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Stainless steel inner surface of the pan

The stainless steel inner surface of the pan means that the cooking surface is made of this durable metal material without any additional artificial non-stick coating. The main feature is the ability to withstand very high temperatures, which is ideal for searing meat quickly and creating a crispy crust. On the bottom, the so-called 'browning' or fond, which is the caramelised remains of the food full of flavour, forms during cooking. These can easily be released with liquid, such as wine or stock, to form the basis for rich sauces. Unlike non-stick surfaces, stainless steel requires proper technique to prevent food from sticking to it. The key is to heat the pan sufficiently dry first and then add the fat. The material is highly scratch-resistant, so even metal utensils can be used, and there is no risk of any coating peeling off. Stainless steel also does not chemically react with acidic foods such as tomatoes or citrus and thus does not affect the final taste of the food. To ensure even heat distribution, stainless steel pans are often made of several layers, with a core of a more conductive material such as aluminium sandwiched between the layers of steel.

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