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Cookware
- MASTER'S
Gently sloping sides allow foods to be scrambled, rolled or flipped. The flared shape permits steam to evaporate quickly, for making foods crispier. Ideal for everyday frying, sauteing or pan-frying, as opposed to deep fat frying, where food is immersed in hot fat. Chefs recommend, 8 & 9 inch sizes for omelets & sauteing and 10, 11, 12 or 13 inch for genuine frying. These pans are, in a way, bent griddles; but, with history they have evolved to be some of our most useful and sometimes most elegant pans.
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