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Published 20/11/2025

What is uncoated cookware?

As the name suggests, uncoated cookware is either stainless steel, carbon steel or cast iron cookware free from a non-stick coating. No coating means that you can achieve a beautiful, golden sear on meats and vegetables, while also creating delicious pan sauces from deglazing.

Both non-stick and uncoated pans deserve a space in your kitchen, but in this guide, we’re going to explore how uncoated pans can make all the difference when it comes to specific recipes and cooking methods.

If you’re unsure on which pots and pans are best for you, be sure to read our cookware buying guide which explains coating types and different materials and their benefits.

Key features of uncoated cookware

No coating

Having no non-stick coating can seem daunting, however, an uncoated surface is ideal for achieving caramelised results when browning and flambéing food. Different cooking methods are used when cooking with uncoated pans, which is why we’ve created our handy guide on how to cook with stainless steel pans, so you can get the very best results.

Durability

Unlike non-stick pans, uncoated cookware can withstand a higher heat which is ideal for browning, sautéing and searing. This is because non-stick coatings can start to melt when over a high heat, making them preferable to low or medium heat sources and cooking more gentle foods like pancakes and eggs.

Benefits of uncoated pans

High heat cooking

As previously mentioned, uncoated pans can withstand higher temperatures because of the lack of coating, making them fantastic at searing, browning, flambéing, sauteing and more. However, because of its uncoated surface, you need to preheat the pan, ensure proper heat control throughout, use plenty of oil and be patient. You can tell when food is ready to be flipped or moved because the ingredients will release and no longer stick to the pan’s surface.

Although you can use uncoated cookware when cooking delicate foods like eggs, pancakes or fish, we do recommend using non-stick pans instead. The instant easy release of non-stick prevents batter, eggs, etc from sticking to the pan’s surface.

Great at creating pan sauces

When caramelising meats or vegetables, you may find a residue left on the bottom of the pan – this is called fond and a great source of flavour that can be used to create pan sauces by deglazing. To deglaze, pour liquid such as wine, stock or water into the pan and use a spatula or wooden spoon to loosen the browned bits of food, causing them to dissolve. Fond will typically only appear on uncoated pans like stainless steel, carbon steel and cast iron.

Naturally non-stick

If proper cooking methods are used, then uncoated cookware will develop a natural non-stick surface. Always remember to preheat the pan, use plenty of oil or butter, only cook with room temperature or dry foods and be patient – food will initially stick but eventually release once a crust has formed.

Versatile cooking

The absence of a non-stick coating allows you to cook a larger variety of foods. While non-stick cookware is great for cooking “stickier” foods like eggs, fish and pancakes, cooking with uncoated cookware is fantastic for searing steaks and skin-on fish as well as caramelising onions, mushrooms and other veggies. You can also use uncoated pans to simmer and thicken sauces.

Ideally, you’d use your non-stick pans for more delicate foods, reducing the risk of tearing the ingredients when cooking, while using uncoated cookware for recipes that require high temperatures and searing.

Easy cleaning

We always suggest that you follow the care and cleaning instructions provided by the manufacturer. However, we recommend that you handwash our pans to preserve longevity. Once you’ve left your pans to cool, simply wash with hot, soapy water and use a mild washing up liquid. Use a sponge to remove any burnt-on pieces of food.

For a more in-depth instructions, we recommend reading our guide on how to clean stainless steel pans.

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