Induction Chef high flared pan in aluminum and steel with Shark Skin non-stick for induction, diam. 20cm

The high flared pan in 3mm non-stick aluminum and steel for induction by Potele Agnelli from the new Induction Chef line is made up of a stainless steel handle and a 2Ply bilaminate body . It is ideal for sautéing pasta and opening mussels.

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

• 2.5mm pure aluminum body coated internally with Shark Skin non-stick and externally with a satin ferritic steel sheet
• 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 unprecedented longevity
• The non-stick coating of the pans of the Agnelli Induction Chef Line has a PTFE (polytetrafluoroethylene) base supported by a highly abrasion-resistant polymer, thus allowing for a durable and easily cleanable pan.

Aluminum is a very common 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 pan, 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 good handling in the kitchen as it is very light
• It has excellent resistance to impacts, thermal shocks, abrasions and corrosion
• PFOA free, no lead, no cadmium

Usage tips:

• We do not recommend using pointed or sharp objects that can leave marks inside the cooking tools. If you inadvertently mark the non-stick bottom, this does not preclude the non-stickness of the cooking tool and does not cause any damage to your health.
• Do not use excessively abrasive sponges for cleaning.
• Non-stick prefers fast and "dynamic" cooking, where the power of the heat source is decisive