Designed to last a lifetime, and with a lifetime guarantee, the GreenPan Barcelona Shallow Casserole combines an extra thick hard anodised aluminium body with GreenPan's newest Magneto base technology and the Thermalon Infinity Pro, diamond hardened ceramic non-stick coating. Giving fast and efficient heat distribution and it is suitable for use on a types of hob, including induction, as well as in the oven up to 200C (with lid). Featuring cast stainless steel handles which are easy to hold, and a glass lid this pan not only performs beautifully, but it looks beautiful too.
In addition to this, the wonderful pan is perfect for a wide variety of cooking styles - for example as a saute pan.
The Infinity Pro Thermalon non-stick coating is the toughest available - it can even withstand the use of metal utensils without any scratching. The exterior also has a ceramic non-stick coating, making them even easier to keep looking in perfect condition with no effort involved. Thanks to its remarkable non-stick properties you can cook with less oil than previously - helping you to make your meals even healthier. Designed for a long life - these frying pans will help you make healthy meals for you, your friends and family for many years to come.
GreenPan Thermalon Infinity Pro non-stick coating is originally derived from sand, therefore it contains no any lead or cadmium and no PFAS or PFOA is used during the manufacturing process. Great news for you and our environment. Plus Thermolon
Like anything new it takes some time to get used to how to use it. The way you care for ceramic non-stick cookware is slightly different compared to traditional non-stick pans. With a few quick tips, you can become a pro at using ceramic non-stick in no time!
We always recommend using 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 very quickly when the pan is heated and should be avoided when cooking with ceramic non-stick.
Fat or food that burnt onto the non-stick coating of a pan. AKA: the brown, sticky stains that won’t come off the pan.
Turn down the heat – make sure the frying pan doesn’t get too hot, otherwise it can burn your oil and start the carbonisation process.
Always use a little bit of oil or butter that can withstand high heat. Avoid Spray oils!
Clean the pan thoroughly after each use, leftover facts can carbonise fast.
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