65,72€ - AmazonThe PermaDur Premium pan seriesNon-Stick PansNon-stick pans support a health-conscious diet. They fry gently, need little fat and are easy to clean. Permadur premium pans have a PTFE non-stick coating. They have good non-stick properties, which means that the food does not stick or burn.The PermaDur Premium series stands in the WMF pan range for sophisticated design and the highest functional requirements in the kitchen. The four pan variants leave nothing to be desired. Whether cooking, searing, grilling, swirling or sizzling: Each type of preparation is easily mastered by non-professionals with the coated PermaDur Premium pans. Particularly delicate foods such as fish, eggs or some vegetables can be prepared gently, low-fat and delicious thanks to the coating.Wrought cast aluminium coatedPTFE non-stick coatingSuitable for induction, gas, electric, glass ceramicHeat-resistant up to 260 °C, oven-safe up to 70 °CSafe handling thanks to ergonomic plastic handlePan FeaturesPermaDur non-stick coatingIn the production of pans made of cast aluminium with a PermaDur non-stick coating, several layers are continuously applied to the base material with increasing non-stick effect. Result: The pans are extremely durable and hard-wearing.Induction compatible aluminium baseSuitable for all types of cookers, including induction. The body made of high-quality as well as induction suitable aluminium conducts and retains heat excellently and ensures even frying and cooking results. WMF pan bases lie flat and use the full energy of the heating source.Ergonomic handleWMF pan handles made of high-quality plastic are shaped to fit comfortably and securely in the hand and distribute the weight correctly.Flame retardantThe flame retardant on the handle allows it to be used on the gas stove. It prevents the heat of the metallic pan body from being transferred to the handle.Instructions for use and careUse the highest heat setting only to heat up, turn back in time and fry with medium or small heat settings. Use heat-resistant oils and fats to fry. The right frying temperature is achieved when the fat spreads streak-like in the pan. When you fry meat, press it lightly. It sticks to the bottom of the pan first. After a short time, the fibres contract, the meat dissolves and can be easily turned. You can extinguish roasting residues with wine or broth. They dissolve and make a good base for the sauce.Clean the pan with water, detergent and sponge as soon as possible after use. Do not use steel wool or sand-containing abrasives. You should soak stuck food leftovers