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Riess - Frying pan with basket - 26 cm
The enameled skillet , offers multiple uses besides frying potatoes. Equipped with a handy colander insert, it allows various vegetables to be cooked in water, allowing easy removal and draining. Made of black enamel with two handles, it features a sturdy, rustproof rim. The perfectly fitted insert has convenient holders to facilitate removal of cooked or fried food.
Made with enamel composed of molten iron and glass at high temperatures, the pan uses natural raw materials. Suitable for all types of stoves (gas, electric, glass-ceramic, induction and open fire), thanks to the iron core, it ensures fast and efficient heat conduction for sustainable and energy-efficient cooking.
The smooth, non-porous glass surface ensures perfect hygiene, is odorless, inhibits bacteria and facilitates cleaning. When used and cared for properly, enameled cookware retains its characteristic shine and lasts a long time.
- Extra high tub wall
- Stainless pouring rim
- For use in frying and blanching
- For energy-saving cooking
- Heat resistant up to 450°C - maximum recommended operating temperature of 220°.
- Resistant to cutting and scratching
- Easy to clean
- Recyclable
- Made in Austria with zero carbon footprint
- Hand washing recommendedRecommended use: Frying
Country of production: Austria
Size: 26cm
Weight: 1.4kg
0367-022€67.21Only 1 leftOnly 1 left
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GSW - Enamel mussel cooking pot - 1kg.
Enameled gsw mussel cooker pot for approx. 1kg mussels.
The lid serves both to keep warm and to scoop the shells at the table Dishwasher safe for all heat sources, including induction Ø 18cm
Preparation:
Mussels are a tasty seafood that can be cooked in a variety of ways: steamed, in boiling water, grilled, baked, etc. They are great eaten alone, perhaps accompanied by chips or toast, or incorporated into a fish dish. In fact, to make a good peppered dish, mussels should simply be put in the pot and covered. The steam they will develop, precisely because they are covered, will bring them to the right degree of cooking.
Once cleaned, these are placed in a large saucepan with a high rim, along with a few tablespoons of extra oil and two to three crushed cloves of garlic. The pot should then be covered and passed over high heat. While cooking, the mussels should be stirred in a special way: one should take the pot by the handles and, holding the lid, shake it from bottom to top. In chief a few minutes - just enough time for the mussels to open - the impepata is ready.
It should be served immediately, after sprinkling it with ABBONDANTLY freshly ground black pepper. You can, if you wish, accompany them with lemon wedges and slices of toasted homemade bread. Enjoy!
8217€13.11Only 0 leftOnly 0 leftOut of stock
