Sauté panvica Fissler 084-148-20-100/0 nerez 20 cm

The Fissler 084-148-20-100/0 Stainless steel 20 cm saute pan is a round, medium-sized cookware piece designed for versatile stovetop use. Constructed from stainless steel, the pan provides even heat distribution across the cooking surface and a durable exterior suitable for daily kitchen tasks. Its 20 cm diameter makes it practical for single-portion meals, side dishes, and sauce preparation while offering sufficient depth for sautéing and searing.

Advantages

Stainless steel construction ensures resistance to staining and easy maintenance while delivering stable cooking performance over time. The round shape and flat base promote uniform heat transfer for consistent browning and cooking results. The pan's dimensions and weight balance allow controlled handling when stirring, flipping, or transferring foods. Designed for compatibility with a variety of stovetops, the pan is suitable for frequent use and retains a clean, professional appearance in the kitchen.

Suitable for

• Sautéing vegetables and mushrooms
• Searing small cuts of meat and fish
• Preparing pan sauces and reductions
• Cooking single-portions or side dishes

Key specifications

• Material: Stainless steel construction for cooking surface and body
• Diameter: 20 cm cooking surface suitable for medium portions
• Shape: Round saute pan with flat base for even contact with the hob
• Depth: Moderate depth to support sautéing and sauce preparation
• Heat distribution: Designed for uniform heat transfer across the base
• Stovetop compatibility: Suitable for common hob types (electric, gas, ceramic, induction where applicable)

How to use

Before first use, wash the pan with warm water and mild detergent and dry thoroughly. Preheat the empty pan on a low to medium setting before adding oil or butter to help achieve even cooking. Use appropriate amounts of oil to prevent sticking when sautéing; do not overheat an empty stainless steel pan. Adjust heat to maintain a steady sizzle rather than excessive smoking. After cooking, allow the pan to cool slightly before cleaning to preserve the surface and finish.

Recommendations

Use utensils that will not scratch the stainless steel surface, such as wooden, silicone or nylon tools. For stubborn residues, soak with warm soapy water and use non-abrasive cleaners; avoid steel wool or harsh scouring pads. Store the pan in a dry place and, if stacking with other cookware, place a protective layer between pieces to prevent scratches.