multi-ply one?
An encapsulated-base pan has aluminium only in the base: it heats up quickly and is lighter and more affordable. Tri-ply and multi-ply pans have it throughout the body, including the sides: they spread heat more evenly and respond faster when you turn the heat up or down. To start with, the first type is enough; if you cook every day, you will notice the difference with the second.
What is the difference between a stainless steel frying pan and a titanium one?
The One Titanium frying pan by Bra has the same tri-ply construction as a high-end steel frying pan, but its interior is pure titanium. You cook with it just as with a steel pan, but food slides more easily, sticks less and you need less oil. It is a good choice if you want the advantages of steel with a gentler learning curve. See The One Titanium frying pan by Bra.
Surgical steel or 18/10 steel?
“Surgical steel” is a trade name used for different stainless steels, mainly 316. In the kitchen, the quality standard is 18/10 steel: corrosion-resistant, stable and suitable for acidic foods. What changes the cooking result most is not the type of steel but the construction of the pan.
Are stainless steel frying pans healthy? Do they contain nickel?
They are among the safest options: they contain no PTFE, PFOA or any coating that can degrade. 18/10 steel contains 18% chromium and 10% nickel within the alloy. If you have a diagnosed nickel allergy, it is better to choose an iron frying pan.
Can I use it on induction and in the oven?
They are suitable for induction, gas and ceramic hobs. Almost all of them are also oven-safe; the limit is set by the handle, so check the maximum temperature on each model's product page.
White or rainbow-coloured stains have appeared. Is it a defect?
No. White stains are limescale from the water, and rainbow-coloured ones appear when heating at high temperatures. Both are harmless and can be removed with a little vinegar or a stainless steel cleaner.
What is the best stainless steel frying pan for making a Spanish omelette?
A 24 or 28 cm multi-ply pan, such as the Affinity, because it keeps the temperature even right to the edge and the omelette sets without sticking to the sides. It also works with an encapsulated-base pan, but you need to heat it well and use a little more oil the first few times.
