KAVALKAD frying pan, set of 2

The thickness of the sides and base of the pan can affect your cooking. Thin bases heat up rapidly, but food sticks more easily. They're best for gas hobs, which respond quickly and precisely when you regulate the temperature. Thick bases take longer to heat up, but distribute the heat more evenly so the food is cooked from different directions. You'll get the best results if you choose a pan that is suited to your hob and the food you're cooking.

Aluminium distributes heat quickly and evenly to the entire pan. This makes it easy to regulate the temperature and prevent food for burning and sticking to the pan. Perfect for sauces and dishes based on flour and milk. Aluminium pots and pans are often treated with a non-stick coating to prevent stains and discolouration from exposure to acidic foods, such as tomato sauce. Use wooden or plastic cooking utensils to avoid scratches. Wash by hand.

After iron, aluminium is the world's most used metal and has a very wide range of uses. It’s easy to shape and lightweight, but is still strong and durable. In our range we use it for things like kitchen utensils, curtain rods and tealight cups. A big advantage with aluminium is that it can be recycled again and again without losing its quality. Recycling consumes only a fraction of the energy required to produce aluminium from new raw materials.

The KAVALKAD series is made of aluminium, which is good for frying foods and making sauces in. Efficient at conducting heat, these pans heat up quickly and make it easy to regulate the temperature when you're cooking. Aluminium is also lightweight, which makes the pans easy to lift and handle. All pans in this series have a Teflon® Classic non-stick coating, so you can fry using less fat, without food burning and sticking so easily. The series can be used on gas, ceramic or cast iron hobs.