Looking for a stainless steel pan comparison before buying? That's an excellent idea. Between entry-level models sold in supermarkets, overpriced "professional" ranges, and premium brands with seductive marketing, it's difficult to know where to start.
In this article, we help you compare the different types of stainless steel pans , understand the nuances of stainless steel and identify those that are best avoided.
In the end, you will know exactly which stainless steel pan to choose for healthy, sustainable cooking without any unpleasant surprises.
The different types of stainless steel pans
1. Single-walled stainless steel pans
Single-walled models are made of a thin layer of stainless steel .
They heat up very quickly, but the temperature is not uniform: some areas burn while others remain cold.
❌ Result: uneven cooking, food sticking, and a pan that warps over time.
It's an entry-level option, useful only for occasional use.
2. Stainless steel pans with a bonded (or encapsulated) base
These pans consist of an aluminum or copper disc welded under the base .
This structure improves heat diffusion in the center, but not at the edges.
👉 A decent compromise, but not ideal for intensive daily use.
3. Multi-layer (or “sandwich”) stainless steel pans
In these models, aluminum or copper is inserted between two layers of stainless steel across the entire surface.
This ensures even cooking , even on the walls, and excellent durability .
💡 This is the ideal option if you cook regularly.
For further information, see also our article:
👉 Stainless steel, cast iron or ceramic pan: which one to choose?
4. Triple-layer 18/10 stainless steel pans (the HEALTHY choice)
Triple-layer 18/10 stoves represent the best balance between performance, durability and comfort.
They combine:
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18/10 stainless steel interior (hygienic and corrosion-resistant)
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Aluminum core for rapid and even heat distribution
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Magnetic stainless steel exterior for perfect induction compatibility
✅ Advantages:
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Even and precise cooking
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No release of chemical substances
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Lifetime durability
👉 This is the technology used in all SAINE stainless steel pans .
The different types of stainless steel and their differences
Not all stainless steel pans are made with the same alloy. Here are the main differences:
| Type of stainless steel | Composition | Features | Recommended use |
|---|---|---|---|
| 18/0 stainless steel | Nickel-free | Cheaper, magnetic, but more susceptible to corrosion | Casual |
| 18/8 stainless steel | 18% chromium / 8% nickel | Good balance, but slightly less resistant to acidity. | Common use |
| 18/10 stainless steel | 18% chromium / 10% nickel | Excellent durability, resistance and hygiene | Daily use |
👉 Our HEALTHY pans are made of 18/10 stainless steel , the standard for professional kitchens.
To understand the differences between these alloys, see also:
👉 18/10, 18/8, 18/0 stainless steel: what's the difference?
Technologies and features to know
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Induction compatibility : all SAINE pans work on gas, ceramic glass and induction hobs.
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Finishes : brushed or mirror, purely aesthetic.
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Riveted handles : robust and durable, even at high temperatures.
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Lids : made of stainless steel for optimal durability.
👉 Unsure which equipment to choose? Read our complete guide:
Stainless steel pans and induction: are they compatible?
Stainless steel pan comparison: summary table
| Stainless steel pan type | Structure | Benefits | Disadvantages |
|---|---|---|---|
| Single wall | 100% stainless steel | Lightweight, inexpensive | Poor distribution, hook |
| Reported fund | Stainless steel + aluminum/copper disc | Heats up quickly | Uneven cooking |
| Multilayer | Stainless steel / aluminum / stainless steel | Even cooking | Heavier |
| Triple layer 18/10 (HEALTHY) | 18/10 stainless steel + aluminum + magnetic stainless steel | Best value for money, durable | Higher weight |
Stainless steel pans to avoid 🚫
Avoid ultra-light pans sold at low prices:
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They deteriorate quickly,
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they heat up unevenly,
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and often end up in the trash after a few months.
💡 Investing in a multi-layer or triple-layer stainless steel pan is an ecological and sustainable purchase.
Which stainless steel pan should I choose?
The best choice is a triple-layer 18/10 stainless steel pan , like those in the SAINE range.
They offer healthy cooking, exceptional durability and universal compatibility.
👉 Discover our models:
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22cm stainless steel frying pan — ideal for one or two people
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26cm stainless steel frying pan — versatile format
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28cm stainless steel frying pan — for cooking as a family
FAQ — Choosing your stainless steel pan
Which stainless steel pan should I choose for healthy cooking?
Opt for a triple-layer 18/10 stainless steel pan, without chemical coating. It offers superior resistance, even cooking, and unparalleled longevity.
What is the difference between a multi-layered pan and a pan with a separate bottom?
The multi-layered pan distributes heat over the entire surface, while the pan with a separate bottom heats mainly in the center.
Is stainless steel compatible with induction?
Yes, provided it has a magnetic base (ferritic stainless steel). All SAINE pans are induction compatible.
Why avoid the cheapest pans?
They warp quickly, heat poorly, and wear out fast. A quality pan lasts for decades and quickly becomes more economical.
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Stainless steel saucepan comparison: which one to choose for healthy cooking?