Fachwissen2022 EN

C OO K I NG | F R Y I NG PAN S

HEAT RESISTANCE OF OILS AND FRYING FATS

Temperature

Searing

Gentle sautéing

Use/suitability

max. 120 °C

Virgin/cold-pressed oils

–

–

For refining salads, soups and sauces.

120 °C to 150 °C

Butter/margarine

–

X

Egg/flour-based dishes and fish.

170 °C to 190 °C

Clarified butter

X

X

Particularly suitable for frying Meat and breaded dishes (half oil/half clarified butter). For all dishes that are prepared in a pan. prepared in a pan. Light sesame oil is particularly suitable for Asian dishes.

190 °C to 220 °C

Vegetable oils

X

X

190 °C to 250 °C

Hard vegetable fats

X

X

Suitable for all dishes that are prepared at high temperature in a pan.

Tips for your consultation

When advising your customers, give them the following useful tips so that they can get the most out of their WMF frying pans. / Ask the right questions: clarify the points stove type, coated or not, food, novice or professional, universal or special use. / Explain the different requirements of a frying pan (coating, stove types, base material, heat-resistance, handles, pouring rim) and the types of WMF frying pans developed as a result (delicate, multi, hot). / Convince the customer how it makes sense to have the right pan for different requirements (juicy steak, delicate fish). Every household needs at least two frying pans! / Place the frying pan in the customer’s hand. Let them feel the weight and how easy it is to handle. / In summary, there are the 10 point rule for successful pan sales: Always keep the following technical features in mind: 1) coating, 2) stove types, 3) base material, 4) heat resistance, 5) handles and 6) pouring rim. Each feature offers individual advantages depending on 7) customers‘ cooking habits, 8) what food they want to prepare, 9) whether they are newcomers or professionals and 10) whether they want to use the pan universally or for special dishes.

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