Fissler Original-Profi Collection Frypan, Stainless Steel, 24cm/2.0L $174.57 Delivered @ Amazon Germany via Amazon AU

160

Affiliate

Go to Deal

Cashback

Buffet Squirrel on 17/01/2023 - 04:47 amazon.com.au (908 clicks)
Last edited 17/01/2023 - 11:32 by 1 other user

This post contains affiliate links. OzBargain might earn commissions when you click through and make purchases. Please see this page for more information.

About this item

The perfectly fitting cookstar all-stove base ensures optimal absorption, distribution and storage of heat and thus helps to save energy - with every type of stove.
The pot is suitable for cleaning in the dishwasher.
The wide pouring rim facilitates precise pouring and decanting without any annoying dripping.
With the integrated measuring scale, liquid ingredients can be dosed without a measuring cup.
Because the handy cold metal handles made of stainless steel do not get hot when cooking on the electric stove, you can also hold them without potholders.

$272@myer

Price History at CamelCamelCamel.

Related Stores

Amazon AU

Marketplace

Amazon Germany Store

• 

  SardineHead on 17/01/2023 - 06:33

  Worth it?

  • 

    garage sale on 17/01/2023 - 07:50

    +4

    yes, has a very thick bottom and is impact bonded not soldered ….. also the steel body is thicker than brands like scanpan …… part of the price is that profi range is made in germany not outsourced to china. also handle is welded not riveted so easier to clean inside. if you want bonded base stainless steel cookware it doesn’t get any better. not a well known brand in australia as i’ve only ever seen it at myer, well known in europe.

    if you want the ultimate stainless steel pans ….. look at demeyere proline which is made in belgium, it’s multi ply similar to all clad BUT it’s thicker so no hot spots up the side …and sealed edges so that the dishwasher detergent doesn’t corrode the copper core …..

    • 

      Connected on 17/01/2023 - 08:29

      I've got a few Demeyere pans and they are fabulous, I'm really impressed by their controlinduc technology. Many appliance manufacturers use the Demeyere wok for the induction wok cooktop such as Miele:
      https://m.miele.com.au/domestic/casserole-dishes-pots-and-pa…

      • 

        incipient on 17/01/2023 - 09:52

        Huh that temp control stuff is interesting. Must have a microcontroller to tell the stove to turn down the power? TIL!

        • 

          garage sale on 17/01/2023 - 10:01

          @incipient: at certain temperature the layer than has the magnetic properties for induction changes properties, and that stops it from overheating …. they use it in one of their grill pans

          • 

            incipient on 17/01/2023 - 11:54

            @garage sale: Huh temperature sensitive magnetic properties. Blimey it must be cool to be a materials engineer! Massively underrated discipline haha.

  • 

    illogicalerror on 17/01/2023 - 07:52

    Probably be able to give it to your adult grandkids still in fine condition.

• 

  drprox on 17/01/2023 - 08:21

  +1

  I have had and used one of their pressure cookers for years. Yes they cost a lot, yes they are worth it if you love cooking and can stretch it. True buy once proposition (though I concede cheaper pans are often too!).

• 

  gakko on 17/01/2023 - 10:29

  +1

  A good stainless steel saute pan (frying pan with high walls) is the best go-to cooking thingo for the stove I've ever had. Non-stick is trash for a main game. In stainless you can get a good crust, deglaze properly, and dont ingest wierd microparticles of non stick stuff.

  Make sure its hot before cooking on it, to avoid sticking. And dont be afraid to use a decent amount of oil.

• 

  Punkboy on 17/01/2023 - 21:52

  I've owned scan pan commercial for 15 years no issues and the 30cm is $60 on the zon. Why would I buy this?

• 

  Benjamin7711 on 18/01/2023 - 09:26

  I recently got a brand new cast-iron hybrid pan and often when I'm cooking and it gets to the higher range of temperature, it bows in the middle making the centre extremely hot and can burn the ingredients (the edges become slightly raised). I can tell when it's happening because if I press on the handle the pan kind of rocks in place. Any idea why this happens and how I can avoid it?

  I usually remove from heat for 30 seconds and it goes back to normal and can keep cooking but it doesn't seem right!

  Figured this was as good a place as any to ask 😆