stainless steel pans

The small deficit that stainless steel pans have in terms of thermal conductivity is compensated for by a multilayer pan bottom. With such a sandwich or thermal bottom, an aluminium or copper layer is embedded in two stainless steel layers. If the sandwich bottom, which is open at the sides, is covered with further stainless steel, it is called a capsule bottom. Stainless steel pans are easy to clean and are generally dishwasher-safe. Remove burnt-on food by pouring baking powder on the burnt-on food residues, filling the pan with water and slowly bringing it to the boil until the residues are dissolved. It is even better to avoid scorching from the outset by heating the stainless steel pan without adding any fat and only add the fat when the pan is hot. In this way, the non-stick coating is also used optimally.