Choosing
A coating that has stopped releasing cannot be repaired, and cooking on a failed one is frustrating rather than dangerous in any way this site is qualified to judge. The interesting question is what replaces it: another consumable, or a pan that will still be here in twenty years. Both are legitimate, and the second requires a month of learning.
Two honest routes.
Nothing wrong with it. The Stoneline 28 cm publishes 4.7 cm of depth, 2.3 litres and a 22.8 cm induction base — more specification than almost any coated pan here. Treat it as a consumable, hand wash it, keep metal utensils out of it, and it will last as long as coated pans last.
The Tefal 28 cm uncoated textured stainless is oven safe to 250 °C, dishwasher safe, and the cheapest way into a pan you will never replace. The Silberthal 28 cm in 18/10 has a three-layer base with an aluminium core, which is what stops a hot ring in the middle.
The learning curve is real and it is short: preheat, fat, wait, do not fidget.
The Krustenzauber 24 cm is ground smooth bare cast iron, for hob, oven, grill and open fire, with a recipe book. Ground smooth releases far better than an unground casting from the start.
The de Buyer 24 cm carbon steel is much lighter than cast iron, arrives beeswax-protected — wash that off before first use — and seasons the same way.
Only seasoning. A coating cannot be renewed; a seasoned iron or carbon steel pan that has lost its surface is stripped, re-oiled, heated, and it is new again. That is the argument, and it is the whole argument.
28 cm · 4.7 cm deep · 2.3 L · induction base 22.8 cm · cast aluminium · dishwasher safe
The only pan in this hub that publishes its own dimensions in full: 28 cm across, 4.7 cm deep, 2.3 litres, and an induction contact area of 22.8 cm — 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.
≈ 42 €
Eggs stick where they used to slide, and washing takes scrubbing. Visible scratches are not the same thing — a scratched pan can still release, and a smooth pan that has been overheated may not.
That is a question about materials science and regulation, and it is not one a cookware site should answer for you. ECHA is the European authority on these substances. What we can say is practical: a pan that no longer releases is no longer doing its job.
A couple of weeks of cooking. The whole technique is: heat the empty pan properly, add fat, wait for it to shimmer, then add the food and do not move it until it releases by itself.
Cookware sets, knife blocks and cast iron swing by thirty euros or more across the year, and the biggest "discounts" often land at prices the same model sold for six weeks earlier. UniverTrack tracks the real price history across retailers, spots fake reductions, and alerts you when it is genuinely the moment to buy.
