TRY ME! - Perfect 2 Egg Pan - 7Ply Magnetic Induction 7½-inch GOURMET FRY PAN
TRY ME! - Perfect 2 Egg Pan - 7Ply Magnetic Induction 7½-inch GOURMET FRY PAN

TRY ME! - Perfect 2 Egg Pan - 7Ply Magnetic Induction 7½-inch GOURMET FRY PAN

Regular price
$119.00
Sale price
$39.95
Shipping calculated at checkout.

7½-inch Gourmet Fry Pan - The Perfect One or Two Egg Pan, at an introductory price.

For gas, electric and induction cook tops. Oven safe to 400F.

Preparing your favorite omelet for breakfast, lunch, or dinner has never been easier. This 7-Ply T304s Surgical Stainless Steel Gourmet Skillet is the perfect combination of design and functionality. This Gourmet Skillets features heavy-duty, riveted phenolic handle. Mirror finish exterior. Limited lifetime warranty.

The key to cooking eggs is to nearly fill the pan, especially when cooking on an induction cooktop. When a fry pan is to big the eggs will stick and burn. The perfect 2 egg pan for over or sunny side up.

The perfect temperature for frying or scrambling 1 or 2 eggs in the 7½-inch GOURMET FRY PAN on an induction cooktop that has been accurately calibrated is between 210°F (99°C) and 240°F (116°C). We recommend using unsalted butter as a lubricant. Preheat the pan and add the butter. When the sizzles, in 20 to 40 seconds, the pan is hot enough begin frying or scrambling the eggs. 

The extra-heavy bottom and flared sides of this 7½-inch GOURMET FRY PAN make it easy to toss food or to turn it with a spatula. The pan is ideal for cooking with or without oils and helps food develop rich flavor, bright color, and crisp texture. The pan's phenolic stick handles with hanging loop stays cool on the cooktop. Safe to use in the oven up to 400F. Never use on grill or under the broiler.

Induction-Pro 7-Ply Cookware Collection

As with all cookware from the Health Craft 7-Ply Induction Pro Collection, this pan features silver bonded 3-Ply full-body induction construction, stick-resistant 304 surgical stainless steel cooking surface, and a 4-Ply 439 magnetic surgical stainless steel CLAD bottom for rapid, even heating.

  • 304 surgical quality stainless steel with titanium
  • Brush-polished cooking surface will not react with food
  • Comfortable, stay-cool phenolic handle
  • T439 magnetic surgical stainless-steel clad bottom
  • Stainless steel welds avoid stripping and rusting
  • Brush-polished cooking surface resists sticking
  • Convenient rolled lip for easy pouring
  • Limited Lifetime Warranty
  • Dimensions: 7½” W x 2½”H
  • Weight: 2 Lbs.
  • Shipping Weight: 3.5 Lbs.
  • Capacity 1-quart
  • Imported

NEED HELP?

COOKING EGGS

Eggs and egg-based foods are the exception to the waterless / greaseless cooking method. Having no natural oils, a small amount of lubricant, such as unsalted butter or oil, is required to prevent eggs and egg-based recipes from sticking to the pan.

USDA recommends: No one should eat foods containing raw eggs. This includes “health food” milk shakes made with raw eggs, Caesar salad, Hollandaise sauce, and any other foods like homemade mayonnaise, ice cream, or eggnog made from recipes in which the egg ingredients are not thoroughly cooked.

Preparation

Let’s face it, eggs stick to every pan, even coated pans. However, when your 304 stainless steel skillets are prepped correctly, it’s the best non-stick stainless-steel cookware on the market today.

Cleaning: Before cooking eggs, a quick scrub of the pan with Bar Keepers Friend or Kleen King stainless steel cleaner should be all that is needed to keep eggs from sticking to the pan.

Correct Size Pan: Although you can use any frying pan to cook eggs and egg-based foods, using a pan that is too big, or having the heat too high, could cause the food to stick or burn. Food should nearly fill the pan; the 7½-inch Gourmet Fry Pan is best suited for cooking one or two eggs or a small omelet. For larger omelets or quantities of scrambled eggs or pancakes, we recommend the Ultra-Tech II 9-inch or 11-inch gourmet skillet, and for even larger quantities use the 13-inch gourmet skillet.

Temperature:  Fried or scrambled eggs cook perfectly at 240ᵒF. Medium heat is 250ᵒF to 300ᵒF, so medium to slightly low is all you need to know to cook the perfect egg or omelet. Pancakes and crepes cook best on medium heat 275°F.

While experimenting, we suggest the use of unsalted butter as a lubricant to achieve the proper cooking temperature for eggs. Simply put, if the butter burns, the pan is too hot, and the eggs will burn and stick as well.

How to Cook Perfect Fried Eggs…

Preheat the Gourmet Fry Pan over medium-heat. Place a small amount of unsalted butter in the pan, enough to cover the bottom when melted. When water bubbles release from the butter, about 2 to 3 minutes and begin to pop, add the eggs, and reduce the heat slightly. Note: if cooking with an induction cooktop the pan will come to temperature within 30 seconds, so be ready to cook. When whites cook to desired firmness, flip eggs to cook on other side.

French Scrambled Eggs...

Prepare eggs to scramble by placing eggs in bowl. Add 1 teaspoon of purified water per egg or mayonnaise and whip lightly with a whisk or fork.

Preheat the gourmet skillet over medium heat and place a small amount of unsalted butter in the pan, enough to cover the bottom when melted. When water bubbles release from butter, about 2 to 3 minutes and begin to pop, add the eggs. Note: if cooking with an induction cooktop the pan will come to temperature within 30 seconds, so be ready to cook. As eggs begin to cook, draw cooked part from the edge of the pan toward the center with a fork or spatula, allowing uncooked eggs to move to hot surface of pan. Repeat process until eggs are scrambled to desired firmness.

Ham & Cheese Omelet...

Prepare eggs for omelet by placing eggs in bowl. Add 1 teaspoon of purified water or mayonnaise per egg and whip lightly with a whisk or fork.

Preheat the gourmet skillet over medium heat and place a small amount of unsalted butter in the pan, enough to cover the bottom when melted. When water bubbles release from butter, about 2 to 3 minutes and begin to pop, add the eggs. Note: if cooking with an induction cooktop the pan will come to temperature within 30 seconds, so be ready to cook.

The eggs will begin to cook and form to the pan. As the egg mixture firms, shake to loosen. When eggs are nearly cooked, add grated cheese and ham, or other desired ingredients, to one half of the omelet.

When cooked to desired firmness, loosen omelet and fold onto serving plate.

Questions: Call or text Chef Charles Knight 1-813-390-1144