CLOSEOUT 4 LEFT 5Ply 13-inch FRENCH GOURMET SKILLET w/Vented Lid Magnetic T304s Surgical Stainless Steel Made in USA
CLOSEOUT 4 LEFT 5Ply 13-inch FRENCH GOURMET SKILLET w/Vented Lid Magnetic T304s Surgical Stainless Steel Made in USA
CLOSEOUT 4 LEFT 5Ply 13-inch FRENCH GOURMET SKILLET w/Vented Lid Magnetic T304s Surgical Stainless Steel Made in USA
CLOSEOUT 4 LEFT 5Ply 13-inch FRENCH GOURMET SKILLET w/Vented Lid Magnetic T304s Surgical Stainless Steel Made in USA
CLOSEOUT 4 LEFT 5Ply 13-inch FRENCH GOURMET SKILLET w/Vented Lid Magnetic T304s Surgical Stainless Steel Made in USA
CLOSEOUT 4 LEFT 5Ply 13-inch FRENCH GOURMET SKILLET w/Vented Lid Magnetic T304s Surgical Stainless Steel Made in USA
CLOSEOUT SALE 13in French Skillet w/cover 4½-quarts Made in USA
CLOSEOUT 4 LEFT 5Ply 13-inch FRENCH GOURMET SKILLET w/Vented Lid Magnetic T304s Surgical Stainless Steel Made in USA

CLOSEOUT 4 LEFT 5Ply 13-inch FRENCH GOURMET SKILLET w/Vented Lid Magnetic T304s Surgical Stainless Steel Made in USA

Regular price
$479.00
Sale price
$220.50
Shipping calculated at checkout.

5Ply 13-inch FRENCH GOURMET SKILLET w/Vented Lid Magnetic T304s Surgical Stainless Steel Made in USA… Scroll down for Fajita, Tortilla, Guacamole, and Salsa recipe. 

Closeout ONLY 4 Left. FREE SHIPPING lower 48 states. Everywhere else we will split the shipping with you. 

The 13-inch French Gourmet Skillet features the largest full-body magnetic surgical stainless-steel cooking surface available in Frying Pans today. Designed for healthy greaseless cooking, rounded sides hold in heat and liquids while preventing splattering, making the pan ideal for searing, browning and pan frying a wide range of foods, including eggs and meats. The round sides allow for large quantities of food to be easily flipped, and facilitates easy basting while cooking, yielding superb results full of flavor and color. Black Ceramic Handles oven safe 350F.

Compatibility: Dishwasher safe, freezer safe, for Gas, Electric, and Induction cooktops.

Health Craft... Helping People Live a Longer, Healthier Life.
  • Full-body multi-ply construction delivers even heat distribution.
  • Interior sunburst finish provides superior stick resistance.
  • Long Poly-Ceramic stick handle and side helper handle stays cool on the cooktop.
  • T439 Magnetic Surgical Stainless-Steel exterior
  • 304 Surgical Stainless-Steel cooking surfaces will not react with food.
  • Engraved capacity marking on the side of every pan.
  • Stainless Steel Welds Avoid Stripping and Rusting
  • No Screws, Rivets, or Weld Marks on the inside to collect Food and Bacteria.
  • Welded handle stays cool on the cook top.

  • Convenient rolled lip for easy pouring.
  • Dimensions: 13” W x 2½”H
  • Weight with lid: 5.6 Lbs.
  • Shipping weight: 6.9 Lbs.
  • Capacity: 4.5 Quarts

NEED HELP?  Call or text 1-813-390-1144

FAJITAS

Preparation Time: 1 hour, 15 minutes – Makes 4 Servings. 

Equipment: French chef knife, Cutting Board, Kitchen Machine food cutter, large stainless Mixing Bowl, 13-inch French Gourmet Skillet

Marinade

  • 4 cloves garlic, minced and mashed into a paste, sprinkle with salt.
  • ¼ cup (60 ml) fresh squeezed lime juice
  • 1 ½ teaspoons, ground cumin
  • 2 tablespoons olive oil

Fajitas

  • 2 pounds (1 kg) flank steak
  • 2 tablespoons vegetable oil
  • 3 assorted colored bell pepper sliced thin.
  • 1 large red onion sliced thin.
  • 2 garlic cloves, minced.
  • 12 7-inch flour tortillas, warmed (see flour tortillas, next recipe)

In the large Mixing Bowl, prepare marinade by whisking together the garlic paste, lime juice, cumin, and oil. Add the flank steak to the marinade, turning to coat it well, cover and chill in the refrigerator for at least 1 hour or overnight.

To grill the steak, preheat the 13-inch skillet over medium-high heat. Add steak whole to pan and sear, about 4-5 minutes, turn and sear the second side. Test for desired doneness, and transfer steak to cutting board to rest for about 10 minutes.

Reheat the 13-inch skillet over medium-high heat until it is hot but not smoking; add the bell peppers, onion, and garlic. Sauté the mixture, stirring occasionally until the bell peppers are softened, 5-7 minutes.

To Serve: Slice the steak thin across the grain on a diagonal bias and arrange slices on serving platter with bell pepper mixture. Serve with tortillas, guacamole, and salsa. (See recipes below).

Flour Tortillas

Preparation Time: 45-50 minutes - Yields: 12-7 (18 cm) inch tortillas

Equipment: French chef knife, Cutting Board, large stainless Mixing Bowl, small stainless Mixing Bowl, 10-inch Gourmet Skillet

Ingredients:

  • 2 cups all-purpose flour
  • ¼ cup cold vegetable shortening cut into piece.
  • 1 teaspoon salt
  • 2/3 cups warm water

In the large Mixing Bowl blend flour and shortening until the mixture resembles a meal.

In the small Mixing Bowl stir together salt and 2/3 cups warm water, add warm salted water to flour mixture and toss mixture until water is incorporated. Form dough into a ball and knead it on a lightly floured surface for 2-3 minutes, or until smooth. Divide dough into 12 equal pieces, for each piece into a ball, and let dough stand, covered with plastic wrap, for at least 20 minutes.

On a lightly floured surface roll one ball of dough at a time into a 7 to 8-inch round.

Preheat 10-inch Gourmet Skillet over medium-high heat for about 2-3 minutes. Place the tortilla in the pan, turning it ounce, for 1-2 minutes or until it is puffy and golden on both sides. Remove and wrap tortilla in a kitchen towel. Repeat the process of rolling and cooking with the remaining tortillas. Continue to wrap each one, stacking and enclosing them in a towel as they are done. Tortillas may be made in advance and kept chilled in a Zip Lock bag.

TO WARM TORTILLAS

If tortillas are very dry, pat each tortilla between dampened hands before stacking. Stack in skillet, cover, and place over warm burner 10 minutes.

Guacamole

Preparation Time: 15 minutes – Makes 8 servings.

Equipment: French chef knife, Cutting Board, medium stainless Mixing Bowl

  • 2 ripe avocados
  • 1 small onion minced fine.
  • 1 clove garlic minced using side of knife to mash to paste with ½ tsp salt.
  • 1 lime, juice thereof
  • ½ teaspoon ground cumin, or Crystal hot sauce
  • 1 plum tomato, peeled, seeded, and diced.
  • 3 tablespoons fresh coriander (cilantro), chopped (optional)

Halve and pit the avocados and scoop the flesh into a bowl. Mash avocados with a fork and stir in onion, garlic paste, lime juice, cumin, tomato, and coriander.

NOTE: Guacamole can be prepared in advance and kept chilled and covered.

Tomato Salsa

Equipment: French chef knife, cutting board, medium stainless mixing bowl

Preparation Time: 15 minutes – Makes 8 servings.

  • 1 pound (460 g) plum tomatoes, peeled, seeded, and chopped (instructions below)
  • 1 small onion minced fine.
  • 1 tablespoon lime juice, fresh squeezed
  • 2 tablespoons fresh coriander, chopped (optional)
  • 1 jalapeno chili seeded and minced.

In a mixing bowl, toss together tomatoes, onion, lime juice, coriander, and jalapeno. Allow salsa stand for about 30 minutes.

NOTE: Salsa may be made in advance, keep covered and chilled. However, salsa is best served at room temperature.