12 best stainless steel pans


Selection Guide

What does the buy­er look for when look­ing for a pan? In appear­ance, vol­ume and equip­ment. How­ev­er, we rec­om­mend that you also pay atten­tion to the tech­ni­cal char­ac­ter­is­tics of the prod­uct described on the label or on the pack­ag­ing.

bottom thickness

Stain­less steel has one big draw­back — poor ther­mal con­duc­tiv­i­ty, due to which pans made of it heat up uneven­ly along the bot­tom and walls, food can burn. How­ev­er, the mate­r­i­al is quite prac­ti­cal, so the man­u­fac­tur­ers have found a solu­tion to the prob­lem. They make the bot­tom of the pan mul­ti-lay­ered — 3, 5 and 7‑layer. Between the thinnest sheets of steel is a heat-dis­trib­ut­ing disc made of alu­minum or steel.


Selec­tion rule: the thick­er the bot­tom, the more even­ly it warms up, the eas­i­er it is to cook in a saucepan.

In a heavy-bot­tomed pot, food cooks bet­ter and stays warm longer.

You def­i­nite­ly shouldn’t take pans with a sin­gle bot­tom — they are the cheap­est, but cook­ing in them is as incon­ve­nient as pos­si­ble, they serve for a very short time, they are deformed. You can dis­tin­guish a prod­uct of this type by weight — it is light. A three-lay­er pan is notice­ably heav­ier. The num­ber of steel lay­ers in the bot­tom or its total thick­ness can be found in the tech­ni­cal spec­i­fi­ca­tions of the prod­uct.

Wall thickness

The walls of the pan can be thin­ner than the bot­tom, but not less than 0.5 mm. This is enough to keep the heat inside the con­tain­er and keep the geom­e­try of the dish­es.

Stain­less steel pans are pro­duced in two ways:

  1. Stamp­ing is usu­al­ly a thin prod­uct, econ­o­my and mid­dle class.
  2. Cast­ing is the mold­ing of pans from a straight­ened alloy in molds. Such dish­es are more prac­ti­cal, the walls are thick­er — up to 0.8 mm.


Selec­tion rule: the thick­er the walls of the pan, the stronger the dish­es, the bet­ter it will retain heat inside the con­tain­er.

Look for a mark­ing of at least 18/8 — this is the most reli­able steel.

Ideal Geometry

Pots and stew­pans made of stain­less steel must be per­fect­ly sand­ed and pol­ished, inside the walls and bot­tom — per­fect­ly smooth, with­out dents, scratch­es. The pres­ence of defects is a sign of vio­la­tions of the rules for trans­port­ing dish­es. They will lead to the for­ma­tion of soot, but this is not the most dan­ger­ous. Any crease or scratch is a dam­age to the lin­ing lay­er, through which heavy met­als from the inner lay­ers of the pan will be pro­duced into food.

Selec­tion rule: the walls and bot­tom of the pan should have a per­fect­ly flat sur­face inside and out.

Lid and pot handles

Most pans are equipped with a heat-resis­tant glass lid. She may be:

  1. with or with­out a steam out­let;
  2. with a met­al rim around the perime­ter at the junc­tion in the pan;
  3. with grips for easy drain­ing of the broth.

The decoc­tion drain hole is a use­ful fea­ture that allows you to main­tain pres­sure and tem­per­a­ture inside the pot with­out open­ing the lid. Oth­er options are at the dis­cre­tion of the buy­er.

The steel han­dles heat up to han­dle when the pot is on the stove, pothold­ers are need­ed. Pref­er­ence should be giv­en to wide hol­low arms, rather than thin ones — the lat­ter heat up more.

Rule of choice: choose a pot with a ther­mo glass lid with a large steam hole and wide, hol­low han­dles.

Compatibility with the type of plate

Gas, elec­tric stoves are not demand­ing on the dish­es in which you plan to cook, and for induc­tion you need an appro­pri­ate pan. When choos­ing, pay atten­tion to the approval of the prod­uct for use on a par­tic­u­lar stove.

Qual­i­ty stain­less steel pans are most­ly ver­sa­tile, but com­pat­i­bil­i­ty with stove­tops needs to be checked.

Rating of the best stainless steel pots

These pans are bought and rec­om­mend­ed by buy­ers on mar­ket­places and online stores.

Best Versatile Stainless Steel Pans

Taller Shelborne, 3.2 L

Rat­ing: 5.0


TALLER SHELBORN, 3.2 L

Casse­role of the clas­si­cal form Taller Shel­borne with a vol­ume of 3.2 liters is uni­ver­sal, encap­su­lat­ed. It has an alu­minum insert, which con­tributes to uni­form heat­ing and heat reten­tion. The pan is suit­able for any type of hob. And the dish­es are unsuit­able for the oven — it has two han­dles with sil­i­cone and over­lays, for which pro­longed intense heat­ing is unac­cept­able. The advan­tage of these pads is that they pre­vent slip­ping in the hand when grip­ping the pan, in addi­tion, they heat up less.

The Taller Shel­bourne pot has a heat-resis­tant glass lid with a steel rim and a small steam out­let. You can wash dish­es by hand and in the dish­wash­er. To help the cook, a vol­ume scale is applied on the inside.

The prod­uct weighs 1.48 kg, the wall thick­ness is 0.5 mm, the bot­tom is 2.8 m — these are excel­lent indi­ca­tors for long and reli­able oper­a­tion.

The Taller Shel­bourne pot is avail­able in sil­ver or black. This is a high qual­i­ty prod­uct made in Chi­na.

Advantages

  • thick walls and bot­tom — 0.6 and 2.8 mm, respec­tive­ly;
  • suit­able for all types of stoves;
  • can be washed in the dish­wash­er;
  • han­dles with sil­i­cone pads;
  • dis­place­ment scale on the inner wall.

Flaws

  • can­not be placed in the oven.

Rondell Turquoise 2.8

Rat­ing: 4.9


Rondell Turquoise 2.8

Slight­ly small­er than the review leader is the 2.8‑liter Ron­dell Turquoise pan. It is made of 18/10 steel — an improved alloy with a high nick­el con­tent, which gives the met­al a spe­cial strength.

The Ron­dell Turquoise pot is cap­sule-shaped, it is made of stain­less steel, coat­ed on the out­side with a shock-resis­tant col­or coat­ing. The dish­es have a good bot­tom thick­ness — 5.5 mm. This is a lot, the heat is even­ly dis­trib­uted over such a bot­tom, cook­ing in a saucepan is a plea­sure — noth­ing burns. The walls are of good thick­ness — 0.6 mm.

The saucepan has a glass lid with a steam hole. The han­dles on the lid and pot are steel, easy to grip, with­out addi­tion­al inserts. How­ev­er, the pot can­not be used in the oven. And you can wash it in the dish­wash­er.

Advantages

  • large com­fort­able han­dles on the pot and lid;
  • thick bot­tom 5.5 mm;
  • rein­forced steel 18/10;
  • beau­ti­ful turquoise col­or.

Flaws

  • not suit­able for oven.

REGENT inox Luna vitro, 4.5 l

Rat­ing: 4.8


REGENT INOX LUNA VITRO, 4.5 L

Saucepan REGENT inox Luna vit­ro clas­sic round shape with a pol­ished sur­face on both sides. The bot­tom is triple, 3 mm thick, it is enough for uni­form heat­ing and dis­tri­b­u­tion of heat with­out over­heat­ing. The walls are stan­dard — 0.6 mm.

The REGENT inox Luna vit­ro saucepan is beau­ti­ful, with three rims on the bot­tom, ide­al for home and restau­rant use. The vol­ume of 4.5 liters is impres­sive, suit­able for a large fam­i­ly and cook­ing for a com­pa­ny, a ban­quet, for cook­ing soups and com­potes in large quan­ti­ties.

The saucepan has a glass lid with a steel rim and a han­dle; on the dish itself, the han­dles are large hol­low. The dish­es can be used for cook­ing in the oven, washed in the dish­wash­er.

Advantages

  • pan with pol­ished out­er walls;
  • large hol­low han­dles;
  • can be used in the oven;
  • large vol­ume.

Flaws

  • not defined.

Best Stainless Steel Pans for Induction Cooker

The pans shown are suit­able for induc­tion cook­tops.

Rondell Flamme, 2.3 l

Rat­ing: 5.0


Rondell Flamme, 2.3 l

Ron­dell cook­ware is prac­ti­cal and attrac­tive, includ­ing the 2.3 liter pot from the Flamme col­lec­tion. It will become a dec­o­ra­tion for the kitchen. It has a cap­sule shape, large han­dles with sil­i­cone ther­mal pads on the sides and on the lid, which is includ­ed in the kit.

The man­u­fac­tur­er used high-strength steel 18/10 for the man­u­fac­ture of the pan. The depressed triple bot­tom of 5 mm is almost mono­lith­ic, although it is mul­ti-lay­ered, it quick­ly gains tem­per­a­ture and dis­trib­utes heat over its entire area. The pecu­liar­i­ty of the pot from the Flamme series is the pres­ence of a spout for drain­ing, no has­sle with cap­tur­ing the lid.

The dish­es have an aes­thet­ic fin­ish — the out­side is mir­ror pol­ished and with a satin effect. The prod­uct must not be placed in the oven, but can be washed in the dish­wash­er.

The pan can be pur­chased as a gift — it is packed in a gift box with a han­dle, inside there is a mini-book with inter­est­ing recipes from the chef.

Advantages

  • heat-resis­tant sil­i­cone pads;
  • dou­ble pol­ished sides;
  • thick­ened five-mil­lime­ter bot­tom;
  • cov­er with valve;
  • com­pat­i­bil­i­ty with all types of plates;
  • there is a spout for pour­ing.

Flaws

  • not defined.

Taller Brownie, 3.6 L

Rat­ing: 4.9


TALLER BROWNIE, 3.6 L

The Taller Brown­ie pan has a 5 mm thick bot­tom, which means that it can also be used for stew­ing and fry­ing with­out adding oil. Because of him, in par­tic­u­lar, the prod­uct weighs all 1.67 kg. The walls are thin — 0.5 mm, the stan­dard for such dish­es.

The pan is com­pat­i­ble with all types of cook­ers, includ­ing induc­tion — for which the prod­uct is often bought. Taller Brown­ie shows excel­lent per­for­mance prop­er­ties: it is quite strong, the food in it does not burn due to the even dis­tri­b­u­tion of heat along the bot­tom. The pot has steel large han­dles with a wide grip, com­plete with a lid with a steam out­let and a steel rim.

Satin-effect pot body with chip-resis­tant brown enam­el and print­ed logo. You can put dish­es in the dish­wash­er, but it is for­bid­den to put them in the oven.

Advantages

  • wide han­dles for lids and pans;
  • bot­tom 0.5 cm;
  • brown out­er walls;
  • Liter scale inside.

Flaws

  • pro­hi­bi­tion for use in the oven.

BergHOFF Eclipse, 3.7 l

Rat­ing: 4.8


BergHOFF Eclipse, 3.7 l

Anoth­er pop­u­lar BergHOFF Eclipse induc­tion cook­er with a capac­i­ty of 3.7 liters. It has a tra­di­tion­al cylin­dri­cal shape and three col­or options for the out­er walls — gray, dark gray and light green.

The pan is cho­sen, first of all, for oper­a­tional prop­er­ties: it has a rein­forced mul­ti-lay­ered bot­tom, which even­ly dis­trib­utes heat, so that food does not burn. This is even facil­i­tat­ed by the Fer­no Green non-stick coat­ing, which allows you to effort­less­ly clean the dish­es from the inside. The poly­mer han­dles of the pan and on the lid almost do not heat up. The lid has an air valve.

The pan weighs 2 kg — a lot for dish­es of this vol­ume.

Advantages

  • three col­ors;
  • durable non-stick coat­ing inside;
  • heat-resis­tant han­dles;
  • com­plete with glass lid with valve;
  • can be washed in the dish­wash­er.

Flaws

  • It is impor­tant to pro­tect the han­dles of the pan from the fire of the gas stove.

Best Stainless Steel Pot Sets

This cat­e­go­ry con­tains sets with a dif­fer­ent num­ber of items.

Nadoba Maruska 726617

Rat­ing: 5.0


NADOBA MARUSKA 726617

The Nado­ba Marus­ka set includes 2 pans with a vol­ume of 2.6 and 5.5 liters. They come with two lids of the appro­pri­ate diam­e­ters with holes through which steam escapes dur­ing cook­ing, and liq­uid can also be drained through them.

The pots have an inter­est­ing design — mat­te out­er walls with a glossy stripe under the top edge. The lids are also unusu­al — they are made of three-lay­er tem­pered glass with a wide met­al rim, in which uni­ver­sal drain holes are locat­ed.

The bot­tom of the pans is 4 mm thick — a good indi­ca­tor for com­fort­able cook­ing. The walls are stan­dard 0.6 mm. The pot is designed for use on all types of stoves and in the oven. The pot han­dles fold down for a con­ve­nient stor­age option, but care must be tak­en when lift­ing the pot with con­tents.

Advantages

  • unusu­al design;
  • fold­ing han­dles on the sides;
  • suit­able for all types of cook­ing sur­faces;
  • glass-met­al lids with drain holes;
  • four mil­lime­ter bot­tom.

Flaws

  • care must be tak­en with fold­ing han­dles.

BergHOFF Downdraft 2307435

Rat­ing: 4.9


BERGHOFF DOWNDRAFT 2307435

The BergHOFF Down­draft set con­tains three pots with lids, all of them of impres­sive vol­ume: the small­est is 4.2 liters, then 5.7 and 8.8 liters. They are equipped with large ther­mal­ly insu­lat­ed han­dles, as is the lid with a large poly­mer rim that allows you to tight­ly close the dish­es by turn­ing 180 degrees.

The lid has a hole for steam, a sep­a­rate grate for drain­ing. The pan has a three-lay­er bot­tom, which allows you to cook with­out burn­ing food, this is not­ed in cus­tomer reviews.

BergHOFF Down­draft pans are designed for use on all types of stoves and are dish­wash­er safe. They are not suit­able for the oven.

Advantages

  • tight-fit­ting lid;
  • large non-heat­ing han­dles;
  • drain grate and steam release valve;
  • three lay­er bot­tom.

Flaws

  • not defined.

Webber BE-336/6

Rat­ing: 4.8


Webber BE-336/6

Three round Web­ber BE-336/6 pans are made of pol­ished steel. Their vol­umes are 6.2 l, 2.8 l, 4.8 l. The lids for the pans are made of tem­pered glass with a met­al rim and a valve for steam release. The han­dles are thin steel, but com­fort­able to grip.

Pans from the Web­ber BE-336/6 set have good heat dis­si­pa­tion — the bot­tom and walls heat up even­ly and keep the food tem­per­a­ture after cook­ing for a longer time. You can’t cook in pots in the oven, but they are com­bined with all types of hobs and stoves, the man­u­fac­tur­er allows you to wash dish­es in a dish­wash­er.

Advantages

  • cute design pans;
  • com­fort­able grip han­dles;
  • three-lay­er bot­tom and uni­form heat­ing;
  • for all types of cook­ing sur­faces.

Flaws

  • not defined.

The best thick bottomed stainless steel pans

Pots with a thick­er bot­tom have the best heat trans­fer rates, they heat up even­ly, but also weigh more than oth­ers.

Zwilling JA Henckels Prime 64063–240

Rat­ing: 5.0


ZWILLING JA HENCKELS PRIME 64063-240

The Zwill­ing pan is made using high-strength steel cast­ing tech­nol­o­gy. Mea­sur­ing scale inside, satin fin­ish pol­ished out­side. The five-mil­lime­ter bot­tom of the pan is mul­ti-lay­ered, inside it is an alu­minum disk, which con­tributes to rapid heat­ing and even dis­tri­b­u­tion of heat, and then its preser­va­tion to main­tain the tem­per­a­ture inside the pan. Food does not burn on it, this is not­ed in numer­ous user reviews. The inter­nal round­ed con­ju­ga­tion of the walls and bot­tom ensures easy main­te­nance and quick clean­ing of dish­es.

In a saucepan, you can cook first and sec­ond cours­es, stew and blanch on any stove, includ­ing induc­tion. It is allowed to put the dish­es in the oven, but at a tem­per­a­ture not high­er than 260 degrees.

The saucepan is equipped with a glass lid with a steel rim and a large han­dle. A steam out­let is pro­vid­ed.

Advantages

  • five mil­lime­ter bot­tom;
  • large vol­ume 5.9mm;
  • suit­able for cook­ing, stew­ing, fry­ing;
  • Com­pat­i­ble with all stove­tops and ovens
  • com­fort­able han­dles.

Fissler Original Pro Collection

Rat­ing: 4.9


Fissler Original Pro Collection

The pop­u­lar Fissler Orig­i­nal Pro Col­lec­tion pot is part of a series of pre­mi­um pro­fes­sion­al cook­ware that cus­tomers have cho­sen for use at home. The line has dif­fer­ent vol­umes from 1.4 to 14 liters.

Pans are known for impec­ca­ble work­man­ship. For their pro­duc­tion, steel 18/10 was used. The cook­ware has a 7 mm thick bot­tom, made using Cook­star® tech­nol­o­gy for fast heat­ing and ener­gy sav­ing, 0.6 mm walls. The inner sur­face is per­fect­ly pol­ished, it is not scratched by knives and forks, food does not stick to it, the dish­es are easy to clean, and a scale with liters is applied inside the pot. The inter­face between the wall and the bot­tom is round­ed — it is con­ve­nient to stir the food, such seams con­tribute to the accu­mu­la­tion of heat and main­tain the tem­per­a­ture after cook­ing. Han­dles do not get hot when cook­ing. The lid is heavy, tight-fit­ting, but it does not have a valve to let the steam out.

The pan is uni­ver­sal, suit­able for any type of hob and oven.

Advantages

  • ener­gy-sav­ing, quick­ly warm­ing up thick bot­tom;
  • large non-heat­ing han­dles;
  • inside the scale of liters;
  • com­pat­i­ble with all types of stoves and oven;
  • suit­able for pro­fes­sion­al use.

Flaws

  • high price;
  • There is no steam hole in the lid.

Tramontina Solar Silicone 1.85 l 62124/163-TR

Rat­ing: 4.8


RAMONTINA SOLAR SILICONE 1.85 L 62124/163-TR

In the Solar Sil­i­cone series, the most pop­u­lar pan is 1.85 liters. It turns out to boil and fry, blanch in it — the prod­ucts do not burn due to the thick­ened bot­tom of 8.4 mm — the thick­est in the review.

The pan is made by press­ing from high-strength steel 18/10, it is resis­tant to scratch­es and defor­ma­tion. The lid of the pan is glass, it has a refrac­to­ry sil­i­cone rim, which pro­vides an ide­al tight fit to the walls, so an air­tight cir­cuit is cre­at­ed inside. The lid has a valve to let the steam out.

Ramon­ti­na Solar Sil­i­cone is suit­able for all types of stoves, it can­not be used in the oven.

Advantages

  • thick bot­tom 8.4 mm — the best indi­ca­tor in the cat­e­go­ry;
  • lid with sil­i­cone rim for air­tight seal­ing;
  • cool han­dles;
  • suit­able for induc­tion cook­ers and oth­er types.

Flaws

  • not defined.


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Total votes: 0rat­ing: 0

Atten­tion! This rat­ing is sub­jec­tive, is not an adver­tise­ment and does not serve as a pur­chase guide. Before buy­ing, you need to con­sult with a spe­cial­ist.

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