Gerlach solid all-steel frying PAN induction GAS prestige thick base 28cm

You will receive an original Gerlach product from official distribution. GERLACH SOLID ALL-STEEL FRYING PAN INDUCTION GAS PRESTIGE THICK BASE 28cm Gerlach is a Polish brand with a 260-year history of creating high-quality home products. For centuries it has maintained consistent values and draws on modern solutions supported by high-quality materials and design. Thanks to this, cooking together becomes easier and every moment spent together is special. GERLACH SOLID ALL-STEEL FRYING PAN INDUCTION GAS PRESTIGE THICK BASE 28cm Manufacturer code: 318m Prestige frying pans combine the highest quality materials, functionality, and modern appearance. The special construction ensures the pan heats up quickly and distributes heat evenly, making it ideal for frying meats. Fans of perfectly cooked steaks and fish will be delighted with this model. 18/10 Stainless Steel The Prestige steel frying pan is made from the highest quality 18/10 stainless steel. It is a durable pan resistant to scratches and damage. The pan is made from top-quality materials that guarantee safety for health, even when frying at high temperatures. Additionally, the steel construction allows dishwasher cleaning. Thick Base The thick base with a built-in aluminum disc ensures fast heating and even heat distribution, facilitating the preparation of the most demanding dishes. It guarantees perfect frying, saving time and energy. Moreover, it allows use on all types of cookers: gas, electric, ceramic, and induction. Ergonomic Handle The pan features an ergonomic handle that provides comfort during use. How to Season and Care for a Stainless Steel Pan? Step by Step The all-steel frying pan is an almost indestructible tool. It has no artificial coatings that could wear off, so with proper care it will serve you for a lifetime. Learn how to prepare it correctly for first use and how to maintain it so food does not stick. How to Season a Stainless Steel Pan (Conditioning) Seasoning creates a natural non-stick layer (called patina) on the steel surface. This treatment makes frying much easier. Wash the pan - before first use, wash it thoroughly in hot water with dish soap to remove factory residues. Dry completely. Add oil - pour a layer of oil with a high smoke point (e.g. rapeseed or sunflower oil) about 1-2 mm deep into the pan. Heat - place the pan on medium heat and warm until the oil starts to lightly smoke and smell. Spread the oil - carefully tilt the pan so the oil coats the sides as well. Cool and wipe - remove the pan from heat, let it cool completely, pour out excess oil, and wipe the interior with a paper towel. 3 Rules for Non-Stick Frying Steel requires proper technique. To prevent sticking, remember these three simple steps: Leidenfrost Test: Always heat the dry pan thoroughly before adding fat. Add a few drops of water - if they evaporate immediately, the pan is too cold. If small glassy droplets dance on the surface, the temperature is ideal. Always add cold fat to hot steel: After passing the water test, reduce the heat and add oil or butter. Give meat time: When placing meat or fish in the pan, the steel initially "seals" the fibers and the food sticks. Do not force it off. After 2-3 minutes, when a crispy crust forms, the food will release naturally. Caring for and Cleaning Stainless Steel Pans Proper cleaning ensures the steel retains its properties for decades. Avoid thermal shock: Never pour cold water onto a hot pan. Always wait until it cools slightly to avoid warping the base. Wash by hand: For daily cleaning, use hot water, a soft sponge, and mild dish soap. Remove tough stains with salt or baking soda: If something burns, fill the pan with water and add 2 tablespoons of baking soda, then simmer for a few minutes. The residue will come off without scrubbing. Remove rainbow stains: Color discolorations on steel are natural after contact with minerals in water and protein. Remove them easily by wiping the interior with a cloth soaked in vinegar or lemon juice.