Cook / Tri-Ply SS / Bueno / Kadai & Wok
Made for the way you cook
Steel where the food is. Aluminium where the heat goes.
- No scorch ringAn aluminium core carries the flame across the base and up the walls, so the whole pan cooks, not just the circle over the burner.
- Nothing reactiveFood-grade 304 stainless where it meets your food: tomato, tamarind, lemon and curd are all fine.
- Nothing to wear offNothing is applied to the cooking surface, so there is no coating to chip, peel or replace.
- Bakelite handlesDesigned for hob cooking on gas or induction. Do not use this cookware in an oven.
Size it up
Every size, side by side.
What it is made of
Three layers, one job.
Steel is superb at being inert and poor at moving heat. Aluminium is the reverse. Tri-ply bonds the two.
01Food-grade 304 stainless, inside
The cooking surface: non-reactive with acidic food, and unchanged by years of use. It is the stainless grade made for food contact - roughly 18% chromium and 8% nickel.
02Aluminium core
The middle layer carries heat sideways across the base and up the walls. That is what removes the ring of scorch over a gas flame.
03Magnetic 430 stainless, outside
The outer layer is magnetic, which is what makes the pan work on induction as well as gas.
At a glance
The figures.
3
bonded layers: steel, aluminium, steel
304
food-grade stainless where the food is
10years
lifetime warranty against manufacturing defects
How to use it
Cooking on steel.
- 01
Oil, then heat
Never heat the pan empty: add the oil, warm the pan at low to medium heat, then add the food. Steel releases properly once it is hot.
- 02
Let food release itself
Protein sticks while it sears and lets go once a crust forms. If it resists the turner, it is not ready to turn.
- 03
Deglaze, do not scour
Warm water and a splash of vinegar lift most residue. For stubborn marks, baking soda and water.
