How to buy the best stainless steel pans and cookware

If you’re looking for cookware that can stand up to years of use, stainless steel is a strong contender.

It handles high heat with ease, making it perfect for frying, browning and building flavour (particularly if you're cooking proteins). And as stainless steel is a non-reactive surface, it won’t affect the flavour of your food.

However, getting the best performance out of a stainless steel pan means understanding how to manage heat and achieve that perfect sear. It also needs proper maintainance too. We tell you how to achieve all this and more in our guide.

We've tested popular options from John Lewis, Ninja, Ikea and more to find the best saucepans

Why use stainless steel cookware?

Dr Steph Kipling, Which? science team manager, says:

'Stainless steel pans are made of an alloy of iron, usually with chromium and nickel. Some also include layers of aluminium or copper to ensure even heating across the surface of the pan.

'It’s also very durable, meaning pans should last for a long time if well looked after, and can be used with a range of different utensils.

'Stainless steel pans are also very versatile, able to be used on all hobs types and in the oven (provided they don't have plastic elements). They’re also non-reactive, so ideal for using with acidic foods such as tomato-based sauces.'

Considering other options? Read our guides to the best non-stick frying pans and how to buy the best cast iron pans.

How to clean stainless steel pans

Many stainless steel pans and cookware are dishwasher-safe, but they might last longer if you wash them by hand. Cookware brand ProCook says some dishwasher tablets can be abrasive to the surface. 

Follow these tips to safely handwash your stainless steel cookware:

1. Allow the pan to cool to room temperature before washing to prevent warping.
2. Wash in warm soapy water. Avoid using steel wool or harsh abrasives as these can damage the finish.
3. For burnt-on food or stains, you may need to soak your pan for a while. If soaking doesn’t work, you can apply a baking soda and water paste to soften the residue.
4. Dry your pans immediately to avoid any water spots forming. 
5. You may want to avoid stacking pans in the cupboard if possible, as this can scratch the finish. Use a divider to store your pans vertically.

Can stainless steel pans go in the dishwasher?

Usually yes, but only do so if the manufacturer has labelled your stainless steel pan as dishwasher-safe.

Even if your pan is dishwasher-safe, constant dishwashing over time can cause:

• Water spots or streaks (not necessarily damaging your pans, but this can make the stainless steel look dull or dirty).
• Pitting (small holes in the surface) or corrosion if exposed to harsh detergents or salt for long periods of time.

To preserve the longevity of your pots and pans, try to hand wash them after daily use and only pop in the dishwasher if you need help tackling particularly stubborn residues.

If your cookware has non-stick coatings, a copper core or aluminium layers exposed, definitely wash by hand instead.

See the best washing up liquids from our expert tests

Can you use stainless steel cookware on all types of hobs?

Yes, stainless steel cookware is generally compatible with all types of hobs.

The key requirement for induction is that the base must be magnetic. Most modern stainless steel pans are designed with a magnetic, multi-layer base that makes them safe and effective across all heat sources.

In the market for a new hob? From traditional gas to modern induction, we reveal the best hobs

Where to buy stainless steel pans

• Amazon
• Argos
• Dunelm
• John Lewis
• Made In Cookware
• ProCook
• Robert Dyas

Popular stainless steel cookware

We've rounded up a selection of stainless steel pots, pans and other cookware from legitimate brands and retailers, based on search popularity and our expert buying knowledge.

Please note that we have not tested any of these products.

Is cooking on stainless steel pans healthy?

Stainless steel pans are generally a better choice if you’re looking to avoid the plastic coatings and PFAS (also known as 'forever chemicals') commonly used in non-stick cookware.

While many stainless steel options are plastic-free, some may still include small plastic components, typically in handles or knobs for thermal insulation.

If your goal is to avoid plastic altogether, it’s worth choosing a design made entirely from metal, including the handles. Head to our dedicated guide for more information on the quick and easy sustainable swaps you can make to reduce your plastic usage and waste.

Although stainless steel is a good option for reducing the amount of plastic and PFAS in your kitchen, using these pots and pans may impact the nutritional content of your food by requiring oils and fats – see what our nutritionist has to say below.

Shefalee Loth, Which? nutritionist and principal researcher, says:

'With non-stick pans, you can often use minimal or no oil or fat to make something like pancakes or eggs, but this isn't the case with stainless steel. With this type of cookware you'll need to add some fat to ensure the food cooks and doesn't burn.

'The type of oil you choose will affect the healthiness of your food to some degree. Choose olive or rapeseed oil over butter, lard or coconut oil if you can.

Discover the best cooking oils and the truth about seed and algae oils

How to cook on stainless steel: 5 top tips

1. Preheat your pan properly. Let the pan heat up empty for a minute or two, then test it with a drop of water – if it beads up and glides around the surface (indicator of the Leidenfrost effect), then your pan is ready. 
2. Use oil and fats. Stainless steel doesn’t have a natural non-stick coating, so oils and fats will be your best friend to help prevent burning and sticking. 
3. If something sticks to the pan, don’t scrape or force it. That said, food sticking can actually be a good thing. You can get a nice crust on things like steak, chicken skins and other proteins and they’ll naturally release when they’re ready to be flipped.
4. Control your heat. You want the pan hot enough for a nice sear, but not so hot that your oil or food burns too easily. Try to mainly use a moderate heat – save the highest heats for things such as boiling liquids.
5. Use deglazing for easy cleaning up (and better flavour). The crispy bits that stick to the bottom of your pan (known as fond) can be used to make a flavourful sauce, and can save you time on scrubbing the pan later on. After cooking, set your protein aside, then use aromatics and a splash of stock, vinegar or wine to lift the fond from the pan and reduce it into a simple yet tasty sauce.

What are the downsides of stainless steel pans?

Stainless steel cookware does come with a learning curve, as beginners often find that food sticks to the surface – until they learn how to properly heat the pan before adding food in.

The pans themselves can also be quite heavy, and in some cases the handles may become hot during cooking, requiring care when moving them.

Additionally, stainless steel options can be more expensive than non-stick alternatives, which can be a consideration for some buyers. However, this may be outweighed with stainless steel's superior longevity.

See our guide to the best oven gloves