The frying pan is one of the must-have cooking utensils. You can fry, grill and sauté meat, eggs, vegetables, fish... A great eco-friendly and cost-effective alternative, the stone pan in particular is often PFOA-free and naturally non-stick. To find out which model to choose, learn more about stone pans through our buying guide.
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Our selection
"This set of Kamberg pans is a very safe investment. In addition to the 3 stone-coated pans of 20, 24 and 28 cm, it also…"
"The ProCook Granite stone skillet has all the features of a high-end frying pan. It is non-stick, scratch-resistant and PFOA-free. Note the heat-insulating bakelite handle."
"This set of Les Grands Chefs Professionnel stone pans stands out because of the glass lids they come with. Made in Germany, they are compatible…"
"This frying pan from the American brand Westinghouse has a cooking surface of 28 cm in diameter. Made of highly resistant granite, it can cook…"
This set of Kamberg pans is a very safe investment. In addition to the 3 stone-coated pans of 20, 24 and 28 cm, it also comes with a grill pan of 28 x 28 cm.
68,36 £ on AmazonThis collection of Kamberg frying pans is characterized by its high resistance to all types of fires. Each stone frying pan can be used on induction, gas, electric or ceramic hobs. The removable handle makes maintenance and storage much easier. Please note that you will receive, in addition to the 3 pans, a square grill pan measuring 28 x 28 cm.
Kamberg 0008019 and Kamberg 0008029 have a cast aluminum body coated with a stone-like material which makes them non-stick, durable and non-deformable. The set also benefits from a remarkable robustness. Guaranteed PFOA-free, your food will retain its authentic taste and requires no added fat during cooking.
The ProCook Granite stone skillet has all the features of a high-end frying pan. It is non-stick, scratch-resistant and PFOA-free. Note the heat-insulating bakelite handle.
23,20 £ on AmazonThe ProCook Granite is particularly suitable for a couple without children, a single person or students sharing a flat. Measuring 20 cm in diameter, this stone pan has a non-stick cooking surface that makes it easy to cook and sear steaks, vegetables, etc. You can even prepare pancakes without using any grease. It is compatible with all types of fires, including induction and solid fuels. No need to transfer your preparations as this pan goes directly from the hob to the oven (up to 180°C).
Its high-quality aluminum composition ensures even heat distribution. The triple-layer, non-stick coating is reinforced with stone so that you can enjoy a more resistant cooking surface. The pan can withstand both bumps and scratches. The perfectly insulated bakelite handle protects users from high temperatures.
This set of Les Grands Chefs Professionnel stone pans stands out because of the glass lids they come with. Made in Germany, they are compatible with all types of fires and can be refrigerated.
104 £ on Amazon
This frying pan from the American brand Westinghouse has a cooking surface of 28 cm in diameter. Made of highly resistant granite, it can cook food for 4 people.
39,99 £ on AmazonThis stone frying pan will help you to adopt a balanced diet. It can cook your meals without oil or with very little. Available in 5 sizes, this induction frying pan ensures even cooking of a wide range of foods. Its 28 cm diameter cooking surface combined with the triple non-stick coating is ideal for frying omelets, onions, pancakes... You can even use it to prepare pizzas in the pan.
The Westinghouse induction frying pan has a silicone handle that is insensitive to the heat produced by cooking. It is suitable for all types of cookers, including oven, induction, gas, electric and ceramic. Thanks to the marble coating, the pan is very resistant and easy to clean. It is dishwasher safe.
Any specific needs?
The best entry-level stone stove
Your guide :
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| TOP OF THE LINE | CHEAP | TOP OF THE LINE | EXCELLENT | |
In accordance with our commitment, this buying guide does not contain any sponsored products. |
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| OUR SELECTION |
Kamberg 0008019 & 0008029
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ProCook Granite
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Les Grands Chefs Professionnel - Lot de 4 poêles en pierre
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Westinghouse induction stove
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This set of Kamberg pans is a very safe investment. In addition to the 3 stone-coated pans of 20, 24 and 28 cm, it also comes with a grill pan of 28 x 28 cm.
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The ProCook Granite stone skillet has all the features of a high-end frying pan. It is non-stick, scratch-resistant and PFOA-free. Note the heat-insulating bakelite handle.
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This set of Les Grands Chefs Professionnel stone pans stands out because of the glass lids they come with. Made in Germany, they are compatible with all types of fires and can be refrigerated.
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This frying pan from the American brand Westinghouse has a cooking surface of 28 cm in diameter. Made of highly resistant granite, it can cook food for 4 people.
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Diameter
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20, 24, 28 cm28cm |
20 cm
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20, 24, 28 and 32 cm
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28 cm
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Dishwasher
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Yes
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Yes
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No
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Yes
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Lining
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Stone type
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Stone effect
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Triple layer of Greblon C3+
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Granite-like marble
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Fires
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All types of fires
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All types of fires
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All types of fires and refrigerators
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All types of fires
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Lid
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No
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No
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Yes
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No
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The main quality of a stone stove is its conformity to the manufacturing standards. Ergonomics and aesthetics, secondary criteria, come only after the components have been checked and the sturdiness has been evaluated.
PFOA, a toxic substance used to fix the non-stick coating, has been banned in the United States since 2005 and in the UK since 2015. It is therefore advisable to always check if your pan contains it, although this is rare for stone utensils. On the other hand, Teflon or PTFE is still used in the manufacture of many stone pans. This is the case for linings made of Greblon or Durit.
PTFE is non-toxic until it heats up to more than 260°C. From this temperature, sometimes even as early as 240°C, Teflon emits harmful gases that migrate to the food. So beware of labels that advise against heating the pan to over 260°C in the oven when the pan in question has a removable handle.
On the other hand, the frying pan is not afraid of 280 °C if it has a thin Teflon undercoat covered with a double layer of ceramic or stone, unless it has a non-removable plastic handle.
"When in doubt, it's better to abstain", they say. Indeed, many stone stoves that contain a high percentage of PTFE still dominate the international market. In order to be able to sell them, their manufacturers fail to mention the identity and quantity of thermotoxic substances in them.
So until you see the words "PTFE" or "Teflon" followed by "free", "0%" or a very small percentage on the label, don't buy the pan: it may contain a significant amount.
The sturdiness of the pan is mostly about its level of resistance to scratching and very high temperatures. Poor quality stone stoves lose their coating easily and may even warp after 2 or 3 years under high temperatures.
Heavier stoves, on the other hand, are generally stronger because of the high density of the metal and the thick coating. They take longer to heat up but distribute the heat well and retain it better than light stoves. However, it must be recognized that they are more expensive and their weight can quickly tire the wrist when making pancakes.
The handle must be easy to grip and resist heat to avoid burning. This is the case with wooden or bakelite handles, but removable handles also offer an excellent solution. As an added bonus, these save space because the handles can be stored in the trough of the pan.
You can also opt for a model with a lid to keep simmering food warm if your budget allows. Failing that, you can always use the lid of a pan of the same diameter as the skillet.
Here is the number of place settings obtained according to the diameter of a stone skillet:
The first and foremost advantage of a stone skillet is its non-stick coating of stone powder. This means you don't have to add oil or butter to prevent food from sticking to the bottom of the pan when you put it on the fire. This means no burnt pans and no fat, so cooking is healthy and light. Cleaning is also easier because no charred food sticks to the pan: a quick wipe with a sponge and you're done.
The stone pan is also compatible with all types of burners. It distributes the heat evenly, which speeds up the heating process and improves the quality of the cooking. The other advantage is that the dishes keep all their flavors with a stone pan. The metal, trapped under the layer of stone particles, does not come into contact with the food and thus does not alter its taste.
The only drawback with the stone pan, as with all non-stick pans, is that the coating can be scratched by sharp or metal utensils. When flipping the omelet or any other dish, use wooden or silicone spatulas to preserve the non-stick surface.
Stone pans differ from each other in the base metal and the type of rock used as a coating. On the other hand, they do not all have the same functions depending on whether it is a model specially designed for fish, for grilling or for frying.
Aluminum is a lightweight material that is widely used in the manufacture of cooking equipment due to its high thermal conductivity and low cost. However, aluminum has a tendency to bind to food when cooked at high temperatures and also transfers aluminum particles to food. Since these particles are harmful, it is healthier to trap them in a thick non-stick coating of stone particles.
Cast aluminum does not contain cast iron despite its name. It is a cast alloy of aluminum (the main component) with another metal. The cast aluminum pan, heavier, retains heat much longer than an aluminum pan.
Cast iron, an alloy of iron and carbon with a content of more than 2%, is the preferred metal of manufacturers of very high quality pots and pans. It can come in natural cast iron, cast iron alloyed with iron and carbon, enameled cast iron (coated with a silica-based coating).
A cast iron pan is heavy, robust and durable. Regardless of its coating, it is perfect for simmered dishes such as stew or beef bourguignon.
Like aluminum and cast iron, all metals can be made into a pan: iron, sheet steel, stainless steel, copper, etc. However, it is the density of the metal that will determine the mechanical strength of the pan. It is therefore important to be well informed about the metal of your stove in order to inform your choice.
All rocks can be used to coat a metal: granite particles, marble, quartz, diamond, etc. However, the choice of the stone should be based on its level of hardness because the resistance of the coating will depend on it.
The oval-shaped stone pans are specially designed for frying or cooking fish. You can also use it for any other meat, vegetables and why not to create oval pancakes.
Stone pans for grilling are easily recognizable thanks to their interior lined with bars arranged in a cross or parallel pattern. The entire interior surface, including the bars, is lined with stone particles to prevent food from sticking to them.
The stone pan is nothing more than a metal pan (usually cast aluminum) covered with layers of granite or other rock particles. Since stone is naturally non-stick, food does not stick even if you do not use fat. This means you can eat light and your pan will be easy to clean.
The stone pan is also as sturdy as conventional pans, but it is more susceptible to scratches except for models with thicker and harder coatings. It is suitable for all types of fires, including induction, and diffuses heat better than the ceramic model. The high resistance to heat is also a real plus, especially for lava stone pans that can withstand more than 300°C.
However, the stone model is generally more expensive than the ceramic one. It also requires utensils that do not scratch. It is also possible that a stone pan may contain PTFE without this being mentioned on the label. This means that you should be extra careful when the manufacturer advises against temperatures above 250 or 260°C. PTFE becomes toxic above that temperature.
Available to all budgets, the ceramic frying pan is mainly composed of silica and alcoholic binders, but there are also other unknown components. These undisclosed alloys enhance the non-stick properties of the ceramic pan, as it is not non-stick by nature. It may show a high non-stick performance at the beginning, but loses this aspect the more you use it.
However, this imperfection is what makes the ceramic pan so popular. Because its surface is not non-stick enough, it allows you to sear and brown dishes. The stone pan does not allow such browning, because the food does not stick to its surface. If you want your dish not to stick on this type of pan, coat the bottom with oil.
The ceramic pan is also very robust and offers a higher resistance to scratching than the stone pan. It can withstand a temperature of 250°C and tolerates metal forks, green "scratchy" sponge, etc.
All in all, a ceramic pan is not necessarily healthier than a stone one as long as the manufacturers hide certain components. Both also have their own specificities, to be chosen according to the dish you want to obtain. If you like golden fish or crispy onions, choose the ceramic pan. But if you want to eat light, the stone pan is more suitable. It is best to have both pans in your kitchen if your budget allows.
Before first use
Once all packaging is removed, wash the pan with hot water and soap. Rinse (always with hot water) and let dry before using for the first time. Then grease the entire inside surface of the pan with paper towels.
Cooking method
Start
the fire cold and then raise the temperature gradually to avoid burning your dish. If your recipe allows it, go for low heat.
To prolong the life of your stone skillet
Use
wooden or silicone spatulas to avoid scratching and always let the pan cool before cleaning. Be careful not to soak it in water, however, because the coatings are not 100% waterproof. Tap water will corrode the rock particles over time, especially if treated with salt. It is best to clean the pan (once it has cooled) with a sponge. After rinsing, a trace of whitish grease may appear, but this is perfectly normal: this grease even protects the coating and enhances its non-stick performance.
Trim your stone skillet
Coat the inside and outside of the pan with a thin layer of vegetable oil. Then put it in the oven at a temperature of 250°C and put parchment paper under the pan to catch the dripping oil. The baking process should only take a few seconds. If the handle of the pan is made of non-removable plastic, reduce the temperature to 180 °C. If the handle is not removable, remove it before placing the pan in the oven and keep the heat at 250 °C. Bakelite handles, on the other hand, can withstand up to 260 °C and wooden ones much higher.
Prevent fish from sticking to an old stone skillet
Badge
the inside of your old stone pan with a light veil of oil. This prevents fish from sticking to it and makes cleaning easier. This will preserve the coating because you won't have to soak the pan in water or use the green scrubbing side of the sponge.
Don't heat the skillet on empty
Although
a stone skillet is more resistant to high temperatures, avoid heating it for more than a minute without coating it with fat. It's best to put the pan on the fire only if the food is already ready.
The ideal stone pan for you should meet your specific needs and budget. We invite you to read our buying guide to learn more.
Ozeri, Swiss Diamond, Zuofeng, Oursson, MichelAngelo, Kitchen Pro, Kamberg, Tefal, Zyliss, Pradel, Gadhome, Caannasweiss, Stoneline, Procook, Euronovita, Les Grands Chefs Professionnels, Nava, Natural Cook, GraniteStone, Sky Light are some of the most popular.
Stone skillets are naturally nonstick, but they may contain PFOA or PTFE. It is therefore important to read the label carefully: the absence or presence of toxic substances must be specified. The thickness and hardness of the stone coating on aluminum-based stoves also count. A thin coating is easily scratched and can expose the aluminum. This material releases harmful particles under heat and contaminates the food. For all these reasons, we recommend that you always choose good quality stone pans.
Stone pans heat up faster than regular pans. If you set the heat to intense, the food can stick to the bottom of the pan and burn faster. Try to cook the food on low heat as much as possible to better control the cooking.
All good quality pans are dishwasher safe, but it's best to wash them by hand to preserve the coating.
A stone pan shouldn't normally catch food, but if it does, sprinkle the affected area with baking soda. Then pour water into the pan to a depth of 2 cm and put the pan on the stove. As soon as the water boils, remove the pan from the heat and empty it. Let the surface cool and then rub it with a sponge.
Between 5 to 15 years for mid-range stone pans and well over 15 years for high-end ones, depending on maintenance conditions.
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