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Comparison Tefal Hard Titanium C6920402 24 cm vs Tefal Ingenio Expertise C6200472 24 cm

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Tefal Hard Titanium C6920402 24 cm
Tefal Ingenio Expertise C6200472 24 cm
Tefal Hard Titanium C6920402 24 cmTefal Ingenio Expertise C6200472 24 cm
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from $47.32 up to $51.56
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Typeclassicclassic
Specs
Size
24 cm
24 cm
Bottom thickness4.5 mm
Wall thickness3 mm
Pan materialextruded aluminiumextruded aluminium
Handle materialbakelite
bakelite /+ metal/
Non-stick coating
titanium /Titanium Excellence/
titanium /Titanium Excellence/
Features
induction bottom
thermal sensor /Thermo-Spot/
dishwasher compatible
induction bottom
thermal sensor
dishwasher compatible
Country of originFranceFrance
Color
Added to E-Catalogmarch 2017february 2016

Bottom thickness

In general, a thick bottom is considered more preferable than a thin one: the thicker the bottom, the more evenly the heat is distributed over it, the higher the quality of cooking and the lower the likelihood that the product will burn in some places. In addition, thick material is less prone to deformation from strong heat and temperature changes. True, the massive bottom also affects the weight of the product, but in most cases this moment is not significant - on the contrary, it contributes to the stability of the pan and reduces the risk of tipping it over by negligence. Of the unequivocal disadvantages, only the high cost of thick pans can be noted, but it is usually justified taking into account performance.

It is believed that for most cases a bottom thickness of at least 5 mm is desirable. However, in pans for pancakes (see "Type") and other "quick" fried foods, smaller indicators are also allowed - from 3 mm. As a rule, the bottom thickness corresponds to the wall thickness (see below), but exceptions are possible.

Wall thickness

The thickness of the walls of the pan.

Thick material weighs more and costs more, but these disadvantages are outweighed by a number of advantages. Firstly, thicker walls distribute and retain heat more evenly, and also reduce the likelihood of overheating; all this is especially important when stewing, simmering and other similar cooking methods. Secondly, a large weight reduces the likelihood of overturning the pan, inadvertently hitting it. Thirdly, thick material better resists strong heat and temperature changes.

The minimum indicator for a quality pan is a wall thickness of 3 mm, and ideally it should be 5 mm or more.
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