Stainless Steel Pans, Pots and Cookware Sets

Why stainless steel is the pan that refuses to make things complicated

Nonstick can eventually scratch, cast iron needs seasoning, whereas stainless steel just cooks. No rust, non-reactive to acidic foods, and can withstand tough kitchen cleaners. 

That toughness comes from what it is actually made of. Good stainless steel cookware is graded 18/10, meaning roughly 18 percent chromium for rust resistance and 10 percent nickel for durability. With non-reactive properties, it can withstand acidic foods like tomatoes, wine and citrus without picking up a metallic taste. 

What stainless steel is actually good at

Searing. Proper, crust-forming, restaurant-style searing. Stainless steel gets hotter than nonstick cookware and holds the heat evenly, so a steak or a piece of chicken skin gets an actual crust instead of a sad grey attempt at one.

It’s also the best pan for cooking sauces, as nothing sticks to the base and burns when you’re not looking, in the way it might in a thinner cookware material. It can also go from stovetop to oven, so you can start something on the hob and finish it under the grill.

Building your stainless steel collection

Start with one good frying pan around 26 to 28cm. That handles searing proteins and most of your everyday cooking. Add a saucepan for sauces, grains and blanching, and a saute pan if you cook a lot of dishes that start on the stove and finish with a lid on.

Once that’s sorted, round it out with a stockpot for pasta and stock, a wok if you stir fry more than you would like to admit, and a roasting pan for the pieces of meat that need the oven, not the stove.

Or skip the decision-making entirely and grab a cookware set that bundles the sizes people actually use to cook and usually costs less than buying each piece separately.

Shop stainless steel by brand

Minimax’s curated collection of stainless steel cookware includes the best brands from around the world. 

Essteele is the one for a genuine mirror finish and a lifetime warranty. Italian made, 18/10 stainless steel, and the Per Vita range has a copper base for heat distribution that non-copper pans can only dream about.

Scanpan is the Danish option, refined, 18/10, dishwasher safe, and backed by a 10 year warranty on the Impact range. If you want stainless steel that doesn’t demand hand washing, this is it. 

Woll is the value pick without cutting corners. Ergonomic design, oven safe to 250 degrees, and it will not make your wallet flinch the way some of the others might. 

GreenPan’s Padova range does 3-ply uncoated stainless steel if you specifically want to avoid nonstick coatings altogether, oven safe to 180 degrees. 

Pyrolux and Swiss Diamond also make hybrid and tri-ply stainless pieces worth a look if you want something a little different.

Looking after stainless steel without overthinking it

Preheat the pan before you add oil. This is the one rule that fixes 90 percent of stainless steel sticking complaints. A properly hot pan releases food far more easily than a cold one you were hoping would just figure it out.

Deglaze with a splash of stock or water while the pan is still warm and most of the stuck-on bits lift straight off. If something is being stubborn, a simmer with a bit of bicarb soda and water sorts it out without scrubbing your arm off. Most pieces are dishwasher safe, but hand washing keeps the shine looking new for longer, since dishwasher detergent can dull it slightly over time.

Buying stainless steel cookware at Minimax

We stock stainless steel across all 15 Minimax stores in Victoria, South Australia and Tasmania, and online everywhere else.

●       Price match if you spot it cheaper somewhere else

●       Click and Collect from any Minimax store

●       Free metro delivery on orders over $99

●       Returns and exchanges if something is not right

●       Minimax Rewards points on every order

Cooking on induction? Nearly all of this range works, but check induction friendly cookware if you want to be sure. Rounding out the kitchen with something other than stainless? See the full cookware range, browse non-stick, cast iron or check the current cookware sale.

Stainless Steel Cookware FAQs

What does 18/10 actually mean?

It is the grade. Roughly 18 percent chromium, which fights rust and corrosion, and 10 percent nickel, which adds durability and that shiny finish. It is the standard to look for in decent stainless steel cookware, and anything less is cutting corners.

What is the first stainless steel piece I should buy?

A 26 to 28cm frypan for searing and everyday cooking, paired with a 3 to 4 litre saucepan for pasta, soups and grains. That covers most of what actually happens on a stovetop.

Do I need a full set?

Not necessarily. If you are just filling gaps, pick a frypan, a saucepan and a stockpot. If your whole cupboard needs a reset, cookware sets are a smarter buy, including multiple cookware pans and matched lids.

Is stainless steel oven and dishwasher safe?

Most pieces handle both. Oven safe is handy for finishing a steak or a frittata under the grill. Dishwasher safe is usually fine too, though hand washing keeps that mirror shine looking new for longer.

Is stainless steel cookware induction compatible?

Yes, most of it. Stainless steel works across induction, gas, electric, ceramic and halogen cooktops, which is a big part of why it ends up being the last pan people ever need to replace.

Why does food stick to my stainless steel pan?

Almost always because the pan was not hot enough before the food went in. Preheat it properly, add oil, and let it shimmer before anything touches the surface. That one habit fixes most sticking problems on its own.