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Fitness Equipments UK: Trampolines, treadmills, rowing machines, gym equipment, elliptical cross trainers, exercise bikes and more.
Argos Sports: Trampolines, treadmills, rowing machines, gym equipment, elliptical cross trainers, exercise bikes and more.
We offer a coordinated range of classically designed stainless steel cookware, all kinds of cookware items, kitchen accessories and lots of free food recipes, manufactured to the highest specifications. Our aim is to offer products which look good, are practical and durable. 18/10 stainless steel - our cookware is manufactured from type 304 stainless steel (often known as 18/10 or 18/8), a steel alloy with a minimum of 18% chromium, and 8% nickel. This type of steel has the optimum corrosion resistance properties for normal usage, and can be polished to aesthetically pleasing finishes. It is a strong, long life cycle, recyclable material. The surface is smooth and almost inert, making it difficult for anything to stick to it, including food and bacteria, and very easy to clean. It is particularly suited for use in sanitary or sterile environments, as in food preparation and storage, numerous applications in hospitals, and is ideal for use in cookware. There is no coating on the surface of the steel, so even if the surface is scratched, this will not affect the overall characteristics of a pan, which means that a stainless steel pan has an almost unlimited potential lifespan. Super mirror finish - our cookware has the brightest and highest quality polish available. Heavy weight - our cookware is manufactured from raw materials that are thicker than most other manufacturers. This includes the steel used in the bodies and lids of the pans, the aluminium in the base, and even the handles. This gives our cookware a satisfying sturdy feel, though not too heavy for everyday use (unlike cast iron pans, which may be found rather heavy or cumbersome for many applications). Suitable for all heat sources - our cookware can be used on any hob, including gas, electric, ceramic, induction, halogen and range. (Range cookers require a solid flat base pan to ensure suitable contact with the plate. Induction hobs require a pan with a magnetic base - 18/10 stainless steel is non-magnetic, which is why many stainless steel pans do not work on Induction hobs.) Oven safe - our cookware is oven safe to 240°C. This allows cooking to be started on the hob, and finished in the oven. Dishwasher safe - a dishwasher will not tarnish the pans in any way. Encapsulated aluminium sandwich base - stainless steel is a relatively poor conductor of heat, compared with say aluminium. A solid stainless steel pan placed on a hob will tend to have hot spots on the base (although if you are just heating a pan of water this is not an issue). To ensure an even distribution of heat across the base of a pan, a disk of aluminium is attached to the underside of the pan (the aluminium does not come into contact with the food). The thicker the aluminium base, the better the distribution of heat across the base, and the less likely the pan is to warp over time. However if the aluminium is too thick, the pan becomes heavy. The aluminium disc in our pans is 5mm thick which we think is the best compromise. The disc of aluminium is fully covered with a cap of magnetic stainless steel; this is what makes a base "encapsulated". The magnetic stainless steel cap makes the pan induction capable, and protects the aluminium, so the pan can be put in a dishwasher. Impact bonded construction - the three layers of metal which make up the base of the pan are bonded together under enormous pressure in a 1000 tonne press. This gives the strongest possible bonding between the metal layers - the atoms on the surfaces of each layer are effectively squashed into each other. This method of bonding is much stronger than welding, which is the process used in the majority of stainless steel cookware. The forging process also squeezes out any air pocket between the disc of aluminium and the outer stainless steel cap. This air pocket, which is present in normal welded pans, will expand and contract during normal use, and can, over time, weaken the bonding between the layers in the base, and may eventually lead to the base pealing apart. Stainless steel handles - these are used for strength, good looks and longevity. There is nothing to burn off, melt off, and they can be put in the oven. Handles are either spot welded or riveted to the body of the pan (all non-stick pans have riveted handles). Loop handles on stockpots, lids or for helper handles are solid stainless steel. The tubular long handles on saucepans are formed from 2mm thick stainless steel, giving a solid feel. They are long to allow easy handling, and to help keep the handles cool (the question we get asked the most is whether the handles get hot - the simple answer is that they can get hot, and that common sense should be used in handling any pans with metal handles, i.e. use a cloth if necessary; from our own testing, the issue of hot handles mainly arises with gas hobs, and in particular for the smaller pans, i.e. 14cm or 16cm; the bigger the pan and the longer the handle, the less the problem; the problem with gas is that the flame tends to go up the side of the pan; see our care instructions for advice on minimizing this problem) . Plastic or wooden handles will reduce the potential life of the pan, as they tend to crack, melt or burn off after time, and in many cases can not be put in the oven, or dishwasher. Steam vents - the lids have two steam vent holes to help prevent rattling during simmering. Non-stick options - we offer certain sizes and types of pan with a non-stick coating. Non-stick surfaces will not last as long as an uncoated stainless steel pan, but for certain applications (particularly frying), the convenience of a non-stick may be preferred. 25 year guarantee - this covers manufacturing defects found in normal domestic use (non-stick coatings for 10 years).
