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Nonstick Black Aluminium Sauce Pan 18cm
Item No.: D22 Sauce Pan

Nonstick Black Aluminium Sauce Pan 18cm

Material: Aluminum Body + Nano-ceramic Coating

Handle: Wood-plastic Composite Material (high temperature resistant 150℃)

Size: Caliber 18cm Height 8cm Capacity 1.6L

Applicable Stove: All Stoves Universal

Product Overview

Product Overview of Aluminum Sauce Pan: This professional sauce pan combines the delicate control of french cooking into everyday cooking. The three-layer composite steel and aluminum structure with a nano-ceramic non-stick coating, the eagle’s beak flow spout and the graduated capacity line make it easy to simmer, sauce, simmer, and melt in a single click, from thick hollandaise sauce to silky caramel, making this sauce pan a sauce wizard for kitchen novices.

Features

Three-layer Composite Body: Stainless steel outer layer + high conductive aluminum core + non-stick coating, 35% faster heat conduction, low to medium heat can quickly emulsify the sauce, simmering jam, cheese fondue without mushy bottom and lumps.

 

Anti-scald Beech Wood Long Handle: 18cm long handle (heat-resistant 180℃), beech wood heat insulation and non-slip, one-handed grip for stable stirring; hanging hole at the end for easy storage and hanging.

 

Compatible with All Stoves + Ovens: Open flame burns directly to 300℃ without deformation, the handle can go into the oven to 200℃, bake lasagna with white sauce, lava chocolate cake in one pot.

 

One-pot Cleaning Technique: Cold water rinses clean after boiling milk, stubborn caramel stains come off easily by boiling water for 5 minutes, say goodbye to wire ball violent cleaning.

Usage Scenarios

Western Classic Sauces: Slowly stir the hollandaise and béarnaise sauce at low temperature, and reduce the red wine sauce at medium heat to reproduce the Michelin-grade sauce’s luster and consistency.

 

Asian Flavor Core: Stir frying Japanese teriyaki sauce and Thai curry sauce, simmering Taiwanese marinara sauce without any paste, and easily determining the golden ratio of sauce consistency.

 

Dessert Lab: Melt chocolate under water, boil French caramel sauce, ceramic layer does not adsorb sweet residue, salty and sweet cooking switch without skewering.

 

Baby food Assistant: Small portions of cooking puree, hot milk, scale line precise control of the amount of baby meal production and hygiene.

 

  • Food Contact

  • Electric Stoves

  • Gas Stoves

  • Dishwasher

  • Induction

  • Recyclable Aluminum

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