Stainless Steel Professional Frying Pan 28cm

Stainless Steel Professional Frying Pan 28cm Price in India, Specifications, Reviews & Offers. Buy online @ Amazon.

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Buy Stainless Steel Professional Frying Pan 28cm online at Amazon. Constructed of Heavy Gauge, Quality & Durable Stainless Steel. Capsulated Bottom & Induction Compatible. Ideal for making Omelette, Stir-Fry, etc. 1....

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The lowest Stainless Steel Professional Frying Pan 28cm Price in India is ₹1,845 at Amazon.
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Please go through Stainless Steel Professional Frying Pan 28cm full specifications, features, expert review and unboxing videos before purchasing.

  • Constructed of Heavy Gauge, Quality & Durable Stainless Steel.
  • Capsulated Bottom & Induction Compatible.
  • Ideal for making Omelette, Stir-Fry, etc.
  • 1.0mm Body Thickness, 5.0mm Bottom Thickness.

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Which Pan Is Right For You?
Which Pan Is Right For You?
Equipment Review: Best Carbon-Steel Skillets (Can This One Pan Do It All?) & Our Testing Winner
Equipment Review: Best Carbon-Steel Skillets (Can This One Pan Do It All?) & Our Testing Winner
You don't need a stainless steel pan; you better off with a carbon steel pan.
I didn't know Tilapia fish is common internationally.
So does a steak seared on stainless steel gives a much better crust than on a cast iron pan?
Oh well hello Alexis.
Ok, but what about granite skillet ?
you guys try to google SOLIDTEKNICS
"Which PAN is for you?" Uh..., PAN demic?
Good luck carrying a cast iron pan in your bug out bag. I find that hard-anodizing aluminium wok to be the most versatile one.
Yeah.. i love to cook 'riusodo'.
A steel-wool is much convenient for cleaning stainless steel...
The lady is really hot.
Hi, can i use extra virgin olive oil to cook in stainless steel pan? Thanks
can we make smash burger in a stainless steel pan??
Carbon Steel is better than stainless steel
Hello! Quick question: when using a stainless Steel pan is it ok to use metal cooking utensils directly on the pan? I’m very used to non stick and am toss them for stainless. I’m joining da club!
maybe make a video about carbon steel as well?
OKAY! I'll buy a D3! Gosh!
What did you pour out of the measuring cup into the pan after you cooked the chicken? Was that broth?
Personally I love cast iron.
You should address nonstick isn't the healthiest, and stainless has nickel and chromium in it.
My mom's wok will usually last about 3 years before it rust through. You have to wash it with dish soap because they do stick and you have to heat it up after washing to dry it (or it will rust the next day). One way you can dewax the factory coating is to stir fry some tofu in it and then throw the tofu away, I personally just stir fry some scrap vegetables in it instead.
Be careful with carbon steel if you have induction or glass top electric as they can warp very easily. If you have induction or glass top electric and want carbon steel plans then get de Buyer “Carbone Plus” carbon pans. They’re thicker than regular carbon pans so less likely to warp. “CARBONE PLUS Carbone Plus, heavy quality iron cookware, a professional, robust range, which diffuses heat perfectly. Its extra thickness makes it suitable for induction. Once seasoned, a natural process, the utensils have the same properties as a non-stick pan.” https://www.debuyer.com/en/products/iron-cookware
This video is SPOT ON! Absolutely identical to my personal experience. They are the best for everything - except for letting acidic foods or sauces sit in them for more than a few minutes. It adds a "rusty nail flavor" or blood taste in my opinion, but maybe I'm just oversensitive or have strong imagination.
How did you season the outside of the pan?
Think I'll add one..Thanks
I swear I have cooked all kinds of bacon and all kinds of stuff with oil on it and it still sticks after I clean it. I never have used soup. What should I do?
Don't bother with carbon steel, it's too difficult to keep up with the maintenance and they are too heavy to work with. Just consign yourself to purchasing a non stick pan when the old one wears out, which for me is, often.
I've always owned woks...because Asian. And I heard so much about these pans...and finally came across one at an estate sale. I recommend keeping an eye out for things like that. When you end up hitting the kitchen of a true home cook, you really dig up treasures that have been tested!
Mine cost me £4 in a junk shop 30 years ago.
But carbon steel buckles.
Thanks for the video, I ended up buying the Matfer Bourgeat carbon pan that won your review. However, I noticed the metal on the pan scratches easily and carbon steel is very hard and should not scratch easily. After reviewing the Matfer pan's description it says no where that it's made from carbon steel but only says that it's made of "black steel" which is ambiguous if it contains any carbon at all. This is important because soft metals will chip off into the food instead of being scratch resistant. What is this pan made out of that it scratches so easily?
Your reviews are always gas stove tops
How do they work on a glass stove top
I too , would "big up" products were they given to me!!
It's 4 am and I'm watching a review about a skillet, and I enjoyed it
you sold me with this review. I will buy one to cook on a campfire to see how it performs. i like it that it is lighter. thank you for this video.
What do they do with all that food?!
I use De'Buyer all the same to me...
What is Carbon-Steel? or non carbon - steel. Hahahahaha! Morons.
i own several matfer pans, and they're great.