The
HAMMERED TIN-PLATED COPPER PAN also for INDUCTION HOB with
2 handles and
lid , the result of excellent craftsmanship, is certainly the best professional tool for cooking your dishes to the fullest. With this luxury usually reserved for kitchen professionals, you will have the best performance, clearly superior to other materials commonly used in the kitchen. The well-known and excellent thermal conductivity of copper (392
W/m°C) offers the possibility of cooking more quickly and uniformly, compared to stainless steel (17 W/m°C); furthermore, with its reactivity it adapts perfectly to thermal variations, both in heating and cooling, so as not to burn the contents. With its tinned coating you will have the possibility of cooking any type of food, even acidic foods, unlike a non-tinned copper pan. The special bottom is also suitable for cooking on induction hobs as well as gas. Also suitable for the oven.
FIRST USE: Tradition dictates that vegetables be boiled in water for a few minutes. After this procedure, your pot is ready for any use.
BEST USE: For best use, we recommend using a pan suitable for the portions to be prepared, as the ideal would be to completely cover the bottom.
We recommend using wooden or plastic ladles and utensils. MAINTENANCE & CLEANING: INTERNAL PART: do not use abrasive products to avoid ruining the tinning, do not use metal scouring pads; a light pass with detergent and a soft sponge will be sufficient.
OUTSIDE: the outside tends to brown with use. To keep your pots shiny and bright, from time to time, they can be polished with vinegar and salt. You won't need to scrape but pass with a sponge since the chemical reaction of the solution will do an excellent job without ruining the material
