Frying pan 20 cm Tescoma NERO PANNA, carbon steel, 20 cm diameter

Tescoma NERO PANNA 20 cm is a compact frying pan made of carbon steel, designed for everyday kitchen tasks. With a 20 cm cooking surface it is suited to frying, searing and sautéing small portions. The carbon steel construction provides rapid heat-up and responsive temperature control, making it suitable for recipes that require quick changes in cooking temperature. The pan is compatible with gas, electric and ceramic hobs and is aimed at users who prefer durable cookware with classic performance characteristics.

Advantages

The carbon steel body delivers fast and even heating across the cooking surface and retains heat well for consistent results. The 20 cm diameter offers a compact footprint that fits small stovetops and is convenient for single servings or side dishes. The pan’s shape and rim are optimized for easy turning and spatula access. The material becomes naturally non-stick with proper seasoning and use, providing improved release of food over time. Its construction balances low weight with robust thermal performance, enabling precise temperature control for frying and searing.

Suitable for

• Frying and searing meat, fish or vegetables in small portions
• Sautéing aromatics, eggs and single-serve dishes
• Preparing side dishes and sauces that require quick temperature changes
• Everyday home cooking on gas, electric or ceramic hobs

Key specifications

• Material: carbon steel for fast heat conduction and good heat retention
• Cooking diameter: 20 cm suitable for small portions and single servings
• Compatibility: suitable for gas, electric and ceramic hobs
• Design: compact profile with a rim designed for easy pouring and utensil access
• Weight characteristics: lightweight construction for easy handling

How to use

Before first use, season the carbon steel surface according to the manufacturer’s instructions to develop a protective layer and improve non-stick properties. Heat the pan on a suitable hob, preheating briefly before adding oil or fat to reduce sticking. Adjust heat responsively during cooking: carbon steel heats quickly so moderate settings are often sufficient for sautéing and frying. Use metal or heat-resistant utensils as appropriate for carbon steel surfaces. After use, clean by wiping or gentle washing and dry immediately to prevent oxidation; reapply a thin layer of oil if storing for extended periods.

Usage recommendations

To preserve the pan’s performance, avoid prolonged soaking and aggressive detergents; maintain seasoning with periodic oiling and store in a dry place. For best results when searing, preheat until the pan is hot but not smoking, then add a small amount of oil and the food to achieve even browning.