We now have a complete collection of Copper Chefs frying, sauté and prospector pans
Well, this IS exciting.....
We have finally created the full range of copper chef’s frying, sauté and prospector pans, and casseroles which are available singly or as sets for that show stopping addition to your kitchen kit.
Each one is unique; hand spun from solid copper disks, lined with traditional tin, applied in a centuries old process, assembled using our ancient but sturdy fly presses. All of which adds up to a truly traditional and heritage piece of cookware whose appearance vies for with its functionality for attention. Stunning to look at, their performance is unparalleled.
Why are tin lined copper pans so good?
It's simply physics; copper is the most conductive engineering metal available. It's twice as conductive as aluminium and an amazing 25 times more conductive than stainless steel. Possibly its only rival is pure silver, which is 5% more conductive than copper and an eye watering 100 times more expensive. Our tin lining is a magical material; it is very non stick and protects the copper from acidic food and corrosion. Tin doesn't taint food or hold strong flavours and is easily washed by hand.
Yes, but what about actually cooking with them, to paraphrase The Who, “what makes them so good?” Copper is very intuitive to use, it responds quickly to changes in power, heating up and cooling down rapidly, making it very efficient. Heat distributes very evenly across the base and sides of pan, eliminating hot spots. There is no need for concern about the risks from chemical non-stick coatings. All of which adds up to a frankly marvellous means of cooking anything from a delicate piece of fish to a beautifully seared steak. Copper’s responsiveness to heat makes it perfect for poaching, the control of the bubble rate is superb, so you can maintain a steady temperature without fear of overcooking. The same quality also means that sauces are no longer in danger of curdling.
Back to the classroom and those physical properties of great conductivity not only mean that cooking with copper is fuel efficient, it also means that you can get a great sear on your steak or a crispy skin on your duck at a much lower setting than other metals, but without the fear of leaving the top layer stuck to the pan. The tin lining has exceptionally good non stick properties, so which ever way you eat your eggs; over easy, sunny side up, scrambled or omelette, they will always glide out of that pan without a backwards glance. And as Stuart Collins so beautifully demonstrated, milk puddings and soufflés will not only cook magnificently in copper vessels, they look amazing when you present them at table.
These beautiful new additions sit right at the heart of our copper collection and would grace any kitchen, be it stately, farmhouse or ultramodern. Do not settle for imitations, be sure you go for the real deal, for proper copper and tune in for the tin.
Deep copper Chefs frying and Chefs sauté pans (click photo for details)
7" Chef pan and sauté pan
9" Chef pan and saute pan
11" Chef pan and saute pan
Deep copper Chefs prospector pans and lids (click photo for details)
7" Chef prospector pan and lid
9" Chef prospector pan and lid
11" Chef prospector pan and lid
