Category: Edelstahl
Anbraten, schmoren, braten und sautieren (natürlich) in diesem Edelstahl-Arbeitstier, das breit wie eine Pfanne, aber tief genug für saucigere Gerichte ist.
The depth on this pan is what sold me—it's wide enough to sear a big batch of chicken thighs but deep enough that the pan sauce doesn't slosh out when I stir. Heats evenly on my gas stove and the handle stays cool enough to grab without a towel.
I've been using this for everything from searing chicken thighs to simmering a big batch of chili, and the wide cooking surface makes browning so much easier than my old skillet. The stainless steel heats evenly and cleans up with just a quick scrub, no stubborn sticking. Three quarts is the sweet s
The depth on this thing is what sold me — I can sear pork chops and then dump in wine and broth without switching pans. The stainless surface browned everything evenly, no hot spots, and cleanup took maybe two minutes.
