Corrugated bottom pans

Corrugated bottom

— the bottom, which has a set of protrusions — usually in the form of characteristic stripes. Such a surface may cover the entire working area of \u200b\u200bthe pan or only part of it; and most models with this feature belong to one or another type of grill (see "Type (if 1 item)"), although there are other types of pans with a corrugated bottom.

Anyway, the peculiarity of such a surface is that only protrusions are in direct contact with the product being cooked, and fat, vegetable juice or other liquid that boils under the influence of heat flows into the recesses between them. Thanks to this, characteristic fried stripes form on the finished dish, and the surface between these strips is not so much fried as welded. The corrugated surface is considered optimal, in particular for cooking meat: since fat can drip off the product, the finished dish is less greasy than when using a smooth surface. Also, such surfaces are quite convenient when frying fish and some other types of products.