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Stainless Steel Cookware
Trusted by professional chefs and home cooks alike, stainless steel cookware is considered the gold standard in durability and performance. Quality stainless steel cookware provides excellent heat distribution, ensuring your food cooks evenly without hot spots. Its non-reactive surface won't alter the flavors of acidic or alkaline ingredients, preserving the pure, intended taste of your dishes. Unlike Teflon coated pans, stainless steel is non-toxic and won't release harmful gases or chemicals into your food, even at high temperatures. Beyond its health benefits, stainless steel cookware is remarkably easy to care for. Its smooth, non-porous surface resists staining and prevents the buildup of bacteria, making it simple to clean and disinfect. Most stainless-steel pots and pans are conveniently dishwasher safe, and for any stubborn, burnt-on food, a simple soak or gentle scrub is all it takes to restore their shine. Built to last a lifetime, our stainless-steel cookware resists rust, warping, and staining, and can seamlessly transition from the stovetop to the oven. Investing in stainless steel is investing in a reliable kitchen partner that delivers consistent, delicious results and a timeless, professional gleam for years to come.
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Matfer Bourgeat Excellence 1-quart Sauce Pan
A 1-quart pan is the right size for a cup of beurre blanc, melted butter, a single portion of oatmeal or a hollandaise held over low heat. Small sauces scorch quickly in thin pans, and the aluminum core in the Excellence base spreads the heat so the edges do not run hotter than the center.The handle is welded and watertight, so no water collects inside it in the dishwasher. Matfer cookware is bought by home cooks as well as professionals. The matching lid is the 5 1/2-inch Excellence lid; the rest of the line is in the Excellence collection.
Where a 1-Quart Pan Earns Its PlaceSmall pans are easy to overlook until a recipe calls for melting two tablespoons of butter or warming a cup of milk for hot chocolate. In a larger pan, that little liquid spreads thin and scorches at the edges before the center is warm. The 14 cm base keeps a small volume deep enough to stir and to judge by eye, and it is the pan for poaching a single egg, infusing cream with vanilla or toasting spices in oil before they go into a curry. Learn More$109.00
