Bain-marie in stainless steel for induction with one handle, diam. 14cm

Material characteristics

Stainless steel, or stainless steel, is the material with the lowest thermal conductivity, as a result of which the heat is not distributed evenly: the food that is in contact with the bottom receives much more heat than that which is located higher up.

For this reason, stainless steel cooking vessels are usually immersion cooking pots, i.e. used in cooking techniques that require large quantities of liquids such as poaching or boiling.

Ballarini 's steel pans are equipped with a triple bottom, i.e. two steel discs with an aluminum disc placed between one and the other to facilitate the diffusion of heat.

Technical features

The pans of the 9 00 0 series by Ballarini are characterized by:

• A three-layer sandwich heat-diffusing bottom : steel/aluminium/steel, suitable for all heat sources including induction ones.
• The professional handle is in tubular steel for an excellent grip, welded with a reinforcement flange. Handle with a wide and solid grip.