Description
Clad tri-ply construction sandwiches an aluminum core between two sheets of stainless steel. The bonding runs edge to edge through the straight sidewalls, eliminating hot rings where meat browns. At twelve inches across and two and a half inches deep, the broad flat cooking surface holds four bone-in chicken thighs without crowding or steaming.
A solid riveted stick handle extends back to dissipate heat, balanced by a wide helper loop on the opposite lip for steady two-handed carrying. The vertical walls keep cooking fat inside during a sear and retain liquid when simmering reductions or shallow braises. The matching stainless lid sits flush to trap moisture.
Wash with hot water and dish soap; stubborn fond lifts after a brief deglazing soak. While it tolerates the dishwasher, harsh detergents will dull the exterior polish over time. Weighing nearly five pounds empty, it is too cumbersome for quick wrist-flicking sautés and takes several minutes to heat evenly across domestic burners. Compatible with induction, gas, electric, and ovens up to 500°F.
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