{"product_id":"kuhn-rikon-classic-3-piece-uncoated-saucepan-set","title":"Kuhn Rikon Classic 3 Piece Uncoated Saucepan Set","description":"\u003cp\u003eThis durable, everyday Kuhn Rikon saucepan set can be used on the hob or in the oven, for making sauces and soups as well as cooking vegetables, rice, pulses and potatoes. Comfortable bakelite handles stay cool on the hob, and vented glass lids seal in the heat, flavours and aromas while you can see what's cooking. A thick, encapsulated base efficiently absorbs and spreads the heat.\u003c\/p\u003e\n\u003ch3\u003eFeatures\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003e18\/10 stainless steel:\u003c\/strong\u003e 18% chromium for hardness and rust resistance, 10% nickel for corrosion resistance and enduring shine.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eThree sizes in one set:\u003c\/strong\u003e 1.5L\/16cm, 2.3L\/18cm and 3L\/20cm, covering most everyday cooking jobs.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFully encapsulated, impact bonded base:\u003c\/strong\u003e Optimum heat distribution across all three pans.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVented ovenproof glass lids:\u003c\/strong\u003e Seal in heat and flavour while you watch the cooking.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSuitable for all hob types, including induction:\u003c\/strong\u003e Oven safe up to 220C.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eSpecifications\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eSet includes:\u003c\/strong\u003e 1.5L\/16cm, 2.3L\/18cm and 3L\/20cm saucepans with glass lids\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMaterial:\u003c\/strong\u003e 18\/10 Stainless Steel\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOven safe:\u003c\/strong\u003e Up to 220C\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eGuarantee:\u003c\/strong\u003e UK Limited Lifetime Guarantee (UK purchases, covers material and workmanship defects)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCompatible with:\u003c\/strong\u003e All hob types, including induction\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eManufactured by:\u003c\/strong\u003e Kuhn Rikon, Swiss cookware specialists\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eCare\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eBefore first use:\u003c\/strong\u003e Remove all packaging and peel off any labels, then wash with hot soapy water and a soft cloth before first use.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eJudging when it's ready:\u003c\/strong\u003e Watch how the fat behaves. Oil that's thick and slow-moving in a cold pan will thin and move freely once hot enough, which is your cue to add food. For searing, use the water droplet test: flick a few drops of water into the hot pan. If it evaporates instantly, the pan is too cool. If it beads up and rolls like mercury, it's at the right temperature. If it scatters into many small, fast-moving droplets, it's too hot.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSearing meat:\u003c\/strong\u003e When meat first hits a properly hot pan, it will stick completely. This is correct. Don't try to force it off early, or you'll tear the crust. It will release naturally once the sear has formed, usually after a few minutes. Reduce the heat by around a third once the meat goes in.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHeat setting:\u003c\/strong\u003e Medium heat is correct for most tasks, including searing after the initial contact. Higher heat is rarely faster and rarely better. Standard frying temperature is around 180C.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eUtensils:\u003c\/strong\u003e Since there's no coating to protect, silicone, wooden or metal utensils can all be used. Avoid sharp implements like knives, or electric blenders, in the pan.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eGlass hobs:\u003c\/strong\u003e Avoid dragging the pan across a glass-topped hob.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOven use:\u003c\/strong\u003e Use an oven shelf rather than placing the pan directly on the oven floor. Use oven gloves when removing pans from the oven.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eEveryday cleaning:\u003c\/strong\u003e Straightforward. Dishwasher or handwash with a sponge and washing-up liquid both work well, and a scourer is fine to use since there's no coating to protect.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAfter searing:\u003c\/strong\u003e Deglaze before washing. On medium heat, add a splash of water, wine or stock, and scrape any residue loose with a spatula. The deglazing liquid also makes a good base for a sauce.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eStubborn deposits:\u003c\/strong\u003e A stainless steel cream cleaner with a firm scourer works well on any oil residue left after deglazing.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBurnt-on food:\u003c\/strong\u003e Soak in warm soapy water for an hour or two. Most residue lifts without scrubbing.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eWhite or blue marks:\u003c\/strong\u003e White marks are mineral deposits from foods like mushrooms or meat, and blue marks come from a reaction with starchy foods at high heat. Both lift with a little lemon juice or white vinegar and a light rub.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSafety:\u003c\/strong\u003e Never leave a pan unattended on high heat, especially when empty. It's a fire risk, and in rare cases the base can distort permanently.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eQuestions and Answers\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eQ: Is it dishwasher safe?\u003c\/strong\u003e\u003cbr\u003eA: Yes, the pans and lids can go in the dishwasher or be washed by hand.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eQ: Can I use metal utensils?\u003c\/strong\u003e\u003cbr\u003eA: Yes, since there's no coating to protect, silicone, wooden or metal utensils can all be used.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eQ: How do I know when the pan is ready for searing?\u003c\/strong\u003e\u003cbr\u003eA: Use the water droplet test: flick a few drops of water into the hot pan. If it beads up and rolls like mercury, it's at the right temperature. If it evaporates instantly, it's too cool, and if it scatters into small fast droplets, it's too hot.\u003c\/p\u003e","brand":"Kuhn Rikon","offers":[{"title":"Default Title","offer_id":57211461730682,"sku":"32861A","price":79.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0072\/1875\/7690\/files\/KuhnRikonClassic3PieceUncoatedSaucepanSet2_2d7ea42b-e787-4531-8e2c-d8b0f4d10af4.jpg?v=1787927871","url":"https:\/\/aolcookshop.co.uk\/products\/kuhn-rikon-classic-3-piece-uncoated-saucepan-set","provider":"Art of Living Cookshop","version":"1.0","type":"link"}