Which pan is best for searing steak?

Cast iron or stainless steel — both retain high heat when food is added, which is essential for a good crust. Cast iron holds heat longer and gives a more even crust. Stainless steel heats faster and responds to adjustments more quickly. Non-stick should never be used for searing: it cannot reach the temperatures needed for the Maillard reaction, and high heat damages the coating. See the searing and browning guide for full technique.

Why does food stick to stainless steel pans?

Food sticks to stainless steel when the pan is not hot enough or when food is moved too early. Heat the pan properly, add oil, and wait until the oil shimmers before adding food. Then leave it alone — protein releases from stainless naturally once it has formed a crust. Serious Eats explains the science of stainless steel cooking in detail.

How do I season a cast iron pan?

Seasoning is baked-in oil that polymerises to form a non-stick layer. To season: wash thoroughly, dry completely, apply a very thin layer of high-smoke-point oil (flaxseed, canola or refined coconut), wipe off any excess, then bake upside down at 220 °C for one hour. Repeat 2–3 times for best results. Lodge — the leading cast iron manufacturer — gives the definitive seasoning guide.

Is non-stick safe at high temperatures?

No. PTFE-based (Teflon) non-stick coatings begin to degrade above around 260 °C and release harmful fumes above 300 °C. For this reason, non-stick should only be used at low to medium heat. The Environmental Working Group has documented non-stick coating risks. Use ceramic-coated non-stick as an alternative if you want higher-heat safety.

Can I use a cast iron pan on an induction hob?

Yes — cast iron is magnetic and works on induction. However, cast iron's weight means it should be lifted rather than slid across the hob to avoid scratching. It also heats more slowly on induction than lighter pans, so allow extra preheating time. Stainless steel with a magnetic base also works on induction.

Stainless, cast iron or non-stick: which pan when

The quick comparison

PanBest forAvoidHeat rangeDishwasher

Stainless steel Searing, sauces, deglazing Delicate fish, eggs All levels Yes

Cast iron Searing, roasting, frying Acidic foods (tomatoes) All levels No

Non-stick Eggs, pancakes, fish High-heat searing Low–medium only No

Carbon steel Searing, wok cooking Acidic foods All levels No

Stainless steel

The most versatile pan in the kitchen. Works at any heat level, goes from hob to oven, handles acidic ingredients without reacting, and can be scrubbed hard when dirty. The main drawback is that food sticks if the pan or technique is wrong. Pre-heat properly, add oil when the pan is hot, and let food release naturally. Fond — the browned bits that stick — is actually the basis of pan sauces: deglaze with wine or stock and scrape. See fond and deglaze in the glossary.

Cast iron

Excellent heat retention makes cast iron ideal for searing: it barely drops temperature when cold meat is added. Requires seasoning to maintain a non-stick surface, and should not be used with acidic foods (tomatoes, wine) for extended periods as acid strips the seasoning. Pre-heat slowly and evenly — 5–8 minutes over medium heat — then turn up for searing. According to Lodge Cast Iron, a well-seasoned skillet develops a progressively better non-stick surface over years of use.

Non-stick

The right tool for eggs, pancakes, delicate fish and anything that would destroy a pan's seasoning or create a cleanup nightmare. Never use non-stick at high heat — the coating degrades and can release harmful fumes. Never use metal utensils. Replace non-stick pans when the coating shows signs of peeling or flaking. BBC Good Food's guide to non-stick pans explains what to look for when buying.

Carbon steel

Used in professional kitchens for its combination of light weight (lighter than cast iron), high heat tolerance and good non-stick properties once seasoned. The classic wok is carbon steel. Treated identically to cast iron in terms of seasoning and acid avoidance. Takes more seasoning cycles to build up a good surface than cast iron. See the Serious Eats carbon steel pan guide for a detailed breakdown.

One pan to start with

If you own one pan, make it a 24–26 cm stainless steel frying pan or a 24 cm cast iron skillet. Either handles 90% of cooking tasks. Add non-stick only when you want to cook eggs without stress. See the knife care guide for the equivalent reasoning applied to knives.

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