- Top User Rated
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Food doesn't stick at all and it cleans very easily!
51 members found this review helpful
Paylina_Elisavet_Papadopoulou
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Clear- Stainless Steel: Resistant to high temperatures. You can cook anything, but it is necessary to add enough oil because it is not non-stick.
- Aluminum: Light, practical, and rust-resistant. It reacts with acidic foods and increases heat five times higher.
- Cast Iron: Robust material, ideal for slow cooking at a steady temperature.
- Copper: It heats up quickly and evenly distributes heat. It maintains a stable temperature.
- Cast Aluminum: It has undergone special processing to acquire a hard outer layer. It does not dent and can withstand high temperatures.
- Oven: They fit directly into the oven. They are placed on the side rails or telescopic guides without needing to add a rack.
- Perforated: The special holes allow hot air to pass through from below, making pizza, bread, puff pastry, and potatoes extra crispy without retaining moisture.
- Non-stick: With special resources to prevent food from sticking to the bottom.
- Enamel: Protects the vessel from corrosion. It needs a little oil while cooking.
- Ceramic: Non-stick coating that prevents food from sticking to the bottom. Easy to clean.
- Stone: Non-stick coating that ensures high resistance to scratches and abrasions.
- Pita Bread Pan: Shallow and usually round baking pan suitable for baking traditional dishes such as galaktoboureko, baklava, and pies.