Best stainless-steel frying pans 2026 | Expert tried and tested
If you only read one thing
Cooking daily? Go for the Zwilling Pro, it’s the most versatile all-rounder we tested. Cooking occasionally or on a budget? The ProCook Professional Bi-Ply gives you most of the performance for half the price.
Choosing the best stainless-steel frying pan can feel tricky, especially if you’re used to non-stick. But once you get the hang of preheating properly, stainless steel is brilliant for everyday cooking, from crisp-edged eggs to proper searing and pan sauces.
We tested 13 stainless-steel frying pans, cooking everything from caramelised onions to steak and eggs, to see which ones heated evenly, released food best and were easiest to use and clean.
Stainless steel also means no non-stick coating, which many cooks prefer for high-heat frying and long-term durability. These are the stainless-steel frying pans we’d genuinely recommend for 2026.
Best stainless steel frying pan overall
If you’re after the best stainless steel frying pan for your kitchen, the Zwilling Pro stainless-steel frying pan scored five stars in our tests.
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Best stainless-steel frying pans at a glance
- Best stainless-steel frying pan: Zwilling Pro stainless-steel frying pan, from £79.99
- Best premium stainless-steel frying pan: Le Creuset signature stainless-steel frying pan, from £145
- Best stainless-steel frying pan under £50: ProCook Professional Bi-Ply frying pan, from £45
- Best stainless-steel frying pan for batch cooking: Kuhn Rikon All Round frying pan, from £39.95
- Best stainless-steel frying pan for everyday stir frying: Silampos TriPly frying pan, from £68
- Best stainless-steel frying pan under £30: M&S x Tom Kerridge stainless-steel frying pan, from £30
- Best stainless-steel frying pan for big portions: ProCook Elite TriPly uncoated frying pan, from £60
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How we tested stainless-steel frying pans
We tested 13 stainless-steel frying pans, cooking everyday recipes that show up common issues like sticking, uneven browning and poor heat control. Every pan was assessed for performance, comfort, ease of cleaning, design and sustainability.
All testing was carried out by Annie Collyer, a freelance journalist with more than eight years’ experience in reviewing home and kitchen products.
Real cooking test scenarios
Rather than relying on controlled conditions, we cooked the kind of meals that expose a pan’s real strengths and weaknesses:
- Frying eggs: The definitive sticking test. We fried eggs in each pan using the same preheating method and oil quantity. A good pan releases cleanly with a golden, lacy edge and no tearing. Pans that caused sticking or uneven cooking were marked down.
- Searing steak: The high-heat test. We seared a same-weight piece of steak in each pan to assess crust development, evenness of browning and how well the pan held temperature once the meat hit the surface. Hot spots showed up clearly here.
- Caramelising onions: The low-and-slow test. Onions cooked over a gentle heat for 30 to 50 minutes revealed how well each pan distributed heat at low temperatures and how responsive it was to adjustments. Pans that ran too hot caught the onions; pans with poor distribution cooked unevenly.
- Searing fish: A more delicate test of surface release and even heat. Fish is unforgiving; it shows up hot spots and sticks more easily than red meat.
- Mercury ball test: Before each cooking test, we used the mercury ball test to confirm the pan had reached the right temperature: a few drops of water should form a single rolling bead across the surface. This gave us a consistent baseline across all 13 pans.
We also assessed each pan for:
- Capacity and size: we measured the diameter and depth of each pan to see how suitable it was for different cooking needs. This helped us judge how much food could be prepared at once and whether the shape felt practical for tasks like frying, searing or simmering.
- Ease of use: we paid close attention to how each pan felt in use. The weight, balance and handle comfort all played a role in how enjoyable cooking became. We noted whether the handle stayed cool while cooking and how secure the pan felt when lifting or tossing ingredients.
- Ease of cleaning: after every test, we cleaned the pans by hand and in the dishwasher, where suitable. We checked for any dirt traps, residue build-up or finishes that resisted staining.
- Design: we considered overall look and quality, including the finish of the metal, the feel of the handle and any thoughtful touches such as pouring lips or hanging holes.
- Sustainability: we reviewed how recyclable each pan and its packaging were, noting efforts to reduce plastic or use recycled materials. Where possible, we also checked whether manufacturers referenced responsible sourcing or energy-efficient production, since durability and sustainability now matter as much as performance.
Best stainless-steel frying pans to buy in 2026
Zwilling Pro stainless-steel frying pan
Available from John Lewis & Partners (from £79.99), Zwilling (from £94.95)
Best stainless-steel frying pan
Why we chose it: It outperformed every other pan on test, producing the best fried egg, most even sear and the most consistent heat control. The lifetime warranty and sub-£100 price make it an easy recommendation.
Trade-offs: It’s deeper than a standard frying pan at nearly 5cm, which is great for saucier dishes, but might feel bulkier if you’re mainly doing quick pan fries.
Pros:
- Easy to control temperature
- Lightweight
- Oven-safe up to 300C
- Compatible with all hob types
- Lifetime warranty
Cons:
Star rating: 5/5
Sizes available: 20cm, 24cm, 26cm, 28cm
Made with robust 18/10 stainless steel, this frying pan was a joy to use and produced the best fried egg on test – with a golden lacy white outer, oozing yolk and no sticking. With a depth of almost 5cm, it’s also ideal for cooking saucier dishes, making it one of the most versatile options on this list.
Its handle stays cool during use and has a hollow design, which means the pan is relatively lightweight overall. I found it was quick to react to temperature changes and didn’t suffer from any hot spots. This was most evident when I seared a salmon fillet, which had a good even crust on the skin after 5-6 minutes on the heat.
With the right care, this is a pan that could easily withstand years of use, and when you factor in the lifetime warranty and price tag of under £100, it offers excellent value for money.
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Le Creuset signature stainless-steel frying pan
Available from Le Creuset (from £195)
Best premium stainless-steel frying pan
Why we chose it: It was the fastest pan to caramelise onions on test and the brand’s reputation for longevity is backed up here by a lifetime warranty. If you’re spending serious money on cookware, this justifies it.
Trade-offs: The price is steep and the steak’s sear was slightly uneven, so if high-heat searing is a priority the Zwilling Pro above edges it out despite costing less.
Pros:
- Quick to heat
- Lifetime warranty
- Oven-safe up to 260C
- Suitable for all hob types
Cons:
Star rating: 5/5
Sizes available: 20cm, 26cm, 28cm, 30cm
If you have a bit money to spend, this impressive stainless-steel pan from Le Creuset is certainly worth considering. The brand best known for its enamelled cast iron dishes offers this pan in a range of sizes (I tested the 28cm version), and I loved its curved sides and slim, easy-to-grip handle.
On test, it was the quickest to caramelise onions, producing rich, sticky results in just 35 minutes on a low heat. I also seared a steak, which wasn’t entirely even but had a juicy, succulent centre and noticeable crust.
As with most Le Creuset’s cookware, this pan has a hefty upfront cost but excellent longevity – backed by the brand’s lifetime warranty.
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ProCook Professional Bi-Ply frying pan
Available from ProCook (from £45)
Best stainless-steel frying pan under £50
Why we chose it: It delivered across every cooking test – steak, eggs, caramelised onions – at a price that undercuts most of the competition. The 25-year guarantee and fully recyclable packaging are a bonus.
Trade-offs: The handle is a little short and the largest size only goes up to 28cm, so it’s not ideal if you regularly cook for a crowd.
Pros:
- Three size choices
- Reacts fast to temperature change
- 25-year guarantee
- Entirely recyclable packaging
Cons:
- Handle is a little short
- Largest size is only 28cm
Star rating: 4.5/5
ProCook’s Professional Biply frying pan comes in three sizes, including 20cm, 24cm and 28cm, while its price tag starts from a happy medium standpoint of £45.
It offers all the bells and whistles you’d expect in a stainless-steel pan, including induction compatibility, the fact it’s dishwasher-safe and that it’s oven-safe to 260C.
Surrounding the pan is a pouring lip, to make serving a mess-free process, while its rounded and extremely comfortable handle is great, but admittedly a little short.
I used this uncoated pan from ProCook to sear the perfect medium-rare steak, and that it did – it gave the piece of meat a nice sear and it was subtly browned. It cooked a fried egg well, too, while it made very tasty caramelised onions, all while being easy to clean and very adaptable to temperature changes.
It comes with a 25-year guarantee, and its packaging received top points from us as it was entirely recyclable.
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Kuhn Rikon All Round frying pan
Available from Kuhn Rikon (from £39.95), Harts of Stur (£39.95)
Best stainless-steel frying pan for batch cooking
Why we chose it: At 5.5cm deep with a 32cm size option, it’s the best pan on test for cooking in volume. The lifetime warranty at this price point is hard to argue with.
Trade-offs: It conducts heat more aggressively than other pans; caramelised onions caught slightly, and the handle isn’t rounded, which some will find less comfortable over long cooking sessions. Burnt marks after searing were also tricky to shift.
Pros:
- Four sizes – largest being 32cm
- Affordable price
- Reacts well to temperature changes
- Lifetime warranty
- Deep at 5.5cm – great for tossing foods
Cons:
- It conducts heat very well – so it gets a lot hotter than other pans
- Handle isn’t rounded
- Harder to clean – burnt marks were tricky to remove
Star rating: 4.5/5
If you are on a budget, the Kuhn Rikon All Round frying pan might just be calling your name. Choose from four sizes – 20cm, 24cm, 28cm and 32cm – and don’t be afraid to go bigger as the smallest size costs £49.95 and the largest size £89.95.
As you’d expect from this Swiss cookware giant, this pan is metal utensil-safe, induction-compatible, dishwasher-safe and oven-safe to 240C. It’s also one of the deepest pans I tested, sitting at 5.5cm high, making it great for tossing foods.
Thanks to this Kuhn Rikon pan, I managed to perfectly sear and brown my steak and it was cooked to perfection. When it came to eggs, I noted the same – evenly cooked and the egg was sliding around the pan.
My caramelised onions were slightly browned and a little crispy, as I noted that this pan does react to temperature change, but it seemed to conduct a lot more heat than other pans I tested. Cleaning-wise, I did note that brown marks formed on the pan after cooking the steak, which proved tricky to remove.
The best part about this uncoated pan is its warranty – a limited lifetime warranty comes included. Packaging-wise, there was some excess wrapping, but it was totally recyclable.
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Silampos TriPly frying pan
Available from Borough Kitchen (from £65)
Best stainless-steel frying pan for everyday stir frying
Why we chose it: It’s comfortable, fast heating and produced great results across every cooking test. The minimal packaging and Portuguese manufacturing make it one of the more considered choices on this list.
Trade-offs: It’s only oven-safe to 200C, which is lower than most others on this list. Oil around the rim proved a little tricky to clean off.
Pros:
- Minimal packaging
- Deep design – great for tossing foods
- Reacts to temperature changes well
- Comfortable handle
Cons:
- Only oven safe to 200C
- Slightly more difficult to clean
Star rating: 4.5/5
Made in Portugal, the Silampos TriPly frying pan comes in your choice of 20cm, 24cm and 28cm, with its price ranging from £65 to £95, which is great value.
Though it is dishwasher-safe and induction-compatible, it can only be heated in an oven to 200C, which is low in comparison to other pans. It sits at 5cm high, meaning it’s great for tossing foods and when it comes to serving, a pouring lip surrounds the pan, to avoid mess.
In cooking, I loved how comfortable its handle feels, while it heated fast and responded to changes in temperature well. It was easy to clean, the only issue I had was with some oil around the rim, which was difficult to clean off. Cooking-wise, my eggs, steak and caramelised onions all turned out perfectly.
It comes with peace of mind thanks to its 10-year guarantee, and packaging-wise, it surprised us: mostly cardboard and paper, with the exception of one plastic bag.
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M&S x Tom Kerridge stainless-steel frying pan
Available from Marks & Spencer (from £30)
Best budget stainless-steel frying pan
Why we chose it: At £30 it’s the most accessible pan on this list and it genuinely performs: delivering well-browned steak, zero-stick eggs and fast caramelised onions. A solid entry point into stainless-steel cooking.
Trade-offs: It’s not dishwasher-safe, brown marks formed after a few uses and proved impossible to remove by hand and there’s no warranty. For occasional use it’s fine, for daily cooking you’ll want to spend a little more.
Pros:
- Affordable price point
- A few sizes available
- Lightweight
- Hanging hole in handle
Cons:
- Not dishwasher-safe
- Lots of brown marks after a few uses
Star rating: 4/5
Sizes available: 20cm, 24cm, 28cm
Crafted from stainless steel and designed by chef Tom Kerridge in collaboration with M&S, this pan helped me cook the perfect rare steak, which was deliciously browned. It comes in three size choices, 20cm, 24cm and 28cm. With a height exceeding 7cm it’s great for tossing foods with zero risk of spillage, while I managed to cook caramelised onions in it fast. I also used it to fry an egg and noted zero sticking.
While cooking, its comfortable flat handle stayed cool, while it’s designed with a hole for hanging to store. Even better? It’s nice and lightweight for easy use. While hot, I noted it reacted fast to temperature changes, but do be warned that it retains a lot of heat so, even on a low heat, it’s extremely hot.
The only things that really let this pan down are the fact that it’s not dishwasher-safe, plus I noticed brown marks formed on the pan after a few uses. These are only cosmetic and don’t affect the cooking, but I didn’t manage to get them out while cleaning by hand. As well as this, there’s no warranty included. For £30, it’s definitely an attractive option, but it doesn’t quite come with all of the bells and whistles.
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ProCook Elite TriPly uncoated frying pan
Available from ProCook (from £60)
Best stainless-steel frying pan for big portions
Why we chose it: If you’re cooking for a crowd, this is the pan to reach for. The 30cm size comes with a second handle to manage the weight, it’s oven-safe to 260C and is built to last with a 25-year warranty.
Trade-offs: It’s slower to heat than most pans on this list and less responsive to temperature changes, which showed up in a few places and there was some sticking at points. The salmon also cooked slightly unevenly. Fine for patient cooks, but if you want a pan that reacts fast, look elsewhere.
Pros:
- Largest size (30cm) has a second handle
Cons:
- Takes longer to heat than other pans
- Slower to react to temperature changes
Star rating: 4/5
ProCook’s Elite TriPly pan comes in three size options, 22cm, 26cm and 30cm. It has all of the functions you need – oven-safe to 260C and dishwasher safe – plus you can use it on induction hob types. It even has a rolled edge for serving.
What sets it apart from the other ProCook uncoated pan I tested? I reviewed the 30cm pan, which features a second handle to balance the weight of whatever you’re cooking.
In testing, I noted that it took longer to heat up than other pans I’ve reviewed, which could be because of its 3mm thick base. While its long handle is comfortable, it did take longer to heat up than other pans, and it wasn’t as responsive to changes of temperature, either.
The caramelised onions took a whopping 50 minutes to cook and I did note some sticking at certain points, while my egg cooked perfectly – the pan had to be very hot, though, to avoid sticking. My salmon was browned, but I did note that it cooked slightly unevenly.
The same warranty applies to this pan – 25-year limited lifetime – while you can use it with metal utensils. When it comes to its packaging, it did arrive wrapped in cardboard and bubble wrap, which I thought to be a little unnecessary.
If you are going to choose this pan, I’d definitely recommend splurging on the 30cm size for the extra handle.
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How to use a stainless-steel frying pan
When using a stainless-steel frying pan, it is important to heat it properly before adding any oil or ingredients. Begin by placing the pan over a low to medium heat for two to three minutes.
To check if the pan is ready, add a few drops of water: if they form one bead and dance across the surface of the pan then it’s ready. If the water fizzes and spits it’s not hot enough. Only once the pan is hot should you add oil, ensuring it coats the surface evenly.
This method helps prevent food from sticking and promotes even cooking. It is also advisable to allow ingredients to come to room temperature before cooking, as cold food is more likely to stick to stainless steel.
How to cook with a stainless-steel frying pan
Cooking with a stainless-steel frying pan may seem daunting if you are used to non-stick pans, but a few simple techniques can make all the difference. After preheating and adding oil, put your ingredients in the pan and allow them to cook without moving them too soon, particularly when searing meat or fish.
Patience is key, as food will naturally release from the pan once it is properly seared. Stainless-steel pans conduct heat efficiently, so it is best to lower the heat after adding ingredients to avoid burning.
Cleaning is straightforward: let the pan cool completely before washing and use hot soapy water to remove any residue. For stubborn marks, a little white vinegar can help restore the pan’s shine.
Common problems and fixes
Start here if your pan sticks: the most likely culprit is not preheating long enough, see our preheating guide above for the full method.
- Sticking: Almost always a preheating issue, see our preheating guide above. Also make sure ingredients are at room temperature before they go in.
- Discolouration and rainbow marks: Completely normal and harmless. These iridescent marks are caused by heat, usually from overheating the empty pan or cooking at too high a temperature. A little white vinegar or Bar Keepers Friend will clear them up.
- Brown marks after searing: Also normal, but some pans shift them more easily than others (the Kuhn Rikon and M&S Tom Kerridge were the trickiest on test). Let the pan cool completely, then soak in hot soapy water before scrubbing. Avoid steel wool, it’ll scratch the surface.
- Food burning before it browns: Usually a sign the heat is too high, lower it after adding ingredients and give the pan time to settle.
- What changes over time: Stainless steel actually improves with use. As a light seasoning builds up from repeated cooking, food releases more easily and sticking becomes less of an issue.
- Performance tends to peak after a few months of regular use. Pans that aren’t dried properly after washing can develop water spots, minor cosmetically, but worth wiping down while still warm.
What size stainless-steel frying pan should I buy
Choosing the right size stainless-steel frying pan depends on your household and cooking habits. A 20cm pan is suitable for individuals or couples, perfect for frying a couple of eggs or making a small omelette.
For most families, a 26cm or 28cm pan offers greater versatility, allowing you to prepare larger portions or multiple items at once.
If you regularly cook for a group or like to batch cook, a 30cm pan provides ample space for searing meat, frying vegetables or preparing one-pan meals. Consider your hob size and storage space as well, ensuring the pan fits comfortably and is easy to handle.
What’s the difference between stainless steel and non-stick frying pans?
Is stainless-steel cookware worth it?
For most cooks, yes, particularly if you sear meat, make pan sauces or want cookware that’ll last a decade or more. The learning curve is short once you’ve got the preheating technique down. The results, especially for browning and crust development, are hard to match with non-stick.
Who shouldn’t buy stainless-steel?
Stainless-steel isn’t the right choice for everyone. If you cook mostly delicate fish or eggs and don’t want to think about preheating technique, a good non-stick pan will serve you better. Stainless-steel rewards patience and attention, if you want something you can throw on a high heat without much thought, it can frustrate more than it helps. It’s also worth skipping if you’re not prepared to hand-wash occasionally, as dishwasher use over time can dull the finish on some pans. If any of that sounds like your cooking style, start with our guide to the best non-stick frying pans instead.
Related recipes
Now you’ve chosen your pan, put it to work. These recipes make the most of stainless-steel’s heat retention and browning ability:
Steak recipes
Oily fish recipes
Chicken thigh recipes
Mushroom recipes
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