Contemporary Non-Stick Frying Pan Range (with a recipe for nut brittle)

Contemporary Non-Stick Frying Pan Range (with a recipe for nut brittle)

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Whether you’re folding the perfect omelette, searing a delicate fish fillet or caramelising a nut brittle, a reliable non-stick frying pan is an essential tool in the kitchen.

While supermarkets and department stores are filled with cheap options, non-stick surfaces vary greatly in reliability, longevity and safety, meaning ultimately, as with most cookware, you get what you pay for. Our Contemporary non-stick frying pans offer exceptional quality with a sleek modern design.

Produced in Denmark to our strict specifications, each pan’s aluminium structure is cast under 200 tons of pressure, yielding optimal heat distribution and superior resistance to warping. 

The non-stick surface has been tested for longevity, and is free of potentially harmful PFOA, PFOS and APEO chemicals.

The soft non-slip silicon handle has been structurally attached as part of the casting process, eliminating the need for welding or rivet connections, and is oven-safe up to 180C.

Our contemporary non-stick frying pan range can be used on electric, halogen, gas, ceramic and induction* cooktops (*specified models only).

Mixed Nut Brittle

Ingredients:

  • 1/2 tsp vanilla extract
  • 1/2 tsp baking soda
  • 50g butter
  • 1tbsp water
  • 400g sugar
  • 240ml light corn syrup
  • 240g unsalted nuts (we've used almonds, pecans and hazelnuts)

Prepare a baking lined with lightly greased baking paper or a silicone baking mat. Mix together the vanilla and baking soda and set aside.

In a pan (non-stick for easy clean up), combine the butter, water, sugar, and corn syrup. Cook over medium heat, stirring frequently, until the sugar has dissolved and the mixture starts to boil. Continue cooking and, using a clean spoon, periodically drop a small amount of the mixture into a bowl of cold water. When the syrup forms threads that bend but do not break, you have reached the 'soft crack' stage (approximately 135°C).

Add the nut and continue cooking, stirring constantly, until the mixture reaches the 'hard crack' stage (approximately 150°C), when the syrup dropped into cold water forms threads that break easily. Immediately remove the pan from the heat and carefully stir in the reserved baking soda and vanilla mixture (this will foam up). Pour the mixture onto the prepared baking sheet and spread quickly with spatula. Let cool until the brittle sets and hardens.

Break the brittle into pieces and store at room temperature in an airtight container for up to one month.

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