Large Stainless Steel Frying Pan

Large Stainless Steel Frying Pan is a common large cooking utensil in the kitchen. It is generally a flat frying pan with a diameter of more than 30 cm and made of stainless steel.

Features
Durability and corrosion resistance
Stainless steel is wear-resistant and not easy to deform, and has a service life of several years;
316 stainless steel contains molybdenum (Mo), which is more corrosion-resistant and suitable for cooking seafood or acidic ingredients (such as tomatoes and lemons).
Health and safety
No chemical coatings such as PFOA and PTFE, and no harmful substances are released during high-temperature cooking (such as frying steaks and stir-frying);
The material is stable and suitable for pregnant women and infants.
Easy to clean and maintain
The surface is smooth, food residues are not easy to adhere, and it supports dishwasher cleaning;
Stubborn stains can be wiped with baking soda or white vinegar to avoid scratching the surface with steel wool.
Thermal conductivity and cooking performance
The three-layer composite structure (stainless steel-aluminum-stainless steel) conducts heat evenly, reduces oil smoke, and maintains food nutrition;
The flat bottom design is suitable for frying eggs and pancakes, and the shallow bottom structure is convenient for stir-frying.
Versatility
One pot for multiple uses: frying steak, stir-frying vegetables, frying snacks, cooking noodles and even hot pot;
Suitable for a variety of heat sources: gas stoves, induction cookers, and electric ceramic stoves can all be used.

Use
Home kitchen
Daily cooking: fried eggs, steaks, chicken breasts and other protein ingredients;
Chinese stir-fry: suitable for quick stir-fry dishes (such as green pepper and pork shreds, hand-shredded cabbage);
Noodle making: pancakes, fried dumplings, lasagna, etc.
Commercial kitchen
Restaurant/canteen: high-frequency frying (such as fried fish, fried rice), corrosion resistance is suitable for long-term use;
Breakfast shop: batch frying pancakes, bacon, etc.
Outdoor use
Camping/picnic: light and durable, suitable for portable stoves, suitable for frying and grilling ingredients.

Maintenance
First use
Wash with white vinegar or citric acid to remove processing residues;
Apply cooking oil and heat to form a protective film.
Daily use
Preheating: Preheat over medium or low heat to avoid empty cooking;
Oil: Pour cold oil into a cold pan, heat until the oil pattern spreads before adding ingredients;
Tools: Use wooden or silicone spatulas to avoid metal tools scratching the surface.
Cleaning and maintenance
Timely cleaning: Rinse with warm water after use to avoid food residues from sticking;
Stubborn stains: Soak with baking soda or white vinegar and wipe with a soft cloth;
Avoid scratches: Do not use steel wool or hard scouring pads;
Storage: Keep dry, avoid stacking heavy objects, and apply cooking oil to prevent rust if not used for a long time.
Precautions
Avoid storing acidic or alkaline substances such as salt, soy sauce, and vinegar for a long time;
Do not use strong alkali or strong oxidizing detergents (such as bleach);
Avoid rinsing the hot pan with cold water immediately after cooking to prevent deformation.