Pentole Agnelli ALMA111B24 High Skipping Saucepan, Tubular Handle, Professional Aluminum, 24 cm

The Pentole Agnelli Alluminio ALMA111B32 saute pan is a top-notch piece of cookware suitable for professional chefs or home cooks looking for restaurant-quality results. The 3mm thick aluminium construction ensures even heat distribution, while the one handle design provides easy maneuverability. With a generous diameter of 32cm, this pan is perfect for sauteing, searing, and frying a variety of dishes. The sleek silver finish adds a touch of elegance to any kitchen. Overall, a reliable and durable saute pan that delivers exceptional cooking performance.

This is an amazing pan. It heats evenly and nothing sticks, even fried eggs. It’s very lightweight. Love doing my pasta dishes with it, a must for Italian cooking.

Ths pan does not work on my induction oven. However, t is a great skipping pan for pasta.

This pan is fantastic in terms of the way it cooks food (I got the 32cm version); it brought my classic roman pasta dishes to the next level. It's definitely a professional tool though so a couple of points for home cooks to know: 1. The handle is VERY long (around 11.5 inches so almost a full foot). See attached pic of the overall size compared to my regular OXO 30cm non-stick pan. The pan is clearly made for working over large ranges and fire in professional kitchen and flipping the contents with two hands, but it becomes a bit of a hinderance in a home kitchen, especially if space is at a premium (I live in NYC so space is ultra premium haha). Challenging to store. 2. Since you cannot use a dishwasher, abrasive cleaners, steel wool, scrubbing brushes or even the coarse side of the sponge on this pan (or any aluminum pan) cleaning is almost impossible. After my first use I attempted to hand-wash the baked-on tomato and cheese and starch but it clung to the pan like nothing I've ever seen. I tried boiling vinegar in it to loosen the food, to no avail (it worked ok on the base but the walls of the pan were unaffected). I then tried soaking it overnight in vinegar - no change. I then tried soaking it for another few hours in soapy water - no change. It took me almost 25 minutes with a regular sponge and soapy water to even get close to getting the gunk off, and I still had to scrape off the gunk with my fingernail, and it's still got food residue on it (see pic of how it looks after all these steps). I'm not sure how professional kitchens handle this but this is absolutely not practical for home cleaning. It's sad because I loved the way this pan performs - it's simply not worth the monumental effort to clean it afterwards. I've gone ahead and returned it and will be purchasing the non-stick version instead: https://www.amazon.com/Pentole-Agnelli-Professional-Aluminium-Anti/dp/B00APW3OGU

Far exceeded my expectations. All the cooking videos from Italy show cooks using a very specific kind of pan, which is less heavy and has exactly the right shape for finishing pasta in the sauce. After looking into it, I learned that the pan has a name: "padella per mantecare." And of course you can find them here on Amazon. What a difference it makes. As a bonus, this brand's version is quite beautiful and well constructed. Highly recommended.

I use it almost every day for over a year, not just for pasta. Due to Aluminum's ability to conduct heat and large bottom area, water boils so fast that it's super convenient to cook vegetables, any kind of noodles, etc. With some practice in heat control, it can be used as a non-stick pan. Chicken and meat are done deliciously golden brown with small amount of oil. I'm happy with my purchase.

Excellent pan and great deal

It is the closest I can find if a pan I think makes it easier to “cream” pasta the process of mantecatura. But I bought a to small one unfortunately