Use & Care

What can my pan do?

Copper -

Copper heats evenly and fast, giving it the ability to cook delicate proteins like fish and seafood as well as sauces, carmels, chocolates, as copper loses heat just as fast, reducing the chances the sauce overcooks or breaks from exposure to the retained heat in the metal. It is also excellent for cooking pasta, meat, eggs, rice, etc. and is ideal for even heat distribution.

Non Stick - 

Perfect for expansion and combined cooking, warming up, and preparing delicate dishes without additional oil. With even heat distribution, it cooks your food faster than any other pan. Our signature 5-layer PTFE coating is guaranteed to be PFOA free.

Stainless Steel - 

Our stainless steel pans are perfect for making soups, stews, and sauces.  Use these pans when cooking with acidic ingredients like tomatoes or vinegars because the metal won’t react with the acidity. Durable and easy to clean. 

Carbon Steel - 

Perfect for searing, grilling, browning and sauteing. Our carbon steel pans are as slippery as a brand new nonstick, once seasoned, and produce a better sear without any synthetic coating. Can go in the over for up to 10 min at 400°F to perfectly finish off your dish. The more you use it, the better it performs and the darker they become. 

Need help learning how to season your pan? We're here to help.