Saucepans

Pans from Pentole Agnelli

A saucepan is the utensil used most times a week – for sauces, reductions, cooking small items and heating. Pentole Agnelli was founded in Bergamo in 1907 by Baldassare Agnelli and has been 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.

Copper, steel or conical?

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 a copper exterior, which conducts heat faster than any other cookware material and responds almost instantly when you turn the knob up or down. The double spout on several models is no gimmick: it lets you pour a sauce without it running down the side, no matter which hand you use. The conical shape provides more surface area at the top, which helps a sauce reduce more quickly.

• 4-PLY copper – reacts fastest to temperature changes, for sauces that must not separate
• 5-PLY steel – even heat and easier maintenance than copper
• Conical shape – faster reduction thanks to the larger surface area