Sola Casserole with Lid Blue Ø28 cm / 5 L

We offer a one-year warranty on all products unless otherwise indicated under the features of the respective product. The guarantee conditions may vary from one supplier to another. Find more information on this page.

Material 

This is the description of the material given by the manufacturer itself.

Colour

This is the description of the colour given by the manufacturer itself.

Fragrance

This is the description of the fragrance given by the manufacturer itself.

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 of 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 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 food without using much oil or butter, which makes it particularly 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 has to be cleaned by hand and therefore cannot be put in the dishwasher.

• Enamelled non-stick coating

Thanks to an enamel coating, the prepared food remains at its purest and retains its original flavour. Cast-iron or sheet steel pans with an enamelled non-stick coating do not require burning in 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.

Does the handle stay cool during cooking?