Cuisine authenique Gourmet Cookware


FAQ

Sautè vs fry

The sautè pan has straight 3" edges while the fry pan has sloped 2"edges. The sautè is good for cooking dishes with liquids and sauces. Our sautè pan includes a tight lid.

What is the best size for a skillet

We think 11" (28cms) is ideal. It fits on most stoves and cooks meals for two to four people. Most cookware sets end up on the top shelf.

How many pans do I need?.

We find that one fry pan and one sautè pan with lid is all you need for a small household.

9" fry for reheating and quick meals, 11" fry for general use, 11" sautè for daily entrees, 11" Dutch oven for special meals and stews.

What about pots?

Any old pot will do for boiling water. A steel pan is adequate.

Are the pans dishwasher safe?

It is not recommended but we do it anyhow.

How do I take care of the Copper ?

Copper will tarnish. Use a copper cleanser once in a while. Cook at moderate heat. Do not use sharp objects i.e. steel knives. Use a wood or soft spatula - not steel.

Why do you not just use thick copper ?

The aluminum core has similar properties as copper but is lighter and has more heat capacity. A Belgian company, Falk Culinair, has a patent on the two ply copper. Using Aluminum really cuts down on the price while having negligible impact on the quality or performance.

How does this pan Compare ?

It is as good if not better than Mauviel, Bourgeat Falk Culinair and costs a third as much. Most pans are 2.5mm thick (compared to our 3.5mm).