Professional cookware with 100% steel base: all the benefits

When buying pots and pans, the first factors that tend to be evaluated are usually the material of the cooking surface (steel, non-stick, cast iron, copper...) and the presence or absence of harmful substances such as PFAS, heavy metals, nickel. Little consideration is given to a fundamental element, namely the base, i.e. the part in direct contact with the heat source.

Let's see how much the base affects the overall quality of the pot, and how to recognize a really good product.

Pots and pans: the importance of the base

The base of a pot has a decisive influence on the quality of cooking. It is from there, in fact, that the heat is transmitted to the food: a well-designed base guarantees uniform distribution, avoids hot spots and ensures more precise cooking in less time.

Other important aspects to consider regarding the bases of pots are:

• Thickness: thicker bases accumulate heat better and release it gradually, with greater stability and less likelihood of deformation over time

• Compatibility: the structure and material influence the suitability for different types of cooking (gas, glass ceramic, induction)

• Energy efficiency: a quality base speeds up heating and reduces heat loss

• Finish: a perfectly flat base ensures maximum contact with the heat source, and limits the risk of damaging the hob.

Carefully evaluating the base therefore not only means choosing a more robust pot, but ensuring better performance in the kitchen, energy savings and greater product longevity.

Primecook adopts 100% steel full induction bases

For a long time we have chosen to equip our pots and pans with a high thickness base completely made of steel, designed to offer superior performance and maximum energy efficiency.

This entails:

• Increased thermal conductivity: heat is distributed more evenly over the entire surface, avoiding cold or overheated areas

• Reduced cooking times: the pot reaches the ideal temperature sooner, with a real time saving

• Perfect stability: the thick base keeps the temperature constant, ensuring precise cooking without thermal changes

• Total compatibility: full induction technology makes the cookware suitable for any hob, with maximum efficiency on induction hobs

• Record efficiency: in the tests our pots recorded a saving of 1 minute in the Time to Boil compared to traditional bases (including cut-disc and cut-impact designs). This result is made possible by the microfusion of steel and aluminum, even in the initial part of the vertical wall.

Another great achievement is the perfect function with inductors of a different diameter than that of the pot: for example, a Ø24 cm pan activates without problems on a Ø21 cm inductor, maintaining excellent efficiency values thanks to the high amount of steel. Pans with a non-solid base, on the other hand, do not have enough material to activate the induction sensors.

The result? More homogeneous, natural and efficient cooking, with considerable energy savings and an even more pleasant cooking experience.

Do you have any concerns or questions? Contactus!