This honeycomb, waffle-bottom interi-
or creates an easy-release surface
which is excellent for browning meats
or sautéing vegetables with a minimum amount of
oil and is easy to clean. The meat or food “floats
on the dimples,” allowing the fat to drain to the
lower levels of the pan. This waffle interior and the
shallow depth make using a trivet unnecessary.
KUHN RIKON makes three models in this style.
One of the measures of cookware
performance is its ability to transfer
heat and distribute it evenly. This
quality is called heat conductivity. The heat con-
ductivity of a pan depends mainly on the materi-
al from which it is made and the thickness of that
material.
Why is the
interior
bottom of
the pressure
frypans
“dimpled”?
Why is
there an
aluminum
sandwich
bottom?
Among the metals used for cookware, silver is
the best conductor of heat, followed by copper
and aluminum. Stainless steel is not a good con-
ductor of heat but is frequently used for cook-
ware because it has other characteristics that
make it an excellent material for cookware.
Silver is rarely used because of its high cost.
Copper and aluminum are often used because
they are affordable, heat very quickly, and
defuse the heat evenly.
KUHN RIKON combines the excellent qualities
of stainless steel with the superior heat conduc-
tivity of aluminum to obtain cookware with the
benefits of both metals. First, the stainless steel
pan is formed, a 1/4" thick disc of aluminum is
then affixed to the bottom of that pan. A disc of
stainless steel completes the “sandwich” on the
bottom of the pan. This final stainless steel disc
is affixed both because it creates a more aes-
thetically pleasing piece and because stainless
steel, being smoother and less porous than alu-
minum, is easier to clean and is non-abrasive to
ceramic cook tops. The aluminum never touches
the food being cooked.
11
WARNING: Leaving a
pressure cooker on
a hot stove without
liquid will melt the
aluminum.
