A braising pan is characterized by its high edge, usually six to eight centimeters. Bernde's braising pans are built in such a way that the heat is conducted through the bottom and the pan wall. This means the heat is distributed evenly and vegetables and meat are cooked gently at a moderate temperature. All Berndes casseroles arenon-stick coated . Be it the classic Bonanza braising pan or the b.green braising pan from the Alu Recycled Induction series. This will prevent your meat or vegetables from burning.
Some hobby chefs use their sauté pan universally. Because you can fry in any braising pan - but not in a typical frying pan.
What is the best way to use a braising pan?
Braising is a cooking technique that consists of two steps: When searing, the popular roasted flavors develop. After frying, the actual braising begins and the food is stewed in liquid. This is different than boiling, because braising involves cooking in steam.
The coating on the braising pan makes things a lot easier, especially when braising vegetables.
Vegetables do not tolerate high heat well and can therefore burn quickly. You should therefore not let the coating tempt you to use high cooking temperatures. This means that the liquid typical of braised dishes is lost and, last but not least, the natural vegetable taste. On berndes.com you will find the Veggie White and Veggie Black braising pans, which are specially designed for vegetables. Both are suitable for induction.
When braising meat, it is of course important to use the drippings that are created by deglazing the food. Thanks to the coating on Berndes pans, the leftovers do not remain in the pan. The meat doesn't burn, but you don't have to miss out on the roasted flavors.
Sauté pans are perfect for cooking larger quantities, whether you want to cook in advance for a few days or are expecting guests.
Which sauté pan for which stove?
• Induction cooker
The crucial thing for the induction cooker is the magnetic base of the cookware. You can easily find out whether a pan is suitable for an induction cooker using a magnet. The inside of a pan, the so-called pan body, usually consists of other, non-magnetic material. The bottom of the pan primarily determines energy efficiency.
• Glass ceramic hob or electric stove
What is important here is that the cookware lies flat. The bottom of the pan should not bulge as this is the only way the heat can be distributed evenly.
• Gas stove
Apart from cookware with an external seal, any pot or pan can be used on a gas stove, whether the bottom is flat or not. If you have cookware with an external seal, you should check whether it is suitable for a gas stove.
If you plan to place your casserole pan in the oven, the pan style must be heat-resistant or removable. That's why the pans from the Berndes Vario Click Induction series are particularly suitable for this.
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