The Kobach 12" Pan is ideal when you’re cooking for a crowd. When it’s time for a family dinner or a group of friends for brunch, this spacious pan can handle the job. Whip up a frittata or easily cook two steaks at a time. Cook up at least four salmon fillets with room for veggies. There’s no stopping your culinary prowess with a pan that offers so many possibilities. 

• Revolutionary hybrid technology combines both stainless-steel and nonstick for the ultimate sear and easy clean-up.
• Tri-ply construction heats quickly and evenly, providing excellent temperature control.It boasts a durable stainless steel, stay-cool handle.
• This premium stainless steel cookware comes in 8", 10", and 12" sizes, suitable for 1-5 people, with optional matching lids. Featuring a coating-free non-stick surface, it is easy to clean and maintenance-free, with an average lifespan of 15+ years. Compatible with gas stoves, induction cooktops, alcohol stoves, and outdoor burners, it makes cooking more efficient and convenient.

*Free shipping to the mainland US.

Weight：8Inch:1.49lb|8Inch with lid:2.6lb|10Inch:2.1lb|10Inch with lid:3.9lb|12Inch:2.8lb|12Inch with lid:5lb
Size(no lid)：
8Inch：15”x7.8“x2.5”
10Inch：18.8”x10.2“x3.3”
12Inch：20”x11.8“x3.7”
Material：Three-layer stainless steel

1. Stainless steel appearance
2. Both sides feature a double-layer honeycomb etching technology, achieving physical non-stick properties.
3. Compatible with gas stoves, electric stoves, and induction cooktops

Kobach stainless steel honeycomb pot is made without harmful substances such as PFAS, PFOA, PTFE, lead, cadmium, and BPA. We prioritize the food safety of our customers! The cookware is made from recyclable 18-8 stainless steel, reducing the consumption of natural resources and minimizing environmental pollution.

• First Use: Be sure to wash the pan before the first use and to clean thoroughly between uses.
• When Cooking: Compatible with all stovetops, including induction. If using induction, select the burner which is closest in size to the pan’s base diameter.
• For Browning, Sautéing and Searing: Start with food at room temperature. Dry food before cooking to prevent splattering. Preheat pan on low to moderate heat before cooking. Water will dance on pan when ready. Add enough oil to cover the pan’s surface. Add food to the pan when the oil is hot. You will see a faint vapor when the oil is ready. Food should sizzle when added to the pan. Allow the food to cook. On stainless, it will be ready to turn when it no longer sticks to the pan. After removing food from pan, use browned food bits for sauce by deglazing with wine or stock.
• For Boiling: This is the only occasion when high heat should be used.
• For Cooking in the Oven: Oven and broiler safe up to 700°F. Extended exposure to temperatures over 500°F can cause stainless steel to change color, but will not affect its performance.
• Caution: With the exception of preheating, empty pans should not be left on a hot burner as it can cause damage. Overheating can cause brown or blue stains to appear. To avoid small white dots or pits from forming in your pan, bring liquids to a boil or wait until food starts to cook before adding salt. Pitting does not interfere with cooking performance but can diminish the beauty of your pan’s interior.