Duparquet Copper CookwareSolid Copper Fry Pan with Tin Lining
$425
- Online Inquiries: HCS21_HBCBV
- Store Inquiries:#2504039
- Handcrafted and American-made fry pan.
- 11.5"Dia. x 1.5"T or 11.5"Dia. x 1.75"T.
- 1.7mm copper thickness.
- Made with slightly thinner gauge copper for a lighter-weight pan, this piece is designed to move on the stove.
- Solid copper, tin lining and cast iron handles.
- Lifetime warranty.
- Made in the USA.
- Do not "preheat" your copper pan. Since copper conducts heat so well, it heats up very quickly. The tin lining can (and will) melt if left on a burner without anything in the pan. Have something in the pan before lighting the flame (oil, butter, etc.) This will absorb the heat and act as an "alarm" if you get distracted and forget about the pan on the burner.
- Use Medium/High heat max. Since copper heats quickly and evenly, use Med/High heat as your maximum setting.
- Avoid scrubbing. The tin lining is a very soft metal and will wear away eventually. For cooked on foods, try filling the copper pan with water and a bit of dish soap then simmer for 15 minutes. You'll be amazed how easily the cooked-on food cleans up. Less elbow grease and less wear on the tin lining.
- Don't sear in your copper pan. Remember, the tin lining melts at only 450°F. To sear meats at high heat, choose a cast iron, aluminum, or stainless steel pan instead of choosing your copper cookware. Browning meats is fine - but searing tuna or steak should be done in a different pan.
- Use wooden/silicone utensils with tin-lined copper pots. Avoid scratching the tin cooking surface with metal utensils.
- Keep your copper clean and polished for best cooking results. Wash in hot water. Towel dry after washing to prevent water spots. DO NOT PUT YOUR COPPER PAN IN THE DISHWASHER (the chlorine in dishwasher soap will pit the copper surface).
- Retinning. Eventually the tin lining will wear away. The rule of thumb is that a copper pan should be relined when the total area of copper showing on the cooking surface is about the size of a US quarter dollar.
Duparquet Copper CookwareSolid Copper Fry Pan with Silver Lining
$666.67
- Online Inquiries: HCS21_HBCBW
- Store Inquiries:#2504044
- Handcrafted and American-made fry pan.
- 9"Dia. x 1.5"T or 11.5"Dia. x 1.75"T.
- 1.7mm copper thickness.
- Made with slightly thinner gauge copper for a lighter-weight pan, this piece is designed to move on the stove.
- These silver-lined pans are individually made to order. Each piece is hand-crafted specifically as a silver-lined pan. After the pan is assembled, both the exterior AND interior are polished. This polished cooking surface is then lined with silver to a near mirror finish.
- Solid copper, silver lining and cast iron handles.
- Lifetime warranty.
- Made in the USA.
- Do not "preheat" your silver-lined pan. Since copper and silver conduct heat so well, the pan heats up very quickly. Have something in the pan before lighting the flame (oil, butter, etc.) This will absorb the heat and act as an "alarm" if you get distracted and forget about the pan on the burner.
- Use Medium heat max. Initially, use Medium heat as your maximum setting until you are comfortable using it. Cooking at higher temperatures will also encourage foods to stick to the lining.
- Avoid scrubbing/scouring. The silver-lining is a hard but thin lining and will wear away eventually. Also, it will scratch if using a scouring pad. If you have cooked on foods, instead of scouring, try filling the copper pan with water and a bit of dish soap then simmer for 15 minutes. You'll be amazed how easily the cooked-on food cleans up with just a sponge. Less elbow grease and less wear on the lining.
- Don't sear in your silver-lined pan. The silver lining can handle the temperatures of searing BUT the high temperatures will certainly make an unsightly mess of your gorgeous pan. To sear meats at high heat, choose a cast iron, aluminum, or stainless steel pan instead of choosing your copper cookware. Browning meats is fine - but searing tuna or searing steak should be done in a different pan.
- Use wooden/silicone utensils. Avoid scratching the silver cooking surface with metal utensils.
- Keep your copper clean and polished. Wash in hot water. Towel dry after washing to prevent water spots. You may use a copper polish of your choice on the exterior and a silver polish on the interior. DO NOT PUT YOUR COPPER PAN IN THE DISHWASHER (the chlorine in dishwasher soap will pit the copper surface). HAND WASH this lovely creation.
Duparquet Copper CookwareSolid Copper Silver-Lined Fry Pan
$800
- Online Inquiries: HCS21_HBMWQ
- Store Inquiries:#401099420012
- Handcrafted and American-made fry pan.
- 11.5"Dia. x 1.75"T.
- 1.7mm copper thickness.
- Made with slightly thinner gauge copper for a lighter-weight pan, this piece is designed to move on the stove.
- These silver-lined pans are individually made to order. Each piece is hand-crafted specifically as a silver-lined pan. After the pan is assembled, both the exterior AND interior are polished. This polished cooking surface is then lined with silver to a near mirror finish.
- One of the technical benefits of a silver lining is the high melting point of the silver. Pure SILVER melts at 1763F - well above cooking temperatures, so there is little worry of a melted lining.
- Solid copper, silver lining and cast iron handles.
- Lifetime warranty.
- Made in the USA.
- Do not "preheat" your silver-lined pan. Since copper and silver conduct heat so well, the pan heats up very quickly. Have something in the pan before lighting the flame (oil, butter, etc.) This will absorb the heat and act as an "alarm" if you get distracted and forget about the pan on the burner.
- Use Medium heat max. Initially, use Medium heat as your maximum setting until you are comfortable using it. Cooking at higher temperatures will also encourage foods to stick to the lining.
- Avoid scrubbing/scouring. The silver-lining is a hard but thin lining and will wear away eventually. Also, it will scratch if using a scouring pad. If you have cooked on foods, instead of scouring, try filling the copper pan with water and a bit of dish soap then simmer for 15 minutes. You'll be amazed how easily the cooked-on food cleans up with just a sponge. Less elbow grease and less wear on the lining.
- Don't sear in your silver-lined pan. The silver lining can handle the temperatures of searing BUT the high temperatures will certainly make an unsightly mess of your gorgeous pan. To sear meats at high heat, choose a cast iron, aluminum, or stainless steel pan instead of choosing your copper cookware. Browning meats is fine - but searing tuna or searing steak should be done in a different pan.
- Use wooden/silicone utensils. Avoid scratching the silver cooking surface with metal utensils.
- Keep your copper clean and polished. Wash in hot water. Towel dry after washing to prevent water spots. You may use a copper polish of your choice on the exterior and a silver polish on the interior. DO NOT PUT YOUR COPPER PAN IN THE DISHWASHER (the chlorine in dishwasher soap will pit the copper surface). HAND WASH this lovely creation.
Duparquet Copper CookwareSolid Copper Tin-Lined Fry Pan
$360
- Online Inquiries: HCS21_HBMWS
- Store Inquiries:#401099419597
- Handcrafted and American-made fry pan.
- Great little omelet pan. Perfect size for the one-egg omelet or many other small tasks.
- Solid copper for greater temperature control on an evenly heated cooking surface.
- Unparalleled 1.7mm copper thickness.
- Massive 3/8" handset, copper rivets.
- Solid copper; cast iron handle; tin-lined by hand.
- 9"Dia. x 1.5"T; holds 4.5 quarts.
- Lifetime warranty.
- Made in the USA.
- Do not "preheat" your copper pan. Since copper conducts heat so well, it heats up very quickly. The tin lining can (and will) melt if left on a burner without anything in the pan. Have something in the pan before lighting the flame (oil, butter, etc.) This will absorb the heat and act as an "alarm" if you get distracted and forget about the pan on the burner.
- Use Medium/High heat max. Since copper heats quickly and evenly, use Med/High heat as your maximum setting.
- Avoid scrubbing. The tin lining is a very soft metal and will wear away eventually. For cooked on foods, try filling the copper pan with water and a bit of dish soap then simmer for 15 minutes. You'll be amazed how easily the cooked-on food cleans up. Less elbow grease and less wear on the tin lining.
- Don't sear in your copper pan. Remember, the tin lining melts at only 450°F. To sear meats at high heat, choose a cast iron, aluminum, or stainless steel pan instead of choosing your copper cookware. Browning meats is fine - but searing tuna or steak should be done in a different pan.
- Use wooden/silicone utensils with tin-lined copper pots. Avoid scratching the tin cooking surface with metal utensils.
- Keep your copper clean and polished for best cooking results. Wash in hot water. Towel dry after washing to prevent water spots. DO NOT PUT YOUR COPPER PAN IN THE DISHWASHER (the chlorine in dishwasher soap will pit the copper surface).
- Retinning. Eventually the tin lining will wear away. The rule of thumb is that a copper pan should be relined when the total area of copper showing on the cooking surface is about the size of a US quarter dollar.
