Stainless steel

• Material: stainless steel alloy with additions of chromium, nickel and manganese
• Advantages: rust-proof, robust against shocks, acid-resistant, due to heavy special base made of copper, aluminum and steel good heat conduction
• Good to know: Adding salt (for pasta, for example) only after cooking to avoid corrosion spots on the bottom of the pot, for spicy searing Warm up the stainless steel pan briefly before oil/ grease to avoid mooring, dry the dishes immediately to prevent water stains

Special coating

• Material: non-toxic plastic coating made of PTFE (polytetrafluoro-ethylene), PFOA-free (without perfluorooctanoic acid)
• Advantages: Non-stick effect, low-fat searing, no food application, easy cleaning
• Good to know: Temperature resistant up to 250°C (heat correctly!), Use only soft materials in the pan so as not to damage the coating

Ceramic coating

• Material: wafer-thin coating, combining the properties of organic and inorganic materials
• Advantages: hard surface, good thermal behavior, non-stick effect, low-fat searing, easy cleaning
• Good to know: Temperature resistant up to 400°C, use only soft materials in the pan so as not to damage the coating, cause discoloration by oils