Frying means heating food up to temperatures above 180°C. The surface dries out and the water content inside decreases gradually towards the core. This adds flavour and colour to the frying side.
Demeyere is convinced that frying is done best in a frying pan without a non stick layer. With the correct frying pan and using our tips below, you will obtain quality results:
- Heat cooking oil or butter at high setting.
- Before the butter turns brown or the oil begins to smoke, readjust the heat by 30% to 50%, depending on the size and type of cooker.
- Wait for about 10 seconds and only then, put the food in the pan.
- When the pores have been seared (after +/- 1.5 min), the food will become loose and you can turn it.
The Demeyere skillet range consists of Golden, Silver and Grey pans. If you are a busy amateur chef who does a lot of frying and hence have high demands on your cooking gear, Demeyere recommends the Golden and Silver frying pans. The Grey frying pans are ideal starter pans. Although all Demeyere products are suitable for induction, Demeyere has also developed a unique Golden product specifically for induction cooking: ControlInduc.
All products are very user-friendly and easy to clean. Each pan has a matching lid and the handles remain sufficiently cool to manage. Make your choice! …