T-fal Professional Antihaft-Bratpfanne 12,5 Zoll, Induktionskochgeschirr, Töpfe und Pfannen, spülmaschinenfest, Schwarz, 12,5 Zoll

Name: T-fal Professional Antihaft-Bratpfanne 12,5 Zoll, Induktionskochgeschirr, Töpfe und Pfannen, spülmaschinenfest, Schwarz, 12,5 Zoll
Brand: T-fal
SKU: 0012303278703
Price: 115.79 EUR
Availability: InStock

Brand:T-fal

3.7/5

€
115.79

PRODUKTBESCHREIBUNG T fal Antihaft-Bratpfanne, professionelle 12,5-Zoll-Antihaft-Pfanne, Thermo-Spot-Wärmeanzeige, schwarz, Modell E93808. Mit T fal Professional Antihaft-Kochgeschirr sind Sie auf fast jedes kulinarische Abenteuer vorbereitet. Die innovative Thermo-Spot-Hitzeanzeigetechnologie des Kochgeschirrs sorgt für eine ordnungsgemäße Vorwärmung der Pfannen – ein Muss, wenn es darum geht, Saft und Geschmack einzuschließen. Wenn das Muster in der Mitte zu einem durchgehend roten Fleck wird, ist die Pfanne heiß und bereit zum Kochen. Die robuste Aluminiumkonstruktion des Kochgeschirrs sorgt für eine schnelle und gleichmäßige Erwärmung, während die verformungsbeständigen Edelstahlböden das Kochgeschirr mit jedem Kochfeld, einschließlich Induktion, kompatibel machen. Die antihaftbeschichtete ProMetal-Innenseite des Kochgeschirrs ist frei von PFOA, Blei und Cadmium und bietet außergewöhnliche Festigkeit und Kratzfestigkeit (sicher für die Verwendung mit Metallutensilien) und erfordert wenig bis gar kein Fett oder Öl, was ein gesünderes Kochen, müheloses Lösen der Speisen und schnelles Lösen ermöglicht Aufräumen. Die genieteten Silikongriffe des Kochgeschirrs bleiben kühl und sorgen für einen sicheren und bequemen Halt. Die belüfteten Deckel aus gehärtetem Glas mit Cool-Touch-Griffen speichern Wärme und Feuchtigkeit und erleichtern die Überwachung des Kochvorgangs. Die 12,5-Zoll-Bratpfanne von T fal Professional ist breit und flach und eignet sich hervorragend zum Braten, Bräunen, Anbraten, Sautieren und mehr – vom Frühstück bis hin zu köstlichen Hauptgerichten zum Abendessen. Spülmaschinenfest und ofenfest bis 200 °C (400 °F). Tfal Professional Kochgeschirr bietet außergewöhnliche Vielseitigkeit und äußerst praktischen Alltagsgebrauch. VOM HERSTELLER Empfehlungen des Herstellers, um die optimale Leistung Ihrer Aluminiumpfanne zu erhalten: Verwenden Sie sie bei mittlerer Hitze. Lassen Sie keine Flüssigkeiten trocken kochen. Stellen Sie sicher, dass Ihr Kochfeld eben ist. Hinweis: Eine leichte Konvexität in der Pfannenoberfläche beeinträchtigt die gleichmäßige Wärmeverteilung der Pfanne nicht Boden oder die Gesamtleistung der Pfanne.

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EAN: 0012303278703

Kategorien Haus & Küche, Küche & Esszimmer, Kochgeschirr, Töpfe & Pfannen, Skillets,

KOMPATIBILITÄT MIT ALLEN KOCHTOPFEN: Einschließlich Induktion. SPÜLMASCHINEN- UND OFENSICHER: Bis zu 400 °F. VERNIETETE SILIKONGRIFFE: Bietet bequemen und sicheren Halt. DICKER INDUKTIONSBODEN: Verteilt die Hitze gleichmäßig, sodass keine heißen Stellen entstehen und zuverlässige Kochergebnisse gewährleistet sind. THERMO-SPOT-TECHNOLOGIE: Einzigartige Hitzeanzeige, die durchgehend rot leuchtet, um anzuzeigen, wann die Pfannen richtig vorgeheizt sind, um mit dem Kochen zu beginnen. TITAN-ANTIHAFT-INNENRAUM: Strapazierfähige Antihaftbeschichtung, die auch starker Beanspruchung standhält; Entwickelt für den Alltagskoch, der wie ein Profi köstliche Mahlzeiten zubereiten möchte.

Brand	T-fal
Capacity	2.4 Milliliters
Color	Black
Material	nonstick
Special Feature	Non Stick

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Scritto da: sal schifano

Fry Pan

This is an extremely nice nonstick pan. Heat distributed evenly. Helps to keep foods from burning and stick to pan. Well worth the price.

Scritto da: Swissmiss

Ok when right size is sent

This could be a nice small skillet! But I placed an oder for the 8 inch one and received a 6 inch skillet.

Scritto da: David S. Brumley

Ordinary but decent nonstick skillet

You can get a better skillet by spending more money, but this one is probably the best price point. It distributes the heat well, doesn't stick to food, and doesn't have any odors or anything. I put mine in a sink with hot water and dish soap for about half an hour, rinse, and dry with a paper towel, and then it looks brand new. My last one lasted about a year of everyday use before the coating wore out.

Scritto da: Andy

Works as stated

Works like a charm under low heat. Don't know if the high heat will ruin the non stick but cooking on low heat has been very efficient.

Scritto da: andrewwynn

Ego blemishes an otherwise perfect product (uodated)

Update: bumped up to 4 Starr's from 3: the easy fix stayed for 15 months before I sold my pan to a buddy and bought a new one. The new 12" had the hump (about 1/16 inch tall). I put a star back because in practice very few items have a problem with cooking on the hump and though every indication is t-fal is backpeddling on trying to say it's on purpose that is obviously not true if it's not always. "We purposely make SOME of them domed". My 10" is perfectly flat. As promised and only 4mo. after getting my new 12" I developed a new way to flatten the pan: one step and worked like a charm. How'd I do it? Drove over it with my SUV. NOT KIDDING check out the photos. I was trying to figure out a fool proof method somebody could copy using on-hand items. Items: ➀ sawdust or kitty litter etc ➁ sheet of plywood about 18" square ➂ several "drive over boards" (3/4 plywood about the width of your car tire good) ➃ some bricks or 2x limber cut to size ➄ small pieces of plywood cut to size as needed As the last photos show, clips from my movie, I put sawdust down in a circle under the pan, slightly concave in the middle I put the 18" square of 1/2 plywood over the sawdust I put the pan on that sheet I assembled a ramp from bricks and plywood to get car tire over the lip of pan. I put a square of 2x4 on top of a 4" square of 1/2" thick plywood to do the pressing. I drove over using front wheel for more weight. I stopped for a second or two centered on pan and drove off. My dome dropped 58/1000 on one pass and the flat c-channel I used for flat reference shows nearly perfectly flat after and a test with some soapy water shows absolutely zero "moat" effect. 100% solved! For whatever reason my 10" model was perfectly flat out he gate so no fix needed. For naysayers that drank the t-fal koolaid: in addition to the problems of food like crepes and eggs being hard to cook: flat top stoves lose about 80% of their conductive heat transfer when only touching on the outer edges so it makes for uneven cooking which is my primary motivation for fixing my ONE AND ONLY EVER domed pan. Original review: As many have noted: the pan may actually be the holy grail of non stick but the ego stamped on the bottom makes for a mini mountain in the centre of the pan. Wheat happens is that you will get a "moat" of oil around the center island of dry in the center of the pan. Nice if you want to make donut shaped crépes I suppose. Not super nice for anything else. QC so "out of whack" for a top tier vendor like t-fal is inexcusable. Somebody should be fired literally. Is it too much to ask that the flat bottom of a pan is flat without having to fix it yourself? Yeesh! The good news: easy to fix. I've used the trick of standing in a pan on carpet to un-mound a dozen pans in then past, and a similar trick worked on this pan. Then trick: the thick aluminum bottom was more robust than the pans I've fixed in the past so i used a slightly different method: I formed a donut shape with a rolled up towel and set the pan on it, then I stepped inside and while standing on the ball of my foot I lunged up and down "hopping but keping foot On the ground". I checked for flatness with a ruler both outside and inside until I was satisfied. In the end, two teaspoons of water with a tiny bit of dish soap to "wet" the surface spread edge to edge, no island. Also 1 1/2 tbsp. of oil once heated filled the bottom of the pan perfectly. (When cold it puddled in the center and stayed). So, "A" for non stick, "D" for putting a hill in the center of every pan by stamping a logo in without the proper compensation in the blank or the very least a follow up stamp to make the pan flat and some friggin' quality control! Ok, so after 1-2 minutes of hopping up and down, the hump in the middle went from nearly 1mm tall (about 1/4 the thickness of the metal to put that into perspective) down to about a 0.2mm dent in the bottom and darn near perfectly flat inside. (There are a couple areas maybe 0.1mm shallow inside, enough to take maybe 0.1 tsp of liquid but inconsequential. The fact the bottom still has a shallow when the top is flat means the stamping process (for the logo) is making the metal thinner in the center in addition to making the little hill. Love the pan and can't wait to get some cooking done and a follow-up if the fix is relatively permanent. I'll post pics when I get a chance. -awr update: so i got to try it out, and freakeshly non-stick; was so easy to cook crepes in this pan! especially with the thermo-dot. It turns color just a little too hot for perfect crepes but they were amazing and tasty; and just slid out of the pan! I ended up having to re-level my stove before i could really test the flattened out fixed copy, but with only 2 tsp of oil to lightly oil the pan (probably not even remotely needed for these crepes), there were just random spots of oil; it doesn't want to adhere to the pan enough to make a coating. I have a neat picture of 2 tsp of oil just sitting in a puddle in the dead-center of the pan while heating. I also was able to make an 'oil moat' just about 3/8" wide around the entire pan at one point, so there is still a little bit of a 'low spot' or perhaps just the fact there is a bend in the pan gives the oil something to grab onto. Now if i can only get my wife to stop using metal instruments and get the pan to last a while. considering it was 1/3 to 1/4 the price of a decent tri-ply pan the same size, this pan in spite of its hiccups is a home-run. -awr

Scritto da: Scotty B.

Works as advertised

UPDATE (May 2017): After a little over 2 years, the non-stick surface finally lost it's non-stick properties. Part of that was due to the fact that my wife loved this pan so much, she used it all the time for everything, and non-stick pans will last longer if you only use them for applications where you really need a non-stick surface. NO non-stick surfaces last forever, however, which is why I think it's silly to spend a fortune on a non-stick pan. Of all the non-stick skillets I've tried (including some of the expensive ones) T-fal has the best non-stick surface. Some notes, though. This pan did exhibit the "hump" in the middle of the cooking surface, but I still say the constant belly-aching over this is way overstated. It never affected the ability to cook anything I wanted to. If anything runs towards the edge, just give it a quick swirl – problem solved. It made great, thin omelets, even with the "hump, until the non-stick surface wore out. However, this pan did warp. Just enough that it wouldn't lie perfectly flat on a ceramic cooktop. I think it had something to do with the construction. Although it conducts heat evenly, this is not a heavy duty pan. The stainless steel bottom is a thin disk mated to an aluminum body, which is different than more expensive pans that sandwich an aluminum disk between layers of stainless steel. The two metals expand and contract at different rates, so I think warping is inevitable with this design. Because of that, I opted for the Ultimate Anodized version of this pan for its replacement, which features solid anodized aluminum construction. Same non-stick surface. Same handle. I've been very happy with it. If you have an induction cook-top, then this Professional version is your only option. It's a good pan. Just don't overheat it and maybe avoid super hot dishwasher cycles to make it last longer. (May, 2014) It's still pretty much brand new. So I can't comment on its durability, yet. The build quality is fine. I prefer a slightly longer handle and ones with the slip-on silicone sleeves, but it's fine. This pan is oven-safe, but only at less than 400 degrees. But this pan is not made for super-hot cooking - no non-stick pans are. It's not a super heavy pan, but it's not super thin like so many cheap ones. But the purpose is to quickly heat things up, and it does so evenly. Mine did not exhibit the "bow" that some complain about. Even if it does bow slightly over time and the oil runs to the sides, I'm not concerned. With a non-stick skillet, you are adding fat strictly for flavor. A quick swirl is all that's necessary when you add the food. (Note: If you actually watch ATK like I do, you would see that their skillet actually DOES exhibit the bow and their oil runs to the sides. Doesn't seem to stop them from making great food, so I think the bellyaching over this is a bit overstated) If you are adding more than, say, a tablespoon of oil, you probably need to use a different pan, anyway. You should be using this pan to cook quickly sauté veggies or cook delicate foods like fish and eggs, not to cook burgers and steaks or simmer foods for a long time. Use stainless steel or cast iron for those things. The non-stick surface is excellent. Omelets are a breeze. Fish releases easily and intact while still getting a little color. To make the surface last as long as possible, hand washing is best, and cleanup is easy. This is more than I've spent on a non-stick skillet in the past - I usually just buy inexpensive commercial non-stick pans from restaurant supply companies. But the America's Test Kitchen tests and reviews seem to suggest that this one will put up with a little more abuse and retain it's excellent non-stick properties longer than most. I can't comment on that yet, but I haven't seen the non-stick properties of any of these skillets last longer than a year - or two, at best. Dings and scratches are normal wear-and-tear, unless you really baby these things, - always hand wash them, always use soft utensils (wood and silicone are best - hard plastic can still scratch the surface), and store them in a way that the non-stick surface never contacts any other surfaces. This skillet does the types of cooking it was made for extremely well. That's why you should buy it.

Scritto da: Phoebe Mcfarlin

Use daily.

For me, it is a very convenient size.

Scritto da: Charleen Howatt

Great little pan.

It's a great little frying pan. Makes great eggs, which was why I purchased it. Easy to clean. I have not tried any high heat cooking with it, but it is not recommended for that use. No steak for it.????

Scritto da: Graham Lee

Great little pan

Great little pan, I had forgotten what a good non stick pan was really like. Perfect for one person or small tasks. Note the cooking area is around 6 in due to the shape of the pan.

Scritto da: Amazon Customer

One Star

Too small n expensive . Awaiting pickup n refund - amazon pl do the needful urg

Scritto da: borhayden

True nonstick pan

It’s a true nonstick pan. I cook with it daily. Veggies, tofu, beef. Nothing sticks. Easy to clean. I recommend this to friends.

Scritto da: RK

Great for eggs

T-fal E93802 Professional Total Nonstick Thermo-Spot Heat Indicator Fry Pan, 8-Inch, Black I only used it for eggs so far and it is great for that, the eggs slide right out.