Feature(may vary by option.)

●Perfect for single households: capacity 1.5 litres, height 9 cm, diameter 16 cm (6.3 inches). Smaller models can be comfortably held with one hand, it can be used as a soup pot, pasta cooking pot, stewing pot, vegetable pot.
●Healthy material / quick heating – polished stainless steel and uncoated – ensures that it does not react with food and affects the taste of cooking. 3-layer structure - ensures optimal heat distribution, the cooking pot is heated quickly and evenly.
●For all types of cookers / dishwasher-safe, oven-safe – the Lio SHAAR pot is suitable for all types of hobs, including gas, electric, halogen, induction and glass hobs. Oven safe up to 250°C (with glass lid 130°C). Dishwasher safe - very easy to clean.
●Visible cooking/ergonomic design – Visible tempered glass cover to observe the cooking process. Lid with steam vent - no boil over, no splashing water on the stove. The riveted design between the handle and body reduces heat conduction and prevents overheating when cooking. Stainless steel handle with hand polished workmanship provides a secure and comfortable grip.
●We offer a two-year warranty and high-quality customer service. You can buy our products safely. If the product has quality problems, please do not hesitate to contact us, we will guarantee it.【Note】1. We do not recommend buying for people with nickel allergy/metal allergy. 2. The handles are not heat insulated, for use always have pot holders at hand.

[18cm  & 2.5L Stielkasserolle]




[16cm  & 1.5L Stielkasserolle]





Description

1.1.
2.2.

Why choose stainless steel cassette roll?

1. Coated cookware:

The non-stick effect wears off over time.

2. Teflon coated cookware:

Teflon does not tolerate high temperatures, from approx. 230 °C, the plastic can peel off and leave marks in the food.

3. Cookware with enamel coating:

Ceramic is a bit brittle like enamel and can chip off in the event of kitchen accidents.

4. The cast iron cookware:

Iron cookware can react especially with acidic foods.

The advantages of stainless steel cookware at a glance:

  • Good heat retention, can be heated to high temperatures - it only takes a little
  • Extremely heat resistant, ideal for searing meat.
  • Stainless steel handles, good for use on the grill or in the oven.
  • Dishwasher safe for quick cleaning. Extremely durable and scratch resistant.
  • Does not release flavour to the food. Odour and taste neutral.
  • Very robust. No need to worry about being broken.

3.3.

4.4.

5.5.

18/10 stainless steel + aluminium alloy three layer design.

18/10 stainless steel, very corrosion resistant. A layer of aluminium alloy in the middle, the saucepan heats evenly and quickly. The cookware is designed for gas, electric, electric, halogen, glass ceramic or induction hobs and can be used with all types of utensils. In addition, most stainless steel saucepans are ideal for cooking dishes that are frying on the hob and then cooked in the oven. The stainless steel saucepan is also ideal for the grill, as they can withstand very high heat.

The ergonomically shaped handle made of cast stainless steel is firmly connected to the body by rivets.

Nevertheless, the casserole dish is hot, the handles should be made of a poorly conductive metal. Handles made of stainless steel have the advantage that they are both oven-safe and dishwasher-safe. The handle is riveted on the pot body, then it is most stable. We have had the best experience with riveted handles. Please note: The handles on the pot/lid are not heat-insulated, so you should always have pot holders at hand.

Round design with proper size

Round is better than rectangular. When cleaning, it is harder to get into the corners of the saucepan. Turning food in the air is much easier with round saucepans. The heat source (hob, gas ring) is usually round, a square saucepan gets warm in the corners. The casserole has an optimal pot size for small portions, perfect for single households. Smaller models can be comfortably held with one hand. Cooks use this shape of the casserole especially for cooking sauces, as the long handle allows easy tilting. The long handle also makes it easier to transfer into another container.

6.6.

7.7.

8.8.

The disadvantage of the stainless steel pot/casserole: At higher temperatures, the food can bake quickly, no non-stick properties.

For this reason, we recommend you choose the right cookware based on the food or cooking method:

We recommend a PTFE / Teflon coated pot/casserole.

Foods that need low temperature and easy to stick, omelettes pancake fish.

We recommend a ceramic pot/casserole.

Gentle stewing.

Stainless steel pot / casserole is ideal for stewing goulash or steaming vegetables. For making soups, stews, pasta, potatoes.

In addition, the following foods are suitable:

Acidic sauce, roasted potatoes, extinguishing roasted residues, goulash or ragouts, steaks, natural chops, meat skewers etc. For which high temperatures are needed: e.g. professional, crispy roasting, for searing frying, reducing the backs, caramel sipping and flambiering (for searing meat, we recommend using our 28 cm Stainless steel frying pan. which has a larger diameter, lower height and easier operation).

It is excellent for dishes prepared with plenty of water. For example, it can not only be cooked classic dishes for the roasting dish for induction and casserole dishes such as goulash, roasting and table top, but also potato dumplings can be cooked perfectly. Also a large amount of potatoes for making dumplings or grating potatoes for Rösti is possible.

A stainless steel casserole dish is particularly suitable for dishes that are extinguished. For example, if you cook a piece of meat, small leftovers remain in the casserole. Now you take the steak out of the casserole and add some red wine to the hot casserole. The pieces dissolve and make a delicious sauce.

9.9.

Important tips for cleaning, care and use:

You can easily put them in the dishwasher. Never clean the pan/casserole in the dishwasher, but by hand. Or you can wash it with a sponge and detergent. If something heavily burnt, leave the pan with a little water. A melamine sponge also helps with stubborn dirt. Never clean the stainless steel with scouring milk so as not to scratch it. When you are finished cooking, you should not immerse the pan/casserole in cold water. This can lead to thermal shock where the pan/casserole warps. Especially with induction, the pan/casserole can no longer be heated particularly well. So preferably allow the stainless steel pan/casserole to cool down briefly. Never heat the stainless steel empty, but always with contents or a splash of grease. Heat the stainless steel gently and slowly. If you are allergic to nickel, it is better for a coated version.