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The main function of a saute pan is to replace the iron griddle in a more versatile manner.
On one hand there are the current sheet pans ( fine iron ), between 1 and 1.5 mm thick. These thicknesses are not enough to take advantage of the main characteristic of iron, maintain temperature.  Additionally, traditional sheet pans are too thin to be able to support the thermal shock to which the product will be subjected, resulting in deformations in the sheet. 
A corrugated base support infringes on the heat source, mainly on flat surfaces such as iron boards and induction cooktops, and therefore makes even cooking impossible. 
On the other hand, cast iron pans are limited to no less than 5mm thick, which means they are too heavy and difficult to use for sauteing or dispatch service.
We believe that 3 mm is the perfect thickness for maintaining an even temperature. This thickness will prevent thermal shock waves, while allowing for quick and efficient use due to its reduced weight. 


-Pressed into a single laminated iron 3mm thick
 with no welds or rivets.

- Supports the use of sharp elements.

- The iron release curing capacity, which improves
  with each use.

- Because of its thickness and materiality, the saute pan maintains high
  temperatures efficiently. It is especially useful for browning
  quickly precooked pieces ( Sous- vide ) without
  overcooking them, or sealing meat without
  excessive loss of unextracted juices.

- The sheet steel does not break, unlike
  cast iron.