TIPS: LoLo Tilting Skillet

Congratulations on your purchase of a LoLo Tilting Skillet. Cooks around the world depend on this versatile and dependable cooking appliance to meet their demanding production schedules.

Here are a few tips you might consider when caring for your LoLo Tilting Skillet:

• When not in use, apply a thin coating of vegetable shortening or pan and grill oil with a cloth or paper towel on the surface of the pan to keep the surface “seasoned”.

• Keep in mind that the pilot light creates a bit of heat and the surface will be about 98°F. This will not cause burns but it will “bake on” scraps or debris remaining in the pan after cooking. Be sure to clean between uses.

• Use only rounded-corner turners when cooking burgers or other items needing to be flipped. Sharp cornered utensils can mar the cooking surface and cause pitting.

• Allow the pan to preheat when beginning from a cold pan surface. Set the temperature to 200° F to let the unit heat. When the temperature reaches set point the gas will cycle off. Then you can add your oil or liquid and heat to the desired temperature.

• After you remove the contents from the pan you will sometimes find that residue has accumulated on the surface of the pan. This residue can be managed off of the surface of the pan easily. Once you have removed the contents of the pan, fill it with about 4 inches of cold water and ½ cup of pot and pan soap. Turn the pan temperature setting to 300°F and bring soapy water to simmer for about 5 minutes. This should soften the cooked-on food and it should clean easily with a cleaning pad or rounded corner turner.

Cooking with the LoLo Tilting Skillet:

• As a griddle it cooks products like pancakes, french toast or eggs. These products normally require higher cooking temperatures and normal pan sprays or oils can break leaving a heavy residue. To help avoid this buildup, it is a good idea to use a pan and grill oil. These oils are designed specifically for higher temperatures and will not break or smoke at moderate temperatures.

• As a sizzler it cooks up batches of 90 3” sausage patties or 30 6” hamburger patties or 24 4oz pork chops or 200 small meatballs. As you become more familiar with the pan you will learn to maximize the total space. To start, you might consider cooking multiple batches of smaller amounts and adding fresh product as you flip them.

• As a braiser it has great capacity. Brown ground meat, drain the fat and add sauce and cooked pasta to feed 300. Brown floured pork chops or chopped steaks, make onion gravy from the drippings and then simmer them to perfection. Short Ribs and shanks can be braised for hours until they are fork tender. The possibilities are endless.

• Sometimes you might like to panee or panfry chicken or fish. This is easily accomplished by adding oil about ½ of the total thickness of the items being cooked. Brown one side of the item and then flip once to finish the cooking. To reduce oiliness, do not turn the item being cooked more than once.

• Remember that high heat, salt and water shorten the life of your cooking oil. To extend the life of your oil do not turn the heat over 370°F, do not dry your meat or fish thoroughly before breading and do not salt the finished product over the cooking oil after cooking.

Check the website for additional ideas and recipes. There is a new recipe each month!

Refer to the Operating Manual for additional safety and use guidelines.