Triple heat-accumulating base with 3.56mm thick aluminum sheet and 3mm magnetic capsule made of AISI 430 material for fast and economical cooking, as the bottom of the pan heats up quickly and retains its heat for a longer period of time
Bottom tilt of the pan from the outside to the center, at the ideal level of 10/1000 for perfect fit on the stove and zero warping
Stainless steel lid with functional curves, which allow better circulation of steam inside the pan
Suitable for all types of stoves: electric, ceramic, gas, and induction.
Induction Burner, Gas Burner, Electric Burner, Ceramics
Size
28 cm
Deep
Yes
Double
No
with Cap
Yes
Important information
Specifications are collected from official manufacturer websites. Please verify the specifications before proceeding with your final purchase. If you notice any problem you can
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Very good quality! A good stainless steel like this can last you a lifetime.
Unfortunately, the food sticks quite a bit and its use is prohibitive in several applications, such as eggs, omelettes, and chicken.
I bought the pan 2 months ago. Since then, I have used it for fried eggs, fried potatoes, omelettes, meats, and many other things, all of which have turned out excellent. It hasn't given me any trouble at all in terms of cleaning, as even the little food that sticks to the pan (which is almost inevitable since stainless steel pans are not usually non-stick) is easily cleaned by pouring vinegar onto the still warm pan and lightly scrubbing with a wooden spatula. Even if you let it cool, it doesn't require much effort to clean with soap and a sponge.
As for the negatives, the low price is reflected in the construction quality, with the handle being loose (there is a screw that you should tighten as soon as you receive it to make the handle more sturdy, although unfortunately it doesn't stabilize completely). It has also discolored in some areas from the first few uses, but I don't think this is a problem for metal pans.
Overall, it has been very convenient for me and I consider it a great value for money choice (bought for €22). I don't find any significant advantage that would make me prefer a disposable non-stick Teflon pan over this one.
I bought it with confidence because I have Pyramis appliances from my mom and they are still intact, despite continuous use.
They cook the food without burning themselves, unlike popular commercial cookware.
Non-stick frying pans, pots, etc. are inferior quality products that are sold at the same or higher prices.
Terrible rugs, once again terrible! The first time they brought it, it was completely loose, we couldn't even put it down. I requested a return and they brought me another one from the same company and the same issue occurred. The handle may be screwed in, but it still moves and will fall off any moment! Don't waste your time and patience, buy from another company besides Pyramis
I have had it for over 10 years. I have many frying pans, but this one, along with its larger sibling, the 28 cm one, are the ones I use daily.
They are light enough to maintain a stable temperature and fry properly.
I fry everything, such as eggs, fish, meatballs, calamari, vegetables, omelettes, but I have also used it to roast chicken and steak with almost no oil.
It is not suitable for meats if they are without much oil because, although they may not stick, the oil will burn and you will need to scrub to clean it. The same applies to all stainless steel pans, regardless of brand or quality. For meats, use cast iron unless you use a grill.
I had a hard time with eggs until I found a way to prevent them from sticking, but I eventually found it.
Whether with a lot of oil or just greased, the eggs should be added when the pan is still cold and fried on low heat. Not more than 5. Don't be afraid. They won't absorb more oil. Of course, they will take longer, around 5 minutes. If you want, cover the pan to cook them from the top, if you haven't added much oil. Just make sure to check them frequently so they don't cook more than desired.
For omelettes, I recently read some instructions.
First, heat the empty pan on high heat and when it gets hot, remove it from the heat and grease it with a paper towel. Wait for it to cool down enough and then put it back on the heat, this time on low heat, add oil or butter as much as you want, and add potatoes, eggs, and whatever else you want. Cover it to thicken faster and from the top. It's good to add the cheese on top instead of mixing it with the eggs from the beginning to reduce the chances of it sticking to the bottom.
Check the sides with a spoon to see if anything has slightly stuck.
After flipping the omelette, it usually helps to shake it a bit, especially if you added a lot of cheese. Or you can use a spatula to check if the cheese has stuck.
The process I described at the beginning is done because the heat opens the pores of the metal and traps the oil, which becomes non-stick as it cools down.
Fried eggs can also be made the second way, but the first one is simpler.
They are quality pans, durable for everyday use, and not expensive.
I bought it to fry potatoes (with the included mesh) on induction cooktops and the result was excellent. I believe that the large diameter of the frying pan is preferable to the corresponding pot/fryer, which has greater depth and smaller diameter. The disadvantage of the shallower vessel is the splattering. Good and sturdy construction in a utensil that has weight and doesn't feel fake at all. The handles resemble bakelite and I can't say they impress in terms of texture or design. At this price and for the purpose I bought it, it is VERY fair.
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