Why choose 18/10 stainless steel?
• Because of its suitability for any kind of cooking method and any type of ingredient, stainless
steel is the most versatile all purpose cookware.
• 18/10 stainless steel with its higher nickel content is nonporous and nonreactive; that is, it
doesn’t corrode when it comes into contact with acidic ingredients such as lemon juice,
tomatoes or wine, vinegar nor does it gives an o -taste to foods.
• Stainless steel is durable, resists denting and scratching and holds its shine even after years of
However, stainless steel lacks good heat conducting qualities. To be e ective for cooking,
stainless steel must be combined with more e cient heat transmitting metals such as
aluminium or copper.
La gourmet® double boiler with a 3-ply encapsulated bottom provides a cookware that has
good versatility and hygienicAll 3-ply Encapsulated:
1) Interior : 18/10 Stainless Steel
2) 2nd layer : Pure Aluminium
3) Bottom : 18/0 Stainless SteelWhy 3-ply encapsulated:?
• Guarantees optimal heat spread from the bottom to the food.
• Stick and burnt resistance
• Provides the shortest possible cooking times
• The surface treatment of La gourmet® cookware results in materials that is fully hygienic and
non-porous which allows healthy cooking
• Easy cleaning
• Flat base – for heat to spread evenly and to suit the most modern stove – gas, electricity,
ceramic, modern halogen, hi-light burner, hot plate and induction cooker.Why 3-ply Encapsulated Bottom?
In order to keep price low, some La gourmet® saucepans and casseroles are not fully
3-ply or 5-ply clad, except the bottom because the usage does not require them to be
• 1st layer : 18/10 Stainless Steel
• 2nd layer : Aluminium
• 3rd layer : 18/0 Stainless SteelUse & Care
Wash in warm soapy water before use. Rinse and dry thoroughly. Examine your cookware
regularly including the knobs and handles to prevent them working loose.
Select heating ring to correspond with the size of the base. Adjust gas ames to suit the size of
the base. Do not allow gas ames to extend up the sides of the pot. Do not use excessive heat
which may cause food to stick and damage the handles. Excessive heat may cause tinting of the
exterior surface. Always preheat the pot at a moderate heat, if higher setting is necessary.
Always use wooden or nylon utensils. Stainless steel utensils can be used but it will cause
surface scratches. Do not plunge hot pot into cold water, or cold pot into hot hob. Never add
salt to the pot whilst the liquid is cold or baked salt in the pot as this may cause white marks or
Never leave your pot unattended or on a hot burner as this will result in damage to the base. Do
not place your pot in the oven, a microwave or under a grill. If the pot overheats, turn the heat
o and allow to cool, before removing from the hob.
Soak the pot for a few minutes before washing. If burnt occurs, just turn on the heat, put in
water and boil – the burns will loosen. Wash and dry. To keep your pot looking new, do not use
scouring pads or other abrasive cleaners on the outside surface. Stubborn stains may be
removed by soaking the pot overnight in a solution of biodegradable washing powder. Always
wash thoroughly afterwards. “Bluish or rainbow” discolouration is common on stainless steel
cookware and is caused by minerals or salts in food or water. This is easily removed by using a
proprietary non-abrasive stainless steel cleaner which will help to retain the original brightness
and assist with the removal of stubborn marks. Whilst hard water stains can be removed with a
sponge dampened in vinegar or lemon. Dry thoroughly before storage