Skottsberg Frying Pan 'Stainless steel'

Three things immediately stand out. First: meat browns evenly across the entire base, not just in the middle. Second: the pan cools down less quickly when you add a cold piece of meat or vegetables, resulting in more consistent cooking. Third: on induction hobs, the base does not warp, because the 2.5-millimeter-thick base can withstand the rapid temperature changes of induction.

Heat the dry pan to 70 to 80 percent power. Do the droplet test: throw a few drops of water into the pan. If they immediately form dancing balls that roll around the pan, the pan is at the correct temperature. Then add fat, let it heat up briefly, and place the food in. Meat will release itself as soon as it is properly seared. Do not force it: whoever tries to turn the meat too early will tear off the crust.

Yes. There is no synthetic non-stick coating on the pan. No PTFE, no PFOA, no PFAS. Pure stainless steel, from top to bottom.

Yes. The outer layer is made of magnetic stainless steel, which makes the pan suitable for induction hobs. In addition, the 2.5-millimeter thick base ensures that the pan does not warp due to the rapid temperature changes of induction, provided you heat it gradually and do not immediately put it on full power.

Yes. That is the great advantage of a pure stainless steel pan without a coating. Knives, forks, metal spatulas: everything is possible. There is no non-stick coating that can be damaged.

Yes. Stainless steel has no coating that is affected by detergents. The pan can be put in the dishwasher. For stubborn baked-on food, first soak the pan in warm water with dish soap.

No. Stainless steel does not have a porous surface that requires a layer of fat. Seasoning is not required. Before first use, wash the pan with warm water and dish soap to remove any production residue. After that, it's ready to use.

The pan is made entirely of stainless steel and can be safely used in the oven. Above 350 degrees Celsius, stainless steel can discolour, but this is not a functional problem. There are no plastic or wooden parts on the pan, so there is no temperature limit due to the handle. Do use oven mitts: the stainless steel handle gets hot.

Fill the pan with warm water and a dash of dish soap and let it soak for 15 to 30 minutes. Then use a non-abrasive sponge or brush. Stubborn burnt-on food can be removed with a non-corrosive stainless steel cleaner such as Bar Keepers Friend. Do not use steel wool, as it will cause fine scratches.

Not if you heat the pan gradually. Never place the pan directly on full induction power, and never put a hot pan directly under the cold tap. These are thermal shocks that can deform any pan, even a thick one. The 2.5-millimeter bottom of the Skottsberg was specifically chosen to prevent warping on induction under normal use.

Yes. Stainless steel can withstand open flames and can be used on the BBQ. The pan will discolour when exposed to an open flame, but this is purely cosmetic and does not affect its function.

A stainless steel pan without a coating has no wear layer that will give out over time. With proper use, the pan will last a lifetime. There is no coating that can peel off, and there is nothing about the pan that ages. With proper use, the pan actually becomes a little easier to use over the years as the surface bakes in.

For those who consciously avoid non-stick coatings, no longer want to worry about damage, and want a pan that lasts for decades. If you want to fry a steak, chicken, or fish with a good crust and are not afraid to practice the droplet test and finding the right temperature, this pan is far superior to a ceramic pan. For eggs and pancakes, a non-stick pan is easier. For everything else, the Skottsberg performs at least as well and lasts much longer.