Dr. Green Risolì nonstick aluminum square steak pan for induction cm 26x26

The Dr. Green Risolì nonstick aluminum square steak pan for induction cm 26x26 is a product made entirely in Italy with Italian materials. Making sure that the wording made in Italy is engraved and not glued is synonymous with the guarantee of the supply chain.

SQUARE STEAK PAN DR. GREEN RISOLÌ NONSTICK ALUMINUM STEAK PAN FOR INDUCTION: FEATURES

This high quality 7 mm thick steak pan is the only one with GreenStone water-based nonstick, featuring double the wear resistance of standard pans. Eating healthy also means cooking healthy, with certified utensils that do not release harmful substances and allow for gentle cooking while respecting food and the environment. Here are its main features:

ECO ALU: 100% recycled and recyclable aluminum

MATERIAL: high-quality die-cast aluminum

COOKING Hobs: induction, gas, electric, glass ceramic

COATING: water-based Greenstone nonstick coating

NICKEL FREE: amount of nickel below the quantification limit

TO START COOKING

First remove all labels on the product, then take a paper towel lightly soaked in oil and wipe all over the nonstick. At this point you can place the pan on the induction cooktop and start preheating it.

IMPORTANT: With Risolì® induction products on the 1-10 scale of your cooktop, the maximum recommended temperature is 4-5, which will save you money on energy costs and avoid overheating the product, damaging its coating.

PRACTICAL TIPS FOR PROPERLY USING PRODUCTS WITH NONSTICK COATING

Here are six practical tips for using products with a nonstick coating properly:

1. Before using the product for the first time, wash it with warm water and dish detergent. Wipe it dry and spread a coat of oil on the bottom, repeating this step occasionally.

2. Do not cut food inside the product. It is advisable not to use sharp metal utensils, preferring to use wooden, plastic or silicone cooking utensils to preserve the nonstick coating.

3. Nonstick products are easily washed using a simple sponge and liquid detergent. Avoid using abrasive utensils such as scouring pads or wire brushes.

4. Never heat the empty product; use a heat source of a size that matches the size of the bottom of the product; center it on the heat source, a moderate flame is always sufficient; never char fatty foods.

5. Allow the product to cool before cleaning it: temperature changes can deform the bottom.

6. When the product is extensively scratched, our advice is to replace it, because it can no longer guarantee non-stickness during cooking.