Coated or uncoated
Should my main frying pan be coated or uncoated?
Both are 28 cm (11 in) and both work on induction. Everything else about them is opposed: one is a consumable that performs immediately, the other is a tool that has to be learned and then lasts indefinitely. This is the clearest either/or in the whole catalog.
| Compared on | 28 cm (11 in) stone-particle coating | 28 cm (11 in) three-layer base |
|---|---|---|
| Diameter | 28 cm (11 in) | 28 cm (11 in) |
| Surface | Stone-particle nonstick | None — uncoated 18/10 stainless |
| Published depth | 4.7 cm (1.9 in) | Not published |
| Published capacity | 2.3 L | Not published |
| Induction contact | 22.8 cm (9 in), published | Induction stated, no figure |
| Stated heat limit | Not published | 400 °C (752 °F) |
| Dishwasher | Stated dishwasher safe | Not the deciding factor — uncoated |
| Fluorinated substances | Not addressed | Maker states free of PFOS, PFOA and PTFE |
| Technique required | None | Preheat and fat, or food sticks |
| Expected life | Until the coating stops releasing | Indefinite |
| Listed on amazon.com | Yes | Yes |
A tick marks the better answer on that line only. Counting ticks does not decide the page — the two verdicts below do, because these products answer different questions.
Prefer the Stoneline if you want a pan that works properly on the first day and you accept replacing it eventually. It publishes more numbers than almost any coated pan here — depth, capacity and induction contact diameter — and 4.7 cm (1.9 in) of depth means it holds a sauce as well as fries.
Prefer the Silberthal if you are willing to spend two weeks learning stainless. A three-layer base with an aluminum core, a stated 400 °C (752 °F) limit and no coating at all means this is a pan you will still own in twenty years. The learning is real: heat the pan, add fat, wait, and do not move the food until it releases.
You can, and most kitchens are happier with one of each. Eggs and fish want the coating; a hard sear and anything that finishes in the oven wants the stainless.
A base narrower than the hob ring gives a hot center and cooler edges. The Stoneline publishes 22.8 cm (9 in) under a 28 cm (11 in) pan; almost nothing else in this catalog publishes the figure at all.
Different rather than harder. Food that has stuck comes off with water and heat — deglaze the hot pan and it lifts. What uncoated never needs is gentleness.
28 cm (11 in) · 4.7 cm (1.9 in) deep · 2.3 L · induction base 22.8 cm (9 in) · cast aluminum · dishwasher safe
The only pan in this hub that publishes its own dimensions in full: 28 cm (11 in) across, 4.7 cm (1.9 in) deep, 2.3 liters, and an induction contact area of 22.8 cm (9 in) — which is the figure that actually decides how it heats.
Best for: Anyone who wants to know the actual dimensions before buying, and cooks on induction.
28 cm (11 in) · 18/10 stainless · three-layer base with aluminum core · stated heat resistant to 400 °C (752 °F) · pouring rim
An 18/10 stainless pan with a stated three-layer base around an aluminum core, and the highest published heat figure in this hub: 400 °C (752 °F).
Best for: Hard searing, and anything that goes from hob to a hot oven.
