OXO Professional anodisé dur sans PFAS antiadhésif, poêle à frire 8, induction, revêtement renforcé de diamant, passe au lave-vaisselle, passe au four, poêle à frire noire 8 poêle à frire

Name: OXO Professional anodisé dur sans PFAS antiadhésif, poêle à frire 8, induction, revêtement renforcé de diamant, passe au lave-vaisselle, passe au four, poêle à frire noire 8 poêle à frire
Brand: OXO
SKU: 0885837025743
Price: 86.46 EUR
Availability: InStock

Brand:OXO

3.4/5

€
86.46

Lave-vaisselle. Passe au four jusqu'à 600 °F/315 °C. La forme unique offre jusqu'à 35 % d'espace en plus pour cuisiner. Les corps en aluminium anodisé dur chauffent rapidement et uniformément. La base à induction robuste est optimisée pour des performances sur toutes les cuisinières. Les rivets profilés éliminent les pièges à nourriture pour un intérieur sans couture et sans accroc. Sans PFAS, PFOA, plomb et cadmium. Céramique antiadhésive renforcée de diamants pour des performances impressionnantes.

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EAN: 0885837025743

Catégories Maison et cuisine, Mystère, Thriller & Suspense, Cuisine, Pots et casseroles, Skillets,

Brand	OXO
Capacity	3 Quarts
Color	Black
Material	Ceramic
Special Feature	Gas Stovetop Compatible, Electric Stovetop Compatible

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Scritto da: Fred

Just so so for induction

Cleans easily. Has steep sides, which is good for some applications but not others, YMMV. Induction requires turning up the setting about 50%.

Scritto da: Laule

Great for induction stove

Needed new pans for induction cooktop; these worked great, and seem to be high quality, fairly heavy pans, and work well on our new induction cooktop. I ordered a few more.

Scritto da: DM

My wife’s favorite pan!

As advertised! Non-stick, easy cleaning, good even heat distribution, handle stays cool . . . We’re easy on our pots n pans and don’t use metal utensils but occasionally . . . no scratches after probably 100-150 uses.

Scritto da: Robert G. Kaplan

Best pan I ever owned

heats fast. Doesn't stick. Thick as a cast-iron pan. Good for induction ranges.

Scritto da: Grandpa Dave

Nice deep skillet!

I was looking for a small (8") non stick skillet and I very happy with this OXO hard anodized skillet. The first time I used this Skillet was to cook some shrimp. The skillet worked great, the taller side kept the shrimp and olive oil in the skillet and off the stove. Next I scrambled 3 eggs. I was impressed with how slippery the anodized finish was - no sticking. I prefer anodized surfaces over Teflon coatings, as the Teflon coatings scratch and look bad in time. The anodized surface looks great even after years of use. The flush handle rivets are nice as well, making cleanup a breeze. I like this skillet and I'm glad I found it.

Scritto da: Battlestar

6 weeks, it was Great

6 weeks it was great then food started sticking. 52 Omelets, and approximately 60 Pancakes later,the pan gave up.

Scritto da: JC

Great pan!

Love the weight and heat-distribution of this pan! Super easy to clean too!

Scritto da: Amazon Customer

One Nonstick Pan Who Rules Them All

Purchased the 8" nonstick pan about 5 months ago to replace another brand. It's still performing like a new pan and we are very happy with it. The hard anodized exterior is definitely the way to go. It makes the outside very easy to clean and keeps it looking like new. Stainless exteriors eventually get burned on stains and heat discoloration. Forget about the really cheap pans and the fancy marketing of the Made-In nonstick pans. The design of this OXO base provides 35% more space in the base of the pan. A huge difference for cooking when compared to other 8" designs. Our old 8" nonstick Made-In pan only had about 5" of cooking area and the nonstick surface did not not last as long as this OXO pan. This is a great product and you won't be disappointed.

Scritto da: Eric

Dramatic reduction in non-stick performance in first 30 days.

Overall a solid pan that is nicely weighted and distributes heat well. However, while the non-stick performance was FANTASTIC for the first couple weeks, it has diminished quite significantly at just shy of the 30 day mark. Our testing method is frying an egg without the use of fat. Initially, it performed admirably - not a speck of egg remained on the pan. Today, cooking an egg requires the light use of oil to have similar results.