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| Article number | 535703 |
|---|---|
| EAN | 08717522562009 |
A durable and reliable saucepan, ideal for cooking potatoes, pasta or rice - but also excellent for making soups in various quantities. And this pan is not only perfect for cooking: you can also finish your pasta dish directly in it. Drain the pasta, add sauce to the pan, and you're done! Whether you are preparing an everyday meal or cooking for a larger party - this saucepan is an indispensable all-rounder in any kitchen.
The Skottsberg Stainless Steel cooking pan is praised for a number of special features. The pan has a special Tri bottom, composed of three layers: 18/10 stainless steel, aluminum and magnetic stainless steel. Stainless steel is chosen for its durability and ease of maintenance and cleaning. The aluminum core, completely encased in stainless steel, ensures that heat is evenly distributed. And because the aluminum layer extends into the sides of the pan, it not only heats up quickly, but also evenly - right to the top edge. This makes sticking on virtually impossible and makes cooking extra energy-efficient. Thanks to its magnetic coating, this pan is suitable for induction and all other heat sources. The bottom has an ideal thickness of 2.5 mm, so it will not warp - even on induction. This Skottsberg saucepan has a robust, industrial look, is energy-saving and, when used correctly, guarantees a lifetime of cooking pleasure. The pan has a diameter of 20 cm and can simply be put in the dishwasher after use.
Key features:
- 1 saucepan with lid
- Diameter: 20 cm
- Even heat distribution thanks to Tri body
- Retains heat excellently
- Resistant to acids (such as tomatoes or wine)
- Oven Resistant
- Dishwasher safe
- The pan may discolor - that means you are using it well
- The handles can get hot while cooking
- Prevent a warped pan: avoid thermal shock
How do you use the cooking pan?
To prevent food from sticking to the bottom, follow these simple steps. Heat the pan slowly over low heat. After a minute, drop a few drops of water into the pan. Do they "dance?" Then the pan is at the right temperature. Only now add oil or butter. Lower the heat by about 30%. The pan will hold heat well and prevent your butter or oil from burning. Let the butter melt until it stops bubbling, or wait until the oil is hot. Let your ingredients fry gently - even if they stick a little. Don't try to pull them loose. Otherwise, turn down the heat slightly and wait quietly until they loosen on their own. Maintaining and cleaning your stainless steel cooking pan
After cooking, let the pan cool thoroughly first. Never rinse a hot pan directly with cold water - this causes a thermal shock and can cause the pan to warp. Has the pan cooled down sufficiently? Clean it with warm water and a dishwashing brush or a non-scratch sponge. Is anything caked on it? Soak the pan in warm water with a little dish soap for a few hours. Pour off the water and scrub vigorously. You can also put the pan in the dishwasher, but for extra longevity, we recommend washing it by hand. And keep it well dry - even stainless steel likes a dry place.
- 1 saucepan with lid
- Diameter: 20 cm
- Even heat distribution thanks to Tri body
- Retains heat excellently
- Resistant to acids (such as tomatoes or wine)
- Oven Resistant
- Dishwasher safe
- The pan may discolor - that means you are using it well
- The handles can get hot while cooking
- Prevent a warped pan: avoid thermal shock
How do you use the cooking pan?
To prevent food from sticking to the bottom, follow these simple steps. Heat the pan slowly over low heat. After a minute, drop a few drops of water into the pan. Do they "dance?" Then the pan is at the right temperature. Only now add oil or butter. Lower the heat by about 30%. The pan will hold heat well and prevent your butter or oil from burning. Let the butter melt until it stops bubbling, or wait until the oil is hot. Let your ingredients fry gently - even if they stick a little. Don't try to pull them loose. Otherwise, turn down the heat slightly and wait quietly until they loosen on their own. Maintaining and cleaning your stainless steel cooking pan
After cooking, let the pan cool thoroughly first. Never rinse a hot pan directly with cold water - this causes a thermal shock and can cause the pan to warp. Has the pan cooled down sufficiently? Clean it with warm water and a dishwashing brush or a non-scratch sponge. Is anything caked on it? Soak the pan in warm water with a little dish soap for a few hours. Pour off the water and scrub vigorously. You can also put the pan in the dishwasher, but for extra longevity, we recommend washing it by hand. And keep it well dry - even stainless steel likes a dry place.
