AMT Braise Pan, Ø24cm, 7cm high

Item # A724

9 (EACH) in Stock
CA$136.00

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.
> 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 braise pan do that a frying pan cannot?

A: Hold liquid. At 7cm deep it browns and then braises in the same vessel, so nothing is lost in a transfer and there is one less pan through the warewash.

Q: Where does it save a kitchen time?

A: In prep. Browning, deglazing and braising in one pan removes two handling steps per batch, and the fond that flavours the dish stays where it was made.

Q: Which operators buy this size?

A: Restaurants and small kitchens preparing components in one to two portion quantities, and anywhere a dish is finished to order in sauce.

Q: Is the long handle right for commercial use?

A: For hob work, yes: it gives leverage and keeps the hand away from steam. Where a pan is mostly lifted rather than steered, the 28cm with a side handle is the better specification.

Q: What should we check about the customer's hob before supplying it?

A: That it holds a low setting steadily, since a braise spends most of its time simmering rather than searing. A hob that cycles hard will boil the dish. This is the non-induction model; the A724I is the induction specification.

Q: How does it compare with a casserole for the same job?

A: By depth and by handling. A casserole submerges food and is carried with two hands; a braise pan part-covers it and is worked on the hob. Most kitchens end up with both.

Q: Does it reduce the number of pans a kitchen needs?

A: Often. It becomes the pan for anything with liquid, which in many operations is a large share of the prep list.

Q: What should a retailer position it against?

A: Not against frying pans, which sell on a different job. Position it with casseroles and stock pots, as part of a wet-cooking set.

Q: Is it suitable for a training kitchen?

A: Yes. Browning and braising in one vessel is a core technique, and doing it in a single pan makes the sequence easier to teach and to assess.

Q: What is the difference between the A724 and the A724I?

A: The base construction. Braise pans sit on the heat for long periods, so it is worth confirming which hob the customer actually braises on rather than assuming it matches the rest of the line.

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