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ABOUT OUR COPPER
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Our
Professional Copper Cookware |
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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. |
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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. |
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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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TIN-PLATED COPPER:
Our traditional tin-plating
process guarantees
a thick enough coating of tin for professional use.
The length of time these pans can be used before
being replated is therefore longer.
CAUTION: Do not heat to over 500 degrees F.
Utensils
1/8"
thick are intended for professional use. |
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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. |
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HEAT SOURCES:
Our French designed Copperware is
compatible
with all types of heat sources, excluding induction. |
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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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