Pots

Pots from Pentole Agnelli – Italian restaurant quality

Pentole Agnelli was founded in Bergamo in 1907 by Baldassare Agnelli and has remained family-owned ever since. The production was developed in close collaboration with the Italian restaurant industry, and the cookware is today used in restaurant kitchens, gastronomic laboratories and cooking schools worldwide. The range covers low and high pots, potato pots, soup pots, rondeau and enamelled cast iron.

Why pots in layers?

Agnelli builds cookware in layers – ply. 3-PLY is steel, aluminum and steel; 5-PLY adds more layers for even more even heat distribution; 4-PLY copper has copper on the outside, which conducts heat faster than any other cookware material and responds almost instantly when you turn the knob up or down. Choose according to the task: tall pot for stock and boiling, short pot and rondeau for browning and reducing, cast iron for what needs to sit for a long time.

• Tall pot – small surface area in relation to volume, so that as little evaporation as possible occurs during long simmering times
• Low pot and rondeau – large bottom surface for browning before the liquid comes on
• Enameled cast iron – retains heat the longest, for things that need to sit for hours
• Potato and soup pot – stainless steel, two handles, for large portions