Stainless Steel Cookware, Nothing to Peel Off
Nonstick coatings don't disappear when they wear out. They go somewhere. Our pans are solid stainless steel: fully clad for fast, even heat, with no coating to scratch, flake or overheat. Learn to cook on steel once and you'll never babysit a coating again.
- Stainless steel cooking surface
- Fully clad, fast & even heat
- No PTFE or PFAS coatings
- Induction compatible
- Oven safe
![Non-Toxic Stainless Steel Frying Pan – 9.5 inch [SSPAN10|SSPAN12]](http://ziruma.com/cdn/shop/files/ziruma-8-inch-truly-non-toxic-stainless--1_e79875a7-f2a0-4c52-bf96-1f1002fce779_{width}x.jpg?v=1791925299)
Why steel wins
A pan should be a tool you master, not a surface you protect.
Steel cooking, answered
Doesn't everything stick to stainless steel?
Not once the pan is properly preheated. Heat the dry pan on medium until a drop of water dances across the surface, then add oil, then food. Eggs, fish and pancakes release cleanly. It takes two or three tries to get the feel, and then it's yours for life.
What does 'fully clad' mean?
The pan is built from layers of steel bonded around an aluminum core that run through the whole body, not just a disc on the bottom. That's what spreads heat evenly up the walls and kills hot spots.
Does it work on induction?
Yes. The steel body is magnetic, so it works on induction, gas, electric and ceramic cooktops, and it goes into the oven.
How do I clean a steel pan after searing?
Deglaze the hot pan with water and the browned bits lift right off (that's also where pan sauces come from). For stubborn spots or rainbow heat tint, a paste of Bar Keepers Friend or baking soda brings back the shine. You cannot really hurt this pan.
Why not just buy 'ceramic nonstick' instead?
Ceramic-coated pans avoid PTFE but keep the core problem: a thin coating that degrades, usually even faster than traditional nonstick. Steel removes the coating question entirely.
