Triple-ply brushed steel cooking surfaces on top and
bottom pans allow you to use them separately as sauté
pans as well as together as an extra large roaster.
Side-mount diagonal handles allow for more access in
crowded ovens and hollow design stays cool to the
Tri-Ply (encapsulated) construction top and bottom
with 5 mm Aluminum insert to provide better heat
transfer without “hot spots”.
Easy drain rack hangs on the edge of the pan and
allows you to drain right into the bottom pan to sauté
gravies or sauces.
Adding liquids (water, wine etc.) in the bottom pan
creates a great steamer or poacher right on your
top and bottom pans are extra large sauté pans;
combined they create a roaster.
Can also be used to smoke a wide variety of foods on
your stovetop by adding wood chips layered with
aluminum foil. Click
here to find out how.