Strata 24-25 Catalog - Generic - Flipbook - Page 160
KITCHEN
TRI-GEN™ COOKWARE
• Mirror finished exterior, satin interior
• Handles offer excellent comfort and control
• Triangular positioned rivets will not loosen
• Induction ready
Fry Pans - Natural or
Non-Stick (NS)
TGFP-7
7" dia
TGFP-8
8" dia
TGFP-10 10" dia
TGFP-12 12" dia
TGFP-14 14" dia
Sauté Pans w/Covers
TGET-2
2 qt
TGET-3
3 qt
TGET-6
6 qt
TGET-7
7 qt
Braziers w/Covers
TGBZ-12 12 qt
TGBZ-14 14 qt
Natural Finish
Fry Pan
Sauce Pans w/Covers
TGAP-2
1.5 qt
TGAP-3
2.5 qt
TGAP-4
3.5 qt
TGAP-5
4.5 qt
TGAP-7
7 qt
Stock Pots w/Covers
TGSP-4
4.5 qt
TGSP-6
6 qt
TGSP-8
8 qt
TGSP-12 12 qt
TGSP-16 16 qt
TGSP-20 20 qt
Non-Stick Finish
Fry Pan
Sauce Pan w/Cover
Stock Pot w/Cover
INDUCTION READY ALUMINUM COOKWARE
• Aluminum is bonded with stainless steel plate
• Induction ready and gas range compatible
• Highly conductive for high temperature cooking
• Ergonomic comfort handle, heat resistant up to 500°F
Fry Pans
AFPI-8H
8", Natural Finish
AFPI-10H
10", Natural Finish
AFPI-12H
12", Natural Finish
Fry Pans w/Silicone Sleeve
AFPI-8NH
8", Non-Stick
AFPI-10NH 10", Non-Stick
AFPI-12NH 12", Non-Stick
Stock Pots
AXSI-8
AXSI-10
AXSI-12
AXSI-16
Sauté Pan
AXTI-3
Stock Pot
8 qt
10 qt
12 qt
16 qt
Natural Finish Fry Pan
Sauté Pan
3 qt
Aluminum
Aluminum is the most common material for cookware, as it is an excellent conductor of heat and is inexpensive compared to stainless steel or copper cookware.
Although features such as the lid, handle and finish are important, thickness is the key element of quality. The thicker the pan, the better the heat dispersion.
Aluminum is reactive and the soft metal dents and scratches easily. To compensate for these drawbacks, manufacturers have developed anodized aluminum
cookware, in which the pans undergo electrolytic processing that makes the outer surface both harder and less reactive.
Stainless Steel
Stainless steel quality is determined by nickel content. In general, the greater the nickel content, the better the quality, as nickel allows a brighter, more durable
rust resistant luster. Although durable, non-reactive and beautiful, stainless steel is a poor heat conductor. Inexpensive cookware is prone to hot spots and warping
over high heat. Stainless steel is most effective with an aluminum or copper disc added to the bottom.
Traditional vs. Nonstick
There are advantages to both traditional and nonstick pans. The latter are easy to clean and require very little cooking fat, while traditional surfaces excel at
developing fond, those crusty, stuck-on bits of food that add deep flavor and color to pan sauces. Light-colored interior finishes make it easy to watch for signs of
burnt drippings.
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