Sitram Catering 11-Inch Commercial Stainless Steel Fry Pan Review
Products Rating 
There is something pans or pots that does not make them universally applicable. In contrast to a saut? Saucier Pan or a claim that a lot of food can design as soon as possible to avoid overloading the pan and expect it to work. Its sides are designed as low-angle moisture during cooking as possible in order to obtain a release crunchy top layer.
I can not be happy with just one type of pot. For example, for frying chicken, pork chops, steaks, hamburgers or the like, you can not beata well-seasoned cast iron pan. To fry the eggs or delicate foods, you probably reach for a pan (called a pan of cake at one point). So if you need a stainless steel pot? In my case I use when frying or something I need to fry crispy and when I want to make a tasty sauce out of the things that stuck to the pan `s to build. Can not quite the same thing on a seasoned cast iron pan, because the sauce tastes different, accept unless you really do not need to cookbit 'too acidic or too alkaline iron. On the other hand, since nothing sticks to the pan, you will not get the good stuff stuck to the pan, which is the basis for the sauce.
In all likelihood, you have to hang around for a low-cost iron skillet and a frying pan and wonder why the money for a stainless steel tray, if you have a versatile pot can be bought as a saut? Pan or a saucier or a Rondeau? I have not checked your needa stainless steel pot. I will be based on this review 11 "pan their justification and the perceived value.
This 11 "Pan is very well built. It shares the same performance (such as thermal conductivity, heat capacity, heavy-bottomed and very flat), the SITRAM other restaurants, bars and pans. However, there is a design limitation, you must be knowledge. The copper plate on the bottom do not cover the entire floor. The inner diameter of the cooking surface is 9?, while copperDisc covers only less than 8? a. What does this mean? If a piece of broiled fish, which is larger than the diameter of the copper plate, the sides of the fish does not put on the disc does not cook as good as that portion of fish that is over the hard drive. Therefore, you must be careful not to have food around the sides of the pan. IMHO, do not have the same limitation with a frying pan, a straight track, or fully clothed manager (instead of a hard disk) is used. For this reason, I can not giveLadle 5 stars.
Item Feature
- Commercial quality fry pan for searing, stir-frying and sautéing
- Durable 18/10 stainless steel with sandwiched copper bottom for superior heat conduction
- Welded handles withstand oven and broiler
- Made in France
- Lifetime warranty
Customer Feedback
Now you’re cooking with copper. – Wade Smith – Stony Brook, NY USA
The line of copper-based catering SITRAM is around the line of best-performing cookware. I have a SS All-Clad cookware, which almost exactly that size and my wife and I SITRAM pan as a bit 'more of the AC. The thick (~ 2 mm) copper disk on the bottom of the pan, this means that it is much faster and more evenly heated in an aluminum pan as AC. If you take this pan from the heat, it cools too quickly, which means the cooking stops when you want, too. Hisvery easy to clean, probably because the stainless steel interior seems to be much easier than in other pots. While it is often sufficient to consider a pan to cook in this price class, only for them. They love to use copper for the first time!
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*** Product Information and Prices Stored: Oct 07, 2010 05:05:37
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