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AUS-ION diepe koekenpan met satijnen afwerking 100% gemaakt in Sydney, 3 mm Australisch ijzer, kookgerei van commerciële kwaliteit, 9-inch, gouden 9-inch diepe koekenpan

Brand:SOLIDTEKNICS

3.6/5

€
146.27

De 9 (20 cm) diepe koekenpan met satijnen afwerking van AUS-ION is 100% gemaakt in Sydney uit één naadloos stuk Australisch plaatstaal van 3 mm dik. Een traditionele koekenpan voor de meeste klussen, met 2 hoge zijkanten. De hoge wanden maken deze pan tot een werkpaard in de keuken en geven hem veelzijdigheid om je favoriete gerechten te frituren, bakken, smoren, braden of sudderen. AUS-ION kookgerei is gebouwd om lang mee te gaan met alle functies en details die professionele koks zoeken in een pan: hoge kwaliteit, comfortabel in gebruik en gemakkelijk schoon te maken. De naadloze constructie uit één stuk betekent dat er geen klinknagels zijn, dus er is niets waar voedsel of staalwoldeeltjes in kunnen blijven haken. De handgrepen zijn ergonomisch ontworpen met een brede, concave vorm die comfortabeler in gebruik is met betere controle en minder vermoeidheid van de hand. En de royale ventilatie in de hals van het handvat vermindert de warmteoverdracht voor een koeler handvat. De pannen koken als gietijzer, maar zijn lichter van gewicht, ze verwarmen gelijkmatig en zullen niet kromtrekken. De hele pan is van nature voorgekruid voor een gezonde anti-aanbakoptie; Het is niet gecoat zoals veel merken stalen pannen, dus het is klaar om te koken, strippen is niet nodig. AUS-ION pannen zijn geschikt voor gebruik bij hoge temperaturen boven elke warmtebron. Volg onze instructies voor het beste resultaat. Om schoon te maken: gebruik na het koken een houten voorwerp of staalwol om de pan voorzichtig onder heet stromend water af te schrapen. Schoonmaken doe je het beste als de pan nog erg warm is. Eventueel kun je een kwastje gebruiken, maar pas op dat je niet te veel van die mooie kruiden afhaalt die je hebt opgebouwd! Gebruik geen zeep, omdat dit de smaak aantast. Droog grondig af met keukenpapier terwijl de pan nog warm is. Als de pan nog relatief nieuw is, zet hem dan terug op de kookplaat en veeg de binnenkant van de pan af met een kleine hoeveelheid olie, verwarm tot hij rookt. Veeg vervolgens met een tang de overtollige olie weg.

Geen eenheden beschikbaar

EAN: 0850891007332

Categorieën Home & Kitchen, Keuken & Eetkamer, Cookware, Pannen, Skillets,

meegeleverde componenten: 9-inch koekenpan. Om schoon te maken: gebruik houten keukengerei of staalwol om de pan lichtjes af te schrapen onder heet stromend water; Grondig drogen; Gebruik geen zeep; nieuwe pannen zullen baat hebben bij extra kruiden na de eerste paar keer gebruik. Ergonomische, brede en concave handgreep is comfortabeler in gebruik met betere controle en minder handvermoeidheid; royale ventilatie in de nek vermindert de warmteoverdracht voor een koeler handvat. Satijn gestraalde afwerking Overal houdt kruiden op de pan; natuurlijk voorgekruid voor een gezonde anti-aanbakoptie; klaar voor gebruik, geen strippen nodig; Geschikt voor gebruik bij hoge temperaturen Met elke warmtebron. Naadloze constructie uit één stuk zonder klinknagels; gemakkelijk schoon te maken en hygiënischer; totale lengte 17. 5, Koekenpan kom 8. 5 Diameter & 2 Diep. 9 Diepe koekenpan met gladde afwerking van AUS-ION is 100% gemaakt in Sydney van 3 mm Australisch ijzer; gelijkmatige verwarming en geen kromtrekken; gezond, duurzaam kookgerei van commerciële kwaliteit, gebouwd om generaties lang mee te gaan.
Brand SOLIDTEKNICS
Capacity 2 Inches
Color Golden
Material Iron
Special Feature Gas Stovetop Compatible, Electric Stovetop Compatible

3.6

6 Review
5 Star
75
4 Star
13
3 Star
4
2 Star
3
1 Star
6

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Scritto da: Stock Girl
I Love This Pan
I bought the 9" AUS-ION Deep Skillet pan with Satin Finish and oven-seasoned it with flax oil 3 times. It was worth all the time it took to season properly. The pan is light weight, handle stay cool to touch when cooking, and eggs slide right out of it. It's a joy to cook with. I plan to buy the deep skillet satin finish10.2" pan when it's in stock again. This pan will replace my heavy Le Creuset pan, which I tended not to use as much due to the weight and a Magnalite pan that we used every day. I also ordered the 12" skillet but returned it because it was to big for our needs. That pan was a bit rusty and scraped up. Had the size not been an issue, I would have kept it because once you season the pan you don't see the scrapes. I also realized I prefer the deep skillet with the satin finish. It's a great pan. I hope you enjoy it as much as I do.
Scritto da: Michael Erlewine
The SolidTeknics AUS-ION steel cooking pans combine what I most love about cast iron with the feel of the French ...
First, the weather report: cold, cold, and colder. It will be below zero all night and close to zero much of tomorrow. My office temperature went down to 64 degrees with all the heat as high as it will go. And little swirling eddies of frigid air along the floor play hell with my ankles. Worked as much as I could next door in the basement, but had to watch not to get chilled. The problem with chill is you don’t know you’re chilled until you’re chilled. Now, let’s talk iron skillets. I have a new one. The SolidTeknics AUS-ION steel cooking pans combine what I most love about cast iron with the feel of the French steel pans used by chefs everywhere. Compared to cast-iron, the AUS-ION steel skillet weighs half as much, yet still has plenty of heft, thickness, and most of the advantages; it just goes a step farther. Like cast-iron, the AUS-ION are seamless. There are no rivets or welding. Yet, they are world’s lighter, but still very solid feeling. Thanks to the suggestion of Sandy Keefe right here on my blog, I just had to see this new kind of iron pan for myself, so I ordered one. They are very expensive. One of my main interests is the fact that these AUS-ION pans don’t leach iron into the system to the degree that cast-iron does. I’m not sure if that type of leached-iron is good or bad for me, but it’s not a problem with this pan. The AUS-ION pans are made of low-carbon mild steel, with no added nickel. And they are warranted not for a few years, but officially for a few centuries. They come pre-seasoned with non-toxic methods and are forever renewable, offering not a non-stick surface, but a low-stick surface. With careful seasoning, the pans become essentially non-stick, but naturally as do cast-iron. Their ergonomic handle is designed to dissipate heat and keep the handle cool, which cast-iron pans do not. Again, they are like cooking on cast-iron, but they handle like French cookery. This is a new concept. As mentioned, these pans are half the weight of cast-iron, so they are still solid and heavy enough. They resemble ultra-elegant caste iron. And they have no heat limit when using them and, unlike cast-iron (where we must wait for the pan to cool in order to clean), the AUS-ION can be cleaned immediately, even while hot, with no ill effects. This is important for me because, having run a restaurant, I like to clean as I go and coming back later to clean a pan is not my favorite idea. Here is the site: http://ausion-usa.com/ I had to order one and did. I chose the SolidTeknics Aus-Ion 8482; 10.2" Satin Skillet SI126S https://www.amazon.com/gp/product/B071V2TF4M/ref=oh_aui_detailpage_o07_s00?ie=UTF8&psc=1 I should point out that this “satin finish” is the one to get and that they made an earlier run that were not as easy to season, so check it out before you buy one. Look for the term “Satin Skillet.” The pan came as pre-seasoned bare steel, ready to accept whatever other seasoning I want to add. I coated it very lightly with some sesame oil and placed it into an oven for 1-1/2 hours and it came out black and finely coated. I will coat it more in the coming weeks and I am already using it. I am enthused, because I don’t want to endlessly leach iron into my body as cast-iron can do, but I sure don’t want to use any more non-stick pans, no matter what they say about improving them. The SolidTeknic’s pans with their “smooth satin” finish are the perfect compromise between cast-iron and the French pans that chefs like to use. I wish I had known they exist earlier. IMO, this is where pans are going. No more non-stick and throwing them out for me. SolidTeknic’s pans are here for the duration and then some.
Scritto da: pnlek5150
WoW!! WoW!! WoW!!!
I have 2 of their products. One from Chicago (solidtechnic's) and this one from Australia. I will NEVER by any but their products from now on. Amazing. Better than my Stargazer Cast Iron Pan-and I love that 12" Skillet. These heat up faster, hold temp evenly, clean easily. Completely satisfied. I do season as much as possible b/c I'm a freak about it...but they perform well!! NO more toxic crap by Teflon!!! I strongly urge people to spend a little $$$. WELL WORTH IT!!!
Scritto da: DesertWinds
I absolutely love these pans!!!
I have two of these pans, I bought one not quite a year ago and absolutely loved it! I had to buy another. As the picture shows the pan on the left is one I’ve had for quite a year the one on the right is the one I just got today and cook hashbrowns in it with butter. Now the first pan I didn’t need to do the seasoning but I went ahead and did it anyway. The second pan on the right are use straight out of the box. I put these pants on my granite countertop and I have no working how does a box or after months of cooking.. The size is perfect for two people. I bought these pants for two reasons, one is the fact that I am mobility challenges so often I have to cook sitting in a walker or on my scooter. I’d like them for the weight, Very easy to lift the pan and turn and flip the food onto the plate. The handles do get warm close to the pan itself I do not need to use a park holder unless I’m ripping the pan close to the slats in the handle and there are use round silicone potholders. The second Reason is I’m currently using a gas stove but I’ve had so many problems with burners sticking in it cost 300 bucks to replace him that I’m seriously considering replacing this range with induction. I have an all clad 12 inch skillet and I like these Asu-Ion pans better. If you’re new to carbon steel or stainless steel the key to nonstick is the tip I picked up in the Chinese cooking class. The Chinese chef said “warm pen, cold oil“. It’s a technique I’ve used for years and I have a no problem cooking eggs in my carbon steel walk. If you don’t appreciate the look of a well-built seasoning or you want shiny pans this is not the pan for you but if you want a pan That delivers nonstick consistent results and works well over high heat, this is the pan for you.
Scritto da: Amazon Customer
This pan makes me want to cook
It's such a joy to use, I keep on trying to find excuses to fry something up. Have now ordered a second pain in another size.
Scritto da: Anna Lee
Non toxic well made frying pan
I like that the handles are extra long and doesn’t get hot. Once it’s well seasoned it’s non stick. I’m happy that it’s non toxic. I also like that it’s well made and in Australia. It was on sale which was a bonus.

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