Detailed Product Description

Precision Control for your Pancakes
There's a reason why cooking is considered a science. Specific ingredients, in measured
amounts, blended in a specific order, and under specific conditions result in a replicate-able
recipe. Theres a complex dance between bases and acids, sugars break down and recombine,
proteins coagulate and denature, and, of course, heat plays a major role.
Too much heat and your nice golden Maillard caramelization turn into Fullerene carbon. Too
little, and water cooks away before any chemical reactions can take place! A few degrees off
one way or another can mean the difference between a fluffy and light pancake and a chewy
frisbee. So many recipes you see tell you to "put a pan on medium heat." Medium heat? What
is that - 300? 400? You can never be quite sure of your pans surface temperature - even
those cool laser-thermometers only measure the pan before the food goes in. Once food is in
the pan, all bets are off. Thats when precision temp. controlled pans comes handy.