The Flare Pan is based on jet engine-cooling technology
The available in a variety of sizes, all of which feature a cast aluminum body with stainless steel handles and fins
When the University of Oxford's Dr. Thomas Povey was on a mountaineering trip several years ago, he became acutely aware of how much fuel was required to boil water using his conventional cookware. This inspired the professor of engineering to develop a new type of cooking pan, that would make better use of available heat. The result is the "finned" Flare Pan, which requires 40 percent less heat than a regular pan to get just as hot.
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