Study of pans
Brief study of pans
Pans differ
Has it happened to you? The fish or pancake sticks to the pan, or the steak simply will not turn out right? That’s really annoying. But frying can be so easy. It’s extremely easy to achieve perfect results if you use the right pan. Because just as not all fish are the same, pans also differ.
Gentle and caring
Light, gentle frying, for example of egg dishes, fried potatoes, breaded food or fish, is best done in a nonstick-coated pan. The special plastic coating prevents food from sticking.
protect pan line
![[Translate to USA - en_us:] special pens for special dishes](https://www.fissler.com/fileadmin/de_DE/Tipps_und_Tricks/Kleine_Pfannenkunde/722px/teaser_spezialisten.png "special pan")
For specialists
Special pans complement the basic equipment: For example, the special Asia pan for wok dishes, the low special crêpe pan for pancakes, etc., the special grill pan for gentle, low-fat frying with a grill effect, and the special gratin pan for cooking food au gratin.
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Quick and crisp
When you want to fry food quickly and crisply - for example meat or poultry - you should use a pan which you can heat to a high temperature. crispy pans made of stainless steel can be heated to a very high temperature without becoming distorted. They are perfectly stable and distribute the heat evenly.
crispy pan line
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