Review Raymond Blanc by Anolon Hard Anodised Clad Saucepan with Helper Handle, 20 cm, 3.8 LitreWith so many available right now, it is good to have a name you can recognise. The Raymond Blanc by Anolon Hard Anodised Clad Saucepan with Helper Handle, 20 cm, 3.8 Litre is certainly that and will be a perfect purchase. For this great price, the Raymond Blanc by Anolon Hard Anodised Clad Saucepan with Helper Handle, 20 cm, 3.8 Litre comes highly recommended and is always a regular choice with many people.
Product Description
"When I use Cookware, I use the best, my reputation depend on it. That's why we've developed Raymond Blanc by Anolon." Raymond Blanc OBE, Chef-Patron, Le Manoir aux Quat'Saisons.
This Anodized Clad cookware has been expertly designed for those who appreciate professional performance.
Two superior metals have been permanently bonded to form an unrivalled combination of durability and cooking performance.
The clad construction guarantees fast, even heating extending all the way up the sides of the pan. The stainless steel/aluminium base construction further enhances heat conductivity whilst allowing for suitability of all hobs including induction, the range is also oven safe to 180C/350F/Gas Mark 4. The lids are glass with a stainless steel rim providing 'see-through' cooking and full flavour nutrient retention. The handles are stainless steel with silicone ensuring a cool, comfortable and non-slip grip. The non-stick exterior makes this cookware dishwasher safe and easy to clean.
Each item within this range come with a lifetime guarantee.
Use & Care
Stove Top Cooking As Anolon Hard Anodized Clad distributes heat so evenly cooking can be done on a low to medium heat setting. Due to the aluminium core your cookware will reach and maintain the desired cooking temperature quickly and evenly, allowing you to reduce your cooking temperature. Use pan on a burner of corresponding diameter, this will make the best use of your energy. If using gas, adjust flame so that it does not extend up sides. Continuous high heat may cause discolouration. Do not leave empty pan on a hot burner or allow the pan to boil dry. This will waste energy and impair the pan’s performance. In the event of your pan boiling dry do not attempt to move from the hob until it cools down. Pans should not be filled to more than two thirds capacity. As soon as boiling point is reached, the temperature should be lowered. Do not leave hot oil unattended, if deep frying fill the pan no more than one third full of oil. Some cookware (especially those with a small diameter base and frypans) may be unstable when placed empty on a gas hob. Always take care to position in line with the supports. Always use lids when cooking. This will help to preserve nutrients and flavour during cooking and heat can be kept to a minimum, so saving fuel. Remember that not all items have lids – any reference to lids apply only where provided. The lid handles are attached with a screw fitting. Periodically, check and retighten lid handles to be sure the handle are not loose. Do not allow handles to extend over hot burners. Depending on the type and length of cooking the fittings may get hot. For safety, always use oven gloves. Never add salt to liquid in your pan without stirring, as pitting of the stainless steel may occur. Avoid leaving food in the pan after cooking, as it may cause deterioration to the pan’s surface. If using a ceramic or halogen hob, always lift pans – never drag. Follow hob manufacturers instructions. Remove the lid (where supplied) by lifting away from you. Direct contact with rising steam can be dangerous. When filled, some pans can be very heavy. Be careful when moving the pan if it contains hot oil or other hot liquids. To brown or sear, preheat the pan on medium heat for 2-3 minutes before adding food. This ensures a more consistent temperature during the cooking cycle. Preheating is not recommended when using induction hobs. Do not use under a grill or in a microwave. Keep handles from extending over the front edge of the cooker and position away from other burners to keep them from getting hot. If using an induction hob, please follow the manufacturer’s guidelines. Please also note that under certain conditions, noise may occur. This will not impair the performance or damage your cookware in any way.
Utensils
Although minor scratches will not impair the performance of the pans, the use of sharp metal kitchen utensils such as forks, knives or whisks is not recommended. Use wooden or heat resistant nylon cooking utensils instead.
Oven Cooking
Your cookware is oven safe to Gas Mark 4, 180˚C, 350˚F. This means that you can start a dish on top of the stove and finish cooking it in the oven. For fan assisted ovens, adjust the temperature in accordance with the oven manufacturers guidelines. Always use an oven glove when removing from the oven. Never allow the handles to be positioned over the heat source.
Cleaning
Immediately after use, remove the pan from the heat and let it cool on a trivet or heat resistant surface. Do not pour cold water into a hot pan. Hand wash pans thoroughly after each use to remove food and grease particles, which would burn when the pan is reheated and cause stains. Burned on food can be removed by soaking in water and boiling. Do not use harsh abrasives or steel wool on the polished surfaces. Never use bleach, either neat or diluted, to clean your pan as pitting of the stainless steel may occur. Do not store pans when damp or wet. To avoid scratching during storage, interleave with kitchen paper. The exterior surface should be cleaned using hot soapy water and a soft cloth/non-abrasive mesh or pad after each use.
Dishwasher Safe
Your cookware is suitable for use in a dishwasher. However, as with all fine cookware, hand washing is recommended. In time the cumulative effects of strong agitation and harsh detergent will affect the appearance of your pans, although the performance will not be affected. Always follow dishwasher manufacturer's instructions carefully.