Monolithic 304 stainless steel pan without lid, naturally non-stick 18/10

12cm Monolithic Stainless Steel Pan 304 Natural Non-Stick
? ? ? Customers NOTE: INOX IT IS NOT COVERED WITH NON-stick coating, WANT TO ANTI-stick, I MUST BE OIL AND HEAT WHEN COOKING

? The pan is forged from food grade materials, wear-resistant and corrosion-resistant for your health, with a monolithic design that is not coated, mirror polishing level 5A, with materials. 18/10 stainless steel is safe for health

? Specification: ?? Size 12cm
– Mouth diameter : 12cm
– Bottom diameter: 8.5cm
– – Handle length : 13.5cm
– Height: 4cm
– Pot weight: 0.31kg
– Capacity: 0.4L
Pot thickness: 2mm
??Chockmen pan 14cm
Mouth diameter: 14cm
– Bottom diameter: 10.5cm
Handle length: 15cm
– Height: 3.1cm
– Weight: 0.4kg
– Thickness: 2.5mm
??Oyatton pan 16cm
– Mouth diameter : 16cm
– Bottom diameter: 11.5cm
Handle length: 17cm
– Pot height: 3.7cm
– Pot weight: 0.7kg
– Pot thickness: 2.8mm
??Lunkai Pan 20cm
– Mouth diameter : 24cm
– Bottom diameter: 15cm
– – Handle length : 18.5cm
– Pot height: 4.3cm
– Pot weight: 0.7kg
– Pot thickness: 2.5mm
?? Lunkai Pan 24cm
– Mouth diameter : 24cm
– Bottom diameter: 19cm
Handle length: 20.5cm
– Pot height: 5.3cm
– Pot weight: 0.965kg
– Pot thickness: 2.5mm

? Outstanding advantages of 12cm monolithic stainless steel pan, natural non-stick 304 stainless steel
– – 18/10 stainless steel (always committed to standard materials as announced)
– Rivet-free design, micro-pressure water treatment on the lid
– – Physical – – 3 layers of monolithic cast steel: + The outer layer is 430. magnetic steel
+ The middle layer is heat conductive aluminum
+ Inner layer is 18/10. stainless steel
– – Steel body is integrated with three layers of composite steel, can heat evenly and transfer heat quickly
– Solid cast steel handle, no rivets in the pot, easy to clean

? Instructions ON HOW TO ME OIL
1??: Wash the pan with soap and warm water. Brush thoroughly both inside and outside the pan, then rinse with warm water and let dry.
2??: Oil
Sesame oil, vegetable oil, peanut oil and soybean oil are all good choices for this. Oil with high smoke points will react better with heat when you start the process of oiling and will “stick” tighter into the pan.
3??: Capacity: About 30 ml. Tilt the pan to smooth the oil over the whole pan.
4??: Cook the pan
Keep heat below 1,400.Avoid turning the heat too loud as soon as I start the oil process. Fire is not only lighter for pans and oils, but also helps the pan to heat evenly.
5??: Time I pan
When you see thin smoke starting to roll up in the pan, the oil is hot enough. This process may take 3-5 minutes. At this time, lift the oil pan out of the stove.
6??: End
Wait for the oil to cool, pour the oil in the pan. Fold a sheet of tissue and wipe the inside of the pan in a circular motion. Then you can use frying.