Small pan - perfect for making blinis, fritters and pancakes. Extra thick Choc 5 undeformable cookware: steady rise in temperature; uniform heat diffusion across the skirt. Reinforced bottom: guarantee of a smooth and flat bottom; most important heated surface. High-end coating consisting of 5 layers: professional quality resistance; optimal slip; designed for heavy use. Riveted iron handle coated with a high temperature resistant epoxy. French-style curving: simple grip; easy handling. Do not heat on its own or overheat. Avoid temperature shocks. Do not use metal objects in the cookware. Care: wash by hand, non-abrasive sponge. For all cook tops EXCEPT induction.

Professional sieve entirely made of stainless steel, ideal for finely sieving flour before adding it to a mixture to avoid the formation of lumps. Sieve used for flour, almonds and coconut powder, cocoa ... Stainless steel with tight mesh (Ø 0.8mm) for a fine and even grain which facilitates the making of dough for cakes, pancakes... Robust and undeformable stainless steel frame. Durable sieve. Care: completely dishwasher-safe.

Professional sieve entirely made of stainless steel, ideal for finely sieving flour before adding it to a mixture to avoid the formation of lumps. Sieve used for flour, almonds and coconut powder, cocoa ... Stainless steel with tight mesh (Ø 0.8mm) for a fine and even grain which facilitates the making of dough for cakes, pancakes... Robust and undeformable stainless steel frame. Durable sieve. Care: completely dishwasher-safe.

Rectangular tray with oblique edges, in thick aluminium, coated with non-stick Choc 5. Ideal for delicate baking. Used for baking Viennese pastries, pies, galettes, tuiles, langues de chat biscuits.. Can be used cold and hot, with or without rings and frames. Ultra resistant coating for long product life. Excellent non-stick properties for easy mould release of even the most delicate baked pastries. Coating eliminates the need for baking paper. Light, sturdy and undeformable tray, easy to handle. Do not heat empty. Do not overheat. Avoid temperature shocks. Do not use metal objects in the tray. Care: wash by hand with a non-abrasive sponge. Not dishwasher-safe.

Rectangular tray with oblique edges, in thick aluminium, coated with non-stick Choc 5. Ideal for delicate baking. Used for baking Viennese pastries, pies, galettes, tuiles, langues de chat biscuits.. Can be used cold and hot, with or without rings and frames. Ultra resistant coating for long product life. Excellent non-stick properties for easy mould release of even the most delicate baked pastries. Coating eliminates the need for baking paper. Light, sturdy and undeformable tray, easy to handle. Do not heat empty. Do not overheat. Avoid temperature shocks. Do not use metal objects in the tray. Care: wash by hand with a non-abrasive sponge. Not dishwasher-safe.

Micro-perforated rectangular tray, with oblique edges, made in non-coated aluminium. Ideal for baking mini pastries or small food items, for baking cakes, galettes, quiches, Viennese pastries.. The best ally for your silicone mat. To use also with baking sheets and silicone moulds. Ideal for use in a convection oven. Optimal 3mm diameter micro-perforations: excellent hot or cold air circulation for uniform cooking. Perfect heat diffusion and transmission. Thick, lightweight and sturdy tray, undeformable. Do not use with liquid or semi-liquid preparations. Do not heat empty. Do not overheat.

Hard aluminium, non-coated baking tray with oblique or straight edges. Especially designed for transmitting cold. Also used for baking tarts, Viennese pastries, tuiles, langues de chat biscuits.. and for roasting nuts. Can be used as an underlying support for rings and frames during cold or hot forming. Excellent cold as well as hot transmission thanks to the aluminium. Thick (1.5mm), lightweight and very strong tray: easy to handle. Tip: use the tray with baking paper or a silicone mat. Do not heat empty. Do not overheat. Care: dishwasher-safe.

Hard aluminium, non-coated baking tray with oblique or straight edges. Especially designed for transmitting cold. Also used for baking tarts, Viennese pastries, tuiles, langues de chat biscuits.. and for roasting nuts. Can be used as an underlying support for rings and frames during cold or hot forming. Excellent cold as well as hot transmission thanks to the aluminium. Thick (1.5mm), lightweight and very strong tray: easy to handle. Tip: use the tray with baking paper or a silicone mat. Do not heat empty. Do not overheat. Care: dishwasher-safe.

Micro-perforated rectangular tray, with oblique edges, made in coated aluminium, PFOA free. Ideal for delicate baking, for making pizza, flammenkuche, tart, Viennese pastries... Optimal 3mm diameter micro-perforations: excellent hot or cold air circulation for uniform cooking. Perfect heat diffusion and transmission. Ultra resistant coating for long product life. Excellent non-stick properties for easy mould release of even the most delicate baked pastries. Thick, lightweight and sturdy tray, undeformable. Do not use with liquid or semi-liquid preparations. Do not heat empty. Do not overheat. Avoid temperature shocks. Do not use metal objects in the tray. Care: wash by hand with a non-abrasive sponge. Not dishwasher-safe. 53x32,5cm