Stainless Steel Frying Pan with Lid, 10 inch

18/10 STAINLESS STEEL FRYING PAN: 10 INCH Fry Pan with lid. Special matte finish inside to prevent scratches over time and mirror finish outside for shiny and stylish look. Easy Pour Spouts on Both Sides.



SPECIAL INTRODUCTORY PRICE! 18/10 FOOD GRADE STAINLESS STEEL FRYING PAN: 10inch frying pan with wide flat base and glass lid. Special matte finish inside to prevent scratches over time and mirror finish outside for beautiful and stylish look.

SAFETY FEATURE: Shatterproof glass cover with silicone covered lid knob for safety. Pour spouts on both sides of the rim for right and left handed. Long and large ergonomic handle for firm good grip. Designed for air flow to keep handle cool even when the pan is hot. Double riveted for strong and life long use.

EVEN HEAT DISTRIBUTION: Specially constructed base with aluminum encapsulation that avoids heat spots, distributes heat evenly, saving energy. Designed to use with gas, electric, halogen, ceramic, induction cooktops!

BEST QUALITY, EASY TO CLEAN AND DURABLE: Made only with high quality 18/10 food grade stainless steel, which is highly durable, resistant to rust, stain, corrosion or crack, and to top it, designed to look elegant in kitchen. Dishwasher, Refrigerator safe.

GUARANTEED SATISFACTION: AVACRAFT® is the most trusted emerging women driven brand! At AVACRAFT®, we’ve always got your back! Buy the best, lifetime guarantee for the product bought from AVACRAFT® with 100% refund!

2 reviews for Stainless Steel Frying Pan with Lid, 10 inch

  1. Rated 4 out of 5


    Works Well

    Overall this is a nice pan. I checked the temperature of the bottom of the pan in various spots and there was some variation across the bottom. However, I cooked in it and it performed well overall. This has a disc bottom with stainless steel sides. The glass lid is great. Overall, I find it to be a nice pan. I’m going to order more of their pans.

  2. Rated 5 out of 5


    steel pans are “different”

    I came from the PFT(Teflon) world, where I could sort of get away with anything, but after three years I needed a new pan no matter what. My first fear was the handle would get too hot to hold, like a similar handle on my old pan did – but that didn’t happen, this handle stayed astoundingly cool to the touch. Steel pans require WAY less heat, as well as different care. I learned about “seasoning” the pan and drying the ingredients. But it still wasn’t enough, and first time I used the pan I burned it horribly. I got some helpful hints from the manufacturer (cover with baking soda, add vinegar to make a slurry, heat until it bubbles all over, for steadiness wedge the pan in the corner of the sink, and scrape with an old _wooden spoon while still hot). With patience and elbow grease, I got all the burn out and am now ready to try again.

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