Denby Stainless Steel 13cm Egg Pan (Uncoated)

Our Denby Stainless Steel 13cm Egg Pan is a versatile piece of cookware. Designed to cook eggs seamlessly - it prevents eggs from sticking, allowing for easy frying, scrambling, or poaching. This pan can also be used to cook pancakes, omelettes, and other small breakfast items.

Stainless steel is a great option for long-lasting, durable cookware ideal for boiling and sautéing. It is especially good for small-batch baking as it retains heat well and cooks foods evenly. It is easy to clean and care for as it's happy to be scrubbed to remove food layer build up, and this is why you often see stainless steel being used in commercial kitchens. One cooking tip when using stainless steel is that you typically need to use a little more oil or liquid to avoid food sticking to the pan. Cooking on a lower heat or ensuring the pan is sitting on the right ring or heat source for its size of base will also help.

This pan is ‘uncoated’ - PFAS (forever chemicals) Free:

• Maintaining the professional spec of 18/10 stainless steel for exceptional cooking performance.
• Solid aluminium encapsulated base for excellent heat conduction.
• Still with a Lifetime guarantee, Dishwasher safe and Suitable for all hob types.

Cooking with uncoated stainless steel involves proper preheating, using enough fat (oil/butter), and patience to prevent sticking, allowing for high-heat searing and browning that builds flavour. Key steps include heating the pan until a water drop beads and skates, adding oil to shimmer, and letting food release naturally before flipping.

Preheat Properly:

• Place pan on medium heat for a few minutes; add a drop of water. If it sizzles & disperses, it's too cold. If it forms beads that dance and merge into one big ball (the mercury or water ball test), it's ready. Remove the water before adding cooking oils.

Add Fat:

• Add enough oil or butter to coat the bottom. Let it simmer slightly.

Add Food:

Pat food dry first to prevent splattering and sticking. Don't overcrowd the pan.

Be Patient:

• Let food cook undisturbed. It will form a crust and release on its own when ready to flip (around 2-4 minutes for searing).

Clean Up:

• Simmer with soap and water to easily remove stubborn residue.

Length: 25cm

Width: 23cm

Depth: 6cm

Capacity: 400ml

Material: Kitchenware

Stainless steel is a great option for long-lasting, durable cookware ideal for boiling and sautéing. It is especially good for small-batch baking as it retains heat well and cooks foods evenly. It is easy to clean and care for as it's happy to be scrubbed to remove food layer build up, and this is why you often see stainless steel being used in commercial kitchens. One cooking tip when using stainless steel is that you typically need to use a little more oil or liquid to avoid food sticking to the pan. Cooking on a lower heat or ensuring the pan is sitting on the right ring or heat source for its size of base will also help.