AUS-ION djup stekpanna med satinfinish 100 % tillverkad i Sydney, 3 mm australiensiskt järn, köksredskap av kommersiell kvalitet, 9-tums, gyllene 9-tums djup stekpanna

Name: AUS-ION djup stekpanna med satinfinish 100 % tillverkad i Sydney, 3 mm australiensiskt järn, köksredskap av kommersiell kvalitet, 9-tums, gyllene 9-tums djup stekpanna
Brand: SOLIDTEKNICS
SKU: 0850891007332
Price: 152.53 EUR
Availability: InStock

Brand:SOLIDTEKNICS

3.6/5

€
152.53

Den 9 (20 cm) djupa stekpanna med satinfinish från AUS-ION är 100 % gjord i Sydney av en sömlös bit 3 mm tjockt australiensiskt plåt. En traditionell stekpanna för de flesta jobb, med 2 höga sidor. De höga väggarna gör denna panna till en arbetshäst i köket, vilket ger den en mångsidighet att fritera, steka, bräsera, rosta eller sjuda dina favoriträtter. AUS-ION köksredskap är byggda för att hålla med alla funktioner och detaljer som professionella kockar letar efter i en panna: hög kvalitet, bekväm att använda och lätt att rengöra. Den sömlösa konstruktionen i ett stycke gör att det inte finns några nitar, så det finns inget för mat eller stålullspartiklar att fastna i. Handtagen är ergonomiskt utformade med en bred, konkav form som är bekvämare att använda med bättre kontroll och mindre handtrötthet. Och den generösa ventileringen i handtagets hals minskar värmeöverföringen för ett svalare handtag. Pannorna tillagas som gjutjärn men är lättare, de värms jämnt och kommer inte att skeva. Hela pannan är naturligt förkryddad för ett hälsosamt nonstick-alternativ; Den är inte belagd som många märken av stålpanna, så den kommer redo att lagas, ingen strippning behövs. AUS-ION-pannor är lämpliga för användning vid hög värme över alla värmekällor. För bästa resultat, följ våra instruktioner. För att rengöra: efter tillagning, använd ett träredskap eller stålull för att försiktigt skrapa pannan under varmt rinnande vatten. Det är bäst att rengöra medan pannan fortfarande är väldigt varm. Vid behov kan du använda en pensel, men var noga med att inte ta bort för mycket av den där vackra kryddningen som du har byggt upp! Använd inte tvål, eftersom det kommer att erodera smaksättningen. Torka ordentligt med hushållspapper medan pannan fortfarande är varm. Om pannan fortfarande är relativt ny, gå tillbaka till spisen och torka av pannan med en liten mängd olja, värm tills den ryker. Torka sedan bort överflödig olja med hjälp av en tång.

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EAN: 0850891007332

Kategorier Hem & kök, Kök & Matsal, Köksutrustning, Grytor & pannor, Skilletter,

medföljande komponenter: 9-tums stekpanna. För att rengöra: använd träredskap eller stålull för att lätt skrapa pannan under varmt rinnande vatten; Torka ordentligt; Använd inte tvål; nya kastruller kommer att dra nytta av ytterligare kryddor efter de första användningarna. Ergonomiskt, brett och konkavt handtag är bekvämare att använda med bättre kontroll och mindre handtrötthet; generös ventilering i nacken minskar värmeöverföringen för ett svalare handtag. Satin shotblast finish All over håller krydda på pannan; naturligt förkryddat för ett hälsosamt nonstick-alternativ; redo att användas, ingen strippning krävs; Lämplig för användning vid hög värme Med vilken värmekälla som helst. Sömlös, nitfri konstruktion i ett stycke; lätt att rengöra och mer hygieniskt; total längd 17. 5, Skål 8. 5 Diameter & 2 Djup. 9 Djup stekpanna med slät finish av AUS-ION är 100 % gjord i Sydney av 3 mm australiskt järn; jämn uppvärmning och ingen skevhet; hälsosamma, hållbara köksredskap av kommersiell kvalitet byggda för att hålla i generationer av användning.

Brand	SOLIDTEKNICS
Capacity	2 Inches
Color	Golden
Material	Iron
Special Feature	Gas Stovetop Compatible, Electric Stovetop Compatible

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Scritto da: Stock Girl

I Love This Pan

I bought the 9" AUS-ION Deep Skillet pan with Satin Finish and oven-seasoned it with flax oil 3 times. It was worth all the time it took to season properly. The pan is light weight, handle stay cool to touch when cooking, and eggs slide right out of it. It's a joy to cook with. I plan to buy the deep skillet satin finish10.2" pan when it's in stock again. This pan will replace my heavy Le Creuset pan, which I tended not to use as much due to the weight and a Magnalite pan that we used every day. I also ordered the 12" skillet but returned it because it was to big for our needs. That pan was a bit rusty and scraped up. Had the size not been an issue, I would have kept it because once you season the pan you don't see the scrapes. I also realized I prefer the deep skillet with the satin finish. It's a great pan. I hope you enjoy it as much as I do.

Scritto da: Michael Erlewine

The SolidTeknics AUS-ION steel cooking pans combine what I most love about cast iron with the feel of the French ...

First, the weather report: cold, cold, and colder. It will be below zero all night and close to zero much of tomorrow. My office temperature went down to 64 degrees with all the heat as high as it will go. And little swirling eddies of frigid air along the floor play hell with my ankles. Worked as much as I could next door in the basement, but had to watch not to get chilled. The problem with chill is you don’t know you’re chilled until you’re chilled. Now, let’s talk iron skillets. I have a new one. The SolidTeknics AUS-ION steel cooking pans combine what I most love about cast iron with the feel of the French steel pans used by chefs everywhere. Compared to cast-iron, the AUS-ION steel skillet weighs half as much, yet still has plenty of heft, thickness, and most of the advantages; it just goes a step farther. Like cast-iron, the AUS-ION are seamless. There are no rivets or welding. Yet, they are world’s lighter, but still very solid feeling. Thanks to the suggestion of Sandy Keefe right here on my blog, I just had to see this new kind of iron pan for myself, so I ordered one. They are very expensive. One of my main interests is the fact that these AUS-ION pans don’t leach iron into the system to the degree that cast-iron does. I’m not sure if that type of leached-iron is good or bad for me, but it’s not a problem with this pan. The AUS-ION pans are made of low-carbon mild steel, with no added nickel. And they are warranted not for a few years, but officially for a few centuries. They come pre-seasoned with non-toxic methods and are forever renewable, offering not a non-stick surface, but a low-stick surface. With careful seasoning, the pans become essentially non-stick, but naturally as do cast-iron. Their ergonomic handle is designed to dissipate heat and keep the handle cool, which cast-iron pans do not. Again, they are like cooking on cast-iron, but they handle like French cookery. This is a new concept. As mentioned, these pans are half the weight of cast-iron, so they are still solid and heavy enough. They resemble ultra-elegant caste iron. And they have no heat limit when using them and, unlike cast-iron (where we must wait for the pan to cool in order to clean), the AUS-ION can be cleaned immediately, even while hot, with no ill effects. This is important for me because, having run a restaurant, I like to clean as I go and coming back later to clean a pan is not my favorite idea. Here is the site: http://ausion-usa.com/ I had to order one and did. I chose the SolidTeknics Aus-Ion 8482; 10.2" Satin Skillet SI126S https://www.amazon.com/gp/product/B071V2TF4M/ref=oh_aui_detailpage_o07_s00?ie=UTF8&psc=1 I should point out that this “satin finish” is the one to get and that they made an earlier run that were not as easy to season, so check it out before you buy one. Look for the term “Satin Skillet.” The pan came as pre-seasoned bare steel, ready to accept whatever other seasoning I want to add. I coated it very lightly with some sesame oil and placed it into an oven for 1-1/2 hours and it came out black and finely coated. I will coat it more in the coming weeks and I am already using it. I am enthused, because I don’t want to endlessly leach iron into my body as cast-iron can do, but I sure don’t want to use any more non-stick pans, no matter what they say about improving them. The SolidTeknic’s pans with their “smooth satin” finish are the perfect compromise between cast-iron and the French pans that chefs like to use. I wish I had known they exist earlier. IMO, this is where pans are going. No more non-stick and throwing them out for me. SolidTeknic’s pans are here for the duration and then some.

Scritto da: pnlek5150

WoW!! WoW!! WoW!!!

I have 2 of their products. One from Chicago (solidtechnic's) and this one from Australia. I will NEVER by any but their products from now on. Amazing. Better than my Stargazer Cast Iron Pan-and I love that 12" Skillet. These heat up faster, hold temp evenly, clean easily. Completely satisfied. I do season as much as possible b/c I'm a freak about it...but they perform well!! NO more toxic crap by Teflon!!! I strongly urge people to spend a little $$$. WELL WORTH IT!!!

Scritto da: DesertWinds

I absolutely love these pans!!!

I have two of these pans, I bought one not quite a year ago and absolutely loved it! I had to buy another. As the picture shows the pan on the left is one I’ve had for quite a year the one on the right is the one I just got today and cook hashbrowns in it with butter. Now the first pan I didn’t need to do the seasoning but I went ahead and did it anyway. The second pan on the right are use straight out of the box. I put these pants on my granite countertop and I have no working how does a box or after months of cooking.. The size is perfect for two people. I bought these pants for two reasons, one is the fact that I am mobility challenges so often I have to cook sitting in a walker or on my scooter. I’d like them for the weight, Very easy to lift the pan and turn and flip the food onto the plate. The handles do get warm close to the pan itself I do not need to use a park holder unless I’m ripping the pan close to the slats in the handle and there are use round silicone potholders. The second Reason is I’m currently using a gas stove but I’ve had so many problems with burners sticking in it cost 300 bucks to replace him that I’m seriously considering replacing this range with induction. I have an all clad 12 inch skillet and I like these Asu-Ion pans better. If you’re new to carbon steel or stainless steel the key to nonstick is the tip I picked up in the Chinese cooking class. The Chinese chef said “warm pen, cold oil“. It’s a technique I’ve used for years and I have a no problem cooking eggs in my carbon steel walk. If you don’t appreciate the look of a well-built seasoning or you want shiny pans this is not the pan for you but if you want a pan That delivers nonstick consistent results and works well over high heat, this is the pan for you.

Scritto da: Amazon Customer

This pan makes me want to cook

It's such a joy to use, I keep on trying to find excuses to fry something up. Have now ordered a second pain in another size.

Scritto da: Anna Lee

Non toxic well made frying pan

I like that the handles are extra long and doesn’t get hot. Once it’s well seasoned it’s non stick. I’m happy that it’s non toxic. I also like that it’s well made and in Australia. It was on sale which was a bonus.