Pans

Pans from Pentole Agnelli

From copper and steel frying pans to omelette pans, sauté pans and mantecare pans. 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 now used in restaurant kitchens, gastronomic laboratories and cooking schools around the world.

Five pans for five tasks

Agnelli builds cookware in layers – ply. 3-PLY is steel, aluminum and steel; 5-PLY adds more layers for even heat distribution; 4-PLY copper has a copper exterior, which conducts heat faster than any other cookware material and responds almost instantly when you turn up or down. The difference between the pans is the angle and height of the rim, and that determines what you can do with the contents.

• Frying pan – shallow, sloping edge, for things that need to be browned and turned
• Omelette pan – low and wide with two handles, for what needs to slide out in one piece
• Sauté pan – high, straight edge so you can sauté and sauté the contents without losing them
• Mantecare pan – for the Italian technique where pasta and sauce are shaken together with fat at the end