Collection: Non-stick aluminum pan

The tegame is the traditional Italian shallow, wide pan: deeper than a traditional skillet but shorter than a saucepan, with flared edges that facilitate stirring and evaporation. You can use it to cook over low heat, reduce sauces, sauté vegetables, and prepare stewed meat dishes. Those who cook frequently always have a good pan in the kitchen, alongside the skillet and saucepan.

Mamù produces the nonstick aluminum pan in three different versions, to cover every type of use and every cooking preference. Made in Italy, produced directly by us at factory prices.

PFOA-Free Non-Stick Pan: For Everyday Cooking

The PFOA-Free Non-Stick Aluminum Pan is the most versatile version: scratch-resistant coating, even heat distribution, and quick cleanup. Available in two sizes, it serves 2-4 people. It's perfect for sautéed vegetables, pan-fried chicken, and tomato-based sauces that cook for a long time without sticking to the bottom. The handle stays cool during cooking.

For those who prefer to cook with a lid, the 16 cm mini pan with glass lid is also available: for single portions, quick sauces, and keeping dishes warm.

White aluminum pan with iron handle: the traditional classic

The white aluminum pan with iron handle is the traditional Italian shape: natural, uncoated aluminum, a long iron handle that stays cool even over high heat, sturdy sides, and a thick bottom. Available in eleven different sizes, from compact ones for home use to large sizes for large quantities.

White aluminum does not have a non-stick coating, but the pure aluminum surface develops a patina over time that improves cooking. It lasts for decades, requires no special care, and can be cleaned with water and detergent.

99.5% Pure Aluminum Saucepan: Maximum Durability

The 99.5% Pure Aluminum Saucepan is the flagship product in the range. No coating, no risk of scratches, no loss of performance over time. Pure aluminum conducts heat excellently, and its durability far exceeds that of any coated pan. Available in two sizes.

Sautepan, Frying Pan, and Saucepan: When to Use Each

The saucepan comes into play when cooking requires gradual evaporation and frequent stirring: sautéed vegetables, reduced sauces, browned meat and then cooked in the bottom. The frying pan, flatter, is best for quick cooking over high heat. The taller saucepan handles cooking with a lot of liquid: broths, soups, stews. With all three in your kitchen, you can cover every traditional Italian recipe.