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Low Aluminum Casserole // Induction

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Low Aluminum Casserole // Induction

The low casserole for induction, with a "cool" tubular handle in nickel-free stainless steel, is a versatile and durable kitchen tool. Its excellent thermal conductivity ensures even heat distribution, saving time and energy, making it ideal for braising, roasting, stewing, baking, and preparing sauces or creams.

The lightweight 3 mm aluminum design enhances ease of use, while its durability ensures resistance to impact, thermal shocks, abrasion, and corrosion. This combination of functionality and resilience makes it a reliable choice for a variety of cooking needs.

Dimensions - Ø28 x H9,5 cm

Capacity - 6,4 L

Material - Aluminium / Stainless steel

Appliance - Induction, gas, ceramic and oven

Care - Wash by hand

Note - As the product is made of aluminium, it is susceptible to oxidation. This may occur when cooking with highly acidic ingredients or, for example, if salt is added to water in a pot before it reaches boiling point. To minimize the risk of oxidation, always add salt after the water has started to boil, and avoid prolonged contact with acidic foods

$32.53

Original: $108.45

-70%
Low Aluminum Casserole // Induction—

$108.45

$32.53

Product Information

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Description

The low casserole for induction, with a "cool" tubular handle in nickel-free stainless steel, is a versatile and durable kitchen tool. Its excellent thermal conductivity ensures even heat distribution, saving time and energy, making it ideal for braising, roasting, stewing, baking, and preparing sauces or creams.

The lightweight 3 mm aluminum design enhances ease of use, while its durability ensures resistance to impact, thermal shocks, abrasion, and corrosion. This combination of functionality and resilience makes it a reliable choice for a variety of cooking needs.

Dimensions - Ø28 x H9,5 cm

Capacity - 6,4 L

Material - Aluminium / Stainless steel

Appliance - Induction, gas, ceramic and oven

Care - Wash by hand

Note - As the product is made of aluminium, it is susceptible to oxidation. This may occur when cooking with highly acidic ingredients or, for example, if salt is added to water in a pot before it reaches boiling point. To minimize the risk of oxidation, always add salt after the water has started to boil, and avoid prolonged contact with acidic foods

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