Small, medium and large saucepan
"Professional" and "built for eternity". That's what Aftonbladet (Sweden's largest newspaper) wrote in its big pan test, where our pots also got 4 stars.
Pots with 5 layers for the best possible distribution of heat
Seamless design of the pan's bowl
Three stackable pots sizes, even the smaller lids stack inside the largest pan
For all heat sources including induction
Pans with 5 layers of steel
Our pots are built with two layers stainless steel and three layers of aluminum in between the stainless steel. It is thanks to this that our pots have a phenomenal heat spread. It is faster to heat up and maintains an even temperature. In this way, you can feel confident that what is cooked at the bottom is as well cooked as what is on top.
Pans with bowl in one piece
The actual bowl of our pots is cast in one piece. There is no edge between the bottom and the side of the pot. The seamless design is both more pleasing to the eye, easier to clean and improves heat dissipation.
Chef's about pots
- In a professional kitchen, the pan rarely ends up on the guests' table, but in your home, a pot is a nice way to encourage guests to eat.
- Pots take up space. Stackable is a must in the professional kitchen.
- It should be a thick bottom. It stores and evens out the heat.
