Stainless steel pans

Stainless steel pans stand out for their durability and ability to handle high temperatures, making them ideal for frying, sautéing and browning when you want a pronounced sear.

• Resistant to scratches and knocks
• Suitable for all heat sources, including induction
• Ovenproof up to 250°C
• No coating to wear away; suitable for metal and wooden utensils
• Stainless steel does not impart flavour or react with acidic ingredients

Uncoated stainless steel pans require a little more technique but reward you with versatility and dependable everyday performance. Explore our selection of pans to find the right model.

SCANPAN stainless steel pans are made from 18/10 stainless steel for maximum durability and a polished appearance. Their sandwich base contains an enclosed aluminium core that distributes heat evenly and reduces hot spots. The rounded, seamless base makes cleaning easier and strengthens the construction. Ergonomic cast stainless steel handles are designed to remain cooler for longer.

• 18/10 stainless steel for strength and resilience
• Enclosed aluminium core for efficient heat distribution
• Ovenproof up to 250°C
• Dishwasher safe, though handwashing is recommended to preserve the appearance

Alongside the Fusion 5 range, explore the Impact range and STS range, each with distinctive stainless steel features.

Stainless steel pans are particularly good for frying meat, fish and vegetables when you want a crisp, browned surface. They are also ideal for dishes that begin on the hob and finish in the oven.

• Frying and browning meat
• Flash-frying vegetables
• Sautéing and caramelising
• Ovenproof up to 250°C, ideal for finishing or gratinating dishes

Delicate ingredients such as eggs or fish with fragile skin may require some practice. The right kitchen utensils can help when cooking with stainless steel and nonstick pans.

Handwashing is recommended to preserve appearance and performance, although the pans are dishwasher safe. Burnt-on food can be removed by soaking or simmering water in the pan. Scratches and marks may develop over time but do not affect use.

• Handwash to help extend service life
• Allow the pan to cool before cleaning
• Use a soft brush or sponge
• Soak to loosen burnt-on food

Pair them with our stainless steel pots for a coordinated kitchen setup.

SCANPAN offers three stainless steel ranges that share the material’s core benefits while differing in construction and design:

• Fusion 5: Five-layer construction for efficient heat distribution and consistent results.
• Impact: Robust stainless steel pans focused on everyday functionality.
• STS: Made from 18/10 stainless steel with a rounded sandwich base and polished finish. Cast stainless steel handles provide good ergonomics and remain cooler for longer. Ovenproof to 250°C and suitable for all hob types.

Each range focuses on durability and ease of use for home and professional kitchens.

• How do I prevent food from sticking?
  Preheat the pan properly and use enough fat. Add the food once the pan is hot and avoid moving it too soon.
• Can stainless steel pans be used on induction?
  Yes. All SCANPAN stainless steel pans work on induction and other heat sources.
• Which utensils can I use?
  Metal, wood and plastic utensils can all be used because there is no coating to damage.
• What is the best way to clean stainless steel pans?
  Handwash with warm water and mild washing-up liquid. For burnt-on food, simmer water in the pan or leave it to soak.