The Best Pan to Cook Steak [2024 Review]

Looking for the best pan to cook steak? As an experienced chef, I understand the difficulty of achieving the perfect outcome for your steak without the right cookware, so I’m giving you options for the best pan to cook steak with good heat retention.

If You’re in a Hurry – My Tops Picks at a Glance

Moreover, the best meals are made with the best cookware. In my buying guide, I will walk you through the varieties of frying pans and describe how heat conductivity well they work for cooking steak.

Whether you like your steak rare or well done, I’ve got all the info here to achieve a perfectly cooked steak using the best pans for searing steak with excellent heat conduction.

The Best Pans for Cooking Steaks Reviews

1. Best Frying Pan for Steak Overall – Lodge 10.5 Inch Square Cast Iron Pan

This Lodge 10.5 Inch Square Cast Iron Grill Pan was an easy number one for me as the best pan for cooking steak – customers rave about it and for a good reason too, mainly due to superb heat conduction.

At 10.5 inches square, this frying pan is big enough to fry 2-3 steaks at a time due to a good heat retention. Its first USP, though, is that, like all Lodge cookware, this cast iron comes already seasoned in 100% vegetable oil, ripe for use in cooking steak recipes from the get-go!

Unlike the other pans with heat conductivity, this also means that this is the best carbon steel pan for steak has a nearly non-stick surface, without the possible harmful fumes that are rumored to be given off from chemically treated non-stick pans for high heat searing.

With an extra generous cooking surface, I also love how this cast iron frying pan features grill ribs, which allow your steak to be elevated, allowing your steak drippings to collect at the bottom, ready for making your steak pan sauce! Alternatively you can just lose the drippings for a healthier steak.

As a virtually indestructible piece of cookware pan that can last for generations, this carbon steel pan is a lifelong investment to distribute heat evenly for searing steaks.

Compared to a stainless steel pan, its ability to retain heat distribution is unparalleled in the world of cast iron grills. The best pans can be used equally well in the kitchen or over the campfire.

Pros

• Pre-seasoned cast iron
• Has grill ribs
• Cast iron skillet for really long term use
• Excellent heat retention
• Can be used on a campfire
• Affordability

Cons

• Not perfectly non-stick

2. Best Nonstick Pan – Ozeri ZP17-20 8 Stone Earth Frying Pan

I love this Ozeri ZP17-20 8 Stone Earth Frying Pan too – it has an unprecedented non-stick performance – without the risk of exposure to all the nasty chemicals said to be released when cooking from traditional non-stick surfaces, despite having a high heat retention.

The best pans have a smooth but hardened and scratch-resistant coating which is super easy to clean. In contrast to the other steak pans, it even boasts a magnetized base for use with rapid heat transfer induction stoves for high heat searing. The cooking surface of this pan can also reach high temperatures when searing steak.

I also like that this frying pan has a comfortable handle which is coated with heat-resistant silicone, unlike the cast iron pans with heat conductivity.

It’s a best seller not just for home cooking, but with trained chefs too, due to heat conduction.

Pros

• Favored by trained chefs
• 100% free of toxic chemicals
• Easy to clean
• Good, comfortable handle

Cons

• Only 8 inches

3. Most Affordable – Lodge 742341 Miniature Skillet

My7 number 3, Lodge 742341 Miniature Skillet made from the same makers as those from my number 1, has all the qualities, such as being cast iron and already seasoned for high heat searing. This means this carbon steel pan features excellent ability to retain heat distribution, additional flavor, and is super easy to clean.

There are 3 differences in the pans with heat conductivity for cooking. The main one being that you can only cook one steak at a time due to its small three and a half inch size.

On the plus side however, this carbon steel frying pan is a skillet, so instead of pan frying your steak you can also saute or broil it for a different finish due to a superb heat retention.

In comparison to a stainless steel pan for steak, you’d pay a smaller price for a smaller piece of cast iron cookware. Despite that, it has a large cooking surface and high heat conduction for better browning for cooking steaks.

Pros

• Made with cast iron pan
• Pre-seasoned cast iron
• It’s a skillet, distributing heat from both the bottom and the sides
• Very affordable

Cons

• Only suited to cooking one steak at a time

4. 10” Stone Derived Granite Frying Pan

Call us vain, but my article would be amiss without featuring a copper pan that was super pretty!

It’s no surprise that this 10” Stone Derived Granite Frying Pan red-speckled beauty made my Top 5 for cooking steak – and not just for it’s looks. Its smooth cooking surface lets you achieve an evenly cooked steak due to high heat searing.

Compared to a cast iron frying pan, the interior of this non-stick pan is made out of durable heavy-gauge die-cast aluminum core, with a magnetized base for use with rapid heat transfer induction stoves. It sports patented Thermo Spot technology, which allows an even heat distribution base and features anti-warping for cooking.

In contrast to a cast iron skillet pans, this pan has a superior and longer lasting nonstick coating for heat conductivity. Furthermore, this frying pan achieves that non-stick coating perfection without all those nasty chemicals rumoured to be released from other non-stick cookware surfaces.

I also love the ergonomic wooden handle, which is comfortable to grip and stays cool when cooking steak.

Pros

• Great design
• 10 inches big
• Special technology for even heating
• Chemical-free
• Easy to clean

Cons

• Pricier than your average frying pan

5. Hard-Anodized Nonstick 11-Inch Deep Square Grill PanPros

If you’re looking for a good grill pan with good heat retention that isn’t as heavy as the cast iron skillets when cooking steak, then you need look no further than my number 5.

Instead of heavy cast iron pan for steak, it’s made with hard anodized aluminium (more on this in my buyer guide). This copper pan allows even heating and is non-stick.

This Hard-Anodized Nonstick 11-Inch Deep Square Grill Pan is another option for the best frying pan because it has ridges along the bottom. It can conduct heat quickly, giving those lovely sear marks to your steak while allowing the fat to drip away, and has deep sides to minimize splatters for cooking steaks.

Unlike the other cooking pans, this pan also features a comfortable silicone over stainless steel handle.

Pros

• Light to handle
• Ability to retain heat evenly
• Ridges to allow the release of meat fats
• Dishwasher safe

Cons

• As it’s not a cast iron pan, the food doesn’t retain its heat as well

Features to Consider for the Best Pan-to-Cook Steak

My buying guide concentrates on steak served up straight.  By the end of my guide and FAQ section, you will know exactly how to prevent your steak sticking to the right pan and how to prevent it drying out. I cover frying pans, and grill pans and skillets.

(A skillet is simply a steak pan with slanted sides for cooking and ensuring even heat distribution.  The slanted sides mean it’s perfect for stir-frying, or when you’re moving ingredients around a lot in the pan.)

First, let’s take a look at your good old frying pan. Your typical frying pan is usually made from aluminium or stainless steel and can feature a non-stick coating that will do wonders for your steak cooking.

Comparison Table

Product	Color	Special Feature
Lodge 10.5 Inch Square Cast Iron	Black	Induction Stovetop Compatible
Ozeri ZP17-20 8 Stone Earth	Anthracite Gray	Gas, Electric, Induction Stovetop Compatible
Lodge 742341 Miniature Skillet	Black	Dishwasher Safe
10” Stone Derived Granite	Red Copper Stone	Organic
Hard-Anodized Nonstick 11-Inch Deep Square	Gray with Blue Handles	Gas Stovetop Compatible

Aluminium

Aluminium is one of the best metals for conducting heat – far better than stainless steel pans in fact.  This means aluminium pans will brown the sides of the steak more quickly, sealing in the juices right away!  Aluminium also heats evenly across the surface of the pan while producing lovely grill marks.

There’s a particular aluminium which is a far superior frying pan material than your standard aluminium, and that’s anodized aluminium.  It’s a better heat conductor than stainless steel, and it’s also scratch-resistant. Although it’s very strong, this pan also surprisingly lightweight.  The drawback is that it takes a little longer to heat than other materials.

Stainless Steel

Stainless steel frying pans are generally more expensive than your aluminium ones.  Stainless steel pans are sturdy, durable and cheap. When cooking steak, they maintain their heat well, which results in even cooking and is great for searing your steak.

Stainless steel pans are better for novice cooks, since they adjust to temperature changes quickly and has a wide cooking surface.

Teflon

Frying pans usually feature a non-stick coating, commonly known as Teflon.  Its popularity is drawn from how easy it is to clean due to its smooth surface, meaning ingredients do not stick to the pan. This pan requires little oil or butter, making it a healthier way for you to cook your steak using pans.

Originally Teflon got its nonstick properties from a toxic, nearly indestructible chemical, usually referred to as PFOA.  These days, however, Teflon and similar brands are PFOA-free. If you’re unsure or worried, I recommend reading the label.

Grill Pans

Carbon steel grill pans are usually either made from aluminium with a non-stick surface, or they are cast iron.  A cast iron skillet gets extremely hot and also retains heat for a long time, so if you decided to cook a well done steak, the heat is unlikely to dissipate too much when the steak hits the plate.

Some cast iron skillets come already seasoned.  Seasoning of cookware is the process of treating the surface with heated fat in order to make a corrosion-resistant and stick-resistant coating in pans.

The drawbacks to a cast iron frying pan are that it takes longer to conduct heat up than a stainless steel pan and that they’re more susceptible to hot spots.

As you can see by now, there are pros and cons to using a cast iron skillet. You will have to weigh pre-seasoned cast iron pans up against your personal requirements. Consequently, my top 5 featured pans offer options across the board.

In general, a grill pan is a better choice than a frying pan.  Not just because you can grill outdoors but also because it’s that much healthier.  Foods absorb a lot of fat when fried, even with low fat foods. When your steak is grilled using carbon steel however, the fats get extracted from the meat.

The best frying pan is a heavy-duty one with a thick base.  When cooking steaks, a thick base allows it to absorb and distribute heat more evenly than a thinner pan, and will do away with “hot spots”.  All the pans in my top 5 have that thick base that is good in retaining heat.

Should You Put A Glass Lid On The Pan When Cooking Steak?

If your saucepans, soup pots, skillets,, and stock pots come with glass lids, you might be thinking that the lids are doing nothing but consuming valuable space in your cabinets. 

However, does covering your steak really help your steak cook faster? And how often should you use them?  Here are a few guidelines to help you decide whether to cook with the lid on or off.

When to Use a Lid

Covering your pan gives you a window into how your steak is cooking, meaning you won’t under or overcook your meat. Here are other scenarios when to keep the lid on.

Braising

When cooking tough cuts of meat, braising is the go-to method.  Cover the pan with a lid to ensure the meat is exposed to heat and moisture over a long period of time. 

High heat effectively breaks down collagen and other connective tissue, resulting in a more tender texture. Experts agree that when pans are covered,  the ingredients you are braising get continuously bathed in these simmering and steaming liquids, which the item flavors in turn. 

Steaming

Compared to braising, To be effective when steaming steak, you need both heat and moisture to achieve a tender texture without necessarily drying the meat out. Keeping the lid on prevents the evaporating liquid from escaping.

Simmering and Boiling

If you want to simmer or boil your steak, covering your pan might be important for two reasons: On is that the steam won’t escape as easily, and boiling will happen more rapidly. Second, steam trapped in the pan means more liquid will be available in the pan.

Furthermore, if you have a pot of sauce or stew that has already attained the desired consistency,  keeping the lid on will prevent moisture from evaporating and help the meat and flavors to mix.

FAQS

Conclusion

To achieve the perfect steak, you need to have a reliable pan. The Lodge’s Cast Iron Grill Pan has the best heat retention capabilities, while the Ozeri Stone Earth Frying Pan has superb non-stick properties. You can opt for the Lodge 742341 if you want an affordable pan.