Cooking in all its glory

Copper and cast iron lines

 

The copper pots

 

From ancient terracotta to modern heatproof plastics, the evolution of cooking utensils has always led metal to triumph over any other material. Nowadays, we know the qualities of each metal: copper has great conductibility; cast iron is the best for simmering… These materials are Chefs’ favourites around the world, their presence in a kitchen is a sign of great cooking. A thin stainless steel coating was the best alternative to tinning, for a premium and long-lasting copper pot.

 

09.1310.161

Pot Ø 16 cm

09.1310.181

Pot Ø 18 cm

09.1310.201

Pot Ø 20 cm

09.1310.241

Pot Ø 24 cm

The frying pans and skillets

09.1210.201

Skillet Ø 20 cm

09.1210.241

Skillet Ø 24 cm

09.1210.281

Skillet Ø 28 cm

09.1410.281

Skillet Ø 28 cm

The copper lids

09.1510.161

Copper lid Ø 16 cm

09.1510.181

Copper lid Ø 18 cm

09.1510.201

Copper lid Ø 20 cm

09.1510.241

Copper lid Ø 24 cm

09.1510.281

Copper lid Ø 28 cm

Use and Care instructions

 

These premium cooking utensils are composed of a biometal coming from recent technological developments.
This technique consists of rolling a thin layer of stainless steel and a thick layer of copper together. Such process preserves the conducting qualities of copper, and the inside layer can melt only under heat levels impossible to reach at home. With regular use conditions, it will last forever.
Make the most of your copper pot by reducing the usual cooking heat by half, and avoid sudden temperature variations so the pot bottom will not deform.

Crêpe pan

 

According to legend, cast iron is indestructible. It is composed of iron and carbon which explains its black colour and exceptional qualities. The most significant is cast iron’s ability to conduct and maintain heat evenly.

03.3101.028

Cast iron crêpe pan Ø 22 cm

The country casserole

 

This enamelled cast iron casserole is used to simmer food. The massive walnut lid preserves food flavours and is perfect as a table mat. Coopers invented this lid during the Middle Ages to replace cauldrons’ weak cast iron lids.

09.1810.270

Country casserole Ø 28 cm

09.1800.280

Pyrex lid, brass handle Ø 28 cm

Use and Care Instructions

 

Like with many precious materials, be very cautious with cast iron utensils.
They break easily and a pot with a chip or a breach loses its heatretaining properties. Avoid high and sudden temperature variations on the pot: use a low flame.
To clean the material, do not use any abrasive products. Just soak the product in soappy water and use a sponge to remove baked-on food.