Induction Chef high flared pan with Shark Skin non-stick for induction, diam. 32cm

The high flared frying pan in 3mm non-stick aluminum and steel for induction by Pentole Agnelli from the new Induction Chef line consists of a stainless steel handle and an aluminum body with a special coating. It is ideal for sautéing pasta and opening blueberries.

The Induction Chef high flared non-stick frying pan for induction is:

• 2.5mm pure aluminum body coated internally with Shark Skin non-stick coating and externally with a satin ferrictic steel foil
• ensures perfect and universal inductive coupling with induction cookers, guaranteeing operation even at maximum power
• The high non-stick qualities given by the high thickness of the non-stick layer (300% greater than a normal sprayed non-stick) give this product an unprecedented longevity
• The non-stick coating of the frying pans of the Agnelli Induction Chef range has a base of PTFE (polytetrafluoroethylene) supported by a polymer with high resistance to abrasion, thus allowing for a durable and easy to clean frying pan.

Aluminum is a very popular material in the production of cooking tools for several reasons:

• Thanks to its excellent thermal conductivity, it allows the heat to be spread evenly over the entire surface of the pot, saving time and energy.
• Thanks to the Shark Skin non-stick coating, it does not require the use of oils and fats, thus promoting light and healthy cooking
• It is a versatile material in fact it adapts to different cooking techniques
• The 3 mm thick line allows easy handling in the kitchen as it is very light
• It has excellent resistance to impact, thermal shock, abrasion and corrosion
• PFOA free, no lead, no cadmium

Usage tips:

• It is not recommended to use pointed or sharp objects that can leave marks inside the cooking tools. If you inadvertently mark the non-stick base, this does not prevent the cooking tool from sticking and does not cause any damage to health.
• Do not use too abrasive sponges for cleaning.
• The non-stick prefers fast and "dynamic" cooking, where the power of the heat source is decisive