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Pyrolux Industry Blue Steel Frypan (7 Sizes)

$31.99$89.99

Gift Wrap Design

Standard ($4.00)

Hardwearing and easy to season to attain its patina/nonstick properties

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Pyrolux Industry Blue Steel pans can withstand high temperatures, allowing for longer preheating

With its origins embedded in a time-honoured cooking method, Pyrolux Industry offers a range of cookware to suit your culinary needs.

Features

  • The 1.5mm – 2.0mm High Blue Steel Construction is an excellent heat conductor and can withstand high temperatures and allows for longer pre-heating
  • Hardwearing and easy to season to attain its non-stick properties
  • Safe for use with metal objects once seasoned and its natural non-stick properties are present
  • Compatible with all heat sources, including induction
  • It does not retain odours due to the high-intensity metal construction
  • Requires only minimal care
  • Not recommended for cleaning in a dishwasher. Handwashing is more suitable
  • Carbon steel handles become hot during cooking; always use a protective mitt or oven glove
  • Available in various sizes

 

Size:

18cm, 20cm, 24cm, 26cm, 28cm, 30cm, 36cm

Material:

Blue Steel

Features:

Induction-Capable, Metal Utensil Safe

  • Before first use, clean the fry pan with very hot water and wipe dry. Pour 1cm of oil into the pan and heat on medium for 5 minutes or until the oil starts to bubble.
  • Turn off the heat. This first step alone will even out any existing oily spots on the pan.
  • Wait for the pan to cool off and discard the oil, wiping any excess oil off with a paper towel.
  • At that stage, the pan darkens and loses its marks and spots.
  • Repeat this process one or two more times. The more the pan is used, the better the performance. The darker it becomes the better it is for natural nonstick properties.
  • To ensure that the pan keeps its properties and in order to avoid oxidation, wash it in hot tap water immediately after use, and then wipe it immediately with a paper towel, ensuring it is completely dry, before thinly oiling and storing in a dry place.
  • Always heat up and cool down your pan gradually.
  • Carbon steel handles become hot during cooking, always use a protective mitt or oven glove.

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