F.A.Q.S.

Dear Customer,

There are many good quality copper cookware products on the market.
My aim in creating our range of copper cookware products was simply:

Good quality copper cookware, pots and pans that will withstand the daily rigours of a any kitchen. At an affordable price, so that everyone who likes to cook can enjoy the pleasures of preparing a meal in the ultimate cooking medium
Copper cookware, pots and pans.

Happy Cooking
Kim Engler   

P.S.
A lot is made of the "Hard Work" to keep copper cookware clean. After use, I just wash my copper pots and pans as I would any other item and hang them on my potrack.
After some time the copper takes on that lovely golden brown patina look that gives my kitchen that warm homely feeling.
Of course you can polish your copper cookware. Modern cleaning products (Amway metal cleaner) make the job very, very easy.

1. WHAT COPPER DO YOU USE?
We use solid copper sheet with the highest thermal conductivity.

2. WHAT THICKNESS OF COPPER ARE YOUR POTS AND PANS?
Body of pan:The pans are made from high conductive copper and have the optimum thickness:
Fry Pan, Crepe Pan, Saucepan, Saute Pan and Casserole are made of 1.6mm copper.
Modern cooking appliances provide a very even and consistent heat. The thickness of our copper cookware allows for a very fast, even and efficient heat distribution. The spinning process creates a very hard and durable product.
It is a matter of, not to light and not to heavy, just about perfect for everyday cooking. All pots and pans have a drip free edge.
As our copper cookware is handcrafted size and volume will vary slightly.

3. WHAT DO YOUR POTS AND PANS WEIGH?
To judge copper cookware by weight can be misleading, as some handles (cast iron or brass) often weigh more than the copper the pot or pan itself.

4. WHAT LINING DO YOU USE ON YOUR COOKWARE?
We use tin as lining. A part from silver, tin is the closest metal that matches copper in thermal conductivity. The tin lining is the most vulnerable part of the copper cookware as the lining will wear over time. It is reasonable to assume, that the thicker the lining the longer it will last. We therefore apply a very heavy tin lining, especially on the saucepans, by hand in the traditional way. The tin lining enhances heat conductivity and is non-reactive to food. The characteristic unevenness, wipe marks and shrink marks do not effect the workings of the pan.

5. HOW LONG DOES THE TIN LINING LAST?
We use the hand wipe method to apply a coating of tin. I have made pots and pans 20 years ago and they are still ok. In essence, it depends on how you treat your cookware, and the frequency of usage. As a rule of thumb.
Domestic : 10 + years
When all the scratches where the copper shows through, add up to the area of a 20 cent piece it is time to retin.

6. HOW BEST CAN I USE MY COPPER COOKWARE?
Always use a low heat or flame(gas) it not only saves you money, it also protects the tin lining. Never use abrasives or metal utensils, only wood or plastic.

7. WHAT IS YOUR RETURN POLICY?
You must notify us within 14 days of receipt of order, after we have received back the goods in non damaged, unused condition, packed in the original box, we will refund your money, minus actual postage paid, packaging and bank charge. We do not charge a restocking fee.

PLEASE NOTE: Custom made items can not be returned.