The saucepan with inner chamber are built so that food is
never in direct contact with the heat of the flame.
The temperature of the inner chamber in contact with food
never exceeds 105°C, both with or without the lid, as the steam
regulator keeps a constant pressure/temperature ratio.
With indirect cooking saucepan, even if the cooking time is
longer in comparison to normal saucepans, you get significant
benefits in the quality of food; in fact, the cooking at constant and controlled temperature at 105°C allows to maintain the
nutritional components of food intact, offering more authentic
tastes, more fragrance ad better digestibility.
Built in stainless steel 18/10 and provided with a filling valve