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| Article number | 535705 |
|---|---|
| EAN | 08717522562023 |
Our frying pan is a versatile all-rounder in the kitchen, suitable for all heat sources - including the oven. Thanks to its high edges, this pan is perfect for preparing larger portions. Ideal for sautéing meat, fish or chicken. Unlike an ordinary frying pan, this frying pan also excels at making sauces, soups, risottos and even pasta sauces - thanks to its generous capacity and excellent heat distribution. Whether you want to simmer, reduce or sear: this multifunctional pan allows you to cook with precision and ease. The Skottsberg Stainless Steel frying pan is valued for its unique features. The pan has a special Tri bottom, composed of three layers: 18/10 stainless steel, aluminum and magnetic stainless steel. Stainless steel was chosen for its durability, ease of maintenance and easy cleaning. The aluminum core - completely enclosed by stainless steel - ensures even heat distribution. Because this aluminum layer extends into the sidewalls, the pan heats up quickly and evenly all the way to the top edge. This minimizes the chance of sticking and makes for extra energy-efficient cooking.
Thanks to the magnetic stainless steel exterior, the frying pan is suitable for induction as well as all other heat sources. The bottom has an ideal thickness of 2.5 mm, which prevents the pan from warping on induction. This Skottsberg pan has a robust, industrial look, is durable and energy-saving, and - when used properly - guarantees a lifetime of cooking pleasure. The pan with lid has a diameter of 28 cm and can simply be put in the dishwasher after use.
Key features:
- 1 frying pan with lid
- Diameter: 28 cm
- Even heat distribution thanks to Tri body
- Retains heat very well
- Resistant to acidic ingredients (such as tomato or wine)
- Oven Resistant
- Dishwasher safe
- The pan may discolor - that means you are using it well
- The handle can get hot while cooking
- Prevent warping: avoid thermal shocks
How do you use the frying pan?
To prevent your food from sticking to the bottom, it is important to follow the following steps: Remove the ingredients from the refrigerator in time for them to come to room temperature. Place the pan on a low setting on your heat source and heat slowly. After about a minute, drop some drops of water into the pan. Do they "dance" across the surface? Then the pan is at the right temperature. Only now add oil or butter. Reduce the heat by about 30%. The pan is now hot enough to cook your ingredients well, without burning them. Melt the butter until the foam disappears or wait until the oil is well heated. Pat your ingredients well dry with paper towels and fry them gently. Do they stick a little? No problem - they let go on their own when they are well cooked. No stress, no scratching. Maintaining and cleaning your stainless steel frying pan
Allow the pan to cool thoroughly after use. Never rinse a hot pan directly with cold water - this causes a thermal shock that can warp the pan. Has the pan cooled down sufficiently? Then clean it with warm water and a soft dishwashing brush or non-scratch scouring pad. Does food residue remain? Then soak the pan in warm water with some dish soap for a few hours. Pour off the water and scrub vigorously. You can also put the pan in the dishwasher, but for even longer life, we recommend washing it by hand. And make sure your pan is completely dry before storing it - even stainless steel likes a dry place.
- 1 frying pan with lid
- Diameter: 28 cm
- Even heat distribution thanks to Tri body
- Retains heat very well
- Resistant to acidic ingredients (such as tomato or wine)
- Oven Resistant
- Dishwasher safe
- The pan may discolor - that means you are using it well
- The handle can get hot while cooking
- Prevent warping: avoid thermal shocks
How do you use the frying pan?
To prevent your food from sticking to the bottom, it is important to follow the following steps: Remove the ingredients from the refrigerator in time for them to come to room temperature. Place the pan on a low setting on your heat source and heat slowly. After about a minute, drop some drops of water into the pan. Do they "dance" across the surface? Then the pan is at the right temperature. Only now add oil or butter. Reduce the heat by about 30%. The pan is now hot enough to cook your ingredients well, without burning them. Melt the butter until the foam disappears or wait until the oil is well heated. Pat your ingredients well dry with paper towels and fry them gently. Do they stick a little? No problem - they let go on their own when they are well cooked. No stress, no scratching. Maintaining and cleaning your stainless steel frying pan
Allow the pan to cool thoroughly after use. Never rinse a hot pan directly with cold water - this causes a thermal shock that can warp the pan. Has the pan cooled down sufficiently? Then clean it with warm water and a soft dishwashing brush or non-scratch scouring pad. Does food residue remain? Then soak the pan in warm water with some dish soap for a few hours. Pour off the water and scrub vigorously. You can also put the pan in the dishwasher, but for even longer life, we recommend washing it by hand. And make sure your pan is completely dry before storing it - even stainless steel likes a dry place.
