Gryde i rustfrit stål med lagdelt bund

My sauces don't scorch on the bottom anymore, even when I walk away to chop onions, and the heat spreads so evenly that the whole pot bubbles at the same time. It's heavier than my old pan, but that solid feel means the cladding is doing its job.

My soups simmer perfectly now without any scorching on the bottom, and even the edges stay at the same temperature as the center. The pan's weight feels balanced in my hand, which makes stirring one-handed while adding ingredients a lot easier.

The 360° cladding really does what it promises—my bechamel came together evenly with no scorched spots on the bottom. It's heavier than my old pan, but that sturdiness makes stirring feel more controlled. Cleanup was a breeze too, even after a sticky caramel.