AMT Casserole, Ø28 x 12cm high, 5.5L

Item # A1228

8 (EACH) in Stock
CA$188.00

Details

Details


> Produces even heat distribution for perfect cooking results. 
> Featuring revolutionary non-stick, Lotan® coating.
> Non-stick surface assists with quick and easy clean-up.
> Durable side handles.
> Constructed from extremely robust, ultra-resistant layers.
> Induction and non-induction options available.
> Used by foodies and chefs world-wide.
> *“The world’s best pan”, according to VKD, largest German Chefs Association.

 

Award-winning Products
The excellent quality of AMT products has been confirmed many times by independent authorities and numerous awards. *“The world’s best pan”, according to VKD, largest German Chefs Association.


Lotan® Coating Technology
Lotan® is the new revolutionary coating technology for modern gastronomic applications. The non-stick characteristics of our Lotan® coating simplify the cleaning of your cookware and keep the surface germ free. Our Lotan® coating makes our cookware so easy to rinse that it helps reduce your water consumption, which therefore helps save one of our planets most precious natural resources – water and your hard earned money.


Highly Robust
Our plasma coating is extremely hard and ultra-resistant. It is particularly well suited for the professional kitchen area and for extraordinary stress.


Replaceable and Detachable Handle Design
​AMT pans come with handles that can be conveniently removed and replaced using a screwdriver. 

AMT also features an exclusive detachable handle option. This handle option features a quick-release button. Simply press and slide the button backwards to release the handle from the pan. This intelligent feature provides a child-proof cooking experience. The detachable handle is also convenient for both cleaning and space savings when storing your pan(s) in smaller kitchens or cupboards.

You can also upgrade your pan(s) with the refined steel handle option to provide sleek and stylish appeal.


Dishwasher Safe
Our products all are dishwasher safe. Yet, the best way to cleanse AMT cookware is with warm water and dish washing liquid. Our self-developed coating Lotan® makes cleaning easier and keeps the pans clean and hygienic.

Instructions

Instructions


Care & Maintenance
Proper use, storage and maintenance will help extend the life of your AMT cookware. Our comprehensive AMT user guide is provided in both English & French.

1. Before using the cookware for the first time, remove the packaging and sticker from the bottom of the cookware.

2. Cookware should be washed with soap and water and then wiped dry. Strong detergents, brushes, rough or wire scrubbers are not recommended.

3. Place the cookware on the proper sized burner or element on your cook top. The element should match the size of the base of the cookware. This will maximize energy efficiency while cooking. For Induction cookware (a red induction symbol will be indicated on the cookware packaging) it is also important to use the proper sized burner or element. In some cases, if using a small pan on a large element, the cook top may not respond to the bottom of the dish.

4. Heat up your AMT cookware using a high temperature setting for about 1-2 minutes. To check if a pan is properly heated, put a small amount of water on the flat tab piece of the pan (illustrated in the picture shown). If the pan is properly heated the water placed on the tab piece should boil (air bubbles will be visible). AMT cookware distributes heat evenly across the entire product surface. Only use a high temperature setting to heat the cookware initially, then reduce the temperature to medium or low. The maximum warm-up time should not exceed 5 minutes. Do not overheat the pan, as keeping the temperature too high for too long can damage the non-stick coating. Do not leave the cookware unattended when the oven is turned on.

Attention! 
The entire surface of the pan will be VERY hot! Do not touch the hot pan without kitchen gloves or other proper hand protection.   The Bakelite handles will remain cool enough to handle when used on a cook top.  If they are used in the oven, the handles will become as hot as the pan.  We also recommend the use of one of our detachable handles if you will be using the pans in an oven regularly.  

5. LOTAN® (non-stick coating) is adapted for frying, cooking and baking without using oil / fat. If you decide to use a fat, oil, or non-stick oil spray, etc, make sure they are suitable for frying. Fats and oils have different smoking temperatures. Reduce the temperature when the dish begins to smoke or when you can smell the overheated oil.

6. While cooking, baking or frying it is recommended to use utensils made of soft materials like silicone, wood, or nylon. Never use metal, ceramic, pointed tools or immersion blenders as they will damage the surface of your AMT cookware.

7. AMT cookware can be used in ovens with the handles (except cookware with detachable handles), at a maximum temperature of up to 240°C (450° F). When taking the dish out from the oven, always use a kitchen glove, as the handles also become hot in the oven.

Attention! The maximum temperature for detachable handles is 140° (285°F).  For cookware without handles, or that have stainless steel handles, the maximum temperature is 260° (500°F).

Video

Video


FAQ & Technical

FAQ & Technical


   
People Also Ask:

Q: What does a 12cm deep casserole let a kitchen do?

A: Cook food fully submerged rather than part-covered, which is the difference between a stew and a braise. At 5.5L that is four to six portions in one pass.

Q: How does it fit into a prep workflow?

A: It is the vessel a batch lives in from browning through to service. Fewer transfers means less labour, less loss and fewer containers through the warewash.

Q: Why side handles rather than a long handle?

A: Because a full casserole is carried rather than steered. Two short handles let staff keep it level with both hands, which is what moving it into and out of an oven requires.

Q: Does depth change the recipe?

A: Yes. Deeper contents lose less moisture and heat more slowly at the centre, so a dish moved from a shallow pan usually needs more time and less liquid. Worth flagging when a customer changes vessels.

Q: Is browning practical in a deep pan?

A: It is harder, because high walls trap steam. Most kitchens brown in batches or in a separate pan and combine, and it is honest to say so rather than promise one-vessel cooking.

Q: Should it be supplied with a lid?

A: For long cooking, yes. Covered, a casserole holds moisture through hours in the oven. Lids are sold separately, so match the diameter exactly when quoting.

Q: What hob and oven does it need?

A: An element sized to a 28cm base and an oven with room around the pan. Worth checking the oven rather than assuming, since a casserole that touches the walls cooks unevenly.

Q: How long is a casserole tied up per batch?

A: Hours rather than minutes, which is what makes the count matter. A braise occupies the vessel for its whole cook, so a kitchen running three braised components at once needs three, not one used three times.

Q: Is it suitable for service as well as cooking?

A: It can go from oven to pass, though it is heavy and hot. Where a dish is served from the vessel, the handling and the surface it lands on both need thinking about.

Q: What is the difference between the A1228 and the A1228I?

A: The base construction. For a casserole the hob stage is browning only, so where a customer browns elsewhere the standard version is sufficient.

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