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NOUVEAUTÉ - EVA TRIO

Stainless Steel Steel Base

 

100 dages garanti100-days satisfaction guarantee
Tåler alle varmekilder Suitable for all heat sources, including ovens
Pure steel Pure stainless-steel surface – no coating
Dishwasher safe Dishwasher-safe
90% recycled steel 90% recycled stainless steel

Achetez Steel Base ici

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PURE STEEL. PURE PERFORMANCE.

Steel Base is all about power and precision. The robust sandwich base distributes heat evenly and reacts instantly to temperature changes. The pure stainless-steel surface – with no coating and PFAS-free – delivers a beautifully crisp sear on steaks, mushrooms and asparagus. A natural choice for searing, sautéing and finishing sauces directly in the pan.

NO WHITE GLOVES COOKING

Steel Base is engineered for the demands of professional kitchens. The pans handle endless cycles in the dishwasher. You can confidently use metal utensils, stack them, put them in a blazinghot oven – they’ll keep performing. The non-reactive surface also tolerates acidic ingredients, so you can make sauces with wine, tomato or citrus, and leave the pan to soak in the sink overnight without worry.

WHY CHOOSE STEEL BASE?

PURE STAINLESS-STEEL SURFACE

  • No coating
  • Crisp sear and deep flavour
  • Natural release when the pan is hot
  • The surface won’t wear off

HEAVY-GAUGE SANDWICH BASE

  • Even heat and quick control
  • Reacts instantly when you turn the heat up or down
  • Even browning from edge to edge
  • From hard searing to gentle sautéing in the same pan

ROBUST AND VERSATILE

  • Safe with metal utensils
  • Oven-safe
  • For all heat sources, incl. induction

EASY TO CLEAN

  • Dishwasher-safe
  • Often a rinse with hot water and a brush is enough
  • The exterior keeps its shine

MATERIAL

The body is made from 90% recycled post-consumer stainless steel – an exceptionally durable material that withstands high temperatures, metal utensils and cleaning with a steel scourer.

Heat distribution

The heavy-gauge sandwich base spreads heat quickly and evenly. Response is immediate when you adjust the heat, whether you’re sautéing low and slow or searing at high intensity..

CLEANING

Day to day, hot water and a brush are enough. For stuck-on bits, bring a little water to the boil in the pan or add a splash of vinegar – it releases without a fight. The pan is dishwasher-safe, though handwashing keeps the steel brightest. No seasoning. No rust. Simple maintenance.

SURFACE

Pure steel with no coating. PFAS-free. Nothing to flake or wear off. When properly preheated, you get natural release, even browning and a flavour-rich fond directly on the steel surface.

THE SECRET TO COOKING ON STEEL

Mastering a stainless-steel pan isn’t as hard as people think – but if you’re used to coated pans, it takes a little adjustment. Here’s the complete guide:

PREHEAT
Set the pan over medium heat and let it warm evenly. Test with a single drop
of water: if it beads into a small pearl and skates around, the pan is ready.

FAT FIRST
Use a high smoke-point fat: rapeseed, sunflower or grapeseed oil – or clarified
butter. Wait a moment until the surface looks glossy and fluid.

LET IT SIT
Place the food in the pan and give it space. On steel, it releases only once the
crust has formed. If it sticks, it needs a little more time.

WATCH AND LISTEN
Aim for a dry, steady sizzle. If things go quiet, turn the heat up slightly. If it
smokes hard or spits, ease the heat down.

WAIT TO FLIP
Turn only when the food releases easily – that’s your sign the crust has set.
Finish at a slightly lower heat for even doneness.

IS THE FOOD STICKING OR IS THE FOND GETTING TOO DARK?
Add a splash of water to the pan. It will steam up, evaporate quickly and
loosen the stuck bits while cooling the pan to stop burning. The browned,
caramelised bits lift off and become a delicious base for sauce.

LE CHOIX DES MEILLEURS CHEFS DANOIS

Depuis des décennies, fontaines et poêles Eva Trio font partie de l’équipement quotidien de l’Équipe Culinaire Nationale du Danemark et des candidats danois au Bocuse d’Or. C’est la batterie de cuisine en laquelle ils ont confiance lorsque le Danemark remporte des médailles dans certains des concours culinaires les plus prestigieux au monde.

BETTER COOKING WITH EVA TRIO

Thoughtful details take your cooking from good to truly accomplished. Steel Base carries Eva Trio’s signature: the iconic, timeless design rooted in Ole Palsby’s 1977 originals – a perfect union of form and function.

A handle that remains cool on the hob. A pouring rim that makes it easy to serve sauces and drain liquids without spills. Fixed diameters mean Steel Base stacks neatly with other Eva Trio ranges, while the smart lids fit across series and generations – pots, pans and bowls – so you can do more with fewer pieces.

Steel Base is balanced in weight, making the pan easy to manoeuvre one-handed.

UN FAVORI DU DESIGN DANOIS DEPUIS 1977

Depuis près de 50 ans, Eva Trio fixe les standards dans les cuisines domestiques comme professionnelles. La série associe un design danois intemporel à une fonctionnalité sans compromis et des détails bien pensés qui perdurent – jour après jour, génération après génération.

Aujourd’hui, la collection comprend neuf séries de batteries de cuisine – chacune avec ses atouts propres, mais toutes partageant les mêmes caractéristiques emblématiques : poignées qui restent froides, bords verseurs pratiques, tailles standardisées et couvercles interchangeables.

Garantie de satisfaction 100 jours

Nous savons à quel point de bons ustensiles de cuisine peuvent faire la différence au quotidien – et à quel point il est décevant quand ils ne répondent pas aux attentes. C’est pourquoi nous vous offrons 100 jours pour essayer votre nouvelle casserole ou poêle Eva Trio. Sans engagement. Sans souci.

Couvercles qui s’adaptent toujours

Avec Eva Trio, inutile d’avoir un couvercle pour chaque casserole ou poêle. Toutes nos casseroles, poêles et bols sont conçus en tailles standardisées, ce qui permet d’utiliser les mêmes couvercles sur toute la gamme – quel que soit le matériau, la série ou l’année de fabrication. Un couvercle de 1977 s’adapte encore parfaitement à une casserole neuve.

Vous choisissez le couvercle dont vous avez besoin : un couvercle plat classique, un couvercle en verre pour suivre la cuisson, un couvercle à bec verseur pour égoutter l’eau ou un couvercle bombé offrant plus d’espace.

Tous les couvercles passent au four, au lave-vaisselle et sont fabriqués à partir de 90 % d’acier recyclé post-consommation.

Achetez des couvercles ici

CARE AND MAINTENANCE

Ideally clean while the pan is still warm: add a little hot water, loosen residues with a soft brush or washing-up brush, and wipe dry. For stubborn bits, simmer a little water in the pan or add a splash of vinegar; it releases without harming the steel. The interior is safe with metal utensils and, if needed, can be treated with a steel scourer – useful if caramelised residues are clinging on. The exterior stays nicer if you use a softer sponge and a mild detergent; to restore a brilliant finish, use a stainless-steel cleaner. Dishwasher cleaning is possible and convenient, but handwashing keeps the shine best. To avoid rainbow heat marks, wipe quickly with a little vinegar on a cloth and rinse. Always dry thoroughly to prevent limescale spots. Avoid chlorine/bleach, and don’t leave coarse salt on the dry steel surface before there’s liquid in the pan. Let the pan cool briefly before rinsing with cold water to avoid thermal shock. In short: preheat properly, clean simply and consistently – and your steel pan will last for years.

Want to know more? Read our guides on how to care for your cookware.