Lacor frying pan 20 cm carbon steel
Shipping costs starting from
4,90€
A carbon steel pan is a good alternative to coated pans, but like cast iron, it requires a little maintenance. However, if well taken care of, a natural non-stick surface formed by fat and coal forms on the carbon steel pan, which reduces the need for care and increases non-stickiness.
Carbon steel can be used on all heat sources and hobs, including induction hobs. A pan with a metal handle can also be used in the oven.
Carbon steel is not as porous a material as cast iron, so you can fry all ingredients without worry. In raw materials with a high protein content, such as eggs or white fish, you should be careful and lower the temperature considerably.
A thorough hand wash with dishwashing liquid is recommended for prehandling the carbon steel pan, as the material, which rusts during storage, is well protected with protective oil intended for food use.
You shouldn't try to keep carbon steel the color of bright steel, it will change color during use. The inner surface of the pan darkens and when the inner surface is completely black, it is its natural non-stick surface at its best.
You must not wash the carbon steel pan in the dishwasher, when washing by hand, just hot water is usually enough.
You also cannot store food in a carbon steel pan or leave it in the sink to get dirty because of rusting. If surface rust appears on the pan, it is not unusable, but the rust can be removed with, for example, a coarse sponge or steel wool. It is also recommended to add rapeseed oil to the pan after use and washing, so that surface rust does not occur during storage.
The pressed body of the carbon steel pan may sometimes warp a little. To prevent this, you should avoid putting a hot pan in cold water. Also using the pan at full stove power may cause warping. If warping can occur, it is recommended to put the pan on a durable base upside down and tap the bottom of the pan with a hammer in the middle.
Note Unfortunately, you can't fit the lid on carbon steel pans because of the angle of the handle.
Diameter 20 cm, base diameter 14 cm.
Carbon steel can be used on all heat sources and hobs, including induction hobs. A pan with a metal handle can also be used in the oven.
Carbon steel is not as porous a material as cast iron, so you can fry all ingredients without worry. In raw materials with a high protein content, such as eggs or white fish, you should be careful and lower the temperature considerably.
A thorough hand wash with dishwashing liquid is recommended for prehandling the carbon steel pan, as the material, which rusts during storage, is well protected with protective oil intended for food use.
You shouldn't try to keep carbon steel the color of bright steel, it will change color during use. The inner surface of the pan darkens and when the inner surface is completely black, it is its natural non-stick surface at its best.
You must not wash the carbon steel pan in the dishwasher, when washing by hand, just hot water is usually enough.
You also cannot store food in a carbon steel pan or leave it in the sink to get dirty because of rusting. If surface rust appears on the pan, it is not unusable, but the rust can be removed with, for example, a coarse sponge or steel wool. It is also recommended to add rapeseed oil to the pan after use and washing, so that surface rust does not occur during storage.
The pressed body of the carbon steel pan may sometimes warp a little. To prevent this, you should avoid putting a hot pan in cold water. Also using the pan at full stove power may cause warping. If warping can occur, it is recommended to put the pan on a durable base upside down and tap the bottom of the pan with a hammer in the middle.
Note Unfortunately, you can't fit the lid on carbon steel pans because of the angle of the handle.
Diameter 20 cm, base diameter 14 cm.
- Diameter, Cm: 20
- Cooktop Type: Induction, Gas, Gas
- EAN: 8414271636202
- SKU: 101739816
- Vendor material number: 63620
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