Eine Person brät Steaks mit Butter und Kräutern in einer Fissler-Edelstahlpfanne auf dem Herd und hält dabei den präzisionsgefertigten Griff fest.

The right steak pan for the perfect steak

Steak pans

There are pans that are particularly well suited for cooking steaks. Steaks should be seared over high heat so they can develop their full flavour. Stainless steel pans are heat-resistant and durable, making them especially well suited for preparing steaks.

To the steak pan guide

Eine Person mit Brille und Schürze schwenkt gekonnt Reis in einer Fissler-Pfanne, Körner in der Luft, die Küche erstrahlt in warmem Licht.

Pans & Frying Pans

Eine Person kocht Hähnchen in einer Fissler-Pfanne und Grünzeug in einer anderen, mit einem Fissler-Pfannenwender auf einem eleganten, in Deutschland entwickelten Herd.

Pan sets

Ein Koch legt ein rohes Steak in eine Fissler-Edelstahlpfanne auf dem Herd, neben der weiteres hochwertiges Fissler-Kochgeschirr steht.

Stainless steel pans

Ein Koch richtet Fischfilets in einer Fissler-Pfanne mit Öl und Kräutern an; daneben steht ein abgedeckter Fissler-Topf auf der Herdplatte.

Coated pans

Eine Person in einer Schürze lächelt, während sie Paprika und Zwiebeln in einer hochwertigen Fissler-Edelstahlpfanne in einer modernen Küche brät.

Aluminum pans

Junger Mann wendet einen Pfannkuchen in einer Fissler-Pfanne, konzentriert in einer modernen Küche mit Regalen voller Teller und Schüsseln im Hintergrund.

Induction pans

Ein Koch sautiert lebendiges Gemüse in einer hochwertigen Fissler-Edelstahlpfanne, die deutsche Präzision und zeitloses Design verkörpert.

Woks & wok pans

Eine Person würzt Fischfilets, die in einer hochwertigen Fissler-Edelstahlpfanne garen, während in einer modernen Küche Dampf aufsteigt.

Ceramic pans

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Ein Koch brät zwei Steaks in einer Fissler-Edelstahlpfanne an und begießt sie mit Butter und Kräutern, um ein perfektes Ergebnis auf deutschem Kochgeschirr zu erzielen.

Guide to steak pans

Advantages

Why a steak pan?

A steak is prepared differently than breaded meat, egg dishes, vegetables, or fish. For a steak to turn out perfectly, theThe pan must be of a suitable quality– therefore, it is worthwhile to have different pans ready for different purposes.

Stainless steel pans for searing at high temperatures

Stainless steel pans are suitableespecially good for preparing steaksStainless steel is very robust and can withstand the highest temperatures. Steaks can be seared perfectly in a stainless steel pan.

Fissler stainless steel pans are made of high-quality 18/10 stainless steel.

To optimize the heat conductivity of stainless steel pans, they have aAluminum corein the base of the pan. Unlike aluminum pans, stainless steel pans are usually uncoated.

More cooking oil in uncoated pans = less sticking?

Food can stick even when using more oil in an uncoated pan. This depends on the temperature and cooking time. If you turn the food too soon, it will stick. Once a uniform golden crust has formed and is visible at the edges of the food, the crispy food can be easily removed from the pan.

Novogrill® frying effect

Steak pans with Novogrill® cooking surface

Some Fissler stainless steel pans feature the Fissler Novogrill® cooking surface. The waffle structure of the Novogrill® cooking surface is particularly suitable for low-fat and crispy frying with a grill effect.

When you use this pan with little or no oil, small air pockets form in the indentations. This allows the oil to distribute optimally under the food. The food grills on the raised areas of the honeycomb structure, reducing the direct contact surface. As a result, the Novogrill® surface ensures that food doesn't stick easily, even without a non-stick coating.

Steak pans from Fissler

Expert tips from Fissler

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Fissler Original-Profi Collection® Saucepan - high-quality German stainless steel, Novogrill surface, marked interior, suitable for induction.

Fissler Original-Pro Collection® Frying Pan: Novogrill surface, long handle, internal markings, suitable for induction. Made in Germany.

Original-Profi Collection® Frying Pan

From €126,65

€149,00

Tax included.

Original Professional Collection® – especially suitable for:

Searing meat and shellfish

TheOriginal-Profi Collection® frying panIt is part of one of the most successful cookware series in the world and impresses with features such as:

Energy-efficient CookStar® base, suitable for all types of cooktops, including induction
Up to 90% recycled 18/10 stainless steel
Extra wide pouring rim
Fissler Novogrill® cooking surface with waffle structure for roasting with a grill effect – even with little fat
Measuring scale in liters and quarts for easy dosing
Polished 18/10 stainless steel handle with hanging loop: rivet-free, particularly stable and hygienic.
Oven-safe up to 230 °C
Made in Germany

Fissler Pure Collection Pan - Premium stainless steel pan, long handle, curved rim. Precision manufacturing in Germany. White background.

A woman prepares vegetables in a Fissler Pure Collection pan on an elegant stovetop, showcasing modern German cookware design.

Fissler Pure Collection frying pan

From €99,99

Tax included.

Fissler Pure Collection® – especially suitable for:

Low-fat frying or crispy frying of meat, vegetables and shellfish

TheFissler Pure Collection®It is made from up to 90% recycled stainless steel, withstands high temperatures and is extremely durable and reliable.

The Fissler Pure Collection® pan is ideal for searing anything that needs to be crispy.

Energy-efficient Fissler Superthermic floor
For even heat distribution, suitable for all types of cookers, including induction.
Up to 90% recycled 18/10 stainless steel
Wide pouring rim
Measuring scale in liters and quarts for easy dosing
Oven-safe up to 230 °C
Made in Germany

fry steak

Here's how to perfectly fry your steak in a stainless steel pan.

Heat the pan without adding fat/oil on medium heat (2/3 stove power).
Wait a few minutes until the correct temperature for frying is reached.
To check if the pan has reached the correct temperature, the water drop test is useful: Sprinkle a few drops of cold water into the pan with your fingers. If the drops are clear and bubble and "dance" in the pan, the correct temperature has been reached. If they sizzle and evaporate, the pan is still too cold.
Wipe away any remaining water droplets from the hot pan, for example with a kitchen towel.
Brush the steak with a little oil on both sides. We recommend heat-resistant grapeseed oil.
Salt the steak on both sides, place it in the pan and press it down lightly with a spatula.
The steak will initially stick to the pan. When it releases easily, it's ready to be turned.
To check, you can gently lift the steak at the edge. It should release easily without any effort – then it's ready to turn or remove.