Perfect every time.

All good things come in threes.
You need three things to fry food properly:
the right pan, the right technique and the right oil.

It couldn't be easier.

Gentle frying of foods which you want to prevent from sticking requires a coated pan, for example the protect emax premium (aluminum pan test-winner with Stiftung Warentest 01/2008), a little oil and the right frying technique:

1. Smear pan with oil (apply 3-4 drops to a paper towel)
2. Heat to medium heat (2/3 oven maximum); never heat the pan to the maximum temperature.
3. If necessary add a little more oil to the pan. (This is the flavour carrier for the fried food.)
4. Put the ingredients in the pan and fry on all sides. To ensure an even longer service life, as far as possible only use kitchen accessories made of plastic or wood and avoid using knives and sharp-edged or metal utensils in the pan. Do not clean the pan with cleaning agents which scratch or chafe. To clean the pan after frying, simply rinse it with hot running water.

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A steak is not a fried egg.

For quick browning of food which is to be really crispy you need a pan which han be heated to a high temperature, for example the stainless steel pan from the crispy line, high-temperature oil such as coconut oil or peanut oil, and the right frying technique:

1. Heat the pan to medium heat without oil (2/3 oven maximum).
2. Wait ca. 3-4 minutes.
3. Perform the water drop test to check whether the pan has reached the right temperature: use your fingers to flick a little cold water into the pan. If the drops of water remain crytal clear and move around the pan, it is at the correct temperature. If they do not, go back to step 2.
4. Carefully wipe the water from the hot pan with a paper towel.
5. Add a little oil to the pan.
6. Place the unsalted meat or poultry in the pan.
7. Does everything now stick fast to the stainless steel? - Don't panic, just wait a little. After ca. 2-3 minutes the meat will detach itself from the bottom of the pan without burning. Definitely! You can check this by lifting up an edge without using force.
8. Turn your fried food and start again at step 6. You can now also salt your food.
9. If you do not want to medium-fry the meat, leave it a little longer in the pan. The meat will then be crisp on the outside and juicy on the inside.

» crispy pans