Description 

Vollrath’s 68530 is a fry pan that is perfect for grilled cheese, French toast, pancakes, eggs, and quesadillas. This frying pan is constructed from 3004 aluminum and it has a riveted wire handle for easy hanging. The interior of this pan is coated with SteelCoat x3™, which is a triple layer of non-stick coating. This coating is applied by a curtain coating system that provides perfect cover of the whole fry pan. The top competitor uses a spray coat application which leads to uneven coverage. Vollrath’s SteelCoat x3 is the best non-stick coating available and it provides you longer pan life, better food release, and lower replacement costs. In addition, the non-stick coating in this commercial fry pan makes clean-up a breeze and reduces the use of fats and oil so your food products will be healthier and your customers will be happier.

This Vollrath aluminum non-stick frying pan measures 12 inches in diameter, and it can also be used for oven warming. The side walls are curved for easy stirring and sliding of foods, and the sloped sides also prevent steam from forming in the pan. It is NSF approved and is even made in the USA. Before using your non-stick fry pan, you should remove all the labels and stickers, hand wash the pan in hot soapy water, and season it. You can season your cookware by applying vegetable oil or a small amount of shortening to the inside of the pan and heating it for 5-10 minutes in a medium burner. Once light smoke or heat waves appear, remove the pan and allow the oil/shortening to cool. When it is cool, dump out the oil/shortening and wipe the rest out with a paper towel. Wash the pan again with warm soapy water and your cookware is ready for regular use.

If all the label adhesive is not removed when you wash your aluminum fry pan, you can remove the rest with WD-40. Be sure that you never leave your dinnerware on a heated surface if it is empty. All of your cookware, not just your fry pans, will last longer if every time they are washed you wash them by hand. We recommend that you use plastic, wooden, or rubber utensils when cooking and avoid prolonged exposure to salt solutions, bleaches, disinfectants and acidic products because these cause corrosion.