Robert Welch 316 Series Cookware (BR) Saucepan 16cm

The Robert Welch 316 Series Saucepan represents a refined approach to cookware engineering. This 16cm vessel employs a tri-ply construction methodology, with dual stainless steel layers strategically bonded to an aluminium core that extends comprehensively from base to rim. 

Suitable for all hobs, including induction, the stackable saucepan (available in four sizes) is ideal for boiling or steaming vegetables, making soups and sauces, boiling eggs, and cooking rice. It is oven-safe to 240°C, including the vented lid.

The cooking surface is crafted from premium-grade 316 stainless steel, renowned for its exceptional resistance to corrosion. Offering lasting durability, the surface won’t react with acidic or salty ingredients, ensuring optimal flavour every time. The high-grade aluminium core efficiently transfers the heat from base to rim, eliminating hot spots.

Rolled edges ensure the aluminium core is fully encapsulated within the stainless-steel layers, protecting it from corrosion in the dishwasher. Flared rims allow for a smooth, controlled pouring action. Inside the pan is a handy measurement guide.

DIMENSIONS

Height: 127mm including lid

Width: 176mm including lid

Length: 392mm

Dishwasher safe

• For best results, use a hot cycle at 65°-75°C (150°-167°F) with quality all-in-one tablets.
• Avoiding ‘eco mode’, as its lower water temperature may not fully dissolve or activate the detergent, which can result in residue, leaving your cookware with stains or a dull finish.

Handwashing

• Allow your cookware to cool prior to cleaning.
• Soak in warm, soapy water, then wash with a sponge or soft cloth. Gently use a nylon or stainless-steel scourer for more stubborn marks. Rinse with warm water and dry immediately.
• To restore 'exterior' shine and remove blemishes, use a non-abrasive cleaner such as Bar Keepers Friend powder and a micro fibre cloth.
• To remove 'rainbow’ discolouration, wipe the pan with a soft cloth and diluted white vinegar, rinse, and dry. For cloudy white hard water spots, remove by boiling a 1:3 white vinegar to water solution. If the spots persist, try increasing the ratio of vinegar to water to 1:2.
• Avoid oven cleaners, steel/wire wool, and harsh detergents containing bleach or peroxide.
• Never place your hot cookware in or under cold water, as it could cause warping.
• Do not use your cookware for storing or marinating food.