Nakao Aluminium Bottom Wide Yukihira Saucepan

$41.24

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Product Information

Brand:Nakao
Model:N-24
Material:Body: Aluminium, Handle: Wood
Product type:Saucepans
Country of origin:Japan
15 cm:Dimensions (approx): Diameter: 160 mm, Height: 60 mm, Thickness: 3.0 mm, Capacity (approx): 1.0 L, Item weight (approx): 400 g, Shipping weight (approx): 570 g
18 cm:Dimensions (approx): Diameter: 202 mm, Height: 60 mm, Thickness: 3.0 mm, Capacity (approx): 1.2 L, Item weight (approx): 500 g, Shipping weight (approx): 670 g
21 cm:Dimensions (approx): Diameter: 239 mm, Height: 70 mm, Thickness: 3.0 mm, Capacity (approx): 2.1 L, Item weight (approx): 600 g, Shipping weight (approx): 1000 g
24 cm: Dimensions (approx): Diameter: 268 mm, Height: 80 mm, Thickness: 3.0 mm, Capacity (approx): 3.2 L, Item weight (approx): 800 g, Shipping weight (approx): 1560 g
27 cm: Dimensions (approx): Diameter: 305 mm, Height: 90 mm, Thickness: 3.0 mm, Capacity (approx): 4.8 L, Item weight (approx): 1000 g, Shipping weight (approx): 1760 g
30 cm: Dimensions (approx): Diameter: 337 mm, Height: 100 mm, Thickness: 3.0 mm, Capacity (approx): 6.5 L, Item weight (approx): 1200 g, Shipping weight (approx): 1960 g

(The top diameter above includes pour spouts.)

Key Features

Available in 6 sizes: 15 cm, 18 cm, 21 cm, 24 cm, 27 cm and 30 cm.
Durable commercial-grade kitchenware – Made in Japan.
Cannot be used with electronic oven or microwave.
There are marks for measurement inside the pan.
The bottom part is wider than other YUKIHIRA pans so it can warm the whole pan even.

Use & Care

Hand wash with a soft sponge and wipe dry with a clean cloth.

Background

Nakao-Alumi Co Ltd, founded in 1958 in Tokyo, is one of the leading manufacturers of high quality aluminium pots in Japan. Their pots and pans museum is located in Kappabashi, a street in Tokyo between Ueno and Asakusa which is almost entirely populated with shops supplying the restaurant trade. The founder Mr Nakao was awarded a medal by La Chaîne des Rôtisseurs France, an International Association of Gastronomy in 1994.