Commercial 8-inch French CHEF PAN T304s Magnetic 5-Ply Surgical Stainless Steel Made in the USA - See Video
Commercial 8-inch French CHEF PAN T304s Magnetic 5-Ply Surgical Stainless Steel Made in the USA - See Video
Commercial 8-inch French CHEF PAN T304s Magnetic 5-Ply Surgical Stainless Steel Made in the USA - See Video

Commercial 8-inch French CHEF PAN T304s Magnetic 5-Ply Surgical Stainless Steel Made in the USA - See Video

Regular price
$259.00
Sale price
$129.50
Shipping calculated at checkout.

CLOSEOUT SALE Commercial Cookware Made in the USA. Designed for the most discriminating Professional Chef by professional chefs. The most Beautiful and Functional Cookware you will ever own. Deepest highest quality 8-inch French Chef Pan available anywhere.

Due to the effects of COVID-19 we are assisting a longstanding U.S. Manufacturer sell off unsold commercial restaurant inventory. Save 50%.

Commercial 8-inch Gourmet French CHEF PAN Magnetic Surgical Stainless Steel Made in the USA. For gas, electric and incredible on induction cook tops. Oven and Grill safe.

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

The perfect temperature for frying or scrambling 1 or 2 eggs in the 8-inch Gourmet Fry Pan is medium-low heat. We recommend using unsalted butter as a lubricant. Preheat the pan and add the butter. When the sizzles, in 30 to 40 seconds, the pan is hot enough begin frying or scrambling the eggs. 

Our exclusive flat-paneled bottom and flared sides of this 8-inch fry pan makes 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 air-cooled stainless-steel stick handles with hanging loop stay cool on the cooktop. Safe to use in the oven on the grill and under the broiler. 

Exclusive paneled bottom is slightly concaved and will flatten out when heated then go back to its original shape when cooled. Guaranteed not to warp or buckle.

Features:

  • T304s non-stick surgical quality stainless cooking surface
  • Polished sunburst cooking surface will not react with food
  • 5-Ply Full-body aluminum core for superior heat conduction
  • Ergonomic, stay-cool stainless-steel handle
  • Stainless steel welds and rivets avoid stripping and rusting
  • Convenient rolled lip for easy pouring
  • Lifetime Warranty Home Use
  • 3 Year Commercial Warranty
  • MADE IN USA
  • For Gas, Electric Range, and Induction
  • Dimensions: 8.75"W x 2.25"H
  • Capacity: 2 quarts
  • Weight: 1lb 13oz
  • Shipping Weight: 2.25 Lbs.
  • 8-inch lid available here

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

EGGS - Preparation

Let’s face it, eggs stick to every pan, even coated pans. When your T304s surgical stainless-steel skillet is prepped it is 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 needed in the pan to keep eggs from sticking.

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; 8-inch or 9-inch gourmet skillets (measured rim to rim) are best suited for cooking one or two eggs or an omelet. For larger omelets or quantities of scrambled eggs or pancakes, we recommend the Ultra-Tech II 11-inch gourmet skillet, and for even larger quantities use the 13-inch gourmet skillet.

Temperature:  Fried or scrambled eggs cook perfectly at 240F. Medium heat is 250F to 300F, 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 8-inch gourmet skillet 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 8-inch or 9-inch 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 reach 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 8-inch or 9-inch 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 your eggs cook to desired firmness 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.