


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 - Ă28 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
Original: $108.45
-70%$108.45
$32.53Product Information
Product Information
Shipping & Returns
Shipping & Returns
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 - Ă28 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























