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Stainless steel pans
Stainless steel pans from RÖSLE: strong pans for versatile cooking.
About our Stainless steel pans
Stainless steel pans from RÖSLE: strong pans for versatile cooking.
Stainless steel pans from RÖSLE: strong pans for the versatile kitchen
Stainless steel pans from RÖSLE are all-rounders on the stove and in the oven. In contrast to previous generations of stainless steel pans, the modern frying pans, serving pans and special pans made of stainless steel from RÖSLE are equipped with a heat-resistant non-stick coating. This means that stainless steel pans can be used for searing steaks and gently steaming vegetables.
As stainless steel is used in different variants and non-stick coatings also have different qualities, we have summarized here how to recognize a high-quality stainless steel pan. What is important when choosing a stainless steel pan for the home? How do the stainless steel pans from RÖSLE differ? We explain this below.
Material and composition of high-quality stainless steel pans
Older stainless steel pans were usually manufactured without a non-stick coating. They were used for quickly and vigorously heating up quick-fried food. However, if the pans were to be used for frying or steaming fried potatoes or other dishes, the lack of non-stick coating meant that a generous amount of refined fat usually had to be added.
Modern stainless steel pans, on the other hand, have a non-stick coating. This makes sense if the non-stick coating can withstand high temperatures, is robust and scratch-resistant and reliably prevents fried eggs or fish, potatoes or breaded cutlets from sticking to the base of the pan due to the composition of the material. Non-stick coatings in stainless steel pans are therefore ideally temperature-resistant up to 260 °C, while ceramic coatings can withstand temperatures up to 400 °C.
The body of the pan itself is, as the name suggests, made of stainless steel. Stainless steel is made from a mixture of different metals. A high proportion of nickel and chromium gives the material its positive properties, which is why you should make sure when choosing stainless steel pans that they are marked 18/10, where 18 indicates the proportion of chromium and 10 the proportion of nickel as a percentage. This is because stainless steel is only rustproof or corrosion-resistant if it contains at least 13% chromium, while the 10% nickel content makes stainless steel tasteless and resistant to environmental influences.
As the thermal conductivity of 18/10 stainless steel is reduced, we recommend that you make sure that your stainless steel pan has an integrated aluminum core. The aluminum core can be integrated directly into a sandwich base. An alternative is to use a multi-layer material for the entire pan. The aluminum content ensures good heat storage and transfer and also makes the stainless steel pan suitable for induction hobs.
Other important selection criteria for buying a stainless steel pan
Stainless steel has earned its name in two respects, because the material is not only “refined”, it also looks elegant. The radiant shine of a stainless steel pan really comes into its own when combined with a dark or ceramic non-stick coating and a glass lid. If all the components of the pan and lid are temperature-resistant, the stainless steel pan can also be used in the oven. This is a particular advantage if you are preparing a multi-course meal, as it saves space for other pans and pots on the hob.
Handling a stainless steel pan is easier than cast iron, as stainless steel is less heavy. It does not need to be baked on before first use. Cleaning is also very easy, as high-quality stainless steel pans can easily be cleaned in the dishwasher. However, this is not absolutely necessary; it is usually sufficient to rinse the pan with hot water or boil it.
To ensure that the coating of the stainless steel pan lasts for a long time, it should always be used properly. This includes not using abrasive sponges for cleaning and not using sharp objects. However, it is possible to use a stainless steel spatula on stainless steel pans with a high-quality adhesive coating.
The material and coating determine the longevity of a stainless steel pan. If the pan is handled properly, it can be used in the household for a long time. This longevity and the fact that stainless steel is a highly recyclable material ensure that the ecological balance is also good despite the complex production process. Provided, of course, that the stainless steel is truly corrosion-resistant and of high quality.
In addition to the material and non-stick coating, when choosing a stainless steel pan you should take into account your personal cooking preferences and the size of your household. Stainless steel pans for private households are usually available in diameters from 16 to 32 cm. Small and medium-sized pans have a handle, models with a diameter of 32 cm or more should also have counter handles so that the pan can be held securely even when full. You should also bear in mind that stainless steel pans are available as classic frying pans, but also as serving pans, wok pans, braising pans or crêpe pans.
High-quality workmanship, optimized for all types of stoves: stainless steel pans from RÖSLE
In the high-quality stainless steel pans from RÖSLE, all of which are manufactured in 18/10 quality, you can prepare your favorite dishes exactly the way you like them: seared or gently roasted, stewed, braised or baked and with all the desired flavors.
Our stainless steel pans are coated with the non-stick coatings ProPlex, ProResist or ceramic. ProPlex can be found on models from the MOMENTS, BASIC LINE and ELEGANCE ranges. The resistant coating ensures that nothing sticks and its matt black adds a beautiful visual contrast to the high-gloss stainless steel pans.
If you like to fry at high temperatures or want to do without fat as much as possible, we recommend purchasing a stainless steel pan with a ceramic coating from our range. This includes, for example, the ELEGANCE 2-piece pan set, which consists of two pans, each with a diameter of 20 and 28 cm. The ceramic coating can withstand temperatures of up to 400 °C.
The ProResist non-stick coating has all the same good properties as ProPlex. The addition of silicon carbide particles has further increased the scratch resistance of the coating, meaning that you can also use a stainless steel spatula in frying pans with this coating without any problems. You will find the ProResist non-stick coating on our models from the SILENCE and SILENCE PRO series. The ranges also have other innovative features, such as the use of silicone coatings on the lid and handle of SILENCE PRO and the use of heat-conducting multi-layer material in MULTIPLY.
In addition to classic frying pans, which you can order from us individually or as a set, we also have various special pans in our range, which are also made from high-quality stainless steel and have an aluminum core in the base. These include the beautiful serving pans, which have a particularly high rim and therefore a significantly increased filling quantity. Our wok pans, which are particularly good for preparing Asian dishes, are available with either the non-stick ProPlex coating or a ceramic coating.
For the preparation of crêpes and other delicate delicacies, we recommend purchasing a crêpe pan, which is also suitable for use on all types of stoves thanks to its non-stick coating and aluminum core. All stainless steel pans from RÖSLE are naturally PFOA-free
