SHOP COATED COOKWARE
Want to buy cookware with the right coating? It’s a good idea to get advice from ZWILLING as you’ll learn all the important things about pans and pots and their coatings: What types of coatings are there? What are the individual layers for? What should I look out for when preparing food with coated cookware and what can I prepare with it? You’ll find out here and now!
What coatings are there and what are the differences?
A Granitium pan coating combines outstanding non-stick properties with high scratch and abrasion resistance. This sounds good: these pans are extremely durable. Like all coated pans, Granitium pans are especially good for gently frying scrambled eggs, vegetables or fish. The frying temperature can be up to 230 °C
Selection with Granitium coating
For gently frying pancakes, omelets or fish dishes with little fat and up to 230 °C, pans with traditional non-stick coatings are ideal. The plastic-based coating ensures an extraordinary non-stick effect, also enables easy pan cleaning and “glistens” with its extremely long life.
Selection with traditional coating
If healthy cooking is paramount in your kitchen, your probably not only concerned about preparing the food, but about the right cookware too. Ceramic coatings enable wonderfully low-fat frying of fish, vegetables and egg dishes. As well as its good non-stick properties this coating is highly scratch- and abrasion-resistant and also allows for easy cleaning. Maximum frying temperature is 200 °C.
Coated pans are very well suited to gentle frying and for food that can stick easily (e.g. fish, rice, egg dishes). So that gentle frying works well, we have some good pan tips for you:
- Thanks to the pan’s excellent heat conduction your food browns very quickly. So always fry at low or medium temperatures (2/3 of the maximum stove power).
- Do not heat your pan on the stove plate with nothing in it.
- Do not leave your cookware unattended on the stove.
- For frying we recommend using oil or butter. Please remember that some oils and fats burn at low temperatures.
- You should avoid oil sprays. They cause residues that are difficult to remove from cookware.
- Do not use sharp objects in the pan, as you can damage the surface.
- Do not cut food in the pan.
- Let your cookware cool down first, before you clean it with cold water.
