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Top Selling Induction Ready Cookware |
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 The rolled edge of the lincoln® Centurion® fry pan adds strength and durability to this already superb frying pan. The 1/4" thick aluminum-clad bottom provides quick and even distribution of heat for the frying of all foods with small quantity of fat |
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 With the Same quality features as the original Lincoln® Centurion® fry pans, these NEW Non-Stick coated fry pans witll quickly become a favorite in your professional kitchen. The 1/4" Thick Aluminum-Clad bottom provides quick and even distribution of heat for the frying of all foods. |
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 Two-Handled Style with Short, Sloping sides is perfectly suited for quick-cooking omelets and paella. Curved sides allow food to be moved about quickly and easily. |
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 The Deep, Straight-sided Sauce pan is contructed of durable 18-10 stainless steel. The self basting, domed lid retains moisture, allowing food to be cooked with little liquid or fat. |
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 This straight-sided, heavy frying pan is used for sauteing food in fat, liquid, and/or sauces. Also used for stir-frying beef, chicken, pork, and vegetables; browning vegetables; quick-stewing; and poaching. |
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 Lincoln® Centurion® Curved Saute Pans are ideal for quick-cooking food with a small amout of oil and high heat. Perfect for browning meats and poultry, stir-frying, lightly browning vegetables, quick-stewing and poaching. |
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 Shorter and wider than the Lincoln® Centurion® stock pot, the Lincoln® Centurion® sauce pot is especially good for simmering liquid recipes like soup, beans, stews, and for cooking pasta. The stainless steel surface of Lincoln® Centurion® sauce pots attracts and distributes heat quickly. |
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 Four segmented inserts add speed and convenience for fast cooking and reheating of pasta in Lincoln® Centurion® Sauce pots. Lift and remove one insert at a time to keep up to four types of pasta cooking at once. Drain, Empty and start a new batch immediately in the same hot water. |
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 The Stailess Steel Finish is impervious to acidic foods, protecting if from pitting or straining, and with no flavor carryover. Use Lincoln® Centurion® stick pots to prepare large quantities of liquid that are seasoned by beef, chicken or vegetables. Also excellent for cooking pasta, or bulky vegetable such as corn and artichokes, or for steaming or boiling lobsters. |
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 The extra-thick aluminum construction provides even heating. Browned meat or vegetables in a small amount of far are covered and cooked slowly in a small quantity of liquid. The liquid may be juices from beef or chicken, water, milk, cream, stock or tomato juice. |
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 All Lincoln® Centurion® self-basting, domed covers are designed to fit all Lincoln® Centurion® stock pots, Braziers/Casseroles, sauce pots, sauce pans, saute pans and fry pans. |
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