Information about SKK products

What do I have to observe when using glass covers?

Like our pans and pots, our glass covers also meet the highest demands. Nevertheless, glass is a fragile material that can be damaged by shock or excessive force. This may include, Then the case when the srew of the lid knob is tightened with excessive force application (e.g. by means of tools). The lid can thus become energizedand break. There is a risk of cutting injuries. Hold the screw on the inside of the glass cover with the thumb and tighten the knob with the other hand and with little effort. Please do not forget the washer, otherwise the button can not be fixed correctly and it can lead to glass breakage.

How do I use my SKK cast iron?

For frying, add some oil to the skillet and heat briefly at the highest level. Reduce the heat then and place your food in the pan. This allows you to sauté them gently while avoiding overheating of the pan. For cooking, add a pot of water and bring to the boil as usual. Then add your food and cook it carefully.

Notes on the use of greases and oils

According to Stiftung Warentest 2/1988, pans made of aluminum hand-held in the empty state reach a temperature of approx 300 °C after three minutes at the highest heating level. This can lead to a very fast burning of fats. During the combustion process, so-called tar resins are formed which can settle in the surface and can burn. These tar resins are then no longer to be removed and lead to an impairment of the anti-stick properties of the surface. When cooking, greases and oils should not be heated so far that they start to smoke, otherwise a harmful substance (acrolein) will be released.

The following table shows the smoke point (starting from this point, fats start to burn) of different fats:

Product  Smoke point °C
Peanut oil (refined = hot-pressed) 230
Peanut oil(unrefined = cold-pressed)  170
Palm kernel oil  220
Coconut oil 185–205
Lard  121–218
Clarified butter  205
Butter  175
The most refined oils > 200
Cold pressed rapeseed oil  130–190
Cold pressed olive oil  130–175
Soybean oil  213
Sunflower oil (refined)  210–225
Sunflower oil (unrefined)  107
Sesame oil (unrefined)  177
Safflower oil  150

Attention: Dietary fats and dietary margarines and most of the native or cold-pressed oils (for example, native thistle or sunflower oil) are generally not suitable for frying. Always pay attention to the manufacturers' instructions on the packaging.

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