Non-stick pan CONCEPT 20 cm, stainless steel, WOLL

Product detailed description

Important! Cooking in cookware WOLL is like an art that, when done right, will reward you with the best parts. Therefore, please read WOLL 's instructions for their proper use, which can be found at the end of this description. ↓↓↓

Stainless Steel Non-Stick Concept Pans from the German brand WOLL are made from high-quality 18/10 stainless steel with a encapsulated sandwich base and flared rims for easy, drip-free pouring. They can be used on all types of hotplates , including induction , and also for baking in the oven up to 200 °C.

Concept pans are made in a modern, attractive design and equipped with synthetic handles that fit very well in the hand. Due to their three-layer non-stick ILAG Ultimate surface manufactured with Swiss technology, they are suitable for preparing delicate foods and frying with low fat. ILAG is popular for its excellent non-stick properties, scratch resistance and absence of PFOA. The pans have a 10-year warranty on the evenness of the bottom and 2 years on the non-stick surface.

Concept Series Pans

• For frying and cooking with little fat
• ILAG Ultimate non-stick surface - Swiss technology
• Made of stainless steel 18/10
• 5 mm wide capsule sandwich bottom
• Suitable for all types of heat, ideal for induction
• Ergonomic handle made of heat-resistant plastic
• Equipped with a hole for hanging
• Can be used for baking in the oven up to 200 °C
• Extended rims for clean, drip-free pouring
• Easy to clean, dishwasher safe
• Brand logo on the front of the pan

WOLL Instructions for the correct use of WOLL cookware

The WOLL-Profi-Guss cookware gets hot very quickly, so it is important to maintain the correct temperature when frying.

When frying or baking in fat or oil, heat the WOLL-Profi-Guss cookware thoroughly:

• Briefly heat the empty WOLL-Profi-Guss to the highest setting. The high-quality bottom heats up very quickly and evenly.
• Turn down to the desired temperature in time and add the fat or oil and the baking ingredients.
• Do a test with a cooking pot: to know that the fat or oil is at the right temperature, hold the dry handle of a wooden cooking pot in the fat. If small bubbles form around it, the fat is hot enough. You should not start smoking from the fat, because then it starts to burn.

The WOLL-Profi-Guss cookware is also perfectly suited for cooking meat without fat, for example, thanks to its high-quality non-stick surface:

• When frying meat without fat, heat your WOLL-Profi-Guss cookware for approximately 2 1⁄2 minutes on the highest setting. Check that the pan is properly heated: with a wet finger, drop a few drops of water into the pan - if the drops "dance" on the bottom, the pan is at the right temperature; if they disappear immediately, the WOLL-Profi-Guss is already too hot.
• You can now reduce the heat input by about a third.
• The meat must be at room temperature before cooking.
• Now put the meat in the WOLL-Profi-Guss dish - the meat will stick to it slightly at first.
• When it loosens slightly from the bottom, turn it over and fry it from the other side.
• Then roast or bake the meat until it reaches the degree of doneness you prefer. Bloody: the meat offers no resistance when pressed; medium rare: slight resistance; rare: the meat hardly bends when pressed.
• Let the meat rest in the oven at 90 °C for about 5 minutes after baking.