Stainless Steel Pan
Purpose
A non-reactive, durable pan excellent for building fond, making pan sauces, and searing. The stainless surface allows food to stick and brown, which is essential for deglazing.
Usage
Preheat the pan, then add oil — when the oil shimmers, it's ready. Use the water droplet test: water should bead and dance across the surface. Let food develop a crust before flipping; it will release naturally when properly seared.
Buying Guide
Choose tri-ply or five-ply construction (stainless-aluminum-stainless) for even heat distribution. A 25-30cm size is most versatile. Avoid single-ply stainless which develops severe hot spots. Fully clad (sides included) is better than disc-bottom.
Materials
Compatible Heat Sources
Best For
- searing
- deglazing
- pan sauces
- sautéing
Care & Maintenance
Scrub with a powdered cleanser to remove discoloration. Dishwasher safe but hand washing preserves appearance. No seasoning needed.
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