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Description
The Affinity frying pan by De Buyer, the well-known French brand, is made from 18/10 stainless steel with an aluminium core, a combination with excellent thermal properties: heat is distributed evenly across the whole base and the temperature rises quickly, shortening cooking. Its Lyonnaise sloped edge lets food slide easily onto the plate. It's ideal for browning, grilling, sautéing or flambéing.
The 18/10 stainless steel exterior provides strength and a polished, elegant finish, while the aluminium core conducts the heat without hot spots. The base is sturdy and won't warp, so the pan keeps its shape with intensive use. Both materials are high quality and free from toxic substances.
A usage tip: with stainless steel it's best to raise the temperature gradually; that way you make the most of its properties and food sticks less.
The handle, also stainless steel, is secured with very solid rivets. It's smooth, durable and comfortable to handle, and designed to stay at a low temperature even when the pan is very hot.
The Affinity frying pan can be used on all types of hob, including induction. Its modern, elegant design fits any kitchen, domestic or professional.
Cooking with stainless steel takes some technique, and mastering it makes all the difference. Heat the empty pan over medium heat for a couple of minutes before adding the oil: to tell if it's ready, drop in a few drops of water; if they form beads that dance across the surface, it's just right. Then add the oil and, a few seconds later, the food. With this simple step, even a fried egg comes away easily.
Another advantage of stainless steel is the fond: those caramelised juices left stuck to the pan after browning meat or vegetables. Deglaze with a little water, wine or stock and you'll have the base for a sauce full of flavour, something non-stick pans can't offer.
To clean it, let it cool down before putting it under the tap. If there are stuck-on bits, hot soapy water and a few minutes of soaking are enough; for white limescale marks or the iridescent tints left by heat, a splash of vinegar removes them instantly.
This is the pan for everything that calls for real heat: a sirloin steak with a golden crust outside and juicy inside, a griddled fish with crispy skin, sautéed vegetables that keep their bite or some flambéed prawns. As it has no non-stick coating, it happily takes a metal spatula, the restaurant salamander grill or the most demanding daily use: it's one of those pans that last for decades and improve with use.
| Outer diameter | Inner diameter | Base diameter | Height | Weight | Thickness | Reference |
| Ø20 cm | Ø19 cm | Ø16 cm | 4 cm | 0.69 kg | 2.7 mm | 3724.20 |
| Ø24 cm | Ø23.7 cm | Ø16 cm | 4 cm | 1.1 kg | 2.7 mm | 3724.24 |
| Ø28 cm | Ø26.5 cm | Ø20 cm | 4.5 cm | 1.34 kg | 2.7 mm | 3724.28 |
| Ø32 cm | Ø31.2 cm | Ø23 cm | 5 cm | 1.71 kg | 2.7 mm | 3724.32 |
| Approximate data taken from the manufacturer's catalogue | ||||||
Technical details
Data sheet
Specific References