Sous Chef ARC Core Stainless Steel Frying Pan

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Description

The Sous Chef ARC Core Frying Pan is the first pan we reach for - for beautifully seared steaks, crispy fried eggs, and pan-seared fish.

With wide angled sides, and a broad cooking surface, it gives you the space to brown, sear, simmer and finish a dish in the same pan.

Underneath the stainless steel is a responsive aluminium core that runs through the base and sides, distributing heat evenly and reacting quickly when you turn the hob up or down.

Why choose the larger ARC Core frying pan?

  • Tri-ply stainless steel construction
  • Aluminium core through base and sides
  • Even heat distribution
  • Excellent for high-heat searing and browning
  • Riveted stainless steel handle
  • Secure handle grooved grip
  • Works on all hobs, including induction

How to cook on stainless steel

Stainless steel is particularly good when you want proper colour, for searing and browning.

  1. Heat the pan first to a very high heat - a sprinkle of water droplets should form perfect balls and roll around the pan when it is at the right heat for cooking.
  2. Add fat, then add your ingredient. Meat or vegetables may initially stick to the steel. 
  3. Resist the temptation to move them straight away.
  4. Once the Maillard browning has formed, the food will naturally release much more easily.

Kristin’s rule is simple:

“If it’s still stuck, it’s not done.”

How to clean your ARC Core saucepan

While the pan is still warm, remove any food, add water and let it loosen the cooked-on residue in much the same way you would deglaze a pan.

For stubborn marks, stainless steel can take a proper scrub. Kristin uses products such as Bar Keepers Friend or The Pink Stuff with a suitable scrubber when needed. Minor cosmetic scratches may appear over time, but they do not affect performance.

See all pans, knives and tools in the Sous Chef ARC Cookware range

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