Masterpiece Cookware

Quick answer: The best stainless steel cookware for most NZ kitchens is fully-clad (tri-ply or 5-ply) or a heavy disc-base design, with an induction-compatible base, tight-fitting lids, and riveted handles. Look for clear material details like 18/10 or 18/8 stainless on the cooking surface, and avoid ultra-thin pans that warp. For easier cooking, preheat the pan, add oil after it is warm, and let food release naturally before flipping. Stainless steel cookware is a go-to because it is durable, oven-safe in many cases, and handles high heat better than most non-stick coatings. The trade-off is technique: stainless rewards a little know-how. In this guide we walk through what to buy, what the specs actually mean, and how to get great results day to day in a New Zealand kitchen. If you are deciding between a set and individual pieces, start here: cookware sets. If you want premium stainless built for long-term use, explore Masterpiece cookware. What is stainless steel cookware? Stainless steel is an iron-based alloy designed to resist rust and corrosion. In cookware, stainless is often paired with a heat-conductive core such as aluminium or copper. That core is what helps distribute heat evenly across the base and sides. Why stainless steel is popular High-heat performance: great for searing, browning, and pan sauces Durability: resists scratching and stands up to daily use Versatility: works on gas, electric, and many induction cooktops (if the base is magnetic) No fragile coating to baby: you can use metal utensils in most cases Stainless steel grades explained (18/10, 18/8, 304, 316) Cookware descriptions often mention numbers like 18/10. These usually refer to the percentage of chromium and nickel in the stainless steel. Chromium supports corrosion resistance, while nickel can improve shine and corrosion resistance in some environments. 18/10 (often similar to 304 stainless): common for quality cookware interiors 18/8: also common and generally performs similarly in kitchen use 316 stainless: sometimes marketed as more corrosion resistant, often at a higher price In practice, construction and thickness usually matter more than chasing one grade number. A well-built pan that heats evenly will be easier to cook with than a thin pan made from a fancy-sounding steel. Construction types: fully-clad vs disc-base Fully-clad (tri-ply and multi-ply) Fully-clad cookware has heat-conductive layers bonded through the base and up the sides. This improves side-wall heating and makes simmering and sauce work more forgiving. Best for: sauté pans, saucepans, and anything where you want even heating up the sides What to look for: a responsive core, solid rivets, and a comfortable handle shape Disc-base (encapsulated base) Disc-base cookware has a thick heat-conductive disc bonded to the bottom, but the sides are usually single-layer stainless. These can still be excellent, especially for stockpots and larger pieces. Best for: stockpots, pasta pots, large casseroles, and budget-friendly sets What to look for: a thick, wide base that sits flat and feels heavy for its size Will stainless steel work on induction? Induction needs a magnetic base. Many stainless pans are induction-ready, but not all. A simple test is whether a fridge magnet sticks firmly to the base. If you cook on induction, these guides can help you avoid buying the wrong pan: Cookware for induction cooktop Induction hob cookware What to buy: the best stainless steel cookware pieces for most NZ homes You do not need a 12-piece set to cook well. We usually see the best results when people start with a small core kit and add specialty pieces later. Starter kit (covers most meals) Frypan or sauté pan (24 to 28 cm): searing, stir-fry, one-pan meals Medium saucepan (2 to 3 L) with lid: grains, sauces, reheating Large pot or stockpot (6 L+): pasta, soups, batch cooking Nice-to-have upgrades Small saucepan (1 to 1.5 L): eggs, small batches, melting Roasting pan: meat and veg, oven meals Steamer insert: dumplings, veg, fish How to cook with stainless steel without sticking Use the warm-pan, warm-oil approach Preheat the pan on medium heat for 2 to 3 minutes. Add oil once the pan is warm, then swirl to coat. Add food and let it sit until it naturally releases before flipping. Manage heat, do not chase smoke Stainless performs best at medium to medium-high heat for most cooking. Too hot and oil can smoke quickly, too cool and food can glue itself to the surface. Deglaze for easy clean-up Those browned bits are flavour. After cooking, lower the heat, add a splash of water or stock, and scrape gently with a wooden utensil to lift the fond into a quick sauce. How to clean stainless steel cookware Everyday cleaning Warm water, dish liquid, and a non-scratch sponge is usually enough. If you used high heat, let the pan cool before rinsing to reduce the chance of warping. Burnt-on food Cover the base with water and add a small amount of baking soda. Simmer for 5 to 10 minutes, then turn off heat. Let it cool, then wipe clean and rinse well. Rainbow stains and cloudy marks These are common and usually cosmetic. A small amount of white vinegar on a cloth can help lift mineral deposits, then rinse and dry. Is stainless steel cookware safe? For most people, stainless steel cookware is considered a safe, widely used cooking surface. Tiny amounts of metals can migrate into food, especially with new cookware and very acidic cooking. If you have a known nickel sensitivity, it may be worth choosing cookware with clear material details and discussing options with a clinician if you have concerns. Pros and cons of stainless steel cookware Pros excellent browning and searing very durable and long-lasting easy to maintain once you know the basics often oven-safe, depending on handles and lids Cons learning curve for sticking can show marks and discolouration (usually cosmetic) lighter, thinner pans may warp or heat unevenly Buyer checklist: what to look for in stainless steel cookware Construction: fully-clad or a thick, stable base Flatness: sits flat on a bench and on the cooktop Handle comfort: secure grip, balanced weight Lid fit: snug lids reduce evaporation and help simmering Induction compatibility: magnet sticks firmly to the base Oven and dishwasher notes: check brand guidance for your model FAQs What is the best stainless steel cookware in NZ? The best choice is cookware that matches your cooktop and cooking style. For many NZ homes, fully-clad tri-ply cookware or a heavy disc-base set offers the best balance of even heating and durability. Focus on build quality, thickness, and induction compatibility rather than only the grade label. Is 18/10 stainless steel better than 18/8? Both are widely used in quality cookware. In everyday cooking, the pan construction and thickness usually make a bigger difference than the small change in nickel content. Choose a well-built pan that heats evenly and feels stable on the cooktop. Why does food stick to stainless steel pans? Sticking usually happens when the pan is not preheated, the heat is too low, or food is moved too early. Preheat on medium, add oil once warm, and let food release naturally before flipping. Does stainless steel cookware work on induction? Only if the base is magnetic. Many stainless pans are induction-ready, but not all. A simple check is whether a fridge magnet sticks firmly to the base. If it does, it is usually compatible. How do you clean burnt stainless steel cookware? Simmer water with a small amount of baking soda for 5 to 10 minutes, then let it cool and wipe clean with a non-scratch sponge. For mineral haze, a little white vinegar can help, then rinse and dry. Is stainless steel cookware safe for acidic foods? Stainless steel is commonly used for acidic cooking. Small amounts of metals can migrate into food, especially when cookware is new and foods are very acidic. If you have a known sensitivity, choose cookware with clear material details and seek personalised advice. Next steps Shop Masterpiece stainless cookware Compare cookware sets Learn about Masterpiece cookware features Cookware for induction cooktop guide Induction hob cookware guide Is it healthy to cook with stainless steel pans? What are the downsides to stainless steel cookware? Is stainless steel the best cookware? Stainless pots and pans: how to choose Pot and pan set: what to buy Explore Zepter MasterPiece Cookware References Consumer NZ (product buying guidance) New Zealand Food Safety, MPI (food safety guidance) World Stainless (stainless steel information) Encyclopaedia Britannica (stainless steel overview) NIH Office of Dietary Supplements (minerals background)

Quick answer: Induction hobs need cookware with a magnetic base. The simplest check is the magnet test: if a magnet sticks firmly to the bottom, it should work. Choose flat-bottom pans that match your hob zone size and prioritise durable materials like stainless steel or cast iron for even heating. Shopping for induction hob cookware can feel confusing because pans that look identical can behave very differently on an induction cooktop. The good news is that compatibility is easy to check, and once you know what to look for, choosing the right pots and pans becomes straightforward. In this guide we explain what makes cookware induction-ready, which materials perform best, what to avoid, and how to build a practical set for NZ kitchens. If you want to browse compatible options first, start here: induction cookware collection. For premium stainless cookware, you can also explore Masterpiece cookware. How induction cooking works (in plain terms) Induction hobs heat the pan, not the glass surface. A magnetic field under the hob causes compatible cookware to heat up directly. That is why induction is fast, responsive, and efficient, but only if the pan base is magnetic and makes good contact with the cooking zone. What cookware works on an induction hob? Induction works best with cookware that has a ferromagnetic base and a flat, stable bottom. Common induction-friendly options include: Magnetic stainless steel (often multi-layer or with an induction base) Cast iron and enamelled cast iron Carbon steel Some aluminium or copper pans that have an added magnetic base plate Some cookware is labelled 'induction ready' or shows an induction coil icon. That can be helpful, but we still recommend doing a quick compatibility check yourself, especially if you are buying older cookware or second-hand. The magnet test: the fastest way to check compatibility Grab a fridge magnet and place it on the bottom of the pan: If it sticks firmly: the pan should work on induction. If it barely clings or falls off: it may not work well or may not work at all. If it does not stick: it is not induction compatible. Tip: check the base rather than the sides. Some pans have non-magnetic bodies with a magnetic base plate. What to look for when buying induction hob cookware in NZ 1) A flat base that matches your cooking zone Induction zones work best when the pan base closely matches the active zone size. If the base is too small, the hob may not detect it reliably. If it is much larger than the zone, heating can feel uneven. 2) Enough weight for stability (but not so heavy you avoid using it) Heavier cookware often sits flatter and can heat more evenly. Cast iron is a classic example, but a well-made stainless pan with a solid base can also perform extremely well. The right balance is the pan you will reach for every day. 3) Construction that supports even heating Look for terms like multi-layer, encapsulated base, or layered construction. The goal is a base that spreads heat across the cooking surface so you do not get hot spots in the centre. 4) Handles, lids, and everyday usability Small details matter in real cooking. Comfortable handles, a well-fitting lid, and an easy-to-clean rim can be the difference between a pan you love and one that stays in the cupboard. 5) Scratch awareness for glass tops Induction hobs usually have a glass surface. Many pans are perfectly safe to use, but grit trapped under the base can scratch. We recommend wiping the hob and the pan base before cooking, and lifting rather than dragging cookware. Best materials for induction cookware Stainless steel Stainless steel is a popular all-round option. For induction, the key is that the stainless base must be magnetic, or the pan must include a magnetic layer. Quality stainless cookware can be durable, easy to maintain, and great for browning and pan sauces. Cast iron and enamelled cast iron Cast iron is naturally induction compatible and holds heat well. It can be ideal for searing and slow cooking. The trade-off is weight, and the need to be careful with the hob surface. Enamelled cast iron reduces the seasoning maintenance but is still heavy. Carbon steel Carbon steel pans can be excellent for high-heat cooking and develop a natural non-stick surface over time. They are lighter than cast iron and usually induction compatible. Like cast iron, they benefit from seasoning and care to avoid rust. Non-stick pans Non-stick can be convenient, especially for eggs and delicate foods. If you choose non-stick for induction, look for a strong base and avoid overheating. We recommend using moderate heat and replacing non-stick pans when the coating is worn. Common induction cookware problems (and how to fix them) The hob says 'no pan' or keeps switching off Check the magnet test again and confirm the base is magnetic. Make sure the pan base is large enough for the zone. Centre the pan on the zone and keep the base flat to the glass. Heating feels uneven Use a pan with a thicker base or multi-layer construction. Match the pan base to the zone size more closely. Reduce extreme heat settings and allow a short preheat. The pan rocks or spins That usually means the base is warped or not truly flat. Warping is more common with very thin pans or when a hot pan is cooled too quickly. A stable, well-built base helps avoid this. Do you need an induction adapter plate? An induction adapter plate is a magnetic disc placed between the hob and a non-compatible pan. It can be a workaround, but it adds another layer, slows heating, and can reduce the main benefit of induction. If you cook on induction often, we usually recommend investing in at least a few core induction-ready pieces instead. If you are building a set from scratch, our overview page is a helpful starting point: cookware for induction cooktop. Our simple starter set for an induction hob You do not need a 12-piece set to cook well. A practical starter kit for many NZ homes is: 24 to 28 cm frypan 18 to 20 cm saucepan with lid 24 cm sauté pan or deeper pan with lid Stockpot if you make soups, pasta, or batch meals Start with the pieces you use most. Then add specialty items once you know your cooking patterns. How to care for induction cookware Good cookware can last for years if you treat it well. These habits help: Avoid thermal shock: do not plunge a very hot pan into cold water. Let it cool first to reduce the risk of warping. Use the right heat: induction can ramp quickly. Start at a lower setting and increase as needed, especially with non-stick. Choose suitable utensils: wooden, silicone, or nylon tools can reduce scratching, especially on coated pans. Clean gently: for stainless steel, a non-abrasive sponge and warm soapy water is usually enough. For stuck-on food, soak rather than scrape. Dry and store well: dry pans fully before stacking. If you stack, use a cloth or pan protector between pieces. Buying tips for NZ kitchens When we help customers choose cookware in NZ, we also look beyond the pan itself: Local availability of replacements: lids and spare parts are easier when the range is stocked in NZ. Warranty and support: if you are investing in premium cookware, clear warranty terms and responsive support matter. Your cooktop layout: some NZ induction hobs have bridge zones or flexible zones. If you do, consider cookware shapes that fit that layout. FAQs What cookware works on an induction hob? Cookware with a magnetic, flat base works on induction. Magnetic stainless steel, cast iron, carbon steel, and some aluminium or copper pans with a magnetic base plate are common options. How can I tell if my cookware is induction compatible? Use the magnet test. If a magnet sticks firmly to the bottom of the pan, it should work on an induction cooktop. If it does not stick, the pan is not compatible. Is stainless steel or cast iron better for induction? Both can perform very well. Stainless steel is usually lighter and versatile for everyday cooking, while cast iron holds heat strongly and is excellent for searing and slow cooking. The best choice depends on what you cook and what you are comfortable lifting and handling. Can I use non-induction pans on an induction hob with an adapter? Sometimes. An adapter plate can allow some non-compatible pans to heat, but it is slower and less efficient than using induction-ready cookware. If you use induction often, investing in a few compatible core pans is usually the better long-term option. What size pan should I use on an induction zone? Choose a pan with a base that closely matches the zone size. If the base is too small, the hob may not detect it reliably. If it is much larger than the zone, heating can be less even. How do I stop induction pans from scratching the hob? Wipe the hob and the pan base before cooking, lift cookware rather than dragging it, and avoid sliding gritty or dusty bases across the glass. Using stable pans with flat bases also helps. Next steps Shop induction cookware Explore Masterpiece cookware Cookware for induction cooktop Induction cookware Induction cooktop pans Saucepans for induction cooktop Induction ready cookware Explore Zepter Masterpiece Cookware References Consumer NZ: induction cooktop resources (search) Standards New Zealand Australian Government energy guidance: induction cooktops Induction cooking overview

Quick answer: For an induction cooktop, you need cookware with a magnetic base (a magnet should “stick”), a flat bottom, and the right diameter for your hob zone. Magnetic stainless steel, cast iron, and carbon steel usually work well. Aluminium, copper, and glass only work if they have an induction-ready magnetic layer bonded to the base. Induction cooking is fast, responsive, and energy-efficient - but it can be picky about cookware. If you’ve searched for cookware for induction cooktop in NZ, this guide will help you choose pots and pans that actually work, avoid common mistakes, and buy a set that fits your cooking style. If you’re shopping now, we recommend starting with a quality set from our cookware sets or choosing one reliable daily pan like the 28cm frying pan (with lid). How induction cooktops work (why cookware matters) Induction cooktops heat the pan, not the glass surface. Under the glass is a coil that creates a changing magnetic field. If your pan base is magnetic, that field induces electrical currents in the metal, which produces heat in the cookware itself. That’s why induction is so quick - and why a non-magnetic pan simply won’t heat. How to tell if cookware is induction-compatible 1) The magnet test (fastest check) Place a fridge magnet on the bottom of the pot or pan. If it sticks firmly, the cookware is usually induction-compatible. If it barely clings or falls off, it may not work reliably (or at all) on induction. 2) Look for the induction symbol Many brands mark induction-ready cookware with a coil-like symbol on the base or packaging. It’s a helpful shortcut, but we still see the magnet test as the most practical “real world” check. 3) Check the base shape Induction needs good contact. A pan with a warped base can heat unevenly or trigger the cooktop to cycle on and off. Best cookware materials for induction Material affects compatibility, heating behaviour, and day-to-day feel. Here’s what we see work well for most NZ kitchens. Magnetic stainless steel (common “best all-rounder”) Good stainless steel cookware with a magnetic base (often a layered/clad construction) is durable, easy to maintain, and works across induction and other cooktops. If you like browning and deglazing, stainless is usually a strong choice. Cast iron (excellent heat retention) Cast iron is naturally magnetic and holds heat extremely well. It’s great for searing and steady simmering, but it’s heavy and can scratch glass if dragged. If you use cast iron on induction, we recommend lifting rather than sliding, and keeping the base clean. Carbon steel (great for high-heat cooking) Carbon steel is also magnetic and can be a brilliant “workhorse” pan once seasoned. It heats fast and sears well, but it needs a little care to prevent rust and maintain seasoning. Aluminium or copper (only if induction-ready) Pure aluminium and copper are not magnetic, so they won’t work on induction unless they have an added magnetic layer (often stainless steel) bonded to the base. If you love how aluminium cooks, look for “induction-ready” constructions rather than assuming it will work. What to look for when buying induction cookware in NZ Flat base + stable contact Induction performance drops quickly if the base doesn’t sit flat. This matters even more for larger frying pans. Right diameter for your zone Many induction hobs have a minimum pan size they can detect. If your pan is too small for the zone, it may not heat consistently. Match your most-used pan sizes to your cooktop’s common zones. Weight and comfort Heavier pans often feel more stable and can reduce “hot spot” behaviour, but they’re harder to handle. Think about who cooks in your home and what’s comfortable day-to-day. Lids, handles, and oven safety Check lid fit, handle grip, and whether the pan is oven-safe (and to what temperature). These details matter more than most specs lists. Induction cookware sets vs buying pieces one-by-one Both approaches can work. We usually recommend: Buy a set if you’re outfitting a new kitchen or want consistent lids and stackability. Start with our cookware sets collection. Buy key pieces if you already cook with a favourite style. For many people, that’s one everyday frying pan plus one medium pot. Common induction cookware problems (and simple fixes) My cooktop keeps beeping or turning off This often happens when the pan isn’t being detected (too small, not magnetic enough) or the base isn’t making stable contact. Try a different zone, ensure the base is clean and dry, and test with a clearly induction-ready pan. It makes a buzzing noise Some buzzing is normal with induction, especially at higher power settings or with certain pan constructions. If it’s excessive, try a different pan, avoid running an empty pan, and check that the pan base is flat. My glass top is getting marks Glass can mark from tiny grit under a pan. Wipe the cooktop and pan base before cooking, lift rather than slide heavy cookware, and avoid dragging cast iron. Care tips for induction cookware Keep bases clean: grit is the main scratch culprit on glass. Avoid overheating empty pans: induction can heat very fast. Use the right cleaner: for stainless, gentle cleaners and non-abrasive pads help preserve finish. Dry thoroughly: especially for carbon steel and cast iron to help prevent rust. FAQs What cookware works on an induction cooktop? Cookware with a magnetic base works on induction. Magnetic stainless steel, cast iron, and carbon steel usually work well. Aluminium or copper only work if they have an induction-ready magnetic layer bonded to the base. How do I know if a pan is induction-compatible? Do the magnet test: if a magnet sticks firmly to the base, the pan is usually induction-compatible. You can also look for an induction coil symbol on the base or packaging. Does stainless steel work on induction? Many stainless steel pans work on induction, but not all. Stainless needs a magnetic base (often a layered/clad base). If a magnet sticks to the bottom, it’s a good sign it will work. Why won’t my induction cooktop detect my pan? Common reasons are: the pan base isn’t magnetic enough, the pan is too small for the zone, or the base is warped so it isn’t making stable contact. Testing with a known induction-ready pan can help confirm the issue. Can I use cast iron on an induction cooktop? Yes, cast iron is induction-compatible and holds heat very well. To protect glass cooktops, keep the base clean and lift the pan rather than sliding it. Is non-stick cookware okay for induction? Non-stick cookware can work on induction if it has an induction-compatible (magnetic) base. The key is compatibility and base flatness, not whether it’s non-stick. Do I need special induction cookware? You don’t need “special” cookware, but you do need cookware that’s induction-compatible. If your existing pans pass the magnet test and sit flat, they’ll usually work fine. What’s the best induction cookware set to buy in NZ? The best set is one that matches your cooktop size, includes the pieces you’ll actually use, and has a durable magnetic base. For many households, a set with a medium pot, a larger pot, and a versatile frying pan is a practical starting point. Next steps Shop cookware sets Shop frying pans View the 28cm frying pan (with lid) Read: Cookware secret (care + cooking tips) Induction cooktop pans: what to buy Induction ready cookware: what it means Induction hob cookware: compatibility guide Stainless steel cookware: NZ buying guide Is it healthy to cook with stainless steel pans? Explore Masterpiece Cookwares References Consumer NZ Standards New Zealand EECA (Energy Efficiency and Conservation Authority) Induction cooking (overview)

ZEPTER SMARTLIFE Zepter has produced a system that will shorten the time you spend in the kitchen and give you more free time. Zepter’s revolutionary technology pairs the Radio Induction Cooker with the Radio Digital Thermocontrol and Buzzer, for a fully automated and undisturbed cooking process without your presence. ZEPTER RADIO DIGITAL THERMOCONTROL The Radio Digital Thermocontrol features a fully digital user interface, a sleek and stylish design, and a firm ergonomic grip. It gives you the option to choose between dry and moist cooking modes, the possibility to programme the desired temperature and cooking time, and full control over the entire cooking process. Once programmed, the smart system maintains the temperature and time automatically, and turns off when necessary. Above all, the Radio Digital Thermocontrol acts as your “foodguard”, as it is completely interactive with other Zepter radio devices. ZEPTER BUZZER The Zepter Buzzer is a remote alert device that connects interactively with the Zepter Radio Digital Thermocontrol, informing remotely when the set cooking temperature has been reached, or when the programmed time has elapsed. The Zepter Buzzer is a personal cooking messenger, alerting you anywhere within the range of 30 meters when your presence or input is needed. ZEPTER RADIO INDUCTION COOKER The Zepter Radio Induction Cooker features a new technology, which allows it to communicate with the Zepter Radio Digital Thermocontrol and Zepter Buzzer, and to keep the cooking process under control. At the touch of a button, the Zepter Radio Induction Cooker instantly adjusts and maintains the cooking temperature and automatically stops the cooking process when needed, in accordance with the parameters set on Zepter Radio Digital Thermocontrol. All Zepter Masterpiece Cookware pots have the patented accuthermal bottom which work perfectly with the new Radio Induction Cooker, to let you prepare exquisite meals according to Zepter’s healthy cooking philosophy. The Radio Induction Cooker is compatible with every kind of magnetic-based pot, pan or casserole. ZEPTER'S INDEPENDENT SMART SUPERIOR MULTISYSTEM: SAVES ENERGY - wastes no heat cooking and heating food SAVES FOOD - enjoy more freshly-cooked, healthy food SAVES TIME - more free time for you and your family SAVES MONEY IS ABSOLUTELY SAFE PROTECTS YOUR HEALTH Shop Now

HEALTHY FOOD WITH NO ADDED WATER AND NO ADDED FATS FASTER, TASTIER AND HEALTHIER! Once food prepared in the Zepter System is tasted, a new world of flavours will open. Not only will food prepared in this advanced way bring more energy to your life, but the Zepter Masterpiece Cookware, in comparison to traditional ones, is harmless to your health. You will see that food cooked without adding water or fats looks better, since its colour, shape and texture are preserved. The food is tastier, because natural flavours and aromas are maintained. The food is healthier, because its nutritive and biological values (vitamins, minerals, proteins, micro and macro trace elements) are not lost. The food neither shrinks nor is wasted. Moreover, the food does not stick to the pot, does not get burnt, has no toxic fats, contains no acrolein and is not carcinogenic. HOW TO COOK WITHOUT WATER? When cooking without adding water, always place fresh rinsed food in the cold pot, either leaving a 1/4 of the pot empty or leaving a space of 3 cm maximum from the pot edge and cover. Put the pot covered on the cold stove, and turn on the medium to higher heat source when the thermocontrol arrow reaches the halfway point of the green field on the moist scale, turn the heat down to the minimum. Food is cooked in its own juice that remains in the pot. The steam, released by the food inside the cookware, rises to the top. The lid is always cooler than the pot so the steam condenses upon contact with the lid. The nutritional liquid then drips down to the bottom and onto the food. This process goes on until the food is perfectly cooked - closed circle. A water seal formed between the pot edge and the pot lid hermetically closes the pot. Cooking is finished after approximately 20 minutes. HOW TO FRY WITHOUT FATS? When frying without adding fats, always place the meat in an already heated pot. Place the empty pot covered on the stove and always switch it on to the maximum for up to 4 minutes. The pot is ready for frying once the thermocontrol arrow has reached the halfway point of the green field on the dry scale, or when you put a few drops of water on the surface and they start running after 4 minutes maximum - perla effect. Always place the meat in the already empty-heated pot and press the meat to sear it. After 30-60 seconds turn the fried meat over and press again, leave it like this, until done. Turn the heat down to the minimum, turn off or remove the pot from the heat source. Use the lid depending on what frying method is used. The frying process is finished after approximately 10 minutes. ZEPTER SAVES FOOD, ENERGY, TIME AND MONEY, BUT MOST IMPORTANTLY, ZEPTER PROTECTS YOUR HEALTH. Shop Now