The utensils in the kitchen belongs in all cases one pan, But a common pan is not enough for the right preparation of a steak in most cases. For a steak to be a true pleasure, that’s the right one Steak pan essential. On the one hand, such a pan has to cope with great heat and, on the other hand, has a corrugated bottom. Because only by such a floor gets a steak the typical fire pattern. So that the steak in the Steak pan really succeeds, must be the right one Steak pan to be chosen.

The properties of a Steak pan

A Steak pan must be able to withstand a lot of heat without burning. Although the fire pattern on the steak are very welcome, but for beginners grill pans with the grooves are not necessarily recommended. At least not at the beginning. This is because it is much more difficult with these to find the right point of departure.
Otherwise, some cooks advise not to use coated pans, as they can withstand much less heat than uncoated ones. But this does not necessarily have to be considered a rule. Because these can under certain circumstances also represent the better selection. Provided these are first burned in before use.
Otherwise, the steak pans are usually very heavy in weight, which can be basically mentioned as the only drawback of such pans.

Steak pans types

There is now a huge selection of different pans. But only a few of them should be used for steaks.
A steak pan of uncoated stainless steel has proven to be an excellent choice. This is a very sturdy steak pan, which can be heated up. However, as such steak pan may tend to burn, it must be given plenty of oil in the pan. The steak pan made of stainless steel should have as many layers as possible in order to conduct the heat better. These layers are usually made of aluminum or copper. Because the material stainless steel stores the heat very well, but has no high thermal conductivity. If you suffer from a nickel allergy, you should prefer to use a coated model, as an uncoated model at high temperatures can contain traces of nickel.

However, apart from the stainless steel version, iron steak is most often selected. Professional chefs swear by such steak pans. It can be either forged iron or cast iron. In both cases, the steak pan must be well baked before first use.

When it comes to the shape of the steak pans, both steak pans in a rounded shape and rectangular steak pans are available. The rectangular versions are usually preferred. These can be purchased with or without handles. Since these are getting very hot, a steak pan with a handle is more likely to be recommended. Care should be taken that the handle is heat insulating. In a steak pan without insulation on the handles always high-quality kitchen gloves should be used to avoid injury. Otherwise, the steak pans are offered in different sizes. The choice of size and style depends on the individual preferences and needs of each individual.

The cleaning of the steak pan

Cleaning the steak pan is a very important point in selecting the steak pan. Because it is generally recommended that a steak pan never be rinsed in a dishwasher. Otherwise it may lose the important properties necessary to make a delicious steak. For this reason, the stub pan should be easy to clean, so it is easy to clean by hand after use. In this sense, a steak pan made of coated stainless steel is the optimum choice, as often discouraged by this. Because this has proven to be a steak pan, which is the easiest to clean.
Since the steak pan is easiest to clean after use, it is recommended that you do not delay cleaning it later. Because as long as the steak pan is heated, scrubbing is not necessary to remove burned. In addition, the use of warm water is very often sufficient, so that no detergent is necessary. In some models even rubbing with a cloth is sufficient. Otherwise, the steak pan after drying should always be rubbed with cooking oil to stay as long as possible to stay.