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Pan size
Pan size, in inches, per manufacturers.
Cooking evenness
A thermal imaging camera is used to evaluate the heating evenness of the frying pan,
Saute Performance
Indicates how well a frypan can evenly saute foods.
Browning
We browned scallops to give an indication on how evenly the frypan can brown foods. Those scoring Excellent can brown food evenly; those scoring Poor could not brown foods evenly.
Pan size
Pan size, in inches, per manufacturers.
Cooking evenness
A thermal imaging camera is used to evaluate the heating evenness of the frying pan,
Saute Performance
Indicates how well a frypan can evenly saute foods.
Browning
We browned scallops to give an indication on how evenly the frypan can brown foods. Those scoring Excellent can brown food evenly; those scoring Poor could not brown foods evenly.
Pan size
Pan size, in inches, per manufacturers.
Cooking evenness
A thermal imaging camera is used to evaluate the heating evenness of the frying pan,
Saute Performance
Indicates how well a frypan can evenly saute foods.
Browning
We browned scallops to give an indication on how evenly the frypan can brown foods. Those scoring Excellent can brown food evenly; those scoring Poor could not brown foods evenly.
Pan size
Pan size, in inches, per manufacturers.
Cooking evenness
A thermal imaging camera is used to evaluate the heating evenness of the frying pan,
Saute Performance
Indicates how well a frypan can evenly saute foods.
Browning
We browned scallops to give an indication on how evenly the frypan can brown foods. Those scoring Excellent can brown food evenly; those scoring Poor could not brown foods evenly.
Pan size
Pan size, in inches, per manufacturers.
Cooking evenness
A thermal imaging camera is used to evaluate the heating evenness of the frying pan,
Saute Performance
Indicates how well a frypan can evenly saute foods.
Browning
We browned scallops to give an indication on how evenly the frypan can brown foods. Those scoring Excellent can brown food evenly; those scoring Poor could not brown foods evenly.
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