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A pan or frying pan is a cooking device made out of metal wich is used to fry food. Compared to a pot is a pan flatter. This enables the user to flip the food with a scraper. Fluids are quicker reduced in a pan than in a pot, thanks to the greater surface in proportion to the capacity. Distinctions are made between pans based on material, surface and form. Pans are made out of cast iron, aluminium or stainless steel. Der Porzellantreff offers pans made by brand manufacturer like Le Creuset and Rösle. 1. Non-stick-pans Pans with thermoplastic non-stick-coating, often called Teflon-pan are mostly made out of aluminium. The non-stick-coating of Le Creuset pans made of aluminium is a robust and wear-restistant with a high liveability. Nothing burns or sticks to the surface. With a minimal addition of grease, they are best suited for frying food with low temperatures. Due to the long, smooth curved grip the pans are excellent handled Advantages: * Coated aluminium-pans weigh less than comparable iron-pans * Less maintainance required * Cleaning only requires a brush-off with a paper-towl and a little bit of salt as abrasive cleanser Disadvantages: * Surface can be damaged trough metal-cutlery * heating the pan to temperatures over 260°C is harmful to the surface * frequent rinsing in a dishwasher affects the coating * due to the lesser temperatur-resistance, PTFE-coated pans are only limited suitable for searing. 1.1. Flat Le Creuset aluminium-non-stick-pans The flat aluminium-non-stick-pans have shallow sidewalls and a big, coated frying-surface. They are best suited for pancakes, crêpes or omelettes 1.2. High Le Creuset aluminium-non-stick-pans the high aluminium-non-stick-pans have high, curved sidewalls. as form 26cm, the coated aluminium-pans are equipted with a counter-handle for safe and easy handling. These pans are versatile for risotto, pasta-sauces or tortillas. 1.3. Glass-lid for Le Creuset aluminium-non-stick-pans For the Pansizes 26, 28 and 30 cm there are lids made of heat-proof glass made by Le Creuset. These glass-lids are equipped with a massive stainless-steel grip and a stainless-steel ring to fit the pans perfectly. 1.4. Special-pans Le Creuset aluminium-non-stick-coating For all of our costumers who love international food, Le Creuset supplies a Wok-pan made out of aluminium. 2. Cast iron pans from Le Creuset Cast iron pans are a real basic equiptment for every kitchen. Due to the good heat-conserving-ability and evenly heat distribution through the material, the pan stays very hot even during low heat supply and the food can be fried seared and crispy. • Perfect used to fry seared • Usable for all stove types, including induction-stoves • Wear-resistent enameling both on the in- and outside. 2.1 Iron-cast pan with wooden grip by Le Creuset This pan-classic with wooden grip lets the grip stay cold during cooking. These pans are suited best for searing meat and vegetables. A practical counter-handle improves the wear comfort. 2.2. Le Creuset frying- and serving-pan with iron-cast handle The frying- and serving-pans made out of cast-iron by Le Creuset are the best pans for kitchen and table! The frying- and serving-pans have a ergonomic iron-cast-handle, which rests perfect in your hand on the one side and ensures full deployability in the oven. They come equipped with two spout-noses for drip-free serving. 2.3 Le Creuset Sauté pans The Creuset Sauté pans made out of cast-iron by Le Creuset has deep, slightly angled sidewalls, which protect the oven from splashes. A practical second grip enhances the wear comfort. Glass-lids for frying- and Sauté-pans are available as accessories. 3. Rösle iron-pans The Rösle iron-pans are ideal for searing. The food is quickly heated, but cools down quickly too, when you remove the pan from the oven. The slightly porous acetabular fossa absorbs grease and forms an optimal long-term coating that way. Besides the iron-omelet-pans, Rösle supplies forged pans which are favored by professional cooks too. 3.1. Rösle forged-iron-pans This traditional pan-material offers advantages with preparations of dishes, however using these needs a little bit of experience. Prior to the first use, forged-iron-pans need to be fryed in, where oil, salt and potatoes to achieve a starchy coating. Advantages: • after the frying in, the forged-iron-pans have similar properties compared to Teflon-pans. • Better heat conductance than non-stick-coated-pans, which gives the advantage of better heat-development. • Tougher than Teflon-pans • Easy to clean, only use a paper towl to dust of any dirt, eventually rinse of with hot water. Disadvantages: • High weight compared to non-stick-coated aluminium pans. • acetabular fossa is not plain, arches when heated. • Thus better used with gas-ovens and induction-hot-plates then with infrared-electronical-stoves no matter what design or type.