AMT Roasting Dish with Spout, 11L, 42 x 28 x 12cm (Induction

Item # XA4228I

3 (EACH) in Stock
CA$419.00

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.


 

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.

 


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.

FAQ & Technical

FAQ & Technical


   
People Also Ask:

Q: Why would a roasting dish need to be induction compatible?

A: So the browning and deglazing stages can happen on the hob. A conventional roasting tin cannot be used on induction at all, which forces a transfer and loses the fond.

Q: What does that save in practice?

A: A pan, a transfer and a wash. Browning, roasting and gravy all happen in one vessel, which is fewer handling steps and less lost product across a service.

Q: Will a 42 x 28cm dish work on an induction zone?

A: Only part of it heats directly, so the base has to conduct outward. Use the widest or a bridged zone for the browning stage and expect the heated area to be smaller than the dish.

Q: Is uneven hob heat a problem for this vessel?

A: Less than for a shallow pan, because the browning stage is short and the contents are moved. The oven does the even cooking; the hob only needs to sear and deglaze.

Q: Does the spout matter more on induction?

A: Not more, but the combination is the point: brown on the hob, roast, then return to the hob to deglaze and pour off cleanly. The spout completes a sequence the induction base makes possible.

Q: Is a full 11L dish safe to move from an induction hob?

A: It needs both hands and a plan. Note that induction leaves the surrounding surface cool, so staff lose the visual warning that the area is hot.

Q: Does the induction base limit where the dish can be used?

A: No. It works on every hob type and in any oven, so the induction base only adds capability rather than restricting it.

Q: Who is this specification actually for?

A: Kitchens on induction that roast at volume: hotels, banqueting, institutional catering. For a gas kitchen the standard version does the same job.

Q: What should be checked before supplying it?

A: Oven width, zone width and how the dish will be lifted when full. All three cause more dissatisfaction than the product itself ever does.

Q: What is the difference between the XA4228I and the XA4228?

A: The XA4228I adds an induction-compatible base. On an induction kitchen it is the only version that allows browning and deglazing in the dish.

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