Frying Pan 28 cm

Frying pan from Scanpan's Fusion 5 series, 28 cm.

A stainless steel frying pan is a great complement to a non-stick pan. It works much like a grill. Initially, ingredients such as meat, fish, and poultry will stick to the pan. But as soon as the meat has seared, the pores close and it releases on its own – just like on a grill grate. The result is a dish with a fantastic, crispy seared surface. The stainless steel pan is also a favorite in professional kitchens because it has a long lifespan, withstands high temperatures, and is dishwasher safe.

Stainless steel frying and cooking vessels can withstand high heat from the stove, but to keep them looking good, there are a few tips to follow:

• A pan or pot that seems to perform worse than before on induction may need to be cleaned on the underside to remove deposits such as burnt-on grease, soot from gas stoves, or similar, as this impairs magnetism.

• Salt the water in the vessel only after it has boiled, or stir thoroughly so the salt dissolves completely; otherwise, white spots may form on the bottom. If spots occur, try removing them with a polishing agent.

• Use cooking fat when frying in a stainless steel pan for a beautiful seared surface.

• Wash with warm water and dish soap. To remove any burnt-on food, boil water with dishwasher detergent in it to facilitate cleaning. If the pan is washed as soon as possible after use, cleaning is significantly easier; let the pan cool for a few minutes before washing. It is also fine to scrub with a sponge or steel wool to remove burnt-on stains, but keep in mind that it may scratch. Scratches are cosmetic and will not affect the performance of the cookware.

• If the bottom has white spots from lime, it can be remedied with a teaspoon of vinegar in a cold pan; let it act on the lime spots and then wash as usual. For tougher stains, you can boil water and a tablespoon of citric acid for a few minutes.