SHOP COATED COOKWARE
Want to buy cookware with the right coating for you? It’s a good idea to get advice from ZWILLING as you’ll learn all the important things about pots and pans 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!
What coatings are available and what are the differences between them?
A Granitium pan coating combines outstanding non-stick properties with high scratch and abrasion resistance, making these pans 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
Pans with traditional non-stick coatings are ideal for gently frying pancakes, making omelettes or fish dishes with little fat at up to 230°c. The food-safe, PTFE coating ensures an extraordinary non-stick effect, also enables easy pan cleaning and has an extremely long life.
Selection with traditional coating
If healthy cooking is paramount in your kitchen, you're probably not only concerned about preparing the food, but also about the right cookware too. Ceramic coatings enable wonderfully low-fat frying of fish, vegetables and egg dishes. As well as its excellent non-stick properties this coating is highly scratch and abrasion resistant and also allows for easy cleaning. The 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 and egg dishes). So that gentle frying works well, we have some tips:
- Thanks to the pan’s excellent heat conduction your food will brown very quickly. So always fry at low or medium temperatures (2/3rds of the maximum hob power).
- Do not heat your pan on the hob with nothing in it.
- Do not leave your cookware unattended on the hob.
- 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.
