Steak pans

A steak is prepared differently than breaded meat, egg dishes, vegetables, or fish. For a steak to turn out well, the pan should be suitable — that is why it pays to have different pans on hand for different purposes.

Stainless steel pans for searing at high temperatures

Stainless steel pans are especially well suited for preparing steaks. Stainless steel is very durable and can withstand the highest temperatures. In a stainless steel pan, steaks can be seared perfectly.

Fissler stainless steel pans are made of high-quality stainless steel.

To optimise the thermal conductivity of stainless steel pans, they have an aluminium core in the pan base. Unlike aluminium pans, stainless steel pans are usually uncoated.

More frying fat in uncoated pans = less sticking?

Food can still stick even when using more oil in an uncoated pan. This depends on the temperature and cooking time. If you turn the food too early, it will stick. As soon as a consistently golden crust has formed and is visible at the edge of the food, the crispy food can be easily released from the cooking surface.

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

If you use this pan with little or no fat, small air cushions form in the recesses. The oil can spread out optimally under the food. The food grills on the raised sections of the honeycomb structure, and the direct contact surface is reduced. This means the Novogrill® surface also helps keep food from sticking as easily, even without a non-stick coating.

1. Heat the pan over medium heat without adding any fat/oil (2/3 stove power).
2. Wait a few minutes until the right temperature for frying is reached.
3. To check whether the right temperature has been reached, use the water drop test: splash a few drops of cold water into the pan with your fingers. If the drops dance in the pan as crystal-clear beads, the right temperature has been reached. If they sizzle and evaporate, the pan is still too cold.
4. Wipe away any remaining water drops from the hot pan, e.g. with a kitchen towel.
5. Rub the steak on both sides with a little oil. We recommend heat-resistant grape seed oil.
6. Season the steak on both sides, place it in the pan, and press it down lightly with a spatula.
7. The steak will first stick to the pan. When it can be lifted off easily, it is ready to be turned.
8. To check, you can gently lift the steak at the edge. It must release on its own without any force — then it is ready to be turned or removed.