Stainless Steel Cookware: Strong, PFAS-Free and Built to Last for Generations

Stainless steel pans – or simply “stainless” – have been a kitchen essential in both professional and home cooking for decades. More and more people are rediscovering this classic. Not out of nostalgia, but because stainless steel cookware is robust, versatile, and completely free from PFAS.

In this article, you’ll learn exactly what stainless steel cookware is, why it lasts so long, how to get the best results when cooking with it, and how it compares to other cookware materials.

RVS kookgerei: sterk, PFAS-vrij en gemaakt om generaties mee te gaan

Why cook with stainless steel?

Stainless steel – also known as “inox” – is an alloy made from iron, chromium, and nickel. It doesn’t rust, can handle high heat, and is resistant to acidic foods. Unlike non-stick pans, stainless steel cookware has no coating that can wear out or peel off.

At Beka, many of our collections use 18/10 stainless steel – that’s 18% chromium and 10% nickel. This composition offers several benefits:

Excellent corrosion resistance – chromium protects against rust and staining, while nickel boosts resistance to oxidation and acids in food.
Long-lasting shine – nickel keeps the surface bright and stylish, avoiding dull spots.
Durability - extra sturdy, less prone to warping at high temperatures.
Neutral taste – no metallic aftertaste, preserving the pure flavour of your ingredients.

Durable cookware to the Core

A good stainless steel pan is a one-time investment – and will last for decades. Even with daily use, the material barely wears. Scratches? They won’t affect performance. That’s why stainless steel is one of the most sustainable cookware choices.

On top of that, stainless steel is 100% recyclable. It retains its properties during recycling, so it can be reused indefinitely without any loss of quality. This reduces the demand for virgin raw materials and lowers the environmental impact of mining and production.

At Beka, we take it one step further: in collections like Cicla, we use RCS-certified recycled stainless steel, combining top quality with care for the environment.

How Does Stainless Steel Compare to Non-Stick and Other Materials?

If you’re used to cooking with non-stick pans, stainless steel will feel a bit different at first. Non-stick is forgiving and perfect for delicate foods like eggs or pancakes, but the coating wears out, meaning you’ll have to replace the pan after just a few years.

Stainless steel, on the other hand:

Handles much higher temperatures, perfect for searing meat.
Doesn’t react to acids – ideal for tomato or lemon-based sauces.
Has no coating to scratch or wear – stays usable year after year.

Other materials like cast iron or carbon steel have their own strengths. Curious about the full picture? Check out our Cookware Material Guide.

vergelijk alle pan materialen

How to Cook in a Stainless Steel Pan without sticking

Cooking with stainless steel is all about controlling temperature. You want the stainless steel skillet or pan hot enough to sear your ingredients quickly – locking in flavour, texture, and colour.

1. Preheat
Place the empty pan over medium heat. Use the water drop test: add a drop of water to the pan. If it evaporates instantly, it’s too hot; if it forms small beads that “dance” across the surface, it’s just right.

2. Add fat
Pour in oil or butter once the pan is hot. Wait until the fat starts to shimmer or bubble lightly.

3. Let the Maillard reaction do the work
Place your meat in the pan and leave it alone. Once the pan is hot enough, a golden-brown crust will naturally form – this is the Maillard reaction, which builds rich flavour. At this point, the food will release easily without sticking – exactly what you want for a perfect steak or juicy chicken.

4. Be patient
Only turn or stir when the food releases on its own.

5. Don’t overcrowd
Too much food at once lowers the temperature and stops the Maillard reaction – leading to steaming instead of searing.

FAQ: Cooking with Stainless Steel

Do you need to season a stainless steel pan?

No. Unlike cast iron or carbon steel, stainless steel does not need to be seasoned. It is naturally rust-resistant. For extra non-stick performance, simply preheat the pan well and use enough fat – as described above.

How to Clean a Stainless Steel Pan

After daily use – warm water, dish soap, and a soft sponge, or the dishwasher.
For stuck-on food – fill the pan with water, bring to a boil, and loosen with a wooden spatula.
For extra shine - vinegar or baking soda will remove stains with ease.

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Ready for cookware that will last for generations?

Whether you opt for a stainless steel frying pan, a sauté pan or casserole : with stainless steel, you get a piece of kitchen equipment that can take a beating, enhances your cooking pleasure and lasts for generations.

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