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Stainless Steel

Ecological steel for a safe and healthy cooking


The steels used in cooking utensils are usually stainless steels. Stainless steels differ according to the percentage of the elements constituting the alloy and are labeled with the initials of AISI American Iron and Steel Institute.

Barazzoni uses only the highest grades of stainless steel in its product: stainless steel 18/10. It is a type of steel classified AISI 304 which denotes the ratio of chromium and nickel respectively (Cr18% Ni and 10%), characterized by excellent corrosion resistance and ease to clean. This valuable raw material, combined with accurate controls during production cycle, makes Barazzoni stainless steel products long life high quality cookware.

  • Excellent resistance to rust and corrosion
  • Easy to clean and great hygienic coefficient
  • Suitable for the storage of food
  • They maintain their properties unchanged over time
  • For a long life marked by quality

TRIPLE BOTTOM STEEL - ALUMINIUM - STEEL

To enhance the thermal conductivity of steel, impact-bonded cookware features a heavy-gauge layer of aluminum that is on the bottom of the cookware. Heat conduction is optimal because the aluminum core transfers heat, not only on the bottom of the pan, but throughout the pot. To be used on all heat sources, including induction. On stainless steel products Barazzoni applies different types of bottoms that allow to spread the heat evenly, save energy and prevent food from sticking to the pan.

TRIPLEN HIGH PERFORMANCE

3-layer bottom steel - aluminum - steel with high thickness. The merger of the two metals by impact bonding method ensures a perfect anchorage of the bottom to the body of the pot, guaranteeing optimum heat distribution across the surface - thanks to the aluminum layer very thick - and makes it suitable for all heat sources, including induction.

TRIPLEN PLUS

3-layer bottom steel - aluminum - steel with high thickness. The merger of the two metals by impact bonding method ensures a perfect anchorage of the bottom to the body of the pot, guaranteeing optimum heat distribution across the surface - thanks to the aluminum layer very thick - and makes it suitable for all heat sources, including induction.

TRIPLEN

To enhance the thermal conductivity of steel, an aluminum layer is applied to the body of the pot. The aluminum allows a homogeneous distribution of heat over the whole bottom and reduces the risk of burns.