Rohais Belrose Frying Pan May 15th, 2017 - 13:18:57
Portability comes into play with the choice of stainless steel or insulated handles that are manufactured on either side of the electric frying pan. The heat resistant handles are best for the chef that forgets to throw pot holders on their hands before touching pots and pans. For fancier presentations of the food at ceremonies and functions, the stainless steel works great.
As well as being really easy to cook with, electric pans are simple to clean. Because most of the newer ones are made of nonstick stainless steel, you can just use paper towels and a de-greaser to remove any stuck-on food. The fact that the pan is nonstick means that you do not have to use fat or oil to cook with, so soapy water is all you need to clean the pan. Obviously, you cannot wash the electrical parts like the heating element, but it is easy to clean the inside of the electric skillet.
Today we have nonstick pans and electric skillets, which are round or square. You can also get electric woks. These pans range from twelve to eighteen inches in diameter. Electric pans are a timesaver and they do not fill your kitchen with smoke. They are easy to use. You just have to plug it in and turn the heat up or down. Most models have a low, medium, and high setting but some of the newer ones also have a "keep warm" setting.
"Crispy and Protect" is the ultimate 2-pan philosophy that describes an ultimate frying system most practical for frying meats, chicken, fish and vegetables without oil. "Crispy" is the stainless steel pan designed for quick low-fat frying at high temperatures, while "Protect" non-stick pan is the idea for easy and gentle cooking. The pouring rims allow for accurate and drip-less pouring, along with an ergonomically designed handle with clippix hooks. When the Clippix shield is positioned upright, condensation drips back into the pan and not on the counter. The pans are equipped with practical measuring scales inside the pan, and they offer limited lifetime warranty.