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Steel inner surface of the pan

Pans with a steel inner surface have no added non-stick coating such as Teflon. The inside of the pan is made up of the metal itself, most often stainless steel. This material can withstand high temperatures and is therefore particularly suitable for searing meat, also known as searing. In this type of cooking, burnt bits, known professionally as 'fond', form on the bottom of the pan. This is not a burn, but a concentrated flavour from the seared raw material. This fond can be covered with a liquid, such as wine or stock, to form the basis for a rich sauce. This process is called 'deglazing'. The steel surface is also very resistant to mechanical damage, so you can safely use metal utensils on it. Cooking on steel requires proper technique to keep food from sticking. The key is to heat the pan sufficiently dry first and then add the fat. Once even the fat is hot, you can add the ingredients.

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