Pintinox Efficient Low Cast Aluminum 24cm Casserole With Lid

Efficient, the revolution in the kitchen, a range created by Pintinox .

Technical characteristics Casserole:

Cooking with the Efficient series will produce surprising results, respecting the flavor and properties of the food.

LOW CASSEROLE: with height less than half the diameter. They are used for preparations that require fast evaporation (risotto) and for cooking small-sized foods (stews, legumes, vegetables) according to the following cooking techniques:

SALT COOKING (for relaxation) : with the saucepan uncovered, the foods caramelize in a little fat so that they retain their juices: escalopes, ntrecote, steaks, stews, small fish, chopped birds, potatoes, etc.

STEWING: cooking by exchange with covered casserole: ossibuchi, stewed potatoes, etc.

ROASTING IN THE OVEN: cooking by heat, without humidity, turning the food frequently after browning it on the fire.

FULL INDUCTION allows you to receive all the energy produced by the induction hob: the higher cost is fully repaid by the more efficient performance, which translates into greater energy savings from the first use. The full induction bottom is completely smooth and homogeneous, without continuity solutions.

Advantages and defects of Aluminum.

ADVANTAGES: It is an inexpensive, light and easy to handle material. It is impact resistant if the thickness is adequate (at least 2.5 mm). It has excellent thermal conductivity for the benefit of energy saving: it also avoids local overheating and the consequent alteration of flavors. If a magnetic stainless steel disc is applied to the external bottom, it can be used on all types of cooking, including induction.

DIE CASTED: It is the top of the range, obtained by injecting the molten metal into special molds. Compared to a coined product, it is possible to obtain greater thicknesses for edges and bottoms and slimmer walls to the total advantage of impact resistance and optimal heat distribution

DEFECTS: fears overheating and affects easily. Over time, the non-stick coating tends to wear out: to increase its longevity, it is better to avoid using metal tools and prefer wooden, silicone or nylon utensils. Currently there are various types of coatings on the market, with different qualities of strEnth (measured in cycles) and non-stick, and whose price is directly proportional to the quality: a low-priced product generally involves a low-quality non-stick.

USE: the same applies as for raw aluminum with an important difference: the non-stick coating allows you to cook with a minimum intake or even without fat. This makes it excellent for quick cooking on the jump, for preparing omelettes and cooking delicate elements such as fish.

MAINTENANCE: the first time it is used, it is advisable to wash the container, grease it with an oil-soaked swab and heat it to medium temperature for a few minutes. Once washed, the product will be ready for use. For safety reasons and to preserve the articles as much as possible, the container must never be left empty on the heat source.

Specific Gravity and Thermal Conductivity of Aluminum.

THERMAL CONDUCTIVITY is the ability of a material to react uniformly and quickly to changes in temperature. A material with high thermal conductivity allows you to effectively regulate the temperature in the various cooking phases and the homogeneous distribution of heat over the entire surface of the container, avoiding the risk of burns and local overheating. Another feature not to be underestimated is energy saving: a material with good thermal conductivity allows to reduce cooking times and, therefore, to save energy.

The SPECIFIC WEIGHT allows to evaluate the weight of one material compared to another: for the same thickness and dimensions, a steel pot will weigh three times that of an aluminum one.