I tried Stellar's best-selling Chef's Pan – it eliminated the need for most of my other cookware

While most pans are built to perform one function, there are some that are designed to cover basically all of your cooking needs. That’s the case with the Stellar Eclipse Chef’s Pan, which promises to sear, simmer, sauté, stew, and fry even your largest meals in a shorter amount of time.

I put it to the test to see if this brand really is the to-go brand for the best saucepan sets around. Here's how I got on.

In a nutshell

Stellar is a cookware brand synonymous with high-quality, long-lasting cookware, and its range of stainless steel Chef’s Pans are designed to offer both versatility and durability. Also part of Stellar’s ‘most-loved’ collection, the largest and most premium Chef’s Pan is the 24cm Stellar Eclipse.

It's the brand's bestseller, and after testing it, I'd say that's for good reason.

After reading up on all the cooking tasks the Stellar Eclipse can handle – searing, sautéing, frying, stewing and simmering — I was eager to give it a try. The ample space promises a large volume of food, while the Tri-Ply technology is designed for quick and even heat distribution. All in all, I thought this was a star buy.

Stellar Eclipse Chef's Pan specs

• Materials: Stainless Steel and aluminium
• Metal utensil safe? No
• Dishwasher safe? Yes
• Diameter: 24cm
• Warranty: Lifetime
• RRP: £120

Who tested this pan?

Frances Daniels

Frances Daniels is a freelance reviewer at Ideal Home, and has tested a wide range of kitchen gadgets – from sandwich makers to multicookers. As someone eager to expand her cooking skills, her favorite cookware to try out are ones that are multifunctional, novice-friendly, and don't take up too much room in small or shared kitchens. As that’s the sort of pan the Stellar Eclipse claims to be, Frances looked forward to making the premium pan a full-time addition to her kitchenware collection.

Unboxing and first impressions

After unboxing many plastic-heavy products, I was pleasantly surprised at how sustainable the Stellar Eclipse’s packaging was.The packaging consists of a cardboard shipping box, a cardboard brand box, and brown paper - all of which can be recycled kerbside. When I opened the brand box, it contained a small instructional leaflet, a drawstring storage bag, and the Stellar Eclipse itself.

My first impression of the Stellar Eclipse was how sturdy and well built it is, if not a tad heavier than what I’m used to (it weighs 1.677kg). However, its heaviness may be chalked up to its triple-layered build consisting of 18/10 stainless steel, aluminium, and induction-ready steel outer layer.

Inside the pan are etched measuring marks for accurate servings,and there’s a curved pouring rim for drizzling sauces. The pan has a diameter of 24cm, a base diameter of 17cm, and a 2L capacity, so it’s ideal for large volumes of ingredients.

When I turned the pan over to examine the base, I was greeted by the etched reminder that the pan is dishwasher safe, has a lifetime guarantee, and is suitable for all hob types.

The instruction leaflet recommended that I wash the pan in hot soapy water before first use with a non-scratch nylon scourer or brush. While the pan is dishwasher safe, hand washing is recommended. While care advice doesn’t mention what type of utensils you can use with the Stellar Eclipse, it’s a no-brainer that you shouldn’t use metal utensils with this stainless steel pan.

What is it like to use?

I used the Stellar Eclipse on a ceramic hob. The brand advertises the pan as ideal for food that requires constant attention such as risottos and sauces, and it also says the design is a ‘great middle ground between a frying pan and a wok’. With these suggestions in mind, I decided to test the Stellar Eclipse’s versatility with three dishes: risotto, pasta sauce, and a vegetable stir-fry.

The first recipe I used on the pan was risotto. I had previously only made risotto in the self-stirring Tefal Multicook Actifry, so I was eager to use the Stellar Eclipse pan to make this dish.

When I threw two tablespoons of butter in the pan over medium heat, it took them no time to melt and coated the base evenly. The diced onions also softened without browning too quickly, while the outside of the arborio rice cleared up while the center kept opaque. I substituted dry white wine with a mixture of white wine vinegar and water, so I was worried it would take too long to evaporate. However, the efficient conductivity of the stainless steel compensated for my substitution.

I also made the mistake of adding the broth too quickly and in too high of quantities, but I saw this as an opportunity to test the pan’s ability to create a reduction. Luckily the pan rectified my mistake and by the end of cooking time, I was left with a thick, creamy risotto.

Next up was veggie stir-fry, which included ingredients such as mushrooms, sliced baby courgettes, and onion. When I poured the oil in the pan over medium heat, I was impressed by how evenly it spread on the base. To check that the oil was preheated, I threw a small piece of onion into the oil, and it immediately sizzled.

I cooked the courgettes first, and they became fork-tender in under three minutes. I used more courgettes than the recipe required, so I was afraid that the pan was going to become overcrowded. However, the pan’s design for consistent heat radiation across both base and sides meant that even the courgettes stuck to the pan’s walls were thoroughly cooked.

After removing the courgettes from the pan, I then added the onions and sliced mushrooms at the same time – and again, the triple-layered sides meant that all ingredients were cooked even when the base became overcrowded.Once the mushrooms and onion were nicely browned, I then returned the courgettes to the pan, and added vegetable broth. Again, I added too much broth than the recipe called for, and again the pan’s even heat distribution came to my rescue - a testament to how failproof and beginner-friendly it is.

Last but not least was the pasta sauce, and the recipe allowed me to test its sauteing, simmering, and frying. The onions softened nicely, the tomatoes dried to a nice size, and the mushrooms browned and caramelised. Meanwhile, the sauce reached a boiling point at the right time and temperature, and simmered nicely while I waited for my pasta to cook.

I should also add that I was initially worried that my ingredients would stick to the stainless steel coating, as I’m only used to frying and sauteing with the best non-stick pans and woks. However, with all three dishes, food barely stuck to the pan while cooking, and even when it did (when I left the pan briefly unattended due to leaving the recipe on the other side of the kitchen), I was able to remedy it by consistently stirring.

My one small complaint was the weight, which didn’t make the pan the easiest to flip, toss, and shake while sauteing. However, I’m accustomed to using cheaper, lightweight pans, and I did get used to its weight after a while.

What's it like to clean?

As mentioned above, the Stellar Eclipse is dishwasher safe but hand washing is recommended. Cleaning the pan was pretty straight forward: I waited for it to cool, before letting it soak in hot water for a few minutes to loosen any debris, before scrubbing with a non-scratch scourer.

One thing I will say about the pan is that it can stain rather easily. This was not a deal breaker for me, but if you are bothered by stubborn marks and want to keep your pan in pristine condition, then you may want to invest in a stainless steel cleaner.

Should you buy the Stellar Eclipse Chef's Pan?

I really loved the versatility of the Stellar Eclipse Chef’s Pan. I must admit that I was a little intimidated by the premium price tag and its list of advanced features, but I ended up being surprised at how beginner-friendly the pan was. I recommend it to both advanced cooks who want professional results and novices who want to start cooking more often.

Plus, its adaptability means that it really is the Swiss Army knife of pans,so it’s ideal for anyone who wants to limit the amount of cookware in their cluttered or smaller kitchens. While it may have a premium price tag, I feel its flexibility makes it a worthwhile, space-saving investment.

There are two slight drawbacks, however, such as its weight (which makes it hard to toss while sauteing) and easy-to-stain steel. That said, I am used to using flimsier, less durable pans and consider its weight a testament to its durability. Its low maintenance cleaning, meanwhile, makes up for its susceptibility to stain.