Non-stick pans and saucepans column - Emporio Zani
"I never say that our products are better than others, or in what ways we are better than other companies. That is for the market to judge. What I do say, however, is that we are different from others. We have our own special characteristics and we believe in promoting our values,' - Roberto Zani.
Serafino Zani founded the company in 1963 in Lumezzane, a town north of Brescia: the Zani family handed down from generation to generation a profound knowledge of iron and steel working, as well as great attention to detail and finishing touches, which they employed in the design of innovative and avant-garde products. From the 1960s to the present day, the Zani family never ceases to surprise us with products that combine traditional craftsmanship and an innovative industrial vision, resulting in unique, designer objects.
THE POTS OF SERAFINO ZANI
The philosophy behind Serafino Zani's designs is aesthetic-technological research: each element must blend into the final product so that even the most mundane everyday object is pleasant to look at and use, avoiding any inconvenience or maintenance difficulties.
Since the day it was founded, Serafino Zani's factory has been using 18/10 steel to create its cookware: this type of steel guarantees maximum hygiene in contact with food, extremely long life and resistance over time and, finally, extreme ease of cleaning. 18\10 steel is used in all the parts and details that make up Zani cookware: using the same material throughout the product guarantees excellent heat distribution and, thanks to its generous thickness, non-deformability over time.
Distinguishing Serafino Zani cookware from others may be easy for some, a little less so for others. But there are certain characteristics that distinguish Zani cookware from other cookware on the market:
- The body. All cookware has a special bottom, designed and patented by Tarciso Zani, consisting of a pure aluminium core set in a double stainless steel bottom. This type of bottom allows even heat distribution over the entire body of the pan: the pan uses very little energy to heat up and is compatible with gas, glass-ceramic and induction hobs.
- The handles. The handles are designed to slow down the transmission of heat, so the risk of scalding is greatly reduced. Elements such as springs or stainless steel tubes are added to disperse the heat before it spreads to the handles. These added elements are always designed to make the design of the final product attractive and innovative.
- The lid. The risk with lids is that they slip or are pushed off by pressure when cooking food. Serafino Zani's lids are designed to fit into a taper made on the pot: this way the lid will be secure on the pot.
HOW TO CLEAN YOUR PANS PROPERLY
It is normal for pots and pans to wear out over time and to show some scratches on their surfaces. It is essential to take the best care of them from the first days when the pot is purchased in order to prolong their life and protect them from any signs of wear.
- Do not use products that are too aggressive. Use sponges, soft cloths, mild detergents or, even better, natural products such as lemon and bicarbonate of soda to clean your stainless steel pot.
3. Don't use forks and spoons while cooking. We use pots and pans every day and often for convenience we use cutlery to stir and prepare our food: nothing could be more wrong. The cutlery we use for eating is made of steel, so coming into contact with the hard surface of the pot can scratch it and/or ruin it by creating grooves. Always use wooden or silicone ladles, they are softer and will not damage your pots and pans.
4. Do not scratch the pan with abrasive sponges. In case food gets burnt or sticks to the bottom, you should not scratch it with abrasive sponges. Be patient: fill the pot with hot water, put a little bicarbonate of soda or mild detergent and let it stand overnight. The next morning with a soft sponge you will be able to remove all the burn marks and your pot will be as good as new.
5. Polish your pots. Over time it is normal for pots and pans to become dull, but there is a very simple and effective solution you can use to restore them to their former glory. You need: water, dishwashing liquid and vinegar or soda. Gently rub the mixture onto the steel surfaces you want to polish and that's it: your pots and pans will be shiny and sanitised again in just one step.
Serafino Zani offers design objects of the highest quality, designed in every detail to improve our daily lives. Choose the perfect pot to prepare your next recipes: all you have to do is turn on the cooker and start cooking!
