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Our Professional Copper Cookware |
| * When we made the decision to add fine cookware to our already outstanding collection of cutlery, our  path
was clear. If we hold true to one abiding truth, we could not go wrong; "There is no substitute for quality products and service". The first market source we turned to for our cookware was, of course, France, the gastronomic center of the Earth. Nearly all of our new products are of commercial quality, most only available previously to professional chefs. There are many "copper" pans on the market now that are really stainless pans with a copper thin plating on the outside. (You have heard of "Copperclad") Or...sometimes even just part of the outside is copper usually the sides or maybe the bottom! These are pretty but not very effective. Our copper pans are just that. COPPER pans. They are then, either lined with tin or stainless steel to create a safe and (with stainless) a nearly indestructible cooking surface. We recommend you buy the heaviest copper you can afford. (or lift) The shear mass allows better heat dispersion and retention. This means, "it just plain cooks better". Copper transfers heat better than other metals. A thinner pan is more likely to produce hot spots where a heavy, thicker pan spreads the heat more evenly. Better cooking. We like a stainless steel lining because it last forever. Tin lined pans are fine if you don't use that particular pan a lot or, if you don't mind sending it off to be re-tinned once in a while. What may seem like "overkill" to some, will actually assure you of years of use and service and the finest cookware your money can buy. |
| * CARE: To clean copper, use a special easy to use (and make) paste of salt and lemon juice, preferably after each use. For the inner stainless steel or tin plated surfaces, wash as usual. Cleaning in the dishwasher is not recommended as dishwasher detergents contain high levels of chlorine. |
| * TECHNICAL FEATURES: Copper is an exceptional conductor of heat, particularly suitable for French cooking and reducing. However, copper should not be in direct contact with most foods. As a result, all our copper is lined with another metal for safety. |
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| * COPPER-STAINLESS STEEL: This is a bimetal laminate. The outer sides are made of very thick copper and allow for excellent heat induction. The inner sides, made of stainless steel, allow for easy care and need no re-tinning. These pans have a polished outer finish. The handles are in cast-iron or bronze, fixed with strong rivets to last a lifetime. |
| * HEAT SOURCES: Our French designed Copperware is compatible with all types of heat sources, excluding induction. |
| * The nobility of copper in the culinary arts is not only due to its warm and colorful looks, but also and essentially to its capacity to conduct heat, which makes copper pans ideal for delicate preparations. In nearly all instances, heavier is better. |
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