Riess CLASSIC - Nature Green Light - Egg pan 20 cm

Omelette(s), scrambled eggs, scrambled eggs, fried eggs: our egg pan from Riess is just right for these egg dishes and many more. It is the right size for omelettes and other egg dishes. The iron core of the enamel distributes the heat optimally and quickly across the bottom of the pan, so that the heat can be quickly reduced, because egg dishes do not tolerate temperatures that are too high. And when the eggs are done frying, they can also be cut up in the pan with a knife, because enamel is cut and scratch resistant. The egg pan with its two handles is suitable as a serving pan that can also be used for eating, because enamel is scratch- and cut-resistant

The pan is very easy to clean after frying - even in the dishwasher and indestructible when used correctly and cared for properly.

The enamel material consists of iron that has been fused with glass at high temperatures, i.e. from natural raw materials.

Our enamel cookware can be used on all types of stoves (gas, electric, glass ceramic, induction and even over an open fire). Thanks to the iron core, the heat is quickly conducted and then stored: for sustainable, energy-saving cooking.

The porous, smooth surface made of glass guarantees perfect hygiene. This is aroma-neutral and bacteria-inhibiting and also easy to clean. With proper use and care, enamelware will last for a long time and retain its typical shine.

In addition to eggs and the like, our egg pan can also be used as a small baking pan in the oven. Small quiches and tarte tatin have already been baked in it.

• Enamel pan for omelettes and other egg dishes
• Two enamel handles
• Suitable for all types of stoves (gas, electric, glass ceramic, induction, open fire)
• For energy-saving cooking
• Heat-resistant up to 450°C - maximum recommended operating temperature at 220°C
• Suitable for the oven
• Cut and scratch-resistant
• Bacterial-inhibiting and aroma-neutral
• Easy to clean
• Recyclable
• CO2-neutrally manufactured in Austria
• Capacity: 0.65 liters
• Diameter: 20 cm
• Bottom diameter: 15 cm

Tip:

To fry eggs in the enamel pan you need butter or oil, but not too high a temperature. The best way to test this is to put a drop of the egg mixture into the pan. It should not shrink immediately, otherwise the pan is too hot. If nothing happens, the pan is too cold. Only when the drop solidifies slightly does the pan have the optimal temperature.

Now pour in the entire mixture, reduce the heat a little, as the enamel stores the heat, and wait until the omelette comes away easily from the bottom of the pan. Only then turn the omelette.

The more daring can do this without a spatula with a little swing in the air.