Riess CLASSIC - colourful/pastel egg and serving pan

The hit of the 50s. Our Riess Pastel series is still in great demand, especially the spouted pots in different shapes, with a handle or round handle, depending on taste. Or the bowls, from very small for muesli to very large for salad, easily stackable.

The Riess egg pan is ideal for omelettes or egg dishes for breakfast. It is made of high-quality enamel.

Enamel crockery with flange or stainless pouring rim. Guaranteed quick heating of the food. Universal suitability for hobs: induction, ceramic glass, electric stove, gas stove, roasting oven. Easy cleaning.

• Enamel pan for omelets and other egg dishes
• Two enamel handles
• Golden yellow or Nile green on the outside, cream-colored on the inside
• Easy cleaning
• tasteless
• Universal suitability for hobs: induction, glass ceramic, electric stove, gas stove, oven
• Material: Enamel crockery with beaded edge

Available in sizes

• Diameter: 18.0 cm - Bottom diameter: 15.6 cm - Height: 4.0 cm - Color: golden yellow - External dimensions: 25.8 x 19.9 x 4.0 cm - Capacity: 0.70 liters
• Diameter: 22.0 cm - Bottom diameter: 18.8 cm - Height: 4.3 cm - Color: Nile green - External dimensions: 30.1 x 23.4 x 4.3 cm - Capacity: 1.00 liters

Tip:

You need butter or oil to fry eggs in the enamel pan, but not too high a temperature. The best way to do this test is to put a drop of the egg mass in the pan. It must not contract immediately, because then the pan is too hot. If nothing happens, the pan is too cold. The pan only has the optimum temperature when the drop has slightly stopped.

Now pour in the entire mass, reduce the heat a little, as enamel stores the heat and wait until the omelette easily detaches from the bottom of the pan, only now turn the omelette.

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