Deep frying pan with two pouring lips, 24 cm

This pan is sized for two or three plates

A 28 cm pan is sized for a large family. When two or three of you sit down, that same pan means the sauce spreads thin, boils away early and the meat dries rather than braises. This 24 cm deep pan holds the amount you would serve onto two or three plates: you sear in it, add the liquid, and enough of it stays to keep the dish moist.

Twenty-four centimetres, a six and a half centimetre wall

The diameter is 24 cm, the height 6.5 cm and the capacity 2.3 litres. That tall wall is what turns a frying pan almost into a saucepan: the onion still fries in a flat layer, then the tomatoes or the stock can go in without you hunting for room above the rim. At 24 cm across it also suits the middle zone of most hobs.

The two pouring lips on the rim

Two pouring lips run on the rim, facing each other. They matter at the point where you tip the finished dish onto a plate or into a bowl: the sauce leaves through the spout rather than spreading along the whole curve of the rim. Two lips also mean you never have to turn the pan around to pour to your comfortable side.

The sauce's trip from the pan to the plate is where things tend to go wrong. From a rim with no lip a thick sauce runs down the outside of the pan and ends up on the worktop.

Forged aluminium and the matte surface

The body is forged aluminium, the surface matte and the handle a longer 20 centimetres. The handle is stay-cool, ergonomic and soft to the touch, so it does not heat up with the pan. It sits comfortably in the hand while you stir, though a full, saucy pan is still worth lifting with a cloth.

The coating and the twenty minutes of simmering

The inside carries the hard-wearing TitanPro non-stick coating. During searing that is convenience; during the saucy stage it decides the result: a thick tomato or cream sauce settles on hot metal first, and that is where the bitter taste begins. On a non-stick surface what settles can be stirred back in.

Five hob types

Turbo induction base

The base that lets the pan work on an induction hob.

You can use it on induction, gas, electric, vitroceramic and halogen hobs alike. On gas the 24 cm diameter suits the medium burner best; if the flame licks up the outside wall, the root of the handle gets hot for no purpose.

A row it belongs to

The Fashion by Berlinger Haus kitchen line is built on a single design language: a matte, non-reflective surface, a rounded rim and a long soft-touch handle with a metallic insert at its end. This pan belongs to that row, so if a saucepan or a larger frying pan from the collection is already in the house, the table stays consistent and the open shelf keeps its line.

The matte surface earns its place in use too: fingerprints show less on it, and the lamp above the hob does not reflect into your eyes while you lean over the dish.

What gets cooked in it most often

A batch of pasta sauce for two, where onion and bacon go in first. Chicken pieces in a mushroom and cream sauce that you finish by boiling down in the pan. Risotto, where the stock goes in a ladle at a time and the tall wall keeps it from slopping over. Or the simplest of all: yesterday's stew reheated without drying out.

At the end you can turn the pasta through it as well: 2.3 litres is enough for two portions of cooked pasta and the sauce together, so half of it does not land on the worktop while you stir.

Care

• Stir with wood or silicone; a metal spoon or whisk cuts into the coating.
• Let it cool before running cold water into it.
• Wash with a soft sponge; a non-stick surface needs no scouring powder or pad.
• Wipe out the bowls of the pouring lips separately, because thick sauce dries there first.
• If you store another pan inside it, put a tea towel between them.

When this size is the right one

Frequently asked questions

Technical data