CREPE PAN IN BLACK STEEL - DEHILLERIN SPECIAL LINE

€12.72
Tax included

Traditional crepe pan in black steel, iron handle, E. DEHILLERIN SPECIAL LINE

Choix diamètre (cm)
  • 12
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  • 26
Quantity

 


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What is it for ? In its classic version, the frying pan is used to cook meats, vegetables, mushrooms, eggs (fried or omelet) or to stir-fry food, especially potatoes ... Regarding the crepe pan distinguished from other pans, with its low skirt and its long handle, uniform heat diffusion across the skirt and perfect for making crepes. Traditional crepe pan in black steel, iron handle, E. DEHILLERIN SPECIAL LINE.

Product Details

280030012

Data sheet

Warmup Mode
Ceramic
Electricity
Gas
Halogen
Induction
Method of cooking
Sear / Grill
Material of construction
Black sheet metal
Material handle
Black sheet metal
Shooting Mode
Handle
Cover
Without
Cooked products
Galette and crepe
Weight (kg)
0.4
0.5
0.6
0.9
0.81
1.02
1.1
1.25
Diameter (cm)
12
14
16
18
20
22
24
26

Specific References

ean13
280030012

Quick Compare

Product
BLINI PAN IN BLACK STEEL D12 BLINI PAN D12 - LINE 'CHOC'
Availability
Price
€10.92
€16.32
Description

Traditional blini pan in black steel, iron handle. Ideal for cooking blinis or pancakes. Diameter 12cm.

Non stick aluminium blinis pan, iron handle. Epoxy coated resistant to high temperatures. Ideal for cooking blinis or pancakes. The non-stick coating helps you limit cooking oil. Diameter 12cm.

Warmup Mode
Halogen Halogen
Method of cooking
Sear / Grill Sear / Grill
Material of construction
Black sheet metal Aluminium
Material handle
Black sheet metal Cast stainless steel
Shooting Mode
Handle Handle
Inner coating
Non-stick
Cover
Without Without
Cooked products
Blinis Blinis
Weight (kg)
0.4 0.25
Diameter (cm)
12 12
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5 /5

Based on 2 customer reviews

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Anonymous A. published the 26/11/2020 following an order made on 13/11/2020

5/5

Top top

Did you find this helpful? Yes 2 No 2

Anonymous A. published the 22/11/2019 following an order made on 04/11/2019

5/5

Tres bon

Did you find this helpful? Yes 3 No 1

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