All good things come in threes.
You need three things to fry food properly:
the right pan, the right technique and the right oil.
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All good things come in threes.
You need three things to fry food properly:
the right pan, the right technique and the right oil.
Ideally suited for gentle, light frying. Ideal for preparing egg dishes, fried potatoes, breaded food and fish, or for heating convenience foods, rice, pasta, etc.
The proper way to fry gently:
Easy to clean
After frying, simply rinse it with hot running water or wipe it clean with a paper towel. To ensure a longer service life, please do not clean with cleaning agents which scratch or chafe, nor in the dishwasher. Smear the pan with a little cooking oil from time to time.
Suitable both for gentle frying and quick browning at high temperatures. Ideal for preparing meat cut into thin strips (both marinated and unmarinated), meatballs, sausages, fried potatoes, etc.
The proper way to fry in a ceramic-coated pan:
Easy to clean
After frying, first let the pan cool properly and then wipe it clean with a paper towel. To ensure a longer service life, please do not clean with cleaning agents which scratch or chafe. We recommend that this pan should not be cleaned in the dishwasher as this can impair the nonstick effect of the coating."
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Ideal for preparing unbreaded meat such as steaks, chicken escallops, skewers, natural chops, etc.
The proper way to fry unbreaded meat:
Extremely durable
Because of the materials and manufacturing methods used, our stainless steel products are extremely durable and almost indestructible, and they are also scratch-resistant and dishwasher-proof.
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