Product sellpoints
Glass Pot Cover:Includes a stylish glass pot cover for easy monitoring of cooking progress.
Titanium Non Stick Pan|Titanium Fry Pan|Pure Titanium Frying Pan:Crafted from pure titanium, this pan offers superior corrosion resistance and non-stick cooking.
Thickened Non-coating Design:The thickened non-coating design allows for safe, healthy cooking without chemicals.
General Use for Gas and Induction Cooker:Versatile pan suitable for gas and induction cookers, expanding your cooking options.
Low-Stick Fish Scale Pattern:Features a unique fish scale pattern for effortless food release and easy cleaning.
Specifications
- High-concerned chemicalNoneCapacity2-3L
- Diameter26cmApplicable StoveGeneral Use for Gas and Induction Cooker
- FeatureEco-FriendlyCertificationCE / EU
- Metal TypeStainless SteelPot Cover TypeWithout Pot Cover
- Wok typeNon-coatingPans TypeFrying Pans & Skillets
- TypePans
- product classFrying pan/panApplicable stovesgeneral
- Pan bottom materialComposite multi-layer bottomDiameter26/28/30cm
- StyleEuropean Modern StylecharacteristicThickened and low-stick
Specification:
Name:Frying pan
Material:Titanium(surface),stainless steel and aluminum(base)
Material:Titanium(surface),stainless steel and aluminum(base)
Package Includes:1pcs
Titanium is healthier, corrosion-resistant, non-rusting and resistant to high temperatures
The pot surface uses titanium material plating process to cook food more safely
Handmade titanium hammered pot noodles are healthy, safe and not easy to stick
Titanium is healthier, corrosion-resistant, non-rusting and resistant to high temperatures
The pot surface uses titanium material plating process to cook food more safely
Handmade titanium hammered pot noodles are healthy, safe and not easy to stick
Features:
1. [Coating-free Cookware] - This cookware does not use chemical coatings. Surface uses pure titanium material plating process and adopts a fish scale hammer pattern process to reduce the possibility of food sticking to the pan.
2. [Scratch-resistant and Wear-resistant] -- The pure titanium surface has higher strength. You can use a spatula with confidence, and the pan has a longer service life.
3. [Rapid Heat Conduction] -- The pot body adopts a composite structure of stainless steel and aluminum, which enables faster heat conduction. With a greater thickness, it can heat up more quickly and ensure more even heat distribution.
4. [Multiple Uses] -- It can be used for frying, stir-frying, deep-frying, etc. It is suitable for various stoves such as gas stoves, induction cookers, electric stoves, and halogen stoves.
2. [Scratch-resistant and Wear-resistant] -- The pure titanium surface has higher strength. You can use a spatula with confidence, and the pan has a longer service life.
3. [Rapid Heat Conduction] -- The pot body adopts a composite structure of stainless steel and aluminum, which enables faster heat conduction. With a greater thickness, it can heat up more quickly and ensure more even heat distribution.
4. [Multiple Uses] -- It can be used for frying, stir-frying, deep-frying, etc. It is suitable for various stoves such as gas stoves, induction cookers, electric stoves, and halogen stoves.
Non-stick Pan Tips
1.For all non-coated frying pans, the cooking method of heating the pan first and then adding cold oil is required to achieve non-stick performance.
2.
Ingredients such as eggs and starchy foods are particularly prone to sticking.Please refer to the cooking tips we provided.
3.Sticking is a normal physical phenomenon and cannot be completely avoided. The correct cooking method is key.
Cooking ips:
There are some dishes that are easy to stick to the pan, such as stir-fried shredded pork, fried eggs, etc. We will teach you some tips.
Turn on the heat (medium heat) and heat the pan (three to five minutes). Heat the oil (turn to low heat) and heat the oil for about 10 seconds before serving.
Three factors are important:
1. Only when the pot is fully preheated can it exert its perfect physical non-stick properties: many people miss the very important step of "preheating the pot over medium-low heat for three to five minutes" during use. They pour oil directly and only Preheating the oil without preheating the pan may cause a little sticking to the pan.
2. Failure to turn down the heat in time when frying: Be sure to turn down the heat when you start frying. When the fried vegetables no longer stick to the bottom, you can flip them back and forth, and then turn up the heat slightly.
3. Don't rush to turn the food over. You can use a shovel to pile it lightly and move it back and forth before turning it over. Food will shrink only when it is cooked, so it no longer sticks to the pan and is much easier to turn. Of course, this is also required for frying vegetables that are easy to stick. For other vegetables, just use cold pan and cold oil for frying. Starches are also used in cold pans and cold oils. It is difficult to master a new pot. If you use it a few times, you will get better at it over time.
There are some dishes that are easy to stick to the pan, such as stir-fried shredded pork, fried eggs, etc. We will teach you some tips.
Turn on the heat (medium heat) and heat the pan (three to five minutes). Heat the oil (turn to low heat) and heat the oil for about 10 seconds before serving.
Three factors are important:
1. Only when the pot is fully preheated can it exert its perfect physical non-stick properties: many people miss the very important step of "preheating the pot over medium-low heat for three to five minutes" during use. They pour oil directly and only Preheating the oil without preheating the pan may cause a little sticking to the pan.
2. Failure to turn down the heat in time when frying: Be sure to turn down the heat when you start frying. When the fried vegetables no longer stick to the bottom, you can flip them back and forth, and then turn up the heat slightly.
3. Don't rush to turn the food over. You can use a shovel to pile it lightly and move it back and forth before turning it over. Food will shrink only when it is cooked, so it no longer sticks to the pan and is much easier to turn. Of course, this is also required for frying vegetables that are easy to stick. For other vegetables, just use cold pan and cold oil for frying. Starches are also used in cold pans and cold oils. It is difficult to master a new pot. If you use it a few times, you will get better at it over time.