Description
Features
- Enamel pan with two enamel handles
- Made from black enamel
- Extra-high pan sides
- Stainless steel pouring rim
- 20, 24 and 26 cm diameter
- Can be used to fry and blanch food
- Suitable for all types of cookers (gas, electric, ceramic, induction, open flame)
- For energy-efficient cooking
- Heat-resistant up to 450°C – maximum recommended operating temperature is 220°C
- Cut and scratch-resistant
- Easy to clean
- Recyclable
- CO2-neutral production in Austria
Description
The enamel chip pan actually has a deceptive name. This pan is not just limited to frying potatoes. It can also be used in combination with the practical sieve insert to cook any type of vegetable in water, remove them quickly and then drain them off.
This pan, with two enamel handles, is made from classic black enamel and has a robust, stainless steel pouring rim. The insert sits perfectly in the pan and has practical brackets that allow you to easily remove the fried or cooked food from the pan.
Enamel is made from iron fused with glass at high temperatures, therefore it’s made from natural raw materials.
Our enamel cookware is suitable for use with all types of cookers (gas, electric, ceramic, induction and even open flame). Thanks to the iron core, the heat is conducted quickly and is then retained. This ensures sustainable, energy-efficient cooking.
The non-porous, smooth, glass surface guarantees perfect hygiene, as it’s flavour-neutral, prevents bacteria growth and is easy to clean. When used and cared for properly, our enamel cookware can provide years of cooking enjoyment and will maintain its characteristic glossy appearance.
Use:
You can use the chip pan to easily fry, blanch or cook vegetables thanks to the practical sieve insert. The cooked goods can then easily be removed from the oil or water after being fried or cooked.
Without the insert, the pan can be used as a braising pan – perfect for stewing and braising meat or vegetables.
Tip
RIESS enamel pans transfer and retain heat perfectly. To achieve the best frying results, follow “RIESS’s Golden Pan Rules”
