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Frequently Asked Questions about de Buyer Sauté Pans
What materials are used for de Buyer sauté pans?
De Buyer sauté pans are available in copper, stainless steel, or cast aluminum with a non-stick coating. Copper offers excellent thermal conductivity, stainless steel is durable and easy to clean, while aluminum with a non-stick coating is ideal for low-fat cooking and easy maintenance.
What are the advantages of copper sauté pans?
Copper sauté pans are distinguished by their exceptional thermal conductivity, allowing precise temperature control. They are perfect for delicate dishes like sauces, risotto, or reducing liquids. Thanks to the stainless steel interior lining, they are durable and easy to maintain.
Are de Buyer sauté pans suitable for induction stoves?
Yes, many de Buyer sauté pans are induction compatible. Models like the Prima Matera series made of copper have a ferromagnetic base, making them usable on all types of stoves. Stainless steel and aluminum sauté pans are often induction capable as well.
What are the advantages of a cast aluminum sauté pan with a non-stick coating?
Cast aluminum sauté pans with a non-stick coating are lightweight, offer quick heat conduction, and prevent food from sticking. They are particularly suitable for low-fat cooking and are easy to clean – ideal for everyday use.
How do I properly care for a copper sauté pan?
Copper sauté pans should not be cleaned in the dishwasher, as copper is sensitive to detergents. Instead, use a special copper polishing paste to maintain the shine. The stainless steel interior can be cleaned with warm water and a sponge.
What size should my de Buyer sauté pan be?
The size depends on your cooking habits. Models with a diameter of 16-20 cm are suitable for small portions, while larger sauté pans with 24-28 cm are ideal for families or more extensive dishes.
What is the difference between a sauté pan and a frying pan?
A sauté pan has a conically shaped edge that facilitates tossing, while a frying pan has straight side walls. Both are excellent for searing, but the sauté pan is more versatile for preparing sauces or reducing liquids.
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