SKK non-stick frying pan, healthy frying pan, of the highest quality and totally free of toxins. 20 cm diameter pan. Cast aluminum body, which favors heat conduction and lightens the weight. Cast in mold and without joints, for uniform heat distribution, both on the base and on the walls. Lower energy consumption and good efficiency in maintaining heat. The aluminum in the body of the pan never comes into contact with the food, as it is completely sealed and insulated by the 4-layer non-stick coating. New metal base due to a change in the production system, the performance and operation of the pan is the same. Skk is gradually changing the bases, with the passage of time all the bases of the induction pieces will be metallic, currently it can be metallic or black. Smooth non-stick from the ILAG® professional series: made of PTFE reinforced with titanium free of PFOA, heavy metals, solvents and nanotechnology. The surface of the non-stick is smooth and soft ("Smooth"), it consists of 3 layers (4 layers if you count the base), the outside of which is the PTFE layer, projected on the layer containing the titanium. If the PTFE deteriorates, the layer below is totally non-toxic. Series 7 - Titanium 2000 from Skk: the highest quality range from SKK and the highest on the market. Suitable for induction cookers, also valid for electric, gas or glass-ceramic cookers. Perfect non-stick, great resistance and duration. The handle of the pan is temperature resistant up to 260ºC, so it can be put in the oven. Easy Cleanup: Tips on maintaining and cleaning Skk and other PTFE nonsticks. This pan does not include a lid, the lid is a separate accessory. Always cook with liquid or fat between the food and the surface of the pan to avoid the formation of tar resin. If it does form, it is recommended to add a few drops of soap and boil it with water for a few minutes to remove it. Heat over medium heat, never with the heat at maximum, until the pan reaches temperature and then vary the temperature according to the desired cooking. Cleaning by hand is recommended after each use with a scourer and a mild soap that is capable of removing the accumulated fat on the surface of the pan. Its presence prevents non-sticking by burning the fat in subsequent uses. Avoid washing the pan in the dishwasher, since the dishwasher salt deteriorates the non-stick. Use silicone utensils both for cooking and for stacking the utensils and avoid damaging the non-stick. Do not store any food in the pan (for example rice) or any type of acid food to prevent the acid from damaging the non-stick (cooked with tomato, with vinegar, etc.).