We offer a one-year warranty period on all products, unless otherwise indicated under the features of the respective product. Warranty terms may vary by supplier.

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This is the designation of the material from the manufacturer's own point of view.

Whether size designation is present on the product, yes or no.

Does the handle stay cool during use? That the handle does not get hot and therefore cannot be held during use.

Pans have different non-stick coatings. Read below what the differences between these non-stick coatings are to help you make the right choice.

• No non-stick coating

Pans without a non-stick coating can withstand high temperatures up to 400℃. This makes the pan ideal for searing meat. A non-stick pan consists of one type of material, such as cast iron or stainless steel. To ensure that the pan remains beautiful and usable, it needs proper maintenance.

• Standard non-stick coating

This non-stick coating is a PFOA-free layer of plastic: PFTE. In a pan with a standard non-stick coating, you can prepare dishes without using a lot of oil or butter, which makes the pan especially suitable for delicate ingredients, such as eggs, fish and pancakes. A standard non-stick coating is suitable for temperatures up to 260 ℃.

• Ceramic non-stick coating

Pans with a ceramic non-stick coating can withstand temperatures up to 400 ℃ and provide a crispy coating around your ingredients. This makes these pans especially suitable for frying meat and vegetables. The ceramic layer must be cleaned by hand and thus cannot be put in the dishwasher.

• Enameled non-stick coating

Thanks to an enamel layer, the prepared food remains most clean and retains its original flavor. Cast-iron or sheet steel pans with an enameled non-stick coating do not require burning and have an unlimited lifespan. Never clean the pan in the dishwasher, as this will dull the enamel layer and increase the risk of scratches.

This is the diameter of the part that touches the hob, this dimension may differ from the diameter at the top. This information is mainly important for cooking on induction.