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Product description

This 100% skillet is the cornerstone of every kitchen. This premium cookware is built with the Aluminum alloy , which enables even and efficient heat distribution.High-Quality Aluminum alloyEven and Efficient Heat DistributionProduct name: Fry PanSize: 26cm/10.2inchMaterial: Aluminum alloyApplicable object: Induction cooker gas rangeContent: 1 x Fry Pan and lidPrecautions:1. Before using the new pot, please remove the packaging materials and labels, etc., wash and disinfect with hot water, wash and dry, then gently apply a layer of cooking oil for maintenance.2. The pot has uniform heat conduction. The high heating file is only used for heating in hot pot or boiled water. When cooking food, adjust the gear position in time. Use medium to small fire to get the cooking effect you want.3. It is forbidden to heat the empty pan (dry burning) to avoid damage to the non-stick coating and affect the service life.4. Matches in product images are not included in the package. Manual measurement of the product may have a few centimeter error, please understand.5. Due to display and lighting reasons, there may be some differences between the image and the product. If there is a color difference, please refer to the actual product.We proudly stand behind all of our products 100%, If for any reason you are not satisfied with your purchase, please contact us because our number one goal is customer satisfaction and we are committed to making it right for you.

wdpinpan Classic Flat Bottom Wok Frying Pan with Premium Lid,Con


Vincenzo Spione

Hangover Soup

Making Patsa on the Peloponnesos

By Alexis Marie Adams

At the end of a long and delicious night of revelry in the bars and bouzouki clubs of the Plaka, the ancient Athens neighborhood clus­tered against the base of the Acropolis, I followed my group of friends through the dark city streets into the odoriferous maze of the Central Market. Pass­ing shuttered fish stalls, butcher shops, spice empori­ums, and a drunk relieving himself against a wall, we entered a narrow side street. There we took our places in a queue that snaked down a flight of stairs and into a basement establishment. I thought at first that we had arrived at yet another watering hole, but when we were finally ushered inside I saw that it was something else entirely: a cavernous sub­terranean eatery, as crowded and raucous as if it were lunchtime. Beneath the glare of bare bulbs dangling into curls of cigarette smoke, customers dined shoulder to shoulder: revelers like us finishing a night on the town and workingmen — butchers, fishmongers, and vegeta­ble dealers — seeking early morning sustenance before opening their stalls in the Central Market. “We already ate tonight. What are we doing here?” I asked my friend Adonis, an Athenian and our unofficial guide for the evening. “We’ve come for a bowl of soup,” he said, “but not just any soup.” This was patsa, he explained rever­entially. “Salvation in a bowl” — a restorative tonic that would cleanse and bolster our blood and our livers and prevent what seemed to be inevitable after such a fine night: one hell of a hangover.

As soon as we were seated, a waiter arrived and covered our table with clean white butcher paper, snap­ping it into place with metal clips. Within moments he returned with a tray full of steaming bowls of pungently aromatic soup that he allowed to slop over the sides in his rush to serve us and the rest of the hungry crowd.

A tonic? My “salvation”? I mused to myself as I stared into my bowl. It looked more like broth to me. But as Adonis lifted his spoon to his mouth, he looked at me and said, “To this, my dear, we will be thankful tomorrow.” And he was right. …read more

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