26/28/30Cm German Pure Titanium Frying Pan Non-Stick Frying Pan Uncoated Fish Scale Hammer Pattern Titanium Alloy Cookware
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Cooking tips:
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.
Note:
Due to manual measurement, the size will have an error of 1~3cm
The actual color may be different due to the color of the screen
Due to the material of the product, there may be a 1-3cm error in the product size. Please note that the size
measurement is for reference only, and the specific values are subject to the actual product
Package includes: 1Pc*Pot
Induction cookers, gas stoves, electric ceramic stoves and other stoves can be used to meet
the requirements of various stoves.
