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Stainless steel stock pots, roasting pans, pasta pots, sauce pans, saute pans, pasta
cooker. The shallow sides of the roasting pan allow for the meat to be exposed
as much as possible to the dry heat of the oven. It is made of heavy stainless steel
without a multi-layered sandwich bottom. The dual handles are straight and fixed
in place. The stock pot, with its tri-metal bottom, is used most commonly
for simmering. It is ideal for making soup, as the equal lengths of its diameter
and height limit evaporation. It is induction ready. The heavy sauce pan,
has triple stainless steel bottom and rounded handles. The cladded aluminum, stainless
steel sandwich base and multi-layered sides quickly distribute uniform heat. It
is induction ready. The splayed saute pan is ideal for reducing sauces, as
its small base heats rapidly, while its splayed sides increase the surface top,
in turn allowing for greater evaporation. It has a triple layer bottom. The
four-quartered pasta cooker can be used to boil four different pasta types independently
or together in the same pot. Note that this pasta cooker set comes with hooks. It
can be used in conjunction with pasta pot #26-344540.
Stainless steel rondeau pots. The rondeau is wide and low, allowing for the
quick dispersion of steam for searing and poaching. It is induction ready.
Stainless steel lids, with stainless and cast iron handles to fit all our stainless
pots. The lid's soft, dome is designed to condense vapors and flavors.
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