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Nuestros utensilios de horno de acero inoxidable están hechos con una superficie resistente a las manchas, los arañazos y el óxido que no se deforma ni corroe, pero conserva su elegante brillo con el tiempo. Teniendo la capacidad de soportar temperaturas extremas y un lavado intenso, estos artículos no reactivos y no porosos proporcionarán años de horneado seguro y exitoso.
100% acero inoxidable.
Metal 100 % no reactivo, mejor conductor de calor que antiadherente.
100% seguro.
No se preocupa por teflones o revestimientos antiadherentes que liberen humos tóxicos en el aire o se astilla en su alimento. Para hornear o cocinar. Apto para uso en el horno. Apto para lavavajillas.
100% duradero.
Resiste altas temperaturas. Funciona de forma segura si la superficie está rayada. No se deforma ni se corroe.
Molde para tartas de acero inoxidable.
Dimensiones totales: 9.5 x 9.5 x 1.5 in. Dimensiones interiores: 9.0 x 9.0 in.
Molde de acero inoxidable.
Dimensiones totales: 9.5 x 5.2 x 2.5 in. Perfecto para hornear pan dulce y salado, pan de carne y más.
Sartén de acero inoxidable
Dimensiones totales: 16.25 x 11 x 2.25 pulgadas. Dimensiones interiores: 10.0 x 14.0 in.
Hoja de galletas de acero inoxidable.
Dimensiones totales: 13.75 x 11.75 x 0.5 in. 3 lados con borde para un fácil agarre, 1 borde plano para que los productos horneados se deslicen fácilmente.
Constellation
Comentado en Canadá el 4 de enero de 2025
I have a few of these in my kitchen that I have used for years but was never able to find anymore until I saw these and purchased them. They are of great quality stainless steel and I use them for baking, casseroles, cooking meats and potatoes etc. just about everything. The pans are easy to wash and I know they will last forever. Hight recommend them.
ANNIE
Comentado en Canadá el 28 de febrero de 2020
ANNIE GNIDALOVE IT! Just haven't figured out yet how to remove spots.
Gary Allen
Comentado en Canadá el 3 de enero de 2016
it's an inexpensive pan... you get what you pay for... This pan will last a couple years and be replaced.Edit: 4 years later - Nothing has changed about my review. This pan is lightweight and therefore not great, it warps at higher temperatures and forget about putting it on your stove top to make gravy. Look, it's a fine cheap pan but do not get fooled by the "stainless steel" as I was. This is a very light weight pan and it stains over time. I keep it around for things like Bain Marie and occasionally for reheating items when I need to get two pans in the oven at the same time. It's smaller than my quality pan so I can get two side by side lengthwise in the oven.
Christopher James Baiden
Comentado en los Estados Unidos el 24 de septiembre de 2013
On arrival, I thought the pan looked and felt a bit flimsy. For the price I paid (less than 20), it was worth trying it out, so I decided to keep it. It's far exceeds my expectations. Yes, lightweight and thin, but a true positive addition to my cookware. Handles high heat, just the right amount of room for small to large roasting/baking, sides are the perfect height, and fits easily in sink for clean-up. Recommendations: 1. very, very lightly coat pan with oil before putting in food 2.do not put in water before it cools 3.soaking for an hour will remove just about anything 'stuck' to it, including burned bits and sticky foods. 4. never use overly abraisive products to scrub it; it doesn't need it and you will scratch the pan. Just a light buff with a brillo pad or plastic scrubby for the top rim will remove the splatter marks.Every time I use it, I'm amazed at how well it does, and how easy it is to clean. I could have easily spent three times as much for a pan that size thinking it had to be some bulky, heavy, made to last forever type of pan, but I'm glad I took a chance on this one. Worth every penny and more.
R.Franz
Comentado en los Estados Unidos el 11 de febrero de 2012
I have been using two of these pans for several months now, and am quite happy with them. I make lots of Chex Mix, sometimes 3 large batches a week. I use about 4X the butter and Worcestershire that the recipe calls for, so the mix starts out in the pan soaking wet with dark gummy seasoning. Then it has to sit in the oven for 2.5 hours at 200 degrees to get it crispy again. This cooks the seasoning onto the pan's surface, but all I ever do is throw it into the dishwasher and it comes out looking like new. Never any rust or discoloration of the metal. A few times we have even used these for roasting meatloaf or chicken. In these cases I do use a 3M pad to take off the heavy cooked-on matter before going into the dishwasher. Same great results, and with no scratching from the 3M pad. I don't know how I got along without these for so long.
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