Kitchen Saucepan Nonstick Frying Pan Non-stick Pan Quality 316 Stainless Steel Skillet Wok Gas Induction Cooker Universal

Kitchen Saucepan Nonstick Frying Pan Non-stick Pan Quality 316 Stainless Steel Skillet Wok Gas Induction Cooker Universal

Features:

【Tri-Ply Construction】Made with a responsive aluminum core bonded together with 2 layers of durable, stainless steel all the way around for maximum durability and fast, even heat distribution.

【Honeycomb Pattern】The stainless steel honeycomb pattern forms a stunning and durable scratch- resistant surface, metal utensils safe, reduce the generation of oil smoke at the same time, extremely suitable for intensive use.

【free interior coating high heat tolerance】 allowing for perfect searing, sauteing & frying. It also repels water and oil, allowing for quick and easy cleanup after cooking. We always recommend to heat up the pan with cooking oil to the appropriate temperature to make the pan semi-nonstick.

【Anti-scalding handle】 The handle is vacuum all-steel anti-scalding, human body crafted handle, curved design, effective heat insulation, not hot.

【Suitable for All Stove】Works on all cook stove tops, include induction, gas, electric, halogen, glass, and ceramic. The high quality stainless steels and the aluminum core make it dishwasher-safe and oven-safe up to 500°F. We always recommend to follow the included instruction for seasoning and maintaining the pan properly.

Specifications:

Material: 316 stainless steel

Size:22/28/30cm (Outer diameter)

Depth:6.5cm

Package Includes:

1 x Non-stick pan(No pot cover)

COOKING TIPS
:

1:First Wash the cookware with slightly heated white vinegar, then rinse with warm water and dry the cookware inside and out for initial use.

2:Preheat the cookware over low heat first.

3:Add the right amount of oil while cooking, no spray oil. (the right amount of oil can provide a good release for your food.)

4:Cook over medium heat at most. The tri-ply layer steel is heats up faster and low to medium temps are sufficient for everyday cooking. (High heat often causes food to burn and thus stick directly to the bottom of the pan.)

5:Don’t move the food too often (build a sear for better release).

6:Start with ingredients at room temperature for more even cooking.

7:Do not heat an empty pan for a long time (to avoid deforming the pan).

DAILY CARE:

1:For little messes, wipe clean in warm water or use a small amount of vinegar or lemon to wipe.

2:For bigger messes, boil in water and white vinegar for 3-5 minutes, then clean the pan with a rag while it is still hot.W

3:arm water and stain removing powder can easily remove the yellowed areas.

4:Be sure to dry the pan and the bottom of the pan after each use.

5:Avoid detergent residue as it may corrode the surface of the pan.

6:Avoid direct rinsing of hot pans with cold water and rapid temperature changes.

7:Avoid placing strong acids and alkalis food in the pan for a long time.