Best stainless steel frying pans, tried and tested by experts 2024

We've put some of the leading pans to the test to help you find the best performing one at your price point. We know that cooking on stainless steel can also be a bit daunting, so we've included our top tips and tricks for getting the best out of your frying pan.

Jump to:

• Best stainless steel frying pans at a glance
• Best stainless steel frying pan to buy 2024
• Why use stainless steel pans?
• What to look for in a stainless steel frying pan
• How to cook with stainless steel cookware

Best stainless steel frying pans at a glance

• Best stainless steel frying pan: Le Creuset Signature stainless steel uncoated shallow frying pan (28cm), £199
• Best stainless steel frying pan for depth: Zwilling Pro stainless steel frying pan (20cm), £80
• Best affordable stainless steel frying pan: ProCook Elite TriPly uncoated frying pan (30cm), £69
• Best blowout stainless steel frying pan: Mauviel M'Cook frying pan (24cm), £156.47
• Best stainless steel frying pan for searing: Silampos TriPly frying pan (26cm), £79

Best stainless steel frying pan to buy 2024

Le Creuset Signature stainless steel uncoated shallow frying pan

• Available from Le Creuset (£199)

Best stainless steel frying pan

Star rating: 5/5

Sizes available: 20cm, 26cm, 28cm (tested), 30cm

Le Creuset might be best know for its enamelled cast iron dishes, but it also has an impressive range of cookware including this range of stainless steel frying pans. We were immediately impressed unboxing this pan, with its slim, elegant handle and gently curved sides, it wouldn't look out of place in a professional kitchen. There's a wide range of sizes on offer and we tested the 28cm version.

This pan might be one of the pricier on this list, but we think it's more than worth it. It heated the quickest of any on test: we were able to cook our caramelised onions in just 35 minutes and the good responsiveness to changes to heat meant they cooked quickly without burning. We were also able to achieve a beautiful crust on our steak, which stayed juicy.

Zwilling Pro stainless steel frying pan

• Available from Fenwick (£80)

Best stainless steel frying pan for depth

Star rating: 5/5

Sizes available: 20cm (tested), 24cm, 26cm, 28cm

This frying pan is slightly deeper than others we tested, making it well suited for saucier dishes. The handle is slightly shorter than other models on test and hollow which contributes to the overall lightweight feel of the pan.

We tested the smallest size this pan comes in, 20cm, which produced the best fried egg on test. The temperature was easy to control, and once we had heated our pan for a few minutes and added the oil, we cracked in the egg. The final result has a golden, lacey white with an oozing yolk and no sticking even when we flipped the egg.

ProCook Elite TriPly uncoated frying pan

• Available from ProCook (£69)

Best affordable stainless steel frying pan

Star rating: 4.5/5

Sizes available: 22cm, 26cm, 30cm (tested)

ProCook is a brand that combines quality with affordability and is the most budget-friendly option on this list. Having said that, the smallest pan in this range will still set you back £50, but if you're to strike a balance between budget and quality this could be a good choice.

We tried the 30cm size, which was far heavier than other pans of the equivalent size that we tested in this list, although this size has a second handle on the far side to help with lifting. It was also the only pan we tested to come with a lid, which means you can steam or simmer ingredients. However, we did notice that this pan was slower to heat up compared to its pricier contemporaries, and it took 50 minutes to caramelise our onions compared to just 35 minutes on some other pans.

Mauviel M'Cook frying pan

• Available from Amazon (£156.47), Borough Kitchen (£175)

Best blowout stainless steel frying pan

Star rating: 4.5/5

Sizes available: 20cm, 24cm (tested), 26cm, 28cm, 30cm

This pan is stylish, with a sleek elegant handle that feels comfortable to hold. Plus, we like that the hole in the end of the handle means that you can store it from hooks or in your cupboards. Mauviel 1830 is an iconic French brand and if you want a professional-grade, beautiful looking pan and have money to spend, this is certainly a good option.

The pan heated very quickly, even over a low flame. We were really impressed by our salmon fillet which had a crisp, beautifully seared skin with an even golden colour but was still moist and juicy in the middle. We did find some elements of the pan slightly tricky to clean but overall this is a versatile pan that we found a joy to use.

Silampos TriPly frying pan

• Available from Borough Kitchen (£79)

Best stainless steel frying pan for searing

Star rating: 4.5/5

Sizes available: 20cm, 26cm (tested), 28cm

A slightly more affordable option compared to some others on this list, this frying pan from Silampos is well balanced with a nice weight to it. It recommends that you boil some water in the pan before first use, which we did before cleaning the pan and preheating it.

The pan heated quickly and responded well to changes in temperature which meant our caramelised onions were sticky from slow cooking yet perfectly golden. We found this pan the most difficult to fry an egg in, even when adding more oil, but the salmon we cooked was beautifully sealed with a lovely crust.

Available from:
Borough Kitchen (£79)

Why use stainless steel pans?

There are several reasons why you might opt to use a stainless steel pan over a different type of frying pan. The first is their durability. Since you don't have to worry about preserving a non-stick coating, you can use metal utensils on these pans without worrying. You can even put them in the dishwasher, although we'd recommend hand-washing.

The fact that you can heat them to a high temperature without worrying about the coating makes stainless steel frying pans brilliant for searing meat, fish and vegetables and adds to their versatility. These pans are also more lightweight than their cast iron counterparts which makes them easy to move from the hob to the oven to the table.

Another plus is that stainless steel is non-reactive which means it isn't going to discolour due to acidic foods, making it perfect for things like tomato sauces.

What to look for in a stainless steel frying pan

There are a couple of things to consider when choosing a stainless steel frying pan. The type of stainless steel is a consideration — 18/10 is the highest grade of stainless steel and is what we'd recommend. We'd also recommend looking for a pan which is made of one continuous piece of metal rather than having a base made of one heat-conductive material fused to the sides as this can lead to cool spots and poorer heat conduction.

The number of plies given refers to the layers of stainless steel around the core of the pan to distribute the heat. Pans with between three and five layers distribute heat the most evenly.

Most stainless steel pans are compatible with all hob tops and can be used in the oven, but it's important to check on specific models.

How to cook with stainless steel cookware

You might find the idea of cooking with stainless steel a little daunting if you haven't used it a lot before, or have mostly used non-stick frying pans.

Pre-heating

When frying with stainless steel pre-heating is really important as stainless steel is porous when cold. You need to heat your frying pan over a low-medium heat for 2-3 minutes. To test whether your pan is ready to use, add a few drops of water. If the water forms one bead and dances across the surface of the pan then it's ready, but if the water fizzes and spits it's not hot enough.

Adding oil

Only once your pan is hot should you add the oil, and generally you'll need to add enough to coat the surface of the pan although this will depend on what you're cooking.

Tempering ingredients

Whether it's vegetables, meat, fish or other ingredients, cold food is more likely to stick to stainless steel. It's best to remove ingredients from the fridge at least 15 minutes before you start cooking.

Patience is key

Especially when you're searing food like meat of fish, be patient. The food will generally release from the pan when it's ready to flip, but up until then it's best to leave it alone to avoid damaging or tearing ingredients.

Avoid overheating

Since stainless steel is such a good conductor of heat, the pans can easily get too hot. Once you've preheated the pan, added oil and added the ingredients you can turn down the heat to avoid the pan getting smoking hot and stop your ingredients burning.

Cleaning

A key part of using cookware is the cleaning up. It's important to let your stainless steel frying pan cool fully before cleaning it as adding a hot pan to cooler water can shock the steel. When your pan is cool we'd recommend hand-washing as this will maintain the longevity. Any leftover food residue is more likely to make food stick next time so it's important to get all the residue off, and if hot soapy water isn't working try using some white vinegar to remove discolouration.

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