AUS-ION Tiefe Bratpfanne mit Satin-Finish, 100 % hergestellt in Sydney, 3 mm starkes australisches Eisen, Kochgeschirr in handelsüblicher Qualität, 9 Zoll, goldene 9 Zoll tiefe Bratpfanne

Brand:SOLIDTEKNICS

3.6/5

141.41

Die 9 (20 cm) tiefe Pfanne mit satinierter Oberfläche von AUS-ION wird zu 100 % in Sydney aus einem nahtlosen Stück 3 mm dickem australischen Eisenblech hergestellt. Eine traditionelle Bratpfanne für die meisten Arbeiten, mit 2 hohen Seiten. Die hohen Wände machen diese Pfanne zu einem Arbeitstier in der Küche und bieten Vielseitigkeit zum Frittieren, Braten, Schmoren, Braten oder Köcheln Ihrer Lieblingsgerichte. Das Kochgeschirr von AUS-ION ist auf Langlebigkeit ausgelegt und verfügt über alle Funktionen und Details, die professionelle Köche von einer Pfanne erwarten: hochwertig, komfortabel in der Anwendung und leicht zu reinigen. Dank der nahtlosen, einteiligen Konstruktion gibt es keine Nieten, so dass sich weder Essensreste noch Stahlwollepartikel darin verfangen können. Die Griffe sind ergonomisch gestaltet und haben eine breite, konkave Form, die eine komfortablere Handhabung mit besserer Kontrolle und weniger Verschleiß ermöglicht Handermüdung. Und die großzügige Belüftung im Griffhals reduziert die Wärmeübertragung und sorgt so für einen kühleren Griff. Die Pfannen kochen wie Gusseisen, sind aber leichter. Sie erhitzen gleichmäßig und verziehen sich nicht. Für eine gesunde Antihaftbeschichtung ist die gesamte Pfanne auf natürliche Weise vorgebrannt; Im Gegensatz zu vielen Stahlpfannenmarken ist sie nicht beschichtet, sodass sie kochfertig geliefert wird und kein Abziehen erforderlich ist. AUS-ION-Pfannen eignen sich für den Einsatz bei hoher Hitze über jeder Wärmequelle. Um optimale Ergebnisse zu erzielen, befolgen Sie unsere Anweisungen. Zum Reinigen: Nach dem Kochen die Pfanne mit einem Holzgerät oder Stahlwolle vorsichtig unter fließendem heißem Wasser auskratzen. Am besten reinigen Sie die Pfanne, solange sie noch sehr warm ist. Bei Bedarf können Sie einen Pinsel verwenden, aber achten Sie darauf, nicht zu viel von der wunderbaren Würze, die Sie angesammelt haben, abzustreifen! Verwenden Sie keine Seife, da diese die Gewürze angreift. Trocknen Sie die Pfanne gründlich mit einem Papiertuch ab, während die Pfanne noch warm ist. Wenn die Pfanne noch relativ neu ist, stellen Sie sie wieder auf den Herd, wischen Sie das Innere der Pfanne mit etwas Öl aus und erhitzen Sie es, bis es raucht. Anschließend das überschüssige Öl mit einer Zange abwischen.

Keine Einheiten verfügbar
Enthaltene Komponenten: 9-Zoll-Pfanne. Zum Reinigen: Mit einem Holzgerät oder Stahlwolle die Pfanne unter fließendem heißem Wasser leicht abkratzen. Gründlich trocknen; Verwenden Sie keine Seife; Neue Pfannen profitieren nach den ersten paar Anwendungen von zusätzlicher Würze. Der ergonomische, breite und konkave Griff ist bequemer zu bedienen und bietet eine bessere Kontrolle und weniger Ermüdung der Hände. Die großzügige Belüftung im Hals reduziert die Wärmeübertragung und sorgt so für einen kühleren Griff. Satiniertes Kugelstrahl-Finish. Die gesamte Oberfläche hält Gewürze auf der Pfanne; natürlich vorgewürzt für eine gesunde Antihaftbeschichtung; gebrauchsfertig, kein Abisolieren erforderlich; Geeignet für den Einsatz bei hoher Hitze mit jeder Wärmequelle. Nahtlose, einteilige, nietenfreie Konstruktion; leicht zu reinigen und hygienischer; Gesamtlänge 17,5 cm, Pfannenschüssel 8,5 cm Durchmesser und 2 cm tief. 9 Die tiefe Pfanne mit glatter Oberfläche von AUS-ION wird zu 100 % in Sydney aus 3 mm starkem australischem Eisen hergestellt; gleichmäßige Erwärmung und kein Verziehen; Gesundes, langlebiges Kochgeschirr in handelsüblicher Qualität, das für die Nutzung über Generationen hinweg ausgelegt ist.
Brand SOLIDTEKNICS
Capacity 2 Inches
Color Golden
Material Iron
Special Feature Gas Stovetop Compatible, Electric Stovetop Compatible

3.6

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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.

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