We at RePan.ch have thoroughly examined the Swiss pan market and analyzed more than 450 models. If you find the right pan, you will not only cook better – but also healthier, more efficiently and with more pleasure. Our 2025 pan test will help you make the perfect choice, taking into account design, coating, stove type and personal preferences.
When buying a pan, many people are faced with an overwhelming choice: Stainless steel, cast iron, Teflon, induction-suitable – or would you prefer ceramic? To help you keep an overview, we analyze the most important criteria you should consider when buying.
Stainless steel (without coating)
Robust, dishwasher safe
Requires cooking skills – no non-stick effect
Cast iron (with patina)
Naturally non-stick after baking
Very durable, but heavy & high-maintenance
Enamel coating (known from baking trays)
Hard & resistant
Hardly non-stick – unsuitable for frying
PTFE (e.g. Teflon)
Excellent non-stick effect
Not scratch-resistant – do not use metal cutlery
Dishwasher-safe
Read more: repan.ch/teflon
“Ceramic” coating
Sounds ecological, but is based on silicone oils
Non-stick effect wears off more quickly, especially in the dishwasher
Environmentally questionable
| Stove type | Suitable pans | Notes |
|---|---|---|
| Induction cooker | Magnetic base required (e.g. stainless steel) | Magnetic test! |
| Gas stove | Aluminum or multilayer material | Quick heat adjustment |
| Ceramic / electric cooker | Even floor important | No warped floor! |
Shape & size
Flat pans = frying
Deep pans such as braising or wok pans = stews, curries
Ø 24 cm = ideal for singles, Ø 28 cm+ for families
Storage and handling of coated materials
No metal cutlery in coated pans – every scratch accelerates ageing
Stack or hang up the pans
Do not quench pans hot
This means the non-stick pans can last up to 10 years
Stove type
Cast iron: suitable for everything – the main thing is hot
Cast aluminum: all-rounder – but pay attention to induction suitability
Stainless steel: lightweight, but not suitable for gas hobs if coated
Cast iron pans will last a lifetime with good care. However, they are heavy, must not be washed with soap and must be baked regularly.
Not always. Correct handling is important.
Virtually irrelevant for induction and gas hobs. If it interferes, then it needs to be replaced or possibly worked on at home with a humming hammer.
“Ceramic” is a nice marketing word. The non-stick effect is based on silicone oils – these wash out quickly.
Food containing protein in particular slides easily in the pan and is easy to clean
No. Many can withstand this, but last longer when washed by hand.
Honestly: When it starts to get on your nerves while cooking.
Whether you’re a professional or a beginner – the perfect pan depends on your stove, your cooking habits and your requirements. Our pan test shows:
✅ Robust pans that are more than just a sheet of metal, such as M-Budget.
✅ Teflon for everyday use & easy cleaning
✅ Cast iron or non-stick multi-layer material for long-lasting performance
👉 Visits RePan.ch/shop for your personal pan comparison with over 450 tested models.
Here are some of our favorites:
