ROAST & COOK

2019/2020
 CARBON STEEL
A pan made of carbon
steel is perfect for
cooking that requires
precision.
Carbon steel pans are often described
as a hybrid between cast iron and a
coated pan. With its excellent heat
conductivity, it provides a wonderful
surface for frying. Like cast iron pans,
they have a high durability.
A well-kept carbon steel pan can
last for many years. Carbon steel is
usually thinner and weighs less. It
makes them more easy to handle than
traditional cast iron pans.

Carbon steel works on all heat sourc-

es including induction and oven up to
230 °C.

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 Frying pans
carbon steel

Frying pan Frying pan

63250 Ø 24 cm 1,8 L 63251 Ø 28 cm 2,7 L

aluminium & quantum 2 non stick

Frying pan Frying pan, low

63224 Ø 24 cm 1,3 L 63237 Ø 24 cm 0,9 L

Frying pan Frying pan

63236 Ø 26 cm 1,8 L 63225 Ø 28 cm 2,0 L

Frying pan Frying pan

63226 Ø 32 cm 3,0 L 63227 Ø 36 cm 4,0 L

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Frying pans
18/10, excalibur non stick, sandwich bottom

Frying pan Frying pan

63331 Ø 24 cm 2,3 L 63332 Ø 28 cm 3,1 L

Frying pan
63333 Ø 32 cm 4,0 L

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 Wok
carbon steel

Wok Wok
flat bottom round bottom
63253 Ø 34 cm 6,4 L 63252 Ø 38 cm 6,7 L

Other pans

Paella pan
carbon steel
63254 Ø 40 cm 3,5 L

Roaster Frying pan

aluminium & non stick, 18/10, 3-ply
teflon classic 63342 Ø 28 cm 2,5 L
63329 36x26x7,5 cm

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 STAINLESS STEEL
Stainless casseroles and pans are
commonly found in the restaurant
kitchens.
The reason is simple - durability.

Since there is no coating in stainless steel pans,

there is nothing to wear out. The material can
be used on all heat sources including ovens.
Our products have a so-called sandwich bottom.
Three layers of steel with a magnetic layer in the
middle which allow for use on induction.

Stainless steel has a high hygiene factor, which

makes it an obvious choice in the food industry.

The chromium content also makes the material

more resistant to rust.

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Saucepans
18/10, sandwich bottom

Saucepan Saucepan Saucepan

63328 Ø 14 cm 1,0 L 63321 Ø 16 cm 1,5 L 63322 Ø 20 cm 3,3 L

Saucepan Saucepan Saucepan with spout

63323 Ø 16 cm 2,4 L 63327 Ø 18 cm 3,0 L 63320 Ø 14 cm 1,0 L

Lids
18/10 & glass

Glass lid Lid

Tempered glass, 63399 Ø 14 cm
rounded
63400 Ø 16 cm
18107 Ø 28 cm 63407 Ø 18 cm
63401 Ø 20 cm
63402 Ø 24 cm
63403 Ø 28 cm
Glass lid
63408 Ø 30 cm
Tempered glass
63404 Ø 32 cm
18104 Ø 16 cm
63405 Ø 36 cm
18105 Ø 18 cm
18106 Ø 20 cm 63406 Ø 40 cm

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Casseroles
18/10, sandwich bottom

Casserole low
63316 Ø 24 cm 5,0 L 18,8 L
63317 Ø 28 cm 8,0 L
63318 Ø 30 cm 12,0 L
63324 Ø 40 cm 18,8 L 12,0 L

5,0 L

Casserole semi high

63325 Ø 20 cm 4,4 L 22,4 L
63312 Ø 24 cm 7,0 L
63313 Ø 28 cm 11,0 L
63314 Ø 32 cm 15,0 L
63326 Ø 36 cm 22,4 L
11,0 L

4,4 L

Casserole high
63304 Ø 16 cm 3,0 L
30,5 L
63305 Ø 20 cm 6,3 L
63306 Ø 24 cm 9,0 L
63307 Ø 28 cm 15,0 L
63308 Ø 32 cm 21,0 L
63309 Ø 36 cm 30,5 L 15,0 L
63310 Ø 40 cm 50,0 L
6,3 L

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 Sauteuses
18/10, sandwich bottom

Sauteuse Sauteuse Sauteuse

63343 Ø 20 cm 1,8 L 63344 Ø 22 cm 2,5 L 63345 Ø 24 cm 3,0 L

18/10, 3-ply

Sauteuse
63340 Ø 20 cm 1,9 L

aluminium & quantum 2 non stick

Sauteuse Sauteuse
63230 Ø 24 cm 2,2 L 63231 Ø 28 cm 3,7 L

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 Restaurant quality
in your kitchen
We want to inspire, challenge, and give
you the best conditions to succeed in your
kitchen.

Through craftsmanship and experience from

the professional kitchen, we created Xantia.
For those who love to cook.

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Saucepans
cast aluminium, ILAG non stick coating

Saucepan with lid Saucepan with lid

63135 Ø 20 cm 2,3 L 63137 Ø 28 cm 5,7 L

Saucepan with lid

63138 Ø 16 cm 1,3 L

Frying pans
cast aluminium, ILAG non stick coating

Frying pan Grill pan

63132 Ø 24 cm 1,7 L 63134 28x28 cm 2,4 L
Pans
cast iron

Cast iron form Cast iron form Cast iron form

63242 Ø 12 cm 63232 Ø 16 cm 63233 Ø 17 cm

Cast iron form Cast iron form Fajita pan

63244 14x14 cm 63243 14,5x8,5 cm 63222 24x18 cm

Wooden trays
Acacia FSC

Wooden tray Wooden tray Wooden tray

63276 för 63242 Ø 14,5 cm 63271 för 63232 Ø 17 cm 63272 för 63233 Ø 19,5 cm

Wooden tray Wooden tray Wooden tray

63274 för 63244 16,5x15,5 cm 63275 för 63243 18x12 cm 63273 för 63222 29x21 cm
(in the middle of the picture)

Ramekin with lid

63228 Ø 10 cm

Wooden tray Acacia FSC

63270 for 63228 Ø 13,5 cm

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 Maintenance &
Product Care
By properly managing your cookware they
will last for many years to come.

Carbon Steel
A carbon steel pan requires seasoning, this process bonds cooking oil to the surface, making it nonstick. Good
alternatives are rapeseeds or flaxseed oil, as they have a high focal point.
When seasoning make sure there is good ventilation. Use a piece of cloth to moisten the frying surface with
oil. Heat the pan on medium heat. Apply thin layers of oil until the frying surface becomes shimmering black.
Let the pan cool off before removing excess oil with hot water and a brush.
Avoid acidic ingredients like lemon juice, vinegar, white and red wine, as this risks removing the natural
coating.
Remember to always use cooking fat in the pan, a smaller amount can be used when the pan is properly sea-
soned. Carbon steel reacts quickly to heat changes, making it the perfect frying pan.
The pan works on all heat sources including induction and oven up to 230°C.
Do not leave the pan in water as this can cause rust. If rust would occur, scrub the affected area with a washing
sponge. Apply oil afterwards to recreate the nonstick.

NOTE! If the pan is used on a heat source that is smaller than its bottom or is heated up to quickly
it might be deformed.
• Always let the pan cool down before cleaning it.
• Always wash by hand in hot water, detergent is not recommended.
• Always dry completely after cleaning.
• Do not use in a dishwasher.

Stainless Steel
Stainless steel cookware are commonly found in the restaurant kitchens. The reason is simple - durability.
Since there is no coating in stainless steel pans, there is nothing to wear out.
The material can be used on all heat sources including ovens. Our products have a 5 mm thick sandwich bot-
tom. Three layers of steel with a magnetic layer in the middle which allow for use on induction.
Stainless steel has a high hygiene factor, which makes it an obvious choice in the food industry.
The chromium content also makes the material more resistant to rust.
• Wash by hand, even if the products can be run in a dishwasher.
• If something overcooks, it can easily be removed by boiling some water with detergent in it.
Always rinse and wipe out afterwards.
• Never use steel wool as this may damage the product.

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Cast Iron
Cast iron is manufactured in sandforms and is one of the most durable and popular materials to cook with.
Fits all types of cooking.
Our cast iron products are grill and oven proof up to 250 °C. The pans emit some of their iron on heating,
something that is both healthy and enhances the taste of the food. Our pans are enameled, therefore they do
not require seasoning.
In case of damage to the surface, rub the affected area with oil to restore a natural protection against new rust.
Harsh steel tools that can damage the enamel should therefore be avoided.
When using it the first time, we recommend that you wash the pan by hand with detergent and then wipe it
thoroughly dry with paper, or after drying on low heat on the stove.
Do not leave the pan in water as this can cause rust. If rust would occur, scrub the affected area with a washing
sponge. Apply oil afterwards to recreate the nonstick.
• Always let the pan cool down before cleaning it.
• Always wash by hand.
• Always dry completely after cleaning.
• Do not use in a dishwasher.

Lightweight Cast Iron

Lightweight cast iron is manufactured in a so-called press casting. This makes the air in the molten iron mass
vanish and allows a more compact, thinner and lighter product with the same volume per cubic centimeter as
the conventional cast iron. The thin material makes the pan heat up, reach the ideal cooking temperature and
cool down faster.
The pan is delivered preseasoned, but we still recommend that you season it in the same way as with carbon
steel.
Do not leave the pan in water as this can cause rust. If rust would occur, scrub the affected area with a washing
sponge. Apply oil afterwards to recreate the nonstick.
To clean the pan thoroughly, coarse salt can be heated and be scrubbed on the frying surface. Remember to
season the pan once more afterwards.
• Always let the pan cool down before cleaning it.
• Always wash by hand in hot water, detergent is not recommended.
• Always dry completely after cleaning.
• Do not use in a dishwasher.

Non stick - Frying Pans

Like all frying pans, it is recommended to heat up slowly and then increase the temperature.
Non stick coatings are known to work without shortening, but we recommend using a small amount when
cooking.

Aluminium - Whitford Quantum 2 Non stick

One of the most durable coatings on the market.
• Avoid overheating an empty pan as this may cause damage to it.
• Wash by hand with mild detergent. Do not use in dishwasher.
• Do not use metal tools or other sharp objects in the pan as this risks scratching the coating.

Stainless Steel - Whitford Excalibur

The world’s most durable coating. A patented technique specially made for stainless steel where a three-layer
layer is applied to the surface.
• Works with tools of all materials
• Can be used in dishwasher
• Sandwich Bottom

Cast Aluminium - ILAG 3-layer Non stick

ILAG is a three layers non-stick coating that are reinforced by aceramic scratch-proof coating for intense use.
• Easy to clean
• Resistant to abrasion and corrosion.

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