Sauté-pan favours evaporation and quickly cooks food, browning, keeping warm....
Even and controlled cooking.
Uniform diffusion of heat on the entire skirt and perfect heat distribution.
Reinforced ceramic non-stick coating, designed for an intensive use.
Highly resistant to high heat and scratches: longer optimal slip.
2 handles cast in the mass: unbreakable; easy handling of the utensil.
Caution: handle with care as the handles might get hot.
Do not heat on its own or overheat. Do not use metal objects in the cookware.
Care: wash by hand, non-abrasive sponge.
All cook tops including induction.

Unlike what you might think, the non-stick pan is a specialist... perfect for gently cooking fish, vegetables, legumes, grains, etc. without letting them colour. I’m also ideal for simmering stews, reheating ready-meal elements and thickening sauces without affecting taste, colour or flavor. I’m not a generalist pan: if you want to sear, brown or grill, use a steel pan instead.