WMF Devil induction stew pan 26 cm with glass lid, Cromargan coated stainless steel, ceramic coating, ovenproof

This product is brought only on a firm order basis, exclusively at the customer's request.

Delivery is made in 10 to 20 working days, depending on the level of crowding and the legal holidays of that period.

According to GEO 34/2014, art. 16 lit. c, the product cannot be returned, as it is not normally stocked and is brought especially for you.

Please order only if you agree to these terms.

• Contents: 1x serving pan 26 cm covered (height 5.5 cm, with lid 10 cm) - ideal for hobs with Ø 22 cm, 1x glass lid 26 cm - item number: 0738706290
  
• Material: Cromargan 18/10 stainless steel, non-stick ceramic coating (PTFE-free). Low-fat, health-friendly, non-stick frying. Heat-resistant (400°C), oven-resistant (250°C/180°C with lid)
  
• The pan can be used on all common types of hob: Induction hob, gas hob, electric hob, ceramic hob. Thanks to the optimal heat distribution, nothing burns - it can be used for any dish
  
• The construction of the base (TransTherm) ensures even and long-lasting heat storage - ideal for crispy frying with little fat. Safe handling thanks to the ergonomic stainless steel handle
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Product description from the manufacturer

WMF - The culinary expert

Cook and enjoy with WMF

Non-stick pans

Non-stick pans support a health-conscious diet. They fry easily, require little fat and are easy to clean. Devil pans have a PTFE or ceramic non-stick coating and do not contain PFOA*. They have good non-stick properties that prevent food from sticking or burning. (*according to Regulation (EC) 1907/2006)

The Devil pan range

The Devil Collection includes a versatile range of pans for everyone. An aluminum pan or a pan made from the well-known Cromargan, Devil pans are a great start for amateur cooks. The range includes large and small pans, special pans such as a crepe pan, and serving pans. All Devil pans are coated with a non-stick coating. They are available with plastic or stainless steel handles. Not all saucepans in the Devil range are suitable for induction.

• Non-stick ceramic coating
  
• Suitable for induction, electric, gas, glass ceramic
  
• Heat resistant up to 400°C
  
• Safe handling thanks to the ergonomic handle
  
• Oven resistant
  
• Manufacturer's Warranty: 2-year warranty on materials, workmanship and non-stick properties
  

Properties of pans

Non-stick coating

Pans with non-stick coating are durable and resistant. Non-stick ceramic coating: PFOA-free*. Non-stick to sensitive foods, very suitable for low-fat frying, extremely heat resistant. (*according to Regulation (EC) 1907/2006)

TransTherm base for all stoves

The basis for all WMF TransTherm cookers consists of a strong aluminum core, enclosed all around in a chrome-plated steel capsule. The base is suitable for all types of stoves (including induction) because the chrome steel used for the capsule is magnetic. The base is convex, that is, it is slightly curved inwards. When the pan is heated, the base expands and the pan sits flat on the stove. This ensures firm support and optimal heat conduction.

Stainless steel pans

The stainless steel pans are made of particularly durable Cromargan. Cromargan is extremely robust and dimensionally stable, wear-resistant, resistant to food acids and absolutely neutral in taste. It can withstand high stresses such as high heat in frying and thermal shocks in deglazing. They are oven safe (restriction for plastic handles).

Instructions for use and care

Only use the highest heat setting for heating, switch back in time and roast on medium or low heat settings. Use heat-resistant oils and fats for frying. The correct frying temperature has been reached when the fat is distributed in the pan in stripes. When roasting meat, press it down gently. This will initially stick to the base of the pan. After a short time, the fibers contract, the meat separates and can be turned easily. You can deglaze the roasting residue with wine or soup. These will dissolve and provide a good base for the sauce.

Clean the pan as soon as possible after use with water, detergent and a sponge. Do not use steel wool or abrasive detergents that contain sand. Stubborn food residues must be softened.