Deep frying pan with two pouring lips, 28 cm

When a frying pan becomes a pot

A vegetable stew always fails at the same point: the onion and pepper still fit, then the tomatoes go in and the juice ends up on the hob. The recipe is not at fault, the wall is. This pan has 7.5 cm sides and holds 3.8 litres, so nothing has to be moved to another vessel once the base is fried.

One pan, two stages

Most saucy dishes come in two stages. First you fry something in fat or oil, then you add liquid and let it draw together over a low flame. A flat pan handles the first stage and sends you looking for a pot for the second. Here the 28 cm diameter gives you the frying area and the high wall gives the liquid its room.

Room to stir

Stirring changes too when there is somewhere to stir. In a shallow pan you spoon carefully so nothing goes over the edge; in this one you take the handle and turn the whole contents over at once. With a taller wall the sauce also stays where it is: it does not run onto the hob when you slide the spatula under the meat, and you are not wiping the cooker one-handed mid-cook.

The two pouring lips, and why they matter

There are two pouring lips on the rim, opposite each other. They are not decoration: the sauce goes through them onto the plate or the pasta instead of running down the outside of the pan. Anyone who has tried to measure a thick ragout accurately with a ladle knows what that is worth.

The movement stays the same whether you are left handed or right handed, because there is somewhere to pour on both sides. The pan never has to be turned around in your hand.

A forged body, a rim drawn in one piece

The body is forged aluminium and the coating is the hard-wearing non-stick TitanPro surface. The two spouts are not an attachment stuck on afterwards: they are drawn out of the line of the rim, so the silhouette of the pan stays in one piece and the line of the rim never breaks. The outside is matt, undecorated and minimalist.

Forged aluminium

The material of the pan body. A forged aluminium wall is shaped under pressure, as opposed to being cast or pressed from sheet.

A coating the sauce does not burn onto

The TitanPro surface is not really about the frying, it is about the twenty minutes while the sauce simmers. That is when something can catch on the bottom, and on this coating it is harder for it to happen. In an uncoated pan this is where you start stirring because you can feel it taking hold and the bottom of the spoon turns brown. Here a glance is enough, and the sauce ends the same colour it started.

Cleaning after the meal

The pan is easy to clean. After a thick tomato ragout that means putting the cooled pan into lukewarm water and going over it with a soft sponge. The rim of the two spouts is the one place sauce can lodge, so run the corner of the sponge along it separately. No metal pad is needed, and it would do the coating no good either.

Materials and safety

Its handle is stay cool, ergonomic and soft touch, which is not a detail on a filled 3.8 litre pan.

What this looks like on a Wednesday evening

Six o'clock and everybody is hungry. The pan goes on, the onion is fried, the peppers follow, then the tomatoes and the sausage. Twenty minutes and it is done, and you do not have to stand over it while it cooks, because the high wall keeps the hob clean.

On Sunday the same pan carries the bolognese or the creamy mushroom sauce to the pasta. You portion it through the lips onto the plate and there is nothing to mop up afterwards.

What is left in the evening can be reheated in the same pan the next day, because it spreads out across the 28 cm base and nothing has to be moved into a smaller pot. Thanks to the non-stick surface there is no dried-on layer left at the bottom to soak off afterwards either.

Care

• Stir with a wooden or silicone spoon; metal utensils damage the coating.
• Work on a medium flame or setting, which is what a non-stick surface prefers.
• Wait until it has cooled before it goes into water.
• A soft sponge and washing-up liquid are enough; no scouring agent is needed.
• Wipe the rim of the pouring lips too, because sauce dries onto them first.
• If you stack your pans, put a tea towel between them to protect the coating.

One pan instead of two

A 28 centimetre deep pan takes the place in the kitchen that two pieces used to hold: the big frying pan and the smaller casserole. It is wide enough that the meat does not slide onto itself and deep enough that the sauce does not run over. The two spouts settle the movement you used to look for a spoon or a strainer for.

Who 28 centimetres is for

Frequently asked questions

Technical data