The milk pan is by far the most recognisable of pans: it is small, deep and has a long handle sticking out from the side or pointing downwards. A milk pan is ideal for heating milk and hot chocolate or mixing puddings and glazes. At 12 centimetres deep, it is also perfect for boiling eggs: the boiling water bubbles without splashing. The inside scale makes it easier to measure liquids and the wide pouring rim ensures drip-free pouring. Pan holders becomes superfluous, as the practical handle stays Cool when cooking. Silit milk pans come in straight or bulbous forms, in polished or matte cromargan stainless steel as well as with a triple-layer non-stick coating inside. Thanks to their TransTherm universal base, they are suitable for use on all hobs, including induction, quickly absorb heat and distribute it evenly. 14 centimetres in diameter, the pans hold around 1.8 litres of liquid and can be cleaned in the dishwasher.