• out of stock

Essteele Per Sempre Skillet 26cm $84 (RRP $250.00) + Delivery $7.00 @ Peter's of Kensington

40

Hullo!
I was looking for some stainless steel cookware and stumbled upon this Essteele Frypan for $84.00, most deals I see are around 40 - 50% off rrp and this one is over 60% off. My guess is it's an older design and they're just moving them along?
Fyi though, the website does say limited stock.

Other details from the website

Per Sempre Skillet features:
Designed and engineered in Italy.
Made from premium 18/10 stainless steel.
Thick aluminium core is bonded between two stainless steel layers to efficiently heat the entire pan for more even cooking results.
Suitable for all stove tops, including induction.
Mirror-like finish.
Reinforced handle.
Dishwasher safe.
Oven safe to 260°C.

Related Stores

Peter's of Kensington
Peter's of Kensington

closed Comments

  • Sold out

    • Not to worry, 26cm is a bit small and stainless isn't non-stick. I think it's one of the best cooking materials for a health point of view I guess so would be interested if can be seasoned or similar.

      • +3

        Cook properly with it and it will be somewhat non stick. Get it to the right temperature where water balls up and rolls around in the pan and it wont stick

        • So you could cook an egg or tofu without oil? A small amount is probably ok.

          Good tip, sounds like you need to use high heat then. I think it would still be fine for stir frying veg with a bit of water.

          I've got one old stainless pan I should test again.

          • @G-rig: With a small amount of oil, yes. Heat pan, add oil when warm, wait until almost smoking, turn down a little and add food. Use a decent flipper - I like thin flexible stainless (like a fish turner). Wooden spoon for stir fry. Blunt silicone sucks, sharp nylon melts.

            The only thing I sometimes use a non stick for any more is if something wet is crumbed/floured/herb or spice crusted and I want to do multiple batches.

            • @Schniz2: Yeah so it would be hard to cook an egg without oil. I think most people go too hot and just burn the surface.

              It's still probably better than replacing those nonstick pans all the time but still need for certain things. I'm finding anodised aluminium better than all the rubbish Teflon ones.

              Will try it out anyway.

              • +1

                @G-rig: I hated stainless for ages, but watch a few YouTube videos and you work out how to do it. The pan needs to be quite hot (but not too hot), which makes it tricky. You need to get the Leidenfrost effect for stainless to work well.

                • @dtpearson: Yeah mate understand, I'm sure most people do it wrong and gave up years ago (not fond of steel wool and cleaning if something goes wrong. Cheers.

                  PS. Don't even cook eggs or meat haha

                  • +1

                    @G-rig: Don't clean with steel wool which will damage it. Get some barkeepers friend and use that, will get it from abomination to 'like new' in about 30 seconds of scrubbing.

                    • +1

                      @Cheaplikethebird: ok good to know. Talking about a pan I haven't used for years, but IIRC stuff used to stick.

  • +1

    Nice find OP shame oos

  • Big fan of Esteele, though I think the high walled skillets are more useful for general use. The actual pan surface area on these is quite small, but depends on application I guess.

  • This looks much like the merten stork 3ply I got, I wonder if the brands are related

  • Back in stock.

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