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Raymond Blanc professional cookware by Anolon combines heavy gauge hard anodised aluminium with a superior non stick coating and even heat distribution for a perfect cooking experience. This stock pot is durable with cast stainless steel riveted handles and offers a life time guarantee.
Great for long slow cooking on the stove top, this stock pot has a glass lid and stainless steel handles and can be used for stews and braising. The non stick interior offers a healthy way to cook by using less fat and makes it easier to clean. Suitable for all cookers except induction this stock pot can be used in the oven up to temperatures of 180?C gas mark 4.
Anolon professional cookware is the perfect choice for you if you have a passion for food and enjoying cooking. The style and elegance of this collection is second to none and it is quiet simply professional quality cookware for use in the home.
Using the most technologically advanced non-stick cookware systems Anolon professional provides all the benefits of professional quality and durability the home cook could want.
This classically designed Professional Hard Anodized cookware range combines heavy gauge hard anodized aluminium with a superior non-stick coating. This provides superb heat distribution resulting in outstanding cooking performance.
It also fatured DuPont's advanced Autograph Gourmet non-stick interior making for easy clean convenience and healthy cooking.
The lids are tempered glass and handles are riveted for additional durability and complement the look of this cookware. Suitable for all hobs excluding induction and oven safe to 180C/350F/Gas Mark 4.
Each item within this range comes with a lifetime guarantee.
Use & Care
Anolon Professional Hard Anodized is extra thick and conducts heat extremely well - from the base as well as up the sides. You may never need to use more than a medium heat. Brief pre-heating prior to adding oil (if so desired) or food is all that is required to maintain the proper temperature during cooking. However, it is important to select the right size pan for the cooking task and the right size burner for the pan. When using gas, adjust the flame so it does not extend up the sides of the pan. Anolon Professional Hard Anodized is recommended for all types of cookers (except induction). Remember not to use Anolon Professional Hard Anodized under a grill or over a campfire, or in a microwave oven.
Reasonable care should be taken to preserve Anolon Professional Hard Anodized’s outstanding non-stick quality. Plastic or wooden cooking utensils are preferable but a smooth-edged metal spatula may be used where necessary. Heavy use of metal utensils will inevitably scratch the non-stick surface over time although this will not affect food release or food cooking in the pan. Anolon Professional Hard Anodized Allows Healthy Cooking and Easy Cleaning.
Watching your fat intake?
Anolon Professional Hard Anodized’s non-stick interior can help you ease the burden of excess calories quite significantly. The non-stick features of the Anolon Professional Hard Anodized system allows most foods to be cooked with little or no added fat. Even if not visible, most meat contains fat and can be browned in a pre-heated pan without danger of sticking. And because food doesn’t stick, cleaning up couldn’t be easier.
Minimum Moisture Cooking
The heat toughened glass lid minimizes the amount of water needed by recirculating available moisture to continually baste the food, thereby locking in flavour and nutrients. The success of this method of cooking depends upon efficient heat control, so take the time to experiment with your new Anolon Professional Hard Anodized cookware. Learn the temperature settings on your cooker and lower the heat after the first few minutes of cooking so no steam escapes.
Cooking Meats - High temperatures make meat tough, it should only be necessary for brief pre-heating or for browning certain cuts of meat. Even tougher cuts of meat remain juicy and tender when cooked at medium-to-low temperatures.
Cooking Vegetables - Before cooking root or dried vegetable, bring the water to boil, then place in a pan. Remember the amount of water needed to cook vegetables can be considerably reduced, whilst maintaining flavour, colour and nutrients.
Anolon Professional Hard Anodized is completely oven safe for use at oven temperatures up to 350˚F/180˚C or Gas Mark 4 when using the glass lid and 475˚F/240˚C or Gas Mark 9 when cooking without the lid. This means you can start a dish on top of the stove and finish cooking it in the oven without having to change pans. Use Anolon Professional Hard Anodized for braising, casseroling, slow-cooking, even baking. Just remember to use oven gloves when removing the pan from the oven.
Heat Tempered Glass Lids
The heat tempered, break resistant domed glass lids provide see-through cooking convenience and are close fitting to create an environment in which natural flavours, nutrients and textures are preserved to the optimum. The lid minimizes the amount of water needed-ideal for health conscious, low water/low fat cuisine. Do not place the heat tempered glass lids directly on a hot burner as they will lose their breakage-resistant quality. The heat tempered glass lids may fog at the start of cooking, but will clear as the lids become warm. The lid handles are attached with a screw fitting. Periodically, check and retighten to be sure the handles are not loose.
Cooks who appreciate fine cookware also realise the importance of the special care that such cookware requires. By spending a little extra time on maintenance using Anolon Professional Hard Anodized will be a consistently satisfying experience. Immediately after cooking, remove pan from the heat and let it cool on a trivet or heat-resistant surface. Always wash the non-stick interior thoroughly after each use. Brief cleaning with a dishcloth will remove food or grease particles which settle into the non-stick finish. If not removed, they will burn when the pan is reheated, causing stains and reducing the non-stick quality. Likewise, wipe off spills which occur during cooking for easier clean up later. For best results, use only those products which clearly state “safe for cleaning non-stick surfaces”. Do not use steel wool or coarse scouring pads or powders. A spotted white film (minerals from water, starch from food) may form on the non-stick surface. The white film can be removed by rubbing the non-stick surface with a sponge that has been dipped in lemon juice or vinegar. Then wash, rinse and recondition the non-stick surface with cooking oil. As with other non-stick cookware, Anolon Professional Hard Anodized will benefit from periodic “conditioning”. A little cooking oil spread evenly over the cooking surface is all that is needed. Wash lids after each use. Do not allow food particles to build up around the rim. Occasional use of a window cleaner will remove grease and restore lustre to the heat toughened glass lids. The exterior surface should be cleaned using hot soapy water and a soft cloth/non-abrasive mesh or pad after each use.
Your cookware is suitable for use in a dishwasher. However, as with all fine cookware, hand washing is recommended. In time the cumulative effects of strong agitation and harsh detergent will affect the appearance of your pans, although the performance will not be affected. Always follow dishwasher manufacturer's instructions carefully.
Hang pans by the handle slot or stack them inside a kitchen cabinet to keep them dust-free. Invert the lids and interleave with kitchen paper to prevent possible scratches. Be sure not to store your Anolon Professional Hard Anodized pans when damp or wet.
This saucepan is great. Nothing sticks. It boils very quickly and the food is cooked very well, using less gasPublished 15 months ago by Kathleen Pook
Great quality product. Not as heavy and sturdy as the same model bought 8 years ago. Looks like this would not last well in dishwasher so hand wash only.Published 17 months ago by Mr. Stephen Hughes
perfect soup pan, great heat distribution, does not burn or stick. just as it says on the tin. good value for forty pounds.Published 18 months ago by Paul braid