In this article, you’ll learn what the Leidenfrost Effect is, the exact temperature that causes it, and why it’s important when cooking with stainless steel pans.
Key Takeaways
If you’re in a hurry, the Leidenfrost Effect occurs at approximately 420°F (215°C).
My Experiment: I conducted tests using three different stainless steel pans (Heritage Steel, All-Clad D3, and Demeyere Atlantis) and a ThermoWorks Pro Surface Thermapen to determine the precise temperature for the Leidenfrost Effect. I heated each pan on medium, and every 10 seconds, I dropped a small amount of water in each pan to see at what temperature the water began to float.
Test Results: In all three pans, water droplets stopped evaporating immediately and started forming floating balls around 400°F. However, those balls quickly evaporated. The floating water balls persisted consistently at 430°F.
Bottom Line: Based on my testing, the Leidenfrost Effect likely occurs at 420°F (215°C) if the entire pan surface is uniformly heated. However, since pans typically heat from the center outward, aiming for 430°F (221°C) at the center ensures the Leidenfrost effect occurs consistently across the entire surface.
Use the links below to navigate the article:
- What is the Leidenfrost Effect?
- The Temperature Debate
- My Experiments
- Test #1 Using the Heritage Steel Pan
- Test #2 Using the All-Clad Pan
- Test #3 Using the Demeyere Pan
- Bottom Line: What Temperature Causes the Leidenfrost Effect to Occur?
What Is the Leidenfrost Effect?
You’ve probably seen videos where people put a drop of water in a hot pan, and instead of evaporating, it forms into a ball and dances around.
This is called the Leidenfrost Effect, and it’s the key to preventing foods like eggs from sticking to stainless steel pans.

The Leidenfrost Effect occurs when a liquid (like water or eggs) comes into contact with a surface (like a pan) significantly hotter than its boiling point. When this happens, a thin vapor layer immediately forms beneath the liquid, preventing the liquid from boiling. Instead, the liquid floats on the vapor layer and glides around the surface.
This effect is especially important when cooking eggs. When a pan is at the right temperature, the moisture in the egg creates a vapor cushion, allowing the egg to cook evenly without adhering to the surface.
The Temperature Debate
Many people talk about the Leidenfrost Effect, but nobody actually knows what temperature the pan needs to be for it to happen. And when you look online, you get a wide range of answers. On the Leidenfrost Effect page on Wikipedia, it says 379°F (193°C), but an Emory University study claims it occurs at 464°F (240°C).
My Experiments
To get to the bottom of it, I conducted tests with three different stainless steel pans using the ThermoWorks Pro Surface Thermapen (a surface thermometer), a water dropper, and a bowl of room-temperature tap water (the water for all tests was 69°F).

The pans I chose represent three different price ranges and construction types, providing a comprehensive view across the spectrum of stainless steel cookware:
- Heritage Steel Eater Series: This is the least expensive option, featuring 5-ply construction and a thickness of about 3 mm.
- All-Clad D3: This pan costs more than Heritage Steel and has 3-ply construction rather than 5-ply. However, at approximately 3 mm, it’s the same thickness.
- Demeyere Atlantis: The high-end option, this pan has 7-ply construction and is significantly thicker at 5.5 mm.
Test #1 Using the Heritage Steel Pan
I used the Heritage Steel Eater Series 12-inch fry pan for the first test. I set it on the stove, turned the heat to medium, and let it warm up.
I put the first drop of water in the pan at around 240°F, and it slowly evaporated. The pan wasn’t even close to ready. At 275°F, it evaporated much quicker but still wasn’t hot enough.

I added a drop of water every 10 seconds, and the same thing happened as I tested it up to 390°F.

At 400°F, the water balled up briefly at the center of the pan but evaporated when it flowed to the sides. This result continued at 410°F and 417°F, although the water balls lasted slightly longer as the pan got hotter.

At 430°F degrees, I noticed something interesting. When I dropped the water in the pan, it bounced around until it landed on a spot where water previously evaporated. Most likely, that spot was cooler than the rest of the pan. This temperature difference broke the vapor layer under the water droplet.

Finally, the Leidenfrost Effect was fully achieved when the pan reached 450°F at the center.

The water balled up, danced around the pan, and maintained its form even when crossing over areas where previous droplets evaporated. The ball of water even got stuck to the thermometer, and when I lifted it, it remained intact.
Test #2 Using the All-Clad Pan
To validate these results, I conducted the same test with pan #2: The All-Clad D3 12-inch frying pan.
At 370°F, the water balled up for a second but quickly evaporated as it moved to the sides. The same thing happened at 390°F. At 400°F, the water droplets lasted a little bit longer but still evaporated.

At 430°F, the All-Clad pan did the same thing as the Heritage Steel pan. Water droplets bounced around until they hit a spot where previous droplets fizzled out. When they hit these cooler spots, the water immediately evaporated.

Instead of waiting for the pan to get hotter, I tilted it so the droplet could avoid the cooler spots. When I did that, the vapor layer persisted, and the water danced around the pan.

Test #3 Using the Demeyere Pan
I wanted to see if the thickness of the pan mattered, so I tested it one more time with the thickest stainless steel pan I own, the Demeyere Atlantis Proline skillet.
Like the other pans, the water started to ball up around 400°F but still evaporated when it moved to the sides of the pan.
When the center of the pan reached 430°F, the Leidenfrost Effect was fully triggered. Water droplets maintained their shape and gracefully danced across the entire surface without evaporating.

One of my main takeaways from these tests is that the entire surface of the pan needs to be above a certain temperature for the Leidenfrost Effect to occur consistently.
When the outer edges of the cooking surface aren’t as hot as the center, the water will evaporate. Cool spots, like the ones I caused by repeatedly dropping water into the pan, also have an impact.
Bottom Line: What Temperature Causes the Leidenfrost Effect to Occur?
In all three pans, water droplets started forming balls around 400°F, but they quickly fizzled out. The effect persisted consistently at 430°F.
After filming each test and reviewing the footage multiple times, I believe 420°F (215°C) is likely the temperature at which the Leidenfrost Effect would persist if the entire pan surface was uniformly heated.

However, since most pans heat from the center outward, if you’re measuring from the center of the pan, aim for approximately 430°F (221°C) to ensure the entire pan surface is hot enough for the effect to occur consistently.
The exact temperatures might vary based on the temperature of your water, the size of your pan, the type of burner, and the temperature setting on your stove. But the tests I conducted should give you a good target to aim for.
If you’re interested in measuring this yourself or just want to be more precise with your cooking, I highly recommend the ThermoWorks Pro-Surface Thermapen. It’s great for pans, grills, and cooktops. And unlike infrared thermometers, you don’t have to worry about emissivity or distance. Just touch the surface with the probe and get the temperature instantly.
Check out this video if you want to know how the Leidenfrost Effect can help you cook eggs in a stainless steel pan without sticking or burning.