About this item
- Product Available in Diameter Of 23 Cm. With Elegant Design.
- Made By High Quality Aluminium Material.
- Made In Italy.
From the manufacturer
Italian Federation of Chefs
Agnelli's pots are the official ones of the FIC, Italian Federation of Chefs.
Italian National Chefs
Official NIC suppliers: Italian National Chefs.
Pentole Agnelli
From a factory in Italy of the countryside and dusty roads in 1907 the first products "forged" with that material then "real news": aluminium. The architect of this enterprise was Cavaliere Baldassare Agnelli, who in Bergamo, in via Fantoni, had founded the "Baldassare Agnelli Aluminium Factory" in that year.
The company Baldassare Agnelli, promoting the study of materials and forms of cooking tools, enhances the high Italian cuisine, emphasizing how important it is to combine the right tool with each type of recipe to enhance its qualities. A philosophy that has been able to win the consensus of chefs, food and wine, gourmands and enthusiasts, who recognize the products of the company Baldassare Agnelli Professional Cooking "a step ahead" in the field of cooking tools.
Pure aluminium, the prince of the kitchen
Tips for using cooking tools made of aluminium with a purity of more than 99%
- When first used carefully clean the pots, rinse with boiling water and dry; then grease the inside with a little oil or butter and leave for a few hours, then rinse;
- Foods cook better and maintain more flavour over moderate heat. Never use high flames;
- Avoid overheating: never heat the empty pan on a fire, be it high or low;
- When washing aluminium cooking tools in dishwashers, they can be stained; any stains should be considered simple imperfections that do not in any way affect the integrity of the cooking tool;
- Strongly sour and salty foods (for example marinades or pickles) can however be perfectly cooked in aluminium containers for food with the precaution of avoiding storing them for long times at non-refrigerated temperatures.
- Do not use to store food "outside a refrigerated environment over 24 hours";
- Add salt only during boiling to facilitate melting and to prevent it from attacking the metal;
- The dark patina that forms inside the aluminium cookware is due to the oxidation of the metal: a true inert protective barrier that must not be removed. To keep the shining pots use specific products.