Cookware
- WAGNER
Gently sloping sides allow foods to be scrambled, rolled or flipped. The flared shape allows steam to evaporate quickly, for making foods crispier. Ideal for pan-frying, as opposed to deep fat frying, where food is immersed in hot fat. For everyday frying or sauteing Chefs recommend having several sizes, 8 & 9 inch for omelets and sauteing and 10, 11, 12 or 13 inch for genuine frying. These pans are, in a way, bent griddles; but, of course, with history they have evolved often to be some of our most useful and sometimes most elegant pans.
Cast iron provides cooks a steady, even heat to brown foods. It retains heat and won't cool down when you take it off the burner.
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