When this iron pan reaches temperatures above 140°C, it seals the food on the surface, as the natural juice of the food caramelises (the Maillard reaction). In this way the crust that forms prevents moisture from evaporating. The food thus becomes brown and crispy on the surface and remains tender and juicy in the middle.
Features:
Za narudžbe iznad 260 €
Dostavljaču kod preuzimanja paketa
Do 36 mjesečnih rata
