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A 28 cm 18/10 stainless steel frying pan with a 3-ply, aluminium-core base, built for searing, browning and deglazing. It is premium and versatile, and it rewards a little practice rather than offering effortless cooking.
We have selected 3 “Poêles & casseroles” products, from the most complete to the most affordable. They are all good choices: it all depends on how you use them.
The ZWILLING Pro is a 28 cm stainless steel frying pan made from 18/10 steel, with a 3-ply construction and a multilayer base featuring an aluminium core. The interior is bare stainless steel with no non-stick coating, and the pan has a long stainless steel handle and is oven-safe. It works on gas, electric, ceramic, halogen and induction hobs. Designed for searing, browning, roasting and deglazing, it suits demanding home cooks who want to move up from basic or non-stick pans.
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| Type | Stainless steel frying pan |
|---|---|
| Diameter | 28 cm |
| Material | 18/10 stainless steel |
| Construction | 3-ply / multilayer base with aluminium core |
| Interior | Stainless steel, no coating |
| Exterior | Robust, hygienic stainless steel |
| Handle | Long stainless steel handle |
| Hob compatibility | Gas, electric, ceramic, halogen, induction |
| Oven use | Oven-safe |
| Maintenance | Easy to clean |
| Best for | Searing, browning, roasting, deglazing |
| Cooking benefits | Fast, even heat diffusion; healthy cooking without non-stick coating |
| Cooking style | Meats, sautéed vegetables, sauces, high-heat cooking |
Our analysis points to a premium stainless steel pan for amateur cooks who want to cook more seriously and move up from basic or non-stick models. It is not a pan for total beginners.
Like any stainless steel pan, it needs some learning. You must preheat it properly, choose the right heat and add the fat at the right moment, or food may stick. If you want ultra-easy cooking with no technique, a non-stick pan remains simpler.
A polyvalent, durable stainless steel pan, excellent for searing, browning and deglazing. It gives a more professional result than a non-stick pan, provided you accept a little practice.
Before buying a stainless steel frying pan, check the following points:
Yes. The technical sheet lists compatibility with gas, electric, ceramic, halogen and induction hobs.
Yes, the pan is oven-safe. This makes it handy for finishing a seared piece of meat.
It can if the technique is off, as with any stainless steel pan. Preheat it properly, use the right heat and add the fat at the right moment to limit sticking.
Preheat gradually over medium heat, then drop in a few drops of water. When they form small beads that glide across the surface, the pan is hot enough for certain searing tasks.
No. Unlike carbon steel, a stainless steel pan needs no seasoning. Good control of preheating, temperature and fat is what matters.
Let it cool, then loosen residue with a little warm water and a wooden spatula, and finish with a non-abrasive sponge. If white or iridescent marks appear, diluted white vinegar can restore the shine; rinse and dry thoroughly.
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