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A set of kitchen utensils, made of copper, is by excellence suitable for fire, due to the exceptional heat conductivity level.
The nobility of copper in the Art of Cooking is due not only to the warm and colorful look, but also to the essential quality of distributing heat, which is why copper frying pans are ideal for delicate dishes, such as sauces.
To clean the copper cookware, use a paste-type dishwashing detergent, especially for this type of material. In the case of products with surfaces covered with tinfoil or under which there is stainless steel, cleaning can be performed in the usual way.
It is not recommended to clean the copper cookware in the dishwasher, because the special dishwashing detergents for the dishwasher contain a lot of chlorine.
Copper is an exceptional metal because it is an extraordinary heat conductor, especially suitable for French-style cooking and for dishes that need to be cooked over low heat.
However, copper should not come into direct contact with most foods and, accordingly, is used in combination with another metal (located on the inside of frying pans).
Copper-stainless steel: this is a laminated bi-metal.
Products are covered with a thick layer of copper on the outside, which allows for excellent heat conductivity.
The interior of the frying pans, made of stainless steel, allows easy care and maintenance and there is no need to be re-finished (retouched). The outer finish is polished.
The handles are made of cast iron, stainless steel or brass and are fastened with strong rivets.
Cookware in this range can not be used on induction hobs.