Riess Enameled Fry Pan
You can recognize enamelware for the professional kitchen by the quality of the enamel finish - and by the color combination chosen. Black on the outside, cobalt blue on the inside: this is how pots, pans and roasters for the restaurant kitchen have always been made. The company Riess in Austria produces this cookware exclusively for Manufactum.
Enamel pans, from Riess in Lower Austria.
Enameled iron reacts only slightly slower to temperature changes than iron left raw and can be heated to just as high a temperature. However, pans made of enameled iron are easier to handle because they do not need to be fried and do not have the "frying layer" that is common for raw iron pans (which can sometimes impair the taste). The enamel coating also works to prevent the fried food from caking. However, you should be careful not to bring your enameled pan into contact with cold water immediately after use, when it is still hot - the stresses that occur could cause damage to the enamel layer. To clean, simply wipe it out.
Glass hard qualities. Cookware from Lower Austria
Enameled pots and pans are basically nothing more than ironware coated with silicate glass. However, the properties of this - precisely glass-hard - surface finish are outstanding: enamel is corrosion-resistant, scratch-resistant and easy to clean, heat-resistant and tasteless. And in this design enameled iron cookware was once reserved for professional chefs.
Article Number 85086
In three variants:
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