Description
The Steenwijck saucepan of 16 cm is the pan you reach for most often for small jobs. Think of a white sauce, two boiled eggs, a cup of custard, or soup for one.
The base has three layers: steel, aluminum and steel again. The aluminum core spreads the heat evenly across the bottom and up to the edge. That is what stops milk from catching and burning along the side of the pan.
It works on every type of stove: induction, gas, electric and ceramic. The base stays flat, also after years of use.
The handle is hollow. Heat travels less well through air than through solid steel, so the handle stays cool enough to hold without a cloth. It is welded on, not riveted, so there are no corners inside where food gets stuck.
The glass lid lets you see what is cooking. A small hole lets steam escape, so the lid doesn’t rattle and the pan doesn’t boil over as easily.
The pan holds 1.5 liters and is dishwasher safe. For bigger meals, look at the saute pan 28 cm with glass lid.
