Precision Control for your Pancakes

There's a reason why cooking is considered a science. Specific ingredients, in measured amounts, blended in a specific order, and under specific conditions result in a replicate-able recipe. There’s a complex dance between bases and acids, sugars break down and recombine, proteins coagulate and denature, and, of course, heat plays a major role.

Too much heat, and your nice golden Maillard caramelization turns into Fullerene carbon. Too little, and water cooks away before any chemical reactions can take place! A few degrees off one way or another can mean the difference between a fluffy and light pancake and a chewy frisbee. So many recipes you see tell you to "put a pan on medium heat." Medium heat? What is that - 300? 400? You can never be quite sure of your pan’s surface temperature - even those cool laser-thermometers only measure the pan before the food goes in. Once food is in the pan, all bets are off.

Happily, one enterprising cooking geek put a thermometer right inside the pan, and a readout in the handle. So, now when the recipe calls for "medium-high heat", and the pan reads "400 degrees F", and your traditional Oaxacan Platanos Asados come out just right, you can mark down in the margins the precise temperature, and get it right every single time. Science - it’s all about being able to duplicate results. So is cooking!

Features

• 20cm (7.8 inch) diameter Dupont-nonstick skillet
• Thermometer in the pan with readout in the handle
• Shows temperature in degrees Fahrenheit and Celcius (Sorry, no Kelvin!)
• Readout removable for easy cleaning
• Thick-gauge stainless steel exterior for even heat
• Dishwasher safe (by removing the readout)/li>
• Works on direct heat (gas, electric, halogen) and induction cooktops