Stainless Steel Frying Pan "Professional Line" 28cm.
  • Stainless Steel Frying Pan "Professional Line" 28cm.
  • Stainless Steel Frying Pan "Professional Line" 28cm.

Stainless Steel Frying Pan "Professional Line" 28cm.

€38.18
Tax included

21% Chromium Stainless Steel semi-Professional Pan with aluminium thermocore encapsulated base.

Brand: Inoxibar

Quantity
In stock

Nickel free Pan

21% chromium stainless steel frying pan. Its thick heat-diffusing bottom ensures effective and even heat diffusion across the entire base of the utensil. A ferritic layer makes the range suitable for induction. The handles are firmly welded on in multiple points, ending in an eyelet in order to be able to hang it on a hook. The exterior finish is shiny polished stainless steel. The smooth interior makes it easy to use and clean.

Maximum efficiency over medium heat

Guidelines for proper use:

  • The first time, or whenever the pan has been thoroughly cleaned, we must season the pan:

    Take a finger of oil (olive oil can smoke too much) and heat the pan, about 5-10 minutes over medium heat. This will give a natural nonstick coating to the pan.

    When cool, remove the oil, and wipe with a paper towel. We leave a very thin film of oil.

  • When cooking, heat the pan over medium heat a few minutes, before putting the oil / butter or food. This will make the pan improve its non-stick properties.

    To know whether the pan is hot enough (it is not appropriate to exceed the heat because food will stick around and we could even damage the pan) we can make the water-drop test: we throw a few drops of water in the pan, if they evaporate, it means the pan is not ready . It will be ready when the drops become balls dancing across the pan. Later, the experience and the type of fire you use will tell you when it is ready.

  • Once pre-heated, never let the pan boil dry, because the bottom becomes skew when overheated.

  • When grilling, always add a little bit of oil or butter to the pan.

  • Use wooden spatulas, or metal ones with rounded edges.

  • The bottom is slightly concave when cold, but expands to flatten out when heated.

  • When cooking on glass-ceramic or induction hobs, always lift the pan if you want to move it backward and forward to avoid scratching the surface of the cooker.

  • To prevent salt stains on the inside of the pan, do not add salt to your food until the ingredients get temperature.

  • The pan has not been designed for storing food. Foods stored in the pan, for a long time, may affect the surface and take on the taste of metal.

Maintenance and Cleaning:

This pan is dishwasher-safe (to prevent any marks left by limescale in the water, always wipe dry after washing).

However, for better conservation and to prevent the pan losing its non-stick layer, got when seasoning, hand-washing is recommended following these tips:

  • Wash up with warm, soapy water without using detergents or abrasive scourers because they could scratch the coating. If the pan is clean, remove extra oil with a spatula and wipe the pan with a paper towel leaving a very thin oil film (in order to avoid repeatedly seasoning).

  • The stuck remains can be removed by boiling some water and scraping the pan with a wooden spatula.

  • In case of tough stains, discolouration or loss of gloss, rub gently with a little bit of white wine or cider vinegar and rinse. In extreme cases, add some baking soda, scrub and rinse.

  • Grease with a single drop of oil to maintain natural non-stick trait.

Suitable for all hob types (gas, electric, glass-ceramic, induction or oven).

Dimensions:

  • Diameter: 28 cm.
  • Height: 5 cm.
  • Thickness: 1 mm.
  • Weight: 1,41 Kg.

Made in Spain.

Inoxibar
38.18€
8422370657257