
Aluminum Lid
Simple and beautiful lid in aluminium, with a handle in nickel-free stainless steel. Depending on size, the lids are compatible with either High Aluminum Saucepan, Low Aluminum Pot, High Flared Aluminum Pan and Low Aluminum Casserole.
Dimensions
- Ø24 x H4 cm
- Ø28 x H4 cm
- Ø32 x H4 cm
Material - Aluminium / Stainless steel
Care - Wash by hand
Note - As the product is made of aluminium, it is susceptible to oxidation. This may occur when cooking with highly acidic ingredients or, for example, if salt is added to water in a pot before it reaches boiling point. To minimize the risk of oxidation, always add salt after the water has started to boil, and avoid prolonged contact with acidic foods
Original: $2.62
-70%$2.62
$0.79More Images



Aluminum Lid
Simple and beautiful lid in aluminium, with a handle in nickel-free stainless steel. Depending on size, the lids are compatible with either High Aluminum Saucepan, Low Aluminum Pot, High Flared Aluminum Pan and Low Aluminum Casserole.
Dimensions
- Ø24 x H4 cm
- Ø28 x H4 cm
- Ø32 x H4 cm
Material - Aluminium / Stainless steel
Care - Wash by hand
Note - As the product is made of aluminium, it is susceptible to oxidation. This may occur when cooking with highly acidic ingredients or, for example, if salt is added to water in a pot before it reaches boiling point. To minimize the risk of oxidation, always add salt after the water has started to boil, and avoid prolonged contact with acidic foods
Product Information
Product Information
Shipping & Returns
Shipping & Returns
Description
Simple and beautiful lid in aluminium, with a handle in nickel-free stainless steel. Depending on size, the lids are compatible with either High Aluminum Saucepan, Low Aluminum Pot, High Flared Aluminum Pan and Low Aluminum Casserole.
Dimensions
- Ø24 x H4 cm
- Ø28 x H4 cm
- Ø32 x H4 cm
Material - Aluminium / Stainless steel
Care - Wash by hand
Note - As the product is made of aluminium, it is susceptible to oxidation. This may occur when cooking with highly acidic ingredients or, for example, if salt is added to water in a pot before it reaches boiling point. To minimize the risk of oxidation, always add salt after the water has started to boil, and avoid prolonged contact with acidic foods





















