Stainless steel pans

The 18/10 stainless steel used by Fissler is rustproof and particularly robust. The material can withstand high temperatures and can be heated to high temperatures.

To optimize the heat conductivity of Fissler stainless steel pans, they feature an aluminum core in the base. This ensures that the pans heat up quickly. The thick, multi-layered base encapsulation distributes the heat evenly.

In an unlined stainless steel pan, you can sear meat, poultry, and shellfish until crispy. With the stainless steel pan from the Original Profi Collection® with Novogrill® cooking surface, this is possible even without much fat. A stainless steel pan is also excellent for quickly searing vegetables.

Searing without sticking – how to do it in an unlined pan

In pans without a non-stick coating, food tends to stick. Therefore, searing with a stainless steel pan requires a little practice.

• The right temperature is crucial for searing in an unlined stainless steel pan: the pan must be hot enough so that the ingredients release from the bottom after some time.
• For searing unbreaded meat, steaks, meat skewers, chops, and lamb fillets, as well as grilled vegetables, you only need a little fat in unlined pans.

It's best to fry breaded meat, potato pancakes, and flour-based dishes in the stainless steel pan with a bit more fat.

Tip: Whether the food sticks in an unlined pan or not depends primarily on the temperature and the right time to flip. Especially when preparing fried meat, poultry, and potatoes, you should be patient and wait to flip. As soon as a consistently golden crust has formed and is visible at the edge of the food, the crispy items will easily release from the cooking surface.

Cleaning in the dishwasher can damage metallic surfaces. Acids and proteins can also leave stains on uncoated pans. For a permanently shiny surface, Fissler recommends treatment with theFissler stainless steel careThe special ingredients protect against corrosion and further staining. With regular care, stainless steel becomes increasingly resistant to stains and easier to clean over time.

If there is something on the bottom of the pan and on the side wallsFat or protein residueshave burned into their memories, which do not relate to theFissler stainless steel cleanerTo remove the pan, you should soak it:

• Fill a large pan with water, a pinch of baking soda and a drop of dish soap, and bring the mixture to a boil.
• Place the affected pan in the prepared dish soap solution to soak.
• After about 20 minutes of exposure time, remove all impurities with a dishcloth or sponge.

Uncoated pans with Novogrill® cooking surface

The Novogrill® cooking surface with waffle texture from Fissler allows for frying and searing even with little fat.Stainless steel pans from the Original Profi Collection® seriesThey have such a cooking surface. The waffle structure ensures optimal fat distribution and is ideally suited forlean and crispy roast.

When you use this pan with little or no oil, small air pockets form in the indentations. This allows the oil to distribute optimally under the food. The food grills on the raised areas of the honeycomb structure, reducing the direct contact surface. As a result, the Novogrill® surface ensures that food cooks perfectly, even without a non-stick coating.not so easy to stick.