Aluminum fry pan - summer colours 2012

Aluminium

Aluminium is an excellent conductor of heat - 5 times better than iron, 14 times better than stainless steel. Thanks to its superior conductivity, an aluminium pan distributes the heat uniformly over the entire surface and cooking temperatures are easily controlled. This makes it possible to obtain even cooking of food of any shape and whatever their position in the pan with respect to the center of the burner.

2 Years

This guarantee does not cover defects caused by negligence, abuse, commercial use and/or normal wear and tear.

A good fry pan should be thick enough not to warp and should be able to conduct heat evenly, as it is used to fry food over high heat.

A fry pan with a non-stick layer is best suited for preparing food that has a high protein level, such as fish or eggs. The layer will prevent the food from sticking to the bottom of the pan.