Steak pans

A steak is prepared differently than breaded meat, egg dishes, vegetables, or fish. For a steak to turn out perfectly, theThe pan must be of a suitable quality– therefore, it is worthwhile to have different pans ready for different purposes.

Stainless steel pans for searing at high temperatures

Stainless steel pans are suitableespecially good for preparing steaksStainless steel is very robust and can withstand the highest temperatures. Steaks can be seared perfectly in a stainless steel pan.

Fissler stainless steel pans are made of high-quality 18/10 stainless steel.

To optimize the heat conductivity of stainless steel pans, they have aAluminum corein the base of the pan. Unlike aluminum pans, stainless steel pans are usually uncoated.

More cooking oil in uncoated pans = less sticking?

Food can stick even when using more oil in an uncoated pan. This depends on the temperature and cooking time. If you turn the food too soon, it will stick. Once a uniform golden crust has formed and is visible at the edges of the food, the crispy food can be easily removed from the pan.

Some Fissler stainless steel pans feature the Fissler Novogrill® cooking surface. The waffle structure of the Novogrill® cooking surface is particularly suitable for low-fat and crispy frying with a grill effect.

When you use this pan with little or no oil, small air pockets form in the indentations. This allows the oil to distribute optimally under the food. The food grills on the raised areas of the honeycomb structure, reducing the direct contact surface. As a result, the Novogrill® surface ensures that food doesn't stick easily, even without a non-stick coating.

1. Heat the pan without adding fat/oil on medium heat (2/3 stove power).
2. Wait a few minutes until the correct temperature for frying is reached.
3. To check if the pan has reached the correct temperature, the water drop test is useful: Sprinkle a few drops of cold water into the pan with your fingers. If the drops are clear and bubble and "dance" in the pan, the correct temperature has been reached. If they sizzle and evaporate, the pan is still too cold.
4. Wipe away any remaining water droplets from the hot pan, for example with a kitchen towel.
5. Brush the steak with a little oil on both sides. We recommend heat-resistant grapeseed oil.
6. Salt the steak on both sides, place it in the pan and press it down lightly with a spatula.
7. The steak will initially stick to the pan. When it releases easily, it's ready to be turned.
8. To check, you can gently lift the steak at the edge. It should release easily without any effort – then it's ready to turn or remove.