WMF 1756286411 preto, aço inoxidável alumínio, aço inoxidável

The WMF Profi Resist frying pan combines a stainless steel exterior with a durable non-stick coated cooking surface, designed for everyday cooking and professional use. Its multilayer construction with an aluminium core ensures even heat distribution and makes the pan suitable for all hob types, including induction. The stainless steel interior and robust exterior provide high temperature resistance, while the honeycomb web structure protects the non-stick layer to reduce sticking and burning during frying.

Advantages

The Profi Resist range offers the stability and heat tolerance of stainless steel together with a resistant non-stick coating. An aluminium core promotes fast and uniform heat distribution. The stainless steel surface tolerates high temperatures for effective searing and browning, and the raised honeycomb pattern safeguards the coating for extended durability. Ergonomic handles ensure comfortable handling and the collection includes frying pans, serving pans and a wok to cover diverse cooking needs.

Key specifications

• Construction: multilayer with aluminium core and stainless steel exterior
• Interior: rust-resistant Cromargan® stainless steel
• Cooking surface: non-stick PermaDur-style coating protected by honeycomb web structure
• Suitable for: all hob types, including induction
• Use: searing, flash-frying, general frying and serving
• Handle: ergonomic design for secure grip

How to use

Preheat the pan over a suitable heat source according to the dish, then add fat or oil if required. Use medium to high heat for searing meats and lower heat for delicate foods to avoid overheating the non-stick surface. Turn and flip food with utensils suitable for coated surfaces to preserve the protective layer. Clean the pan after it cools using warm water and a soft sponge; avoid abrasive cleaners that could damage the coating.

Recommendations

To prolong the life of the non-stick coating and the honeycomb protection, avoid overheating empty pans, use silicone or wooden utensils, and follow the manufacturer’s care instructions. The pan’s stainless steel exterior and induction compatibility make it suitable for a wide range of cooking techniques, from quick searing to gentle frying.