This premium Venice Pro range from GreenPan™ offers excellent performance cookware, with a hard anodised aluminium base, easy-clean exterior coating and a sturdy yet elegant stainless steel, riveted handle. GreenPan™ have made an exceptional commitment to manufacturing eco-friendly cookware that is not only kind to the environment, but also performs excellently in the kitchen and looks great too. The hard anodised aluminium exterior is stylish and handy, complete with Magneto induction technology for top of the line hob performance on all heat sources. The Thermolon Infinity Pro coating is enhanced with diamonds and lasts even in the face of intense usage and cleaning. The riveted stainless steel handles allow this saucepan go safely into the oven and the glass lid is designed for easy food monitoring without losing the heat. Key Features: Thermolon Infinity Ceramic Non-Stick enhanced with diamonds: extremely durable non-stick coating. Extra tough Hard Anodised exterior. Thick forged base for even heat distribution and stability on the hob. Magneto induction technology for efficient performance on all hobs including induction. Durable riveted stainless steel handle. Glass Lid for easy food monitoring. Oven safe up to 260° C. Dishwasher Safe. Care & use: 1. Heat settings - Ceramic cookware conducts heat much more efficiently so turn down the heat. No need to pre-heat it. 2. Using the cookware - ceramic non-stick coating metal utensils can be used but plastic, rubber or wooden utensils are recommended to prolong the life of the pan. 3. Use of oils - Its recommended to use a little bit of oil or butter when using ceramic non-stick. It's good to note that Extra Virgin Olive Oil and oil sprays carbonise (AKA: the brown, sticky stains that won't come off the pan) very quickly when the pan is heated and should be avoided when cooking with ceramic non-stick. 4. Cleaning and storing - Dishwasher Safe. To preserve the pan, it is recommended to wash it in warm soapy water. Please allow the cookware to cool completely before washing, leftover fats can carbonise fast. A hot pan plunged in cold water can result in a thermal shock and eventually deform the frying pan.
