de Buyer - Copper Sauté Pan - Straight - Prima Matera
The de Buyer sauté pan is ideal for sautéing vegetables or pieces of meat. It is used to brown foods quickly. Its low edge avoids condensation on the sides and lets humidity evaporate, thereby improving caramelisation of the juices. 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 long, elegant, ergonomic cast stainless steel handle, firmly fastened with rivets, guarantees a natural and comfortable grip. The stainless steel interior is practical, hygienic and easy to clean.
The utensils in the de Buyer PRIMA MATERA range are 90% copper and 10% stainless steel on the inside. Copper is the best heat conductor and ensures a perfect heating circuit throughout the entire container. It provides exceptional cooking performance on any cook top, including induction, through the special iron-magnetic stainless steel INDUCTION bottom.
Elegant and fluid, the ergonomic long handles and side handles of the range are made with cast stainless steel.
WORLDWIDE UNIQUENESS COPPER COOKWARE NOW INDUCTION READY
CopperStewpan with magnetic bottom INDUCTION and st/steel lid
Excellent conductor of heat
Uniform cooking through both bottom and sides
Ideal for reducing and simmering
PRIMA MATERA - For cooking and for presentation on table. Copper is an extraordinary conductor of heat, particularly suitable for French cooking and reducing. This material ensures quick and homogeneous cooking in the whole pan: not only in the bottom but also on the side to obtain a perfect heat distribution which makes copper pans ideal for delicate preparations, such as sauces.
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.
Outer COPPER - the colour changes on a heat sources. Use a special copper cleaner to give brilliance back to a copper utensil. Never use a metal sponge. The stainless steel inner wall allows for easy care. There is no need for replating as for the traditional tin-plated copper.
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.