The Nobility of Copper in the Kitchen 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. Care To clean copper, use a special easy-to-use paste, 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 metal, an extraordinary conductor of heat, particularly suitable for French cooking and reducing. However, copper should not be in direct contact with most foods.

As a result, it is lined with another metal for safety. Tin-Plated Copper The traditional tin-plating process guarantees a thick enough coating of tin for professional use. The length of time the pan can be used before being replated is therefore longer. Caution: do not heat to over 500°F. Utensils 1/8” thick are intended for professional use. Copper-Stainless Steel This is a bimetal laminate. The outer sides are made of very thick copper and allow for excellent heat distribution. The inner sides, made of stainless steel, allow for easy care and need no retinning. These pans have a polished outer finish.

The handles are in cast-iron or bronze, fixed with strong rivets. Heat Sources All lines are suitable with all types of heat sources, excluding induction. The line with a stainless steel disc base is suitable with all types of heat sources, including induction.