Stainless Steel Roasting Pans

That is the most frequently asked question about stainless steel pans, and the answer is: only if you haven't mastered the technique yet. The secret is simple. Heat the empty pan thoroughly over medium heat before adding oil or meat. As soon as a drop of water does not evaporate but 'dances' as a bead across the bottom (the Leidenfrost effect), the pan is at the right temperature. Only then add the oil, and place the meat in when the oil shimmers. Meat that is ready to turn will release itself from the bottom – never force it. With this technique, you can cook in stainless steel just as well as in any other pan, but with richer browned bits for a better sauce. We explained it step by step in our blog cooking without sticking in a stainless steel pan.

Pure stainless steel has no coating that can wear off, get damaged or break down at high temperatures. This makes the pan more durable, safer and suitable for high temperatures. You can cook with acidic ingredients such as wine, vinegar or tomato sauce without any worries, and you can safely use metal kitchen utensils on uncoated stainless steel. The ‘downside’ is that stainless steel requires a little more fat or oil and a good preheating technique to prevent sticking – but once you’ve mastered that, you’ll be rewarded with better searing and richer sauces. Please note: models with a ceramic interior, such as the Demeyere Black 5, are best used with soft kitchen utensils to preserve that coating.

Yes, all stainless steel casseroles in our collection are suitable for induction. Important to know: this is not because stainless steel is 'inherently' magnetic – the cooking surface of 18/10 stainless steel is barely magnetic at all. It is due to the special, magnetic base construction. Demeyere uses its TriplInduc® base for this, which combines fast and even heat distribution with energy savings of up to 30% on induction. All Demeyere series (Apollo 7, Atlantis 7, Silver 7, Intense 5 and Black 5) therefore work optimally on induction, and also on gas, electric and ceramic. Switching from gas to induction? Read our blog from gas to induction: what you need to pay attention to.

Yes. Demeyere's stainless steel casserole dishes are oven-safe, and the Le Creuset RVS Signature is ovenproof too. This makes them ideal for dishes that you start on the stove (searing, deglazing) and finish in the oven (browning, gratinating). Do pay attention to the type of lid: the glass lid of, for example, the Apollo 7 and the double-walled lids of the Silver 7 and Intense 5 have their own, lower maximum temperature than the pan itself. If you want to work at high oven temperatures, remove the lid or stick to the specified maximum temperature of that specific model.

Yes, completely. Pure stainless steel has no non-stick coating and therefore contains no PFAS, PFOA or other synthetic chemicals. The models with a ceramic interior, such as the Black 5, are also PFAS-free, as ceramic coatings are made without PFAS. A stainless steel casserole is therefore one of the safest choices if you want to cook consciously without harmful substances. Demeyere also uses the Silvinox® treatment: a purely metallurgical process without added chemicals that makes the pan extra corrosion-resistant.

All three are professional stainless steel braising pans from Demeyere with a 7-layer construction for excellent heat distribution; the difference lies in the details. The Apollo 7 is the versatile all-rounder, supplied with a convenient glass lid and available in 24 and 28 cm – an excellent choice for everyday use. The Atlantis 7 is the premium flagship with an even more robust, heavier construction. The Silver 7 has a double-walled lid that retains extra heat and shortens the cooking time. In short: the Apollo 7 for versatile everyday cooking, the Atlantis 7 and Silver 7 for those who want to take it just one step further.

For anyone buying a stainless steel casserole for the first time, the Demeyere Apollo 7 (24 or 28 cm) comes highly recommended. The 7-layer base provides stable, even heat, the conical shape makes stirring easy, and the included glass lid locks in moisture and flavour. The pan is suitable for all heat sources, including induction, is dishwasher-safe, and delivers professional cooking results for years to come – even for home cooks who are just getting started with stainless steel.

The stainless steel casserole pans from Demeyere and the Le Creuset Signature stainless steel range are dishwasher-safe, but hand washing preserves their shine and extends their lifespan. Let the pan cool briefly, then place it in warm water with dishwashing liquid. To remove stubborn burnt-on food, bring water to a boil in the pan; the residue will then come away on its own. Do not use steel wool or abrasive cleaners on polished stainless steel. If the Black 5 has a ceramic interior coating, it is best to wash it by hand, as the black coating can turn grey in the dishwasher. Want to know more? Read how do I care for my pans?

No, that is purely cosmetic and completely normal. A bluish or rainbow-like sheen is caused by overheating the steel (so-called ‘seasoning’) and is harmless. White, chalky spots usually come from minerals in tap water or from salt that went into the cold pan too early. Both disappear easily: rub the pan with a few drops of vinegar or lemon juice, let it work for a moment and rinse it off. This way, your stainless steel casserole will be shining again in no time.

Yes. Stainless steel is stable, does not react with food, and does not release harmful substances under normal use. Because it has no non-stick coating, there is nothing that can peel off or break down when overheated. For most people, stainless steel is therefore one of the safest cooking materials. Those who are extremely sensitive to nickel should probably avoid leaving acidic dishes in the pan for hours, but this is not an issue with normal cooking. Furthermore, Demeyere enhances the surface with the Silvinox® treatment, making the pan extra corrosion-resistant.