Saucepan stainless steel

Casserole comes from French casserole, pot, in Old French still casse, large spoon. Hence, probably, the classic shape of this cooking vessel with a simple handle. Actually a frying or stewing pot, the casserole in the smaller sizes is also suitable for preparing sauces of all kinds and rapid heating of liquids.

Remarkably, these thick-walled stainless steel pots are made in Portugal’s north in a small town southeast of Porto. What’s also noteworthy about them is that they take energy-efficient food preparation to the next level. Not only the base, but the entire body of each pot is made up of three layers. Stainless steel layers on the inside and outside sandwich a layer of aluminium alloy. This layered structure distributes the heat evenly and stores it for more extended periods. Even if the recipe calls for liquids to be brought to the boil quickly or pieces of meat to be seared, you’ll find it sufficient to set the stovetop no higher than medium heat. The manufacturer even recommends removing pots and pans from the hot stovetop a few minutes before the cooking process is complete to take full advantage of the residual heat stored in the material. The vessels feature food-safe 18/10 stainless steel on the inside and a specific ferromagnetic coating on the outside for use on induction stoves. In addition, the product designers optimized the handles for the gas stove. A small recess at the bottom of each handle serves as a cold bridge when using the pot on an open flame.

In Portugal, this professional version of cookware is available only in the wholesale trade and for the catering industry – and in Germany exclusively at Manufactum. Founded in 1951, the stainless steel specialist has built up a solid reputation over the years. Innovation is a familiar concept for the cookware manufacturer: The first Portuguese-made pressure cooker by Silampos caused a sensation in the 1960s.