5110.20 Carbone Plus Heavy Quality Steel Round Lyonnaise Frying Pan, 20 cm Diameter

سيء جدا تم رميه بعد اول استخدام

Lätt att använda och är väldigt nöjd med den. Men tänk på att den blir lättare varm än andra stekpannor så värme nivå 7 är nästan samma som 9 med annan stekpanna. Torka den torr efter användning och låt den inte ligga i vatten för länge så kommer den hålla länge.

I bought this as I needed to replace my old omlette pan and didn't want to go for ceramic again. I did some research and found that high carbon steel is a good choice, no toxic coatings, especially as soooo many companies "claim" non toxic, but are still using PTFE ( teflon) just under a different brand name. So I saw the pictures and thought I would give it a go, I was concerned it might not and für the best heat distribution as the photos make the pan look really thin and flimsy, but it had good reviews. Well.... The pan is definitely not thin, and not at all flimsy, it and s the sort of pan you could bop a burglar with and leave no marks in the pan! It is quite heavy, same sort of weight as my poffertjes pan which is a similar size but made of cast iron. The pan is smooth, the handle is also iron but more the usual cast iron feel to the handle. The pan is part seasoned, which means... 1. Give it a jolly good wash with very hot water & soap. 2. Dry it thoroughly. 3. Add a teaspoon of high point oil ( something like sunflower oil, not your good olive oil or you will just smoke out your house). 3. Heat the oil in the pan to smoking hot. 4. Turn off the heat and very carefully swirl the hot oil around, pouring the excess into a heatproof container, to cool and dispose I f. 5. Wipe the pan out thoroughly with kitchen paper only Done!. ( To season a pan from scratch is a bit more time consuming, I mention it below for reference in case you need to reseason your pan... 1. Scrub pan with hot water & soap & scourer. If re-seasoning you can remove odours by adding potato peels & salt to the pan, heating on very high, and scouring with said heated potato salt mixture, beware, very hot) 2. Dry thoroughly. 3. Take high point oil and kitchen paper and coat the pan, all over , top , bottom, sides, handle etc. 4. Place a tray with a rack in the oven, place the pan to be seasoned upside down on the rack , bake at 220 for 40 minutes. 5. Allow to cool. 6. Repeat the oiling& baking process twice more, leaving out the cleaning. Done. The "seasoning is a process of getting fine oil particles to bond with the metal, making a nonstick surface that lasts. Therefore you must have a thoroughly clean and dry surface to start with. As the oil need to heat to reletively high temperatures to bond with the metal, using a high point oil reduces the smokiness, there will always be a bit, and also reduc s the toxic hydrocarbons produced by low point oils when burnt, even healthy olive oil becomes toxic if you burn it, so please choose the right oil. Depending on how often you use the pan, you may only need to re season once a year, so I recommend doing it in nice weather where you can have the windows open. Hope this helps.

若い頃鉄フライパン１８cmと中華鍋を使ってました。最近youtubeで鉄パン動画を見て今回デバイヤーを購入、正解でした。ウインナー、目玉焼き、とり、牛、豚、肉はフワフワに焼けて旨い、昨日はノルウェーのサーモンの厚い切り身を焼いたら激うまです。うちはアルミ、銅、テフロンと使い分けているけど多分暫くはデバイヤーでキッチンベトベトでしょう。しかし旨い。おわり。

buen producto de buena calidad

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