Stovetop smoker set, 28 cm, Resto range, stainless steel - Demeyere

Demeyere stovetop smoker set, diameter of 28 cm, made from 18/10 stainless steel, with welded handles made from stainless steel.

The surface of the cooking pan has a matte appearance.

The product has a thick base made from 3 layers of Triplinduc® which offers 30% more efficiency on the induction hob.

The high lid has a glossy appearance and a welded handle from stainless steel.

The grill is made from stainless steel.

It has a partitioning component made of stainless steel, with holes for steam circulation, thus creating the possibility to cook with steam as well.

Tips:

Cooking smoked food is a healthy process that adds flavour to food without using fat, salt or oil resulting in a low-calorie cooking process.

There are two ways for doing this: the cold method and the hot one.

1. Cold smoking: done at a temperature below 30°C, the duration of preparing smoked food lasting between 3 and 20 hours. This method adds flavour and colour, but the food does not bake.
2. Hot smoking process: involves temperatures between 60 and 80°C, this process results in food with a long shelf life that makes food juicy and tender.

With the Demeyere set for smoking food, you can easily prepare smoked food, bringing that juicy aroma to your home. This set is suitable for any type of fish, seafood or chicken. Very versatile, this product can also be used for  cooking vegetables or other foods with steam. This set is resistant in the dishwasher, is easy to use and can be used on any type of hob, including induction hobs.

How is it used?

• First, heat the cooking pan to a high temperature. After a few minutes, use a fork to drip a few drops of water on the surface of the cooking pan. When water droplets run on the surface of the cooking pan, the optimum temperature has been reached. Reduce the heat source by 50% before placing the food and sprinkle 2 tablespoons of wood shavings in the cooking pan.
• Place the compartment for smoking food in the cooking pan, above the wood shavings. Its role is to prevent leaks, with holes for smoke evacuation on the side.
• Place the grill in the cooking pan over which you place the product you want to be smoked and set the intensity of the heat source to a minimum.
• Finally, place the lid on the cooking pan.