Let's face it, when we think of frying pans we immediately think of a nice non-stick coating, a slightly rough surface to the touch and the thousands of versions they can have: black, grey dotted and some even coloured. Steel, on the other hand, which is more reminiscent of the world of pots and pans, is not exactly the first material one associates with a frying pan, but this should not preclude one from experimenting with new things. Let's spice up our cooking!
How often do you have to cook long and important dishes, fry or prefer stews? The steel frying pan lends itself perfectly to all these types of preparation. Let's think of Italy, of its incredible tradition: braised beef with Barolo is certainly one of the best-loved recipes, we Piedmontese know this well. Yet to make this delicious dish requires two to three hours (if not more) of cooking, because the meat takes its time to become so tender. And who isn't afraid to wait? The steel frying pan. Thanks to its thermo-radiating triple bottom it allows even cooking for a long time, even over a low flame.
Then let's be honest, even in the kitchen we like happy endings, 'the forever', and indeed steel is one: it has no expiry date and is completely recyclable, which puts it high up in the rankings among the most environmentally friendly metals. What's more, it does not oxidise and, should any surface stains occur due to starch or chlorides (..), they can be removed with products suitable for cleaning steel and it will be as good as new.
You don't even need to think about which utensils to use thanks to the resistance of steel, but above all, you don't need to be afraid of raising the flame. On the contrary, the first thing to experiment with a steel frying pan is a nice flambé to make sparks in the kitchen, obviously paying attention to the handles if they are made of bakelite.
In short, this is why to buy a stainless steel frying pan:
Here are our must-have steel frying pans:
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