Pentole Agnelli ALMA111B34 High Pan for Jumping, Tubular Handle, Professional Aluminum, 34 cm

I'm no professional chef so I've always used standard low cost kitchen ware. It was time for an upgrade and I wanted a high quality aluminium pan which does not have non-stick teflon coat. I expect this pan will last me for the rest of my life! it feels and looks exactly as I expected. The pan looks smaller in the images than it is in reality, thats because the handle is actually quite long and makes the bowl section in the image seem smaller. The longer handle feels good and perfect for longer professional chef spoons.. which I dont yet have! :) Even though the handle is also metal, it didn't get hot at all, I was able to cook at maximum gas well over 15 minutes on my modest home gas cooker, I didn't detect any increase in temperature at all, even up at the hilt it was barely warm. I didnt intend to use it in an oven yet so cant comment. Clearly the pan is designed to cope with much higher temperatures than I can throw at it, which you would expect from professional cookware used at home. The sturdy and overall high quality feeling of the pan for me, noticeably makes you feel more confidence to experiment. I do need a suitable lid :)

The pan is excellent as long as you know how to use it in and care for it properly. You also have to know what to expect, yes there will be scratches and uneven colouring, this is normal.

I've used this a few times now and love it. Tips on use: don't go crazy with the heat, it conducts heat very effectively so a low flame/setting works better than with other pans. Don't let things stick to the base as it can be a pig to clean otherwise. this is a solid aluminium though so a 'coating' like a non-stick doesn't flake from it. best use a soft edge spatula etc as its a soft metal and can scratch easily. A metal cleaning paste removes scratches though. Avoid the dishwasher to keep it in top form. Cooks food beautifully, but remember its a professional pan. You need to care for it like your chef's knives. I'm waiting on stock to order a small omelette pan version.

Non stick, three ply aluminium pans are easily available, even at the supermarket, but what I wanted was a bare aluminium pan. This seems to be a rare find here in the UK. Tbh I had spotted something in an Indian shop, but the metal was way to thin for my liking. So, I went for Agnelli. I've read somewhere that Agnelli basically owns the high-end professional market in Italy with a market share of about 70%. So it doesn't really come as a surprise to me that the pan performs well. What does it mean, in practice? The pan is adequately thick, so it won't bend or be dented easily, whilst - being made of aluminium - it's still light enough for you to be able to sauteing. The long (quite long!) handle comes to help, as the longer the handle, the higher the advantage of the lever, the lighter it is to sauté. The handle is 3x riveted on the body, has no recesses or empty holes - perfect in terms of hygiene - and is made of steel, so it stays cool(ish), at least as long as you put the pan in the oven! The body itself is shaped to sauteing food: flat bottom and slightly inward curved edges. It's made of aluminum, which is a good heat conductor. This means that the pan heats evenly, without hot or cold spots, and reacts quickly to the changes you make to the flame of the burner. You might have read that you shouldn't cook acidic food (such as a tomato sauce) in an aluminium pan: whilst I wouldn't let a tomato sauce simmer for hours in the pan, I had no problem whatsoever to prepare a (quick) bolognese. Let's come now to the elephant in the room. Is it non-stick? No, it's not. Food might stick, if you don't put at least a bit of fat or if you cook at a too high temperature. However, even when the food does stick, it still comes off nicely if you deglaze, or with a gentle scrub when washing up. What's the advantage over an aluminum non-stick pan, then? I would say a naked aluminium pan is much more durable, can go in the oven, you can use your metal tools without worrying to scratch the surface. I use cast iron for steaks, so I can't really vouch for it, but I bet you'd get a nice searing in it, too. Almost forgot to mention: not suitable for induction. And I wouldn't use the dishwasher, either. TL;DR: professional pan, durable, *not* non-stick, quite versatile. Not suitable for induction. Would recommend to whoever enjoys cooking.

Excellent pan. Perfect for pasta emulsions, sauces, zabaglione, sauteing garlic, chilli, etc. Extremely shiny and clean. Instant temperature response. 22cm is small. I'll buy a 28 or 30cm next. Why people are cooking high temp Asian food in this then complaining when they burn everything?Buy a wok and learn how to cook.

The pan is great! However I bought largest one, 40cm in diameter, and it was absolutely huge. I thought it would be 40cm from rim to rim but it turned out to be 40cm on the base diameter, and yet it still managed to be even bigger than that. It felt about 2ft in diameter. Either my measurements are way off or the pan was just too big, either way, I had to send it back and get a smaller one. In one of the photos the pan is absolutely huge and covers my whole stove top, that is the 40cm one. And in the other photo I have the 24cm pan which is the perfect size for me. (FYI, that is the same spoon in both pictures).

One of these type pans was recommended when I read Misty Ricardo's Volume 1 book on curry's. I was dubious at first because it isn't non-stick, but you what I love it. I've made several different curry's now and it has really done the job. Love it. This is a large one because I cook for the family, if theres just two of you I'd recommend the smaller one.

Bought this one as a gift to my husband who loves British Indian Curry but can't afford to spend at the restaurants too often. He already bought a BIR recipe book and this aluminum pan is a good match. The pan is very good as I expected because I used to cook using aluminum cookware before so it is not a new thing to me. I particularly love the higher edge than the usual non-stick ones and that there is no bitter after-taste in the food as always happens with my carbon steel wok. So far we have used it to cook curries and stir-fries. Some ingredients such as minced garlic or chicken will defo stick but as you keep cooking and adding other ingredients it will gradually soften it and mix well. Just control the heat. I wish if the manufacturer can come up with kadai or proper wok, I would buy.

Perfekt für leckere Nudelgerichte. Man muss sich an die Regel für die Verwendung von Alupfannen halten, dann hat man Spaß damit. Nie zu hohe Hitze und auf gar keinen niemals Fall in die Spülmaschine tun.

Are you a serious pasta chef? If you are, then you need this in your kitchen. Perfect for making linguine with languastines for four people. Seriously, it's a good quality product and worth the money.

Although this pan indicates it is induction do not be fooled. IT DOES NOT WORK! Very disappointing. The pan however is light and shaped perfectly for those who love to cook.

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Espectacular! ligero! resistente! Calienta muy bien. Es delicado no debe lavarse agresivamente, pero si lo tratas bien es una maravilla! Lo recomiendo