YATO YG-00103 Stainless Steel Frying Pan, 32 cm
Key information
Availability:Available from manufacturer — dispatch in 3 days
Shipping time:3 days
Shipping cost:From 3.29 Euro
catalog number:YG-00103
Availability:
EAN code:5906083860577
Product condition:New, originally packaged
Guarantee:24 months of consumer protection
Weight:2,38 kg
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YATO YG-00103 Stainless Steel Induction Frying Pan – 32 cm, 4 litres
Commercial stainless steel frying pan in 21/0 steel with an encapsulated base, built for intensive use in professional kitchens. Compatible with all hob types, including induction.
Technical features of the commercial frying pan
21/0 stainless steel for commercial catering
A material developed specifically for professional catering that conducts heat 30% more efficiently than standard 304 stainless steel. It contains no manganese or nickel, which eliminates the risk of these elements being released into food during cooking.
Encapsulated base with ferromagnetic insert
The multi-layer base construction distributes heat evenly across the whole surface, which limits the formation of local hot spots and minimises the risk of ingredients burning. The ferromagnetic insert makes the pan suitable for induction hobs.
Mechanical and chemical resistance
The thick steel of the side walls withstands intensive use, knocks from kitchen utensils and scrubbing with brushes. The material resists the organic acids found in food as well as the detergents used in commercial dishwashers.
Stay-cool handles
The solid handles, permanently fixed to the body, do not heat up during cooking, which improves safety in the kitchen. The handle design provides a secure grip even when the pan is fully loaded.
Technical specification
| Model | YG-00103 |
| Diameter | 32 cm |
| Capacity | 4.0 litres |
| Body material | 21/0 stainless steel |
| Base type | Encapsulated with ferromagnetic insert |
| Compatibility | Electric, induction, gas and ceramic hobs |
| Dishwasher safe | Yes |
| Intended use | Professional catering |
Applications in professional catering
- Frying meat, poultry and fish in restaurants and bars
- Preparing vegetable dishes in vegetarian kitchens
- Cooking ingredients in catering kitchens
- Cooking large quantities of food in canteens
- Pan-frying in hotel kitchens
- Preparing sauces and liquid-based dishes in professional catering
- Use on induction hobs in modern premises
- Washing in commercial dishwashers in catering establishments
21/0 steel – properties and applications
21/0 stainless steel (containing 21% chromium and with no added nickel) was developed for intensive use in professional catering. Compared with the popular 304 (18/10) stainless steel, it conducts heat better, which shortens cooking times and lowers energy consumption. The absence of nickel eliminates the risk of contact allergies among kitchen staff and of the element being released into food.
The thicker walls made from this material hold their temperature for longer, which matters when frying foods that need a steady heat. 21/0 steel offers greater resistance to scratching and mechanical damage, extending the service life of the cookware in professional conditions.
Induction hob compatibility
The ferromagnetic insert in the encapsulated base makes the pan suitable for induction hobs. To check compatibility, simply hold a magnet against the base – if it sticks, the cookware is suitable for induction. The encapsulated base also ensures even heating on gas and electric hobs.
Use and care
The 21/0 steel pan needs washing before first use. Wash the cookware in hot water with detergent and dry it thoroughly. Before frying for the first time, you can wipe the surface with oil, which makes later cleaning easier.
Metal utensils can be used during everyday use – 21/0 steel is resistant to scratching. After use, the pan can be washed by hand or in a commercial dishwasher. For hand washing, brushes and abrasive sponges may be used. After washing, dry the cookware to prevent limescale deposits from the water.
If heat discolouration (rainbow stains) appears on the base, it can be removed with stainless steel cleaners or a vinegar solution. Burnt-on residue is removed by soaking in hot water with bicarbonate of soda and then cleaning it off mechanically.
Commercial information
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Client: Kr...ka,date of purchase 21-05-2026 18:28
