Copper pans
Sauces, pureed soups, sauces and perfect risottos: the best ally is a copper pan , thanks to its ability to conduct heat. Here you will find our offer of copper pans: you can choose between smooth or hammered tinned copper pans, with solid brass handles and lids, round or oval, with or without lid. Not only pans for cooking on gas, but also new and exceptional models for induction cooking.
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Cu Artigiana
In stock -
Cu Artigiana
In stock
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Cu Artigiana
In stock
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Cu Artigiana
In stock
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Cu Artigiana
In stock
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Cu Artigiana
In stock
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Pentole Agnelli
In stock
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Pentole Agnelli
In stock
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Pentole Agnelli
In stock
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Tanucci
In stock
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Tanucci
In stock
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Tanucci
In stock
Cooking in copper pans
As we have already seen; anticipated, the pans, but more; in general, all copper pans offer the great advantage of uniform heat conduction. The immediate consequence is; the ability to to cook any dish evenly, preserving all its characteristics: nutritional but also organoleptic.
But what are the dishes that, according to tradition, they are cooked in copper pans with more; satisfaction? Here are some ideas:
- polenta (if you don't have the classic cauldron, you can also use a simple pan)
- risotto
- game
- braised meats
- sauces for pasta
- various fish-based dishes
- creams, jams and reductions so loved by pastry chefs
Can copper pots go in the oven?
Of course they do. Copper pots and pans can safely go in the oven, as well as on the stove. If they are classic pans, however, they cannot be used for cooking. be used on induction hobs: you need special pans.
Instructions for use
Copper pans, as we have seen , have a higher cost than pans made of other materials; all the more reason, therefore, that we need to do a little bit of work. attention every time we use them.
For example:
- Do not use cutlery or metal tools, but only wood or silicone
- Do not put the empty pan on the fire
- Always use pot holders because ; the handles get hot as much as the body of the pan
- Clean the inside with non-abrasive sponges, so that the pan is hot. not to remove the tinned layer; for the outside, on the other hand, you can do as it used to be: steel wool and a mixture of water and vinegar!
- When you see that the internal coating begins to detach, it stagnates the pan.
And for the first use? There are no particular indications for treating copper pans on first use: tradition simply advises you to boil a little of water before starting to cook.
