Round "lyonnaise" frying pan LA LYONNAISE Ø 30 cm, blue steel

The "Lyonnaise" pan is the traditional "granny-style" frying pan. The lightweight blue steel plate is suitable for low-power heat sources (not suitable for induction hobs). This "lyonnaise" profile pan has a high flared and curved skirt, with no sharp angles, enabling the food to slide easily from the frying pan onto a plate or dish. The handle is welded.

Specifications of the blue steel frying pan:

• Round "lyonnaise" frying pan in blue steel LA LYONNAISE, with strip steel handle, strong quality
• Semi-professional design
• Traditional Lyon-shape with hight curved sides
• Thickness 1 mm: for low-power heat sources
• Solidely welded strip steel handle
• Perfect heat conduction
• Non-stick surface qualities after having been seasoned correctly
• For all heat sources, except induction

Technical characteristics of the blue steel Lyon-shaped frying pan:

Diameter		30 cm
Diameter bottom		about 24 cm
Height		5.5 cm
Thickness		1.2 mm
Weight		1 kg
Heat sources
Particularities

The material: blue steel

Blue steel pans are perfect for sealing, frying and browning (steaks, pancakes, omelets, french fries, tempura...). "Blue" steel is not painted or coated steel. It is simply a steel which has undergone a form of heat treatment which gives it its bluish colour and which before use protects its temporarily agains oxidation.

Cookware range LA LYONNAISE: strong quality, for semi-professional and domestic use. The thickness of the blue steel is beteween 1 and 1.5 mm. This cookware has been designed for less powerful heat sources and is therefore not induction ready. Quick heating time and extrastrong handles.

• Advices
  Heat the pan well before use. Once cooking is finished, do not leave food lying in the pan.
• Seasoning
  The blue steel frying pan has to be seasoned. After seasoning your pan, you can continue using it with very low fat / grease since your black iron frypan has now a natural non-stick coating. How to season your steel pan:
  Put some potato peelings in your pan and fry them with a lot of oil/ grease or water for some minutes. Throw away the peelings and rinse the frying pan with very hot water,wipe it and - if necessary - repeat this procedure. Finally, wipe your pan with paper towels and put it away in a dry place.
  If food sticks in the pan, you can use a a green sponge and a tiny amount of washing up liquid. If necessary, repeat the seasoning. 
• Care
  Wash the frying pan with very hot water and a sponge, with a drop of washing up liquid. Rinse with plenty of hot water and wipe dry. Oil with a paper towel and put it away in a dry place. After being used several times, your frying pan will be seasoned.
  Attention: never leave your pan to soak and never put it in a dishwasher.