What Pan Does Gordon Ramsay Recommend? His Kitchenware Must-Have

Ever wondered which pan Gordon Ramsay swears by? You’re not alone. Every time he flips an omelet or sears a steak on TV, there’s usually a behind-the-scenes secret: it’s almost always a high-quality nonstick or stainless steel pan in his hands. Not all pans are created equal, and, no, most celebrity chefs don’t actually use those glittery sets advertised online.

Ramsay doesn’t go for fancy or fussy. He picks sturdy, reliable cookware that lasts through daily abuse in both pro kitchens and home setups. If you’ve struggled with uneven cooking or sticking eggs, you’re probably using the wrong pan. Getting the right one makes your life way easier—fewer burnt spots, a lot less scrubbing, and better-tasting food. Let’s break down what makes his choice special and how you can get the same results at home.

• Gordon Ramsay’s Go-To Pan: The Truth
• What Makes a Pan ‘Chef-Worthy’?
• Ramsay’s Favorite Brands and Models
• Steel, Nonstick, or Something Else?
• Do You Need to Splurge?
• How to Keep Your Pan Like New

Gordon Ramsay’s Go-To Pan: The Truth

If you’ve ever seen Gordon Ramsay in action—on “Hell’s Kitchen,” “MasterChef,” YouTube, or his Instagram—one thing stands out: the man loves his pans, but he doesn’t use just anything. Ramsay actually recommends a classic stainless steel frying pan for most jobs, but he has a soft spot for nonstick too, especially when cooking eggs or delicate stuff that’s easy to mess up.

He’s dropped brand names more than once. For daily cooking, Ramsay consistently calls out the Scanpan brand. On several cook-alongs, you’ll spot their sleek, black nonstick models on his stove. Why? They heat evenly, nothing sticks, and you don’t end up throwing out a pan every year. He also uses All-Clad and Mauviel if he’s going for a stainless steel vibe—these hold heat like a champ and work for searing, sautéing, or tossing pasta in sauce.

If you’re expecting the most chef-approved pick, here’s what Ramsay reaches for the most:

• Gordon Ramsay often says, “The most important pan in your kitchen is a nonstick frying pan, preferably 8-12 inches.”
• Scanpan’s nonstick models are not coated with typical Teflon—they use a ceramic-titanium blend that doesn’t flake off like cheap pans.
• Omelettes, scrambled eggs, and crispy fish fillets are his go-to dishes with the nonstick.
• For steaks and serious browning, he’ll use a three-ply stainless steel pan (like from All-Clad or Mauviel).

Here’s a quick comparison of key brands he’s actually caught using:

So, if you want to channel chef energy without wrecking your food, your first upgrade should be a solid nonstick for daily stuff and a real stainless steel for when you want that golden sear. Ramsay isn’t chasing trends—he picks tools that just work, day in, day out.

What Makes a Pan ‘Chef-Worthy’?

So what separates a chef’s go-to pan from the ones gathering dust in regular kitchens? It really comes down to performance, durability, and how easy it is to use and clean. Gordon Ramsay and most other pros look for a few key features every time:

• Heat Distribution: If a pan heats unevenly, your food turns out uneven—burnt on one side, raw on the other. Chefs choose pans with thick bases (often aluminum or copper sandwiched between steel) for solid, even cooking.
• Durability: Professional pans can survive a beating—direct high heat, metal utensils, and daily washing. Cheap pans will warp or the coating peels off fast.
• Nonstick Ability: A good nonstick layer means less oil, quicker cleanup, and food that flips without sticking. Ramsay always talks about how important that effortless slide is, especially for eggs or fish.
• Weight and Handling: Nobody wants a pan so heavy they dread lifting it, but too light means it’ll scoot all over the burner. It’s all about balance. Ramsay's pans sit flat and have stay-cool handles.

Still not convinced? Take a look at the difference chef-worthy pans can make. Here’s a quick table comparing qualities most pros care about, versus basic ones you might find at a discount store:

Most home cooks get frustrated with their pans because they’re not built to handle real use. Investing in a Gordon Ramsay-style pan means cooking isn’t a hassle; it’s actually fun. One smart buy sure beats having to toss out a cheap pan every year.

Ramsay’s Favorite Brands and Models

If you’ve binge-watched Gordon Ramsay’s shows, you’ll notice he doesn’t mess around with random kitchenware. He actually puts his money where his mouth is. Ramsay is often seen using pans from brands like All-Clad and HexClad. He has talked up these brands in interviews and on social media, and he’s not shy about why he likes them—super even heating, a reliable nonstick surface, and real durability.

For stainless steel, Ramsay has worked with All-Clad for years. Their D3 Stainless Fry Pan is a classic favorite, showing up on his official YouTube channel and in countless recipes. Ramsay likes how it holds heat evenly—no cold pockets messing up your sear. If you’re into nonstick, he’s been all about HexClad lately. In 2021, he actually became a partner with HexClad, calling their hybrid pans a “game changer” for home cooks and pros alike. Their hybrid design means you get the easy cleanup of nonstick, but with the browning power of stainless steel.

• All-Clad D3 Stainless Fry Pan – Used for tossing steaks, veggies, and even delicate fish. Repeatedly mentioned by Ramsay as his daily driver.
• HexClad Hybrid Pan – Features a stainless steel and nonstick combo. If you’ve seen Ramsay whip up scrambled eggs online, this is usually the pan in the shot.

Just so you can see how these pans stack up, here’s a quick and handy table comparing the basics:

You don’t have to buy both, but if you want to copy Ramsay’s kitchen, these are his go-tos. If you’re serious about cooking—or just sick of pans that don’t work—these models are worth the hype and investment.

Steel, Nonstick, or Something Else?

Here’s where things get real: Gordon Ramsay switches between pans depending on the job. He’s a big fan of both stainless steel and nonstick pans, but each one shines for a different reason. Let’s break it down because using the wrong type will mess up your meal (and your mood).

Stainless steel pans are the classic choice in restaurants and for home cooks who want serious results. Ramsay uses them for searing steaks, browning meat, or anything that needs a little crunch and caramelization. Stainless steel holds up to high heat, doesn’t warp, and lets you create those little brown bits—what chefs call "fond"—that make sauces taste next-level. But heads-up: they can be tricky for eggs or fish unless you’ve mastered temperature control. Scrubbing them can be a hassle, unless you know the trick (soak with a little baking soda, then go at it with a non-abrasive pad).

On the other hand, nonstick pans are Ramsay’s call for breakfast foods—omelets, pancakes, anything delicate. He’s been quoted saying you should always have a solid nonstick pan in your lineup. They’re easy to clean and you don’t need much oil (or any at all, if you’re feeling lazy). The catch? Nonstick surfaces can scratch easily, so always grab silicone or wooden utensils. And once the nonstick starts to wear out, it’s time to get a new one—no exceptions.

• For protein-heavy recipes or when you want a crispy crust, go stainless steel.
• If you’re whipping up eggs or crepes, grab a nonstick.
• Cooking with strong acid (like tomatoes)? Stick to stainless steel so you won’t damage the coating.
• Don’t toss nonstick in the dishwasher, even if it says it’s safe—hand wash to make it last.

There are also cast iron and carbon steel pans, but Ramsay sticks mostly to stainless steel and nonstick for everyday work. Cast iron is tough and holds heat, but it’s heavy and requires seasoning. Carbon steel is like a trickier version of nonstick—great if you’re willing to babysit your pan. Most home cooks don’t need to overthink it: stick with Ramsay’s main picks and you’ll be set.

The bottom line? Choose the Gordon Ramsay approach: match your pan to the job and don’t be afraid to invest in quality. A great pan will actually save you time and frustration every day.

Do You Need to Splurge?

This is the burning question: do you really have to spend a small fortune to get a pan worthy of Gordon Ramsay? Here's the deal—Ramsay often chooses pans from brands like Scanpan or All-Clad. These aren't cheap, usually around $100 to $200 per pan. But does everybody need that kind of gear?

Honestly, you don’t have to blow your budget. What matters most is quality construction. Ramsay himself has said, even on his YouTube channel, that a solid, heavy-base nonstick or stainless steel pan is a must, but he also admits not everyone needs restaurant-level equipment. You can find solid alternatives under $50, especially during sales or if you grab mid-tier brands like T-fal or Cuisinart. They might not last a decade, but they'll handle regular home cooking.

If you’re making eggs every morning or searing meat weekly, investing in something better might be worth it. For occasional cooks, a reliable nonstick pan will do the trick—and still make you feel like a Gordon Ramsay for a lot less cash.

Here’s a side-by-side look at what you really get from entry-level, mid-range, and pro-level pans:

If you see cooking as an everyday thing, upgrading your pan might be worth every penny. But for most people, it’s about finding a balance—get something well-made, treat it right, and you’ll get more than your money’s worth.

How to Keep Your Pan Like New

If you drop over $100 on a chef-approved pan, you want it to last. Ramsay himself always says the secret isn’t just buying good gear—it’s treating it right. Even the best pan will fail you if you’re rough or lazy with upkeep. So, let’s get real about what works long-term.

You might be shocked: most pros steer clear of the dishwasher when it comes to quality pans, even the ones that claim to be dishwasher-safe. Those harsh detergents and high heat actually mess with your nonstick and dull stainless steel. Here’s what really keeps your pan in top shape:

• Hand wash only: Use hot water, a gentle sponge, and mild soap. Skip steel wool and rough scrubbers—they scrape off that nonstick magic or scratch steel.
• Let it cool down first: Never hit a hot pan with cold water. It can warp the base and wreck the coating.
• Season your pan: If you’re using carbon steel or cast iron—spread a light layer of oil and heat gently after every wash. Even some high-end nonsticks last longer with a little oil rub-down.
• Store smart: Don’t just stack them naked in a cupboard. Pop a towel or a soft cloth between pans to avoid scratching.
• Watch the heat: Most nonsticks say "medium heat max." Go higher, and you’ll see the coating flake off way faster than you’d like.

Some pans really do last a decade or more—if you treat them right. Want a peek at the numbers? Check this out:

One last thing: always dry your pan right away. Water sitting on the surface means rust—especially on carbon steel and cast iron. A quick towel-off now saves you from scrubbing orange spots later. If you stick to these habits, your Gordon Ramsay-worthy pan will be sticking around—without sticking, scorching, or peeling.