Steel: It is lighter than cast iron, but still quite heavy. Its advantage is that it heats up quickly and distributes heat evenly over the entire surface, making it an ideal tool for preparing meats. Even with a steel steak pan, however, certain cleaning and aftercare rules must be observed. Read everything about steel pans.
Lithium: It is heavy, but at the same time very durable and above all it can maintain a stable high temperature for a long time, which is essential for the preparation of steaks and other meats. With cast iron steak pans, you have to take into account that they require special maintenance. Find out more about cast iron pans.
Stainless steel: The stainless steel steak pan is a great choice for all comfortable cooks, combining the advantages of fast and even heating, relatively easy cleaning and low maintenance. Want to know more about stainless steel pans?
Non-adhesive surfaces: If you are a fan of non-stick surfaces, then reach for a titanium steak pan, for example. It's guaranteed to please because it's lightweight and easy to clean, with most manufacturers even specifying dishwasher safe. But the truth is that non-stick pans are not suitable for reaching very high temperatures, which are essential for cooking perfect steaks. Know your way around non-stick pans.
Why doesn't your homemade steak taste like the one from your favourite restaurant? The secret may be in the pan. A juicy interior and a perfect crust? The only way to achieve just that is with the right pan. Most professional chefs will recommend a pan made of steel or cast iron for steaks. We'll explain why and look at the advantages and disadvantages of other materials.
The best steak pans according to our customer reviews
- Size: The choice of size depends purely on how many people you are going to cook for. Remember that the smaller the pan, the lighter it will be, the easier it will be to clean and also to store.
- Compatibility: Don't forget to check whether the steak pan is suitable for your type of hob.
- Ribbing: If you get a steak grill pan, it will have typical ribbing on the bottom to reduce the risk of meat sticking during cooking.
How to clean the pan after grilling steaks?
Lithium: After cooling, wipe with a paper towel or scrub with a stiff brush to remove any food residue. Do not use detergents. Then dry and oil the pan.
Steel: After cooling, wipe with a paper towel, if this is not enough, clean with warm water and a soft sponge, avoiding abrasive materials. Then dry and you can rub with oil.
Stainless steel: After cooling, remove larger food debris and then wash with warm water and a little detergent on a soft sponge. Finally, dry thoroughly.
Non-stick surface: Use a soft sponge and mild detergent, or put in the dishwasher. Avoid all abrasive cleaners. Dry thoroughly.
Always follow the manufacturer's instructions when cleaning your steak pan.
- Rare: 2-3 minutes each side.
- Medium rare: 3-4 minutes each side.
- Medium: 4-5 minutes each side.
- Well done: 5 minutes or more per side.