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Interesting facts about pans

Kitchen team | November 2017

You can quickly get lost in the abundance of different types of pans available. With the following instructions we would like to give you an orientation in the use and maintenance of pans.

Material science

Cast iron

Very tough. Enormously good heat storage and heat distribution. Tolerates extremely high heat. Saves time and energy.
For stewing and searing.

Iron

Very robust, scratch-resistant, heats up quickly, tolerates extremely high heat, and has a very good heat transfer. The patina, which forms gradually, provides a unique roasting and taste experience, as well as a natural protective layer.
For Searing.

Copper

Very good heat distribution from the bottom to the pouring rim. It is therefore very energy-efficient, time-saving, robust, and durable.
For fast, even searing and flambéing.

Stainless steel

Extremely robust and almost indestructible from use. Tolerates a high degree of stress, such as extreme heat or a thermal shock when dowsing, does not harm this material. Easy to maintain and brilliant.
For Searing.

Cast aluminum

Good heat absorption and optimal heat distribution. Therefore very energy efficient. The high-quality coating enables healthy and fat-free frying.
For gentle and low-fat frying.

Aluminum

Good heat absorption and optimal heat distribution. Therefore very energy efficient. The high-quality coating enables healthy and fat-free frying.
For gentle and low-fat frying.

 

care instructions

Please note that pans made of aluminum and with a high-quality coating are not suitable for dishwashers. Thoroughly wash them by hand without the use of aggressive scouring agent, harsh detergents, or steel wool. Also, pay attention to the type of stove and the temperatures your pan is suitable for.

 

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