GreenPan Barcelona Non-Stick Wok

John Lewis Price Was £37.00 £75.00 STORE HOMEPAGE First seen in Sep 2017
Description
This wok from the Barcelona range of non-stick cookware from GreenPan, is designed for healthier cooking. The riveted stainless steel handle ensures it's built to last and is easy to hold. GreenPan has improved its innovative Thermolon coating, a ceramic non-stick layer derived from natural products and free of PFOA, PFAS, lead and cadmium when manufactured. Thermolon has been reinforced with diamonds to make Infinity Professional an even more durable coating, enabling the Barcelona range to boast a lifetime guarantee. It's scratch resistant and you can even use metal utensils on its surface. An extra thick aluminium body coupled with Magneto induction technology means the pans can be used on any hob, including induction, and they provide more efficient heat distribution. That means there's no need to turn up the temperature to maximum. Instead, enjoy crispy, delicious food cooked on a lower heat. Features: Latest Thermolon Infinity ceramic non-stick coating toughened with diamonds Riveted stainless steel handle for durability Efficient Magneto induction technology Lifetime guarantee Ceramic cookware - care and use Heat settings - ceramic cookware conducts heat much more efficiently so make sure to turn down the heat. There's no need to pre-heat. Using the cookware - with the ceramic non-stick coating, metal utensils can be used but plastic, rubber or wooden utensils are recommended to prolong the life of the pan. Use of oils - it's recommended to use a little bit of oil or butter when using ceramic non-stick. It's good to note that Extra Virgin Olive Oil and oil sprays carbonise (creating the brown, sticky stains that won't come off the pan) very quickly when the pan is heated and should be avoided when cooking with ceramic non-stick. Cleaning and storing - dishwasher safe. To preserve the pan, it's recommended to wash it in warm soapy water. Please allow the cookware to cool completely before washing; leftover fats can carbonise fast. A hot pan plunged in cold water can result in a thermal shock and eventually deform the frying pan.
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