Cooking with Copper

Cooking with Copper

French restaurant kitchens often display an impressive wall full of gleaming copper pans in all shapes and sizes, polished and maintained with pride by the junior kitchen staff. Chefs have always valued copper for its superior heat-conductivity, which makes it an ideal material for reducing stocks and sauces, the foundation stone of classic French cuisine. Copper is also great for frying eggs and making custard.

No wonder then that keen amateur cooks have shown an increasing interest in equipping their home kitchens with this wonderful cookware.

The French House offers a set of five saucepans ranging from 12 to 20cm in heavy 2mm gauge copper with traditional tin lining. We prefer tin lining to stainless steel as the latter somewhat negates the conductivity advantage of copper.



Be the first to comment on this article