How to Use a Meyer White Steel Stainless Steel Frypan
By Meyer Australia | Published: 2026-10-29
Category: How-to Guides
Learn how to season, cook, and clean your Meyer White Steel 28cm frypan for non-stick results on induction. Step-by-step guide with common mistakes to avoid.
Quick answer
Preheat the pan gradually, perform the water droplet test, then add oil just before cooking. Use medium-high heat and clean with warm soapy water and a soft sponge.
Why stainless steel sticks (and how to fix it)
Stainless steel frypans like the Meyer White Steel 28cm don't have a non-stick coating. Food sticks when the pan isn't hot enough or when you add oil too early. The key is getting the temperature right before adding any fat.
The thick 3-ply induction base helps distribute heat evenly, but it also means the pan takes a bit longer to heat up than thin pans. Patience pays off.
Induction stove considerations
The Meyer White Steel 28cm frypan is induction-ready thanks to its magnetic stainless steel base. On induction, heat ramps up faster than gas or electric. Start on medium heat and adjust rather than blasting high heat from the start—this prevents hot spots and warping over time.
Step-by-step guide to using your Meyer White Steel Frypan
- Wash and dry the pan first: Wash the new frypan with warm soapy water and a soft sponge to remove manufacturing residues. Rinse and dry thoroughly. Don't skip this even if the pan looks clean—residue can affect first-time cooking.
- Preheat on medium heat: Place the pan on a medium heat burner (or induction setting 5-6 out of 9). Wait 1-2 minutes. Do not add oil or food yet. If you add oil to a cold pan, it will smoke before the pan is hot enough to cook without sticking.
- Perform the water droplet test: Sprinkle a few drops of water onto the pan. If they dance and sizzle into small beads, the pan is ready. If they evaporate instantly, it's too hot—turn down the heat. No dancing beads means the pan isn't hot enough. Food will stick if you add it now.
- Add oil and swirl: Once the pan passes the water test, add your cooking oil (about 1 tablespoon) and swirl to coat the surface. The oil should shimmer but not smoke. If the oil smokes immediately, the pan is too hot. Remove from heat briefly and let it cool before adding food.
- Cook your food: Add your ingredients. For proteins like eggs or fish, let them sear for 30-60 seconds before flipping. They will release naturally when a crust forms. Don't poke or stir too early—if the food sticks, it's not ready to release.
- Clean after cooling: Let the pan cool completely, then wash with warm soapy water and a soft sponge. For stubborn residue, boil a little water in the pan and scrape with a wooden spatula. Never plunge a hot pan into cold water—it can warp the base. Also avoid abrasive scrubbers that can scratch the surface.
Product facts
- Meyer White Steel Stainless Steel Induction Frypan 28cm: The Meyer White Steel 28cm Frypan has a thick 3-ply induction base that distributes heat quickly and evenly while resisting warping. Even heating means fewer hot spots, so your food browns uniformly and you're less likely to scorch delicate ingredients.
Meyer White Steel Stainless Steel Induction Frypan 28cm
