Casserole

Specifications

Hard Anodised Casserole

with Stainless Steel Lid

Size : -

• No. 11
• No. 12
• No. 13
• No. 14
• No. 15
• No. 16
• No. 17
• No.18

Thickness : 3 mm

What is Hard Anodised :-

Hard anodising was first developed by Russian scientists to produce a metal surface tough enough for space travel. The same technology is now used by “SURUCHI” to make its Hard Anodised cookware. Through a process of electrolysis at sub-zero temperature using a high intensity electric current, a 50 micron(approx.) thick layer of aluminium oxide is formed molecule by molecule as an integral part of the metal. This process produces a surface harder than steel with wonderful properties for cooking.

The Hard Anodised surface is non-toxic, non-staining and non-reactive with foods. It is thermal-efficient, heats fast and evenly and is not spoiled by high heat. It is tough and durable, will not tarnish or corrode and will stay looking new for years.

How to Clean Hard Anodised Cookware :-

Hard-anodized cookware is made from aluminum that has been electrochemically hardened. These types of pots and pans are typically more durable than other non-stick cookware. This cookware also provides for more evenly distributed heat. You should not wash hard-anodized cookware in the dishwasher. Sometimes the lids may be dishwasher-safe; check with the manufacturer. The dishwasher may damage the hardened aluminum. Always wash your hard-anodized cookware by hand using a gentle cleaning technique.

A product by INDIA.....