UNCOATED AND INDISPENSABLE

A SINGLE FRYING PAN FOR EVERYTHING?

Unfortunately, that's a myth... A frying pan must meet various technical requirements.

Similar to sports, a single frying pan cannot be the best in all disciplines. One excels in heat distribution, another in ease of maintenance. One has excellent non-stick properties, while another can be heated to very high temperatures. Each frying pan has its own unique strengths.

Nevertheless, the uncoated frying pan offers more than you might think.

In our frying pan booklet, you will find all the information, differences, and tips on all types of frying pans.

«Ich habe wirklich keine Lust, noch in der Küche zu stehen, während mir meine Gäste den Weisswein wegtrinken.»

JACQUES KUHN | 1919-2016

UNCOATED STAINLESS STEEL

The frying pan for meat – This uncoated frying pan can withstand high temperatures be heated and is suitable therefore particularly good for spicy roasting meat and poultry.

For crispy frying meat, vegetables, and egg dishes (only with sufficient oil/fat).

UNCOATED IRON

The professional frying pan for discerning cooks – A very robust frying pan with excellent heat distribution. It forms after develops a patina with repeated use, which acts like a non-stick coating

For crispy frying of meat, poultry, potatoes, and fish..

CRISPY ON THE OUTSIDE, JUICY ON THE INSIDE
HOW TO COOK THE PERFECT PIECE OF MEAT

PROCEDURE

• Heat the pan to about ¾ of the stove's power.

• Perform a heat test → Spray a little water into the pan; if the water droplets dance around, the correct temperature has been reached.

• Add oil or fat to the pan.

• Place the unseasoned meat (at room temperature) in the pan.

• Only turn when it comes away from the pan by itself after 2-3 minutes. Do not try to pry the meat off with force.

• It is best to use tongs or a spatula to turn the meat – do not pierce it with a fork, as this will cause the juices to escape.

• After turning, reduce the heat to ½ of the maximum setting. Wait again until the meat loosens on its own.

• Season the meat only at the end.

• For sauces, deglaze the pan with wine or broth and prepare a sauce. This will allow the browned bits to easily come away from the bottom of the pan.

NOTE

This procedure is not suitable for the liver.

CLEANING

Remove the meat from the pan and cover the bottom with hot water. If the pan is very dirty, add a little washing-up liquid to the water. Remove the pan from the heat and leave to soak. The pan can be cleaned easily after eating.

ADVANTAGES OF UNCOATED FRYING PANS

FOR EXTREME HEAT

Optimal heat distribution and ideal for searing. With heat-resistant handle, even oven-safe. 

VERSATILITY

Whether meat, poultry, vegetables, sauces, or even crêpes — a frying pan for (almost) everything and for all types of stoves. 

DURABLE, ROBUST

Stainless steel pans are extremely durable and do not absorb flavors or odors. This means they will give you many years of enjoyment.

FOR EXTREME HEAT

Optimal heat distribution and ideal for searing. With heat-resistant handle, even oven-safe. 

VERSATILITY

Whether meat, poultry, vegetables, sauces, or even crêpes — a frying pan for (almost) everything and for all types of stoves. 

DURABLE, ROBUST

Stainless steel pans are extremely durable and do not absorb flavors or odors. This means they will give you many years of enjoyment.

ROASTING WITHOUT STICKING

The innovative sandwich base construction with aluminum core in the frying pans ensures extremely good heat distribution and even frying results. Thanks to the honeycomb-shaped waffle base in our SILVER STAR line, fat or oil is distributed evenly when heated—for low-fat frying and better protection against sticking..

Uncoated frying pans require a little practice. However, the waffle base of our SILVER STAR pans makes low-fat frying without sticking particularly easy. This makes uncoated frying pans ideal for anyone who wants to get the full flavor and texture out of their ingredients.

BRATEN OHNE FETT

Sie wussten nicht, dass man in einer unbeschichteten Edelstahlbratpfanne fettarm oder gar ohne Fett braten kann? Jetzt wissen Sie es! So müssen Sie vorgehen: 

• Leere Pfanne auf ¾ der Maximalkochstufe erhitzen.
• Hitzetest machen -> Wenig Wasser hineinspritzen, wenn die Wassertrofen in der Pfanne hin und her tanzen, ist die richtige Temperatur erreicht.
• Eventuell Öl oder Bratbutter in die heisse Pfanne geben und verteilen.
• Hitze auf ½ der Maximalkochstufe reduzieren.
• Ungewürztes Fleisch (Zimmertemperatur) hineinlegen. Das Fleisch klebt an, bitte haben Sie Geduld, bis sich eine Bratkruste gebildet hat. 
• Braten, bis sich das angeklebte Fleisch von selbst wueder löst.
• Fleisch wenden. Auch hier klebt das Fleisch am Anfang wieder an, bitte haben Sie Geduld. 
• Weiter braten, bis es sich wieder löst.
• Würzen
• Fleisch aus dr Pfanne nehmen und den Boden der Pfanne mit heissem Wasser bedecken. Die Pfanne mit dem Wasser auf einer kühlen Stelle des Herdes stehen lassen. Nach dem Essen kann die Pfanne mühelos gereinigt werden. Bei starken Verschmutzungen etwas Spülmittel dazugeben und einweichen, bis sich die Rückstände entfernen lassen. ODER: Fleisch aus der Pfanne nehmen und mit Wein oder Bouillon eine Sauce zubereiten, die Bratreste lösen sich ohne Mühe aus dem Pfanneboden. 

WICHTIGER HINWEIS: Dieses Vorgehen ist nicht geeignet für Leber oder Rösti.

DAS WICHTIGSTE IN KÜRZE:

• Kochstufe nach dem Erhitzen wieder runtersetzen
• Hitzetest durchführen
• Geduld haben und warten, bis sich die angeklebte Speise selbst wieder löst

CLEANING UNCOATED STAINLESS STEEL FRYING PAN

Uncoated pans are considered difficult to clean, as burnt-on residues can stick stubbornly without a non-stick coating. However, with the right approach, cleaning is usually straightforward:

» After frying: Immediately soak the pan with a little dish soap and warm water.

» For more stubborn encrustations: Sprinkle baking powder on the bottom of the pan, add a little water, and heat briefly. After about an hour, any residue can be easily removed.

» Tip: The cleaner and more scratch-free the surface, the lower the adhesion during the next use.

Good to know: Uncoated pans are dishwasher safe.

CLEANING AN IRON FRYING PAN

Unlike stainless steel pans, iron pans are susceptible to rust. To protect them from corrosion, they have a baked-on patina—a greasy, water-repellent layer that must be preserved at all costs.

Therefore, the following applies when cleaning:

» Do not use detergent or water to avoid damaging the patina.

» If the pan has been cleaned with water and dish soap, it must be seasoned again (see instructions: “Seasoning an iron pan”).

DEEP CLEANING WITH SWISS CLEANER

For particularly stubborn dirt, we recommend our stainless steel cleaner SWISS CLEANER – The tried-and-tested cleaning paste for burnt-on residues on uncoated pans.

How it works:

» Heat the pan briefly on a low heat (e.g. setting 1) – the heat activates the paste.

» Apply paste and rub in circular motions with a soft cloth or sponge.

» Repeat the process several times depending on the degree of soiling – with a little patience, even dark discoloration will disappear.

Soak with hot water, some dishwashing liquid or a vinegar-water mixture can further enhance the effect.