Eine Person brät Steaks mit Butter und Kräutern in einer Fissler-Edelstahlpfanne auf dem Herd und hält dabei den präzisionsgefertigten Griff fest.

The right steak pan for the perfect steak

Steak pans

There are pans that are particularly well suited for cooking steaks. Steaks should be seared over high heat so they can develop their full flavour. Stainless steel pans are heat-resistant and durable, making them especially well suited for preparing steaks.

To the steak pan guide

Eine Person mit Brille und Schürze schwenkt gekonnt Reis in einer Fissler-Pfanne, Körner in der Luft, die Küche erstrahlt in warmem Licht.

Pans & Frying Pans

Eine Person kocht Hähnchen in einer Fissler-Pfanne und Grünzeug in einer anderen, mit einem Fissler-Pfannenwender auf einem eleganten, in Deutschland entwickelten Herd.

Pan sets

Ein Koch legt ein rohes Steak in eine Fissler-Edelstahlpfanne auf dem Herd, neben der weiteres hochwertiges Fissler-Kochgeschirr steht.

Stainless steel pans

Ein Koch richtet Fischfilets in einer Fissler-Pfanne mit Öl und Kräutern an; daneben steht ein abgedeckter Fissler-Topf auf der Herdplatte.

Coated pans

Eine Person in einer Schürze lächelt, während sie Paprika und Zwiebeln in einer hochwertigen Fissler-Edelstahlpfanne in einer modernen Küche brät.

Aluminum pans

Junger Mann wendet einen Pfannkuchen in einer Fissler-Pfanne, konzentriert in einer modernen Küche mit Regalen voller Teller und Schüsseln im Hintergrund.

Induction pans

Ein Koch sautiert lebendiges Gemüse in einer hochwertigen Fissler-Edelstahlpfanne, die deutsche Präzision und zeitloses Design verkörpert.

Woks & wok pans

Eine Person würzt Fischfilets, die in einer hochwertigen Fissler-Edelstahlpfanne garen, während in einer modernen Küche Dampf aufsteigt.

Ceramic pans

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Ein Koch brät zwei Steaks in einer Fissler-Edelstahlpfanne an und begießt sie mit Butter und Kräutern, um ein perfektes Ergebnis auf deutschem Kochgeschirr zu erzielen.

Guide to steak pans

Advantages

Why a steak pan?

A steak is prepared differently from breaded meat, egg dishes, vegetables, or fish. For your steak to turn out well, the Frying Pan should be suited to the task – which is why it’s worth keeping different pans on hand for different purposes.

Stainless steel pans for high-heat searing

Stainless steel pans are especially good for cooking steaks. Stainless steel is very robust and can withstand the highest temperatures. In a stainless steel pan, steaks can be seared perfectly.

Fissler stainless steel pans are made from high-quality 18/10 Stainless Steel.

To optimize the heat conductivity of stainless steel pans, they feature an aluminum core in the pan base. Unlike aluminum pans, stainless steel pans are usually uncoated.

More cooking fat in uncoated pans = less sticking?

Food can still stick even when you use more oil in an uncoated pan. This depends on the temperature and cooking time. If you turn the food too early, it will stick. As soon as an evenly golden crust has formed and is visible around the edge of the food, the crispy food can be easily released from the cooking surface.

Novogrill® frying effect

Steak pans with Novogrill® cooking surface

Some Fissler stainless steel pans feature the Fissler Novogrill® frying surface. The waffle texture of the Novogrill® frying surface is especially suited to low-fat, crispy frying with a grill effect.

If you use this Frying Pan with little or no fat, small air cushions form in the indentations. The oil can spread optimally beneath the food. The food grills on the raised honeycomb pattern, reducing the direct contact surface. As a result, the Novogrill® surface helps prevent food from sticking so easily, even without a Non-Stick Coating.

Steak pans from Fissler

Expert tips from Fissler

Fissler Original-Profi Collection® Saucepan - high-quality German stainless steel, Novogrill surface, marked interior, suitable for induction.

Fissler Original-Profi Collection® frying pan: Novogrill surface, long handle, interior marking, suitable for induction. Made in Germany.

Original-Profi Collection® Frying Pan 4,9

From €149,00

incl. VAT

Original-Profi Collection® – especially suitable for:

High-heat searing of meat and shellfish

The Original-Profi Collection® frying pan is part of one of the world’s most successful Cookware series and impresses with features such as:

Energy-efficient CookStar® base, suitable for all stovetops, including induction
Up to 90% recycled 18/10 Stainless Steel
Extra-wide Pouring Rim
Fissler Novogrill® frying surface with waffle texture for roasting with a grill effect – even with little fat
Measuring scale in liters and quarts for easy measuring
Polished handle made of 18/10 Stainless Steel with Hanging Loop: rivet-free, especially sturdy and hygienic
Oven-safe up to 230 °C
Made in Germany

Fissler Pure Collection Premium stainless steel Frying Pan, long handle, curved rim. Precision made in Germany. White background.

A woman prepares vegetables in a Frying Pan from the Pure Collection by Fissler on an elegant cooktop, showcasing modern German cookware design.

Fissler Pure Collection frying pan

From €99,99

incl. VAT

Fissler Pure Collection® – especially suitable for:

Low-fat searing or crispy frying of meat, vegetables, and shellfish

The Fissler Pure Collection® is made from up to 90% recycled stainless steel, withstands high temperatures, and is extremely durable and reliable.

The Fissler Pure Collection® Frying Pan is ideal for high-heat searing whenever you want a crispy finish.

Energy-efficient Fissler Superthermic Base
for even heat distribution, suitable for all stovetops, including induction
Up to 90% recycled 18/10 Stainless Steel
Wide Pouring Rim
Measuring scale in liters and quarts for easy measuring
Oven-safe up to 230 °C
Made in Germany

fry steak

Here's how to perfectly fry your steak in a stainless steel pan.

Heat the Frying Pan without adding fat/oil over medium heat (2/3 hob power).
Wait a few minutes until the right temperature for frying is reached.
To check whether the right temperature has been reached, the water droplet test works well: using your fingers, sprinkle a few drops of cold water into the Frying Pan. If the droplets dance around the Frying Pan like clear beads, the right temperature has been reached. If it sizzles and the droplets evaporate, the Frying Pan is still too cold.
Wipe any remaining water droplets out of the hot Frying Pan, e.g. with a kitchen towel.
Rub a little oil onto both sides of the steak. We recommend heat-resistant grapeseed oil.
Salt both sides of the steak, place it in the Frying Pan, and press it down lightly with a spatula.
The steak will stick to the Frying Pan at first. Once it releases easily, it is ready to turn.
To check, you can gently lift the steak slightly at the edge. It should release by itself without any effort – then it is ready to turn or remove.