Stainless steel pans

The 18/10 stainless steel used by Fissler is rustproof and particularly robust. The material can withstand high temperatures and can be heated to high temperatures.

To optimize the heat conductivity of Fissler stainless steel pans, they feature an aluminum core in the base. This ensures that the pans heat up quickly. The thick, multi-layered base encapsulation distributes the heat evenly.

You fry in an uncoated stainless steel pan.Meat, poultry and crustaceansSharp and crispy. With the stainless steel pan from the Original-Profi Collection® with Novogrill® cooking surface, this is achieved even without much fat. A stainless steel pan is also ideal for quickly frying vegetables.

Frying without sticking – here's how to do it in an uncoated pan

Food tends to stick in pans without a non-stick coating. Therefore, frying with a stainless steel pan requires some practice.

• When frying in an uncoated stainless steel pan, the right temperature is crucial: The pan must be hot enough so that the ingredients come away from the bottom after some time.
• For frying unbreaded meat, steaks, meat skewers, cutlets and lamb fillets, as well as grilled vegetables, you only need a little fat in uncoated pans.

Breaded meat, potato pancakes and flour-based dishes are best baked in a stainless steel pan with a little more fat.

Tip:Whether food sticks to an uncoated pan or not depends primarily on the temperature and thecorrect time to turnEspecially when preparing roasted meat, poultry, and potatoes, you should be patient and wait before turning them. As soon as aConsistently golden crustOnce a crispy crust has formed and is visible at the edge of the food being fried, the crispy food can be easily removed from the frying surface.

Cleaning in the dishwasher can damage metallic surfaces. Acids and proteins can also leave stains on uncoated pans. For a permanently shiny surface, Fissler recommends treatment with theFissler stainless steel careThe special ingredients protect against corrosion and further staining. With regular care, stainless steel becomes increasingly resistant to stains and easier to clean over time.

If there is something on the bottom of the pan and on the side wallsFat or protein residueshave burned into their memories, which do not relate to theFissler stainless steel cleanerTo remove the pan, you should soak it:

• Fill a large pan with water, a pinch of baking soda and a drop of dish soap, and bring the mixture to a boil.
• Place the affected pan in the prepared dish soap solution to soak.
• After about 20 minutes of exposure time, remove all impurities with a dishcloth or sponge.

Uncoated pans with Novogrill® cooking surface

The Novogrill® cooking surface with waffle texture from Fissler allows for frying and searing even with little fat.Stainless steel pans from the Original Profi Collection® seriesThey have such a cooking surface. The waffle structure ensures optimal fat distribution and is ideally suited forlean and crispy roast.

When you use this pan with little or no oil, small air pockets form in the indentations. This allows the oil to distribute optimally under the food. The food grills on the raised areas of the honeycomb structure, reducing the direct contact surface. As a result, the Novogrill® surface ensures that food cooks perfectly, even without a non-stick coating.not so easy to stick.