Timeline for Fissler frying pans. Are they worth the price?
Current License: CC BY-SA 3.0
6 events
| when toggle format | what | by | license | comment | |
|---|---|---|---|---|---|
| Sep 28, 2012 at 12:40 | comment | added | BaffledCook | @MargeGunderson, I've looked it up, it should be fine up to 260ºC | |
| Sep 28, 2012 at 8:18 | comment | added | MargeGunderson | @BaffledCook, your second point asks if the pan can go in the oven at 200ºC, but you also point out that it's nonstick. I'd understood from many comments and answers in here that 200ºC is the danger point for any nonstick? Or is that temperature limit only for the older, slightly damaged items? | |
| Jul 27, 2011 at 8:29 | comment | added | BaffledCook | @Bob so true, I forgot the conclusion that answer. I've cowardly deleted that comment :( | |
| Jul 27, 2011 at 6:36 | comment | added | BobMcGee | @BaffledCook: I'm NOT sure the nonstick coating in very expensive pans lasts longer. In fact, it lasts about the same as a normal pan. See my answer to "which teflon pan is the best". | |
| Jul 26, 2011 at 12:29 | comment | added | Henrik Söderlund | Good point about the handle. I do want to be able to put it in the oven. As for the nonstick coating I was hoping that it would last a lot longer in an expensive pan like this. | |
| Jul 26, 2011 at 10:26 | history | answered | BaffledCook | CC BY-SA 3.0 |