Available, delivery time 2-5 days
The straight-sided Braiser with low edge stops condensation and promotes evaporation - used without the lid, it will cook your food quickly. The regular, even and controlled cooking provided by copper is also suitable for slow cooking. Its shape lets you handle and flip food without having it fall out. It is suitable for any heating source, including induction, and is also oven-safe. The straight-sided sauté pan features two cast stainless steel side handles firmly fastened with rivets. It takes up less room than a slope-sided sauté pan with long handle on the hob and when being stored. It provides elegance in the Kitchen, set out on a Buffet, as well as on the Table.
WORLDWIDE UNIQUENESS COPPER COOKWARE NOW INDUCTION READY
- Ø 28 cm (Øbottom = 24 cm) H= 9,1 cm L (with Handle) = 41 cm - V= 4,9 Liter
- 90% COPPER- 10% STAINLESS STEEL
- with Lid
- 2-mm thick copper stainless steel - Gloss polished
- Special innovative ferro-magnetic bottom
- for all hotplates including INDUCTION
- Riveted ergonomic handles made of cast st/steel.
- Copper Stewpan with magnetic bottom INDUCTION and st/steel lid
- Excellent conductor of heat
- Uniform cooking through both bottom and sides
- Ideal for reducing and simmering
The manufacturer does not guarantee the flatness of the floor, if the diameter of the heat source deviates more than 1,5cm in relation to the bottom of the pan. There are no restrictions for the use of iron pans on full surface induction and gas stoves.
The nobility of copper in the kitchen arts is not only die to its warm and colourful looks, but also and essentially to its capacity to conduct heat, which makes copper pans idel for delicate preparations, such as sauces.
To clean copper, use a special easy-to-use-paste, preferable after each use. For the inner stainless steel or tin-plated surfaces, wash in the ordinary way. Cleaning in the dishwasher is not recommended because dishwasher liquids contain high levels of chlorine.
Copper is an exeptional 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 used in combination with another metal (for the inside of the pans).
Tin-plated copper: The traditional tin-plating process guarantees a thick enough coating of tin for professional use. The lenght of time the pan can be used before being replated is therefor longer. But beware: do not heat to over 260°C.
Utensils 2 mm thick are intended for professional use. Polished outer finish, smooth or hammered effect.
Handles in cast steel, curved, fixed by strong rivets. Copper-stainless steel: this is a bimetal laminate.
The outer sides are made of very thick copper and allow excellent heat conduction. The inner side, made of stainless steel, allow for easy care of the pans and there is no need for replating. Polished outer finish. Mountings in cast steel, stainless steel, or bronze, fixed by strong rivets.
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