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Demeyere Classic Pro 3 Kochtopf XL
DEMEYERE, der Pionier für Induktion, bietet mit seiner neuen Serie Classic Pro, Töpfe und Kasserollen in allen erfor-
derlichen Größen. Ganz gleich ob Sie auf Gas-, Elektro- oder Induktionsherden arbeiten, werden Sie Dank des hoch-
wertigen 3-Schicht-Bodens, eine perfekte Wärmeverteilung haben. Die ergonomischen Griffe, der praktische Schütt-
rand und die energiesparenden Deckel ermöglichen Ihnen ein effizientes Kochen. Diese langlebige und elegante
Kollektion wird Ihnen jahrelang Freude bereiten.
Produkteigenschaften:
- Entwickelt in Belgien
- Hochwertiger Edelstahl
- Kapselboden aus 3-Lagen-Material für eine hervorragende Wärmeverteilung
- Geeignet für alle Herdplatten, einschließlich Induktion, und den Ofen
- Der spezielle Schüttrand verhindert das Verschütten von Flüssigkeiten
- Mit dem Deckel kochen Sie energieeffizient
- Ergonomische Griffe
Additional Information
| SKU | 1029814 |
|---|---|
| Hersteller SKU | 1029814 |
| Alternative SKU | 1029814 |
| Weight (in kg) | 11.1000 |
| Manufacturer | Demeyere |
| Series | DEMEYERE Classic Pro 3 |
| Material | 18/10 Stainless Steel |
| EAN | 5412191799369 |
| Diameter | 36 cm |
| Volume | 37 L |
| Suitable type of stove | Ceranfeld, Elektro, Gasherd, Induktion |
| Availability | up to 7 business days |
Producer Information
Demeyere G.C.V.
ZWILLING J.A. Henckels Deutschland GmbH, Grünewalder Strasse 14-22, 42657 Solingen, Germany
URL: https://www.zwilling.com
E-Mail: [email protected]
Demeyere is part of the Zwilling-Group.
History
Demeyere G.C.V. is a family business founded in 1908 and now based in Herentals near Antwerp in Belgium. In the field of manufacturing stainless steel culinary cookware, Demeyere G.C.V. achieved world reputation. Demeyere products are used by both chefs and home cooks throughout Europe, America, Asia and Africa.
During several generations, Demeyere G.C.V. We have developed high-quality stainless steel cookware, designing an extensive mix of different products and series to meet the needs of the most demanding consumers and chefs. Demeyere G.C.V. strives to always deliver the highest quality in terms of performance, comfort, safety, health and durability. The joy of healthy cooking is perfectly rounded off by our sense of design.
Combined with specialized expertise, Demeyere G.C.V. a self-developed, extremely modern and adaptable technology in order to be able to master the most difficult and diverse culinary challenges. Our cookware is the only one in the world that uses technology tailored to the cooking processes and methods relevant to the respective product.
So let's discover together what Demeyere G.C.V. has developed something new and why it is so unique to have these exclusive cooking experiences so that you can enjoy them for many years to come.
Demeyere G.C.V. is part of the ZWILLING J.A. Henckels Deutschland GmbH.
Philosophy and vision
Technology tailored to the intended use
In addition to your indispensable knowledge, love and patience, it is also important that you use the right dishes when cooking. Professional chefs know only too well that each cooking method requires specific cookware. Designing new products always begins with analyzing the cooking processes typical for each product. Our engineers then uncompromisingly develop and design exactly the technologies that meet these requirements. Intensive collaboration with renowned chefs, home cooks and housewives around the world has helped to develop cookware that simply achieves better results when cooking.
Technological innovations
Our principle of continuous development means that Demeyere G.C.V. always presents the most modern and powerful technology. In the late 1960s we were pioneers in the use of pure aluminum sandwich flooring. Years ago we developed our Silvinox surface treatment, which is still unique. Today, TriplInduc, our 7-ply material (with a thickness tailored to the typical cooking process), InductoSeal and ControlInduc® are world firsts from our company. And what do you think of our handles made of solid, cast stainless steel, which are usually still cool enough to touch even after hours of cooking?
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