Aluminium

Aluminium is an excellent conductor of heat - 5 times better than iron, 9 times better than stainless steel. Thanks to its superior conductivity, an aluminium pan distributes the heat uniformly over the entire surface and cooking temperatures are easily controlled. This makes it possible to obtain even cooking of food of any shape and whatever their position in the pan with respect to the center of the burner.

An additional advantage of aluminium cookware is that it is much lighter than other materials, which makes it easier to carry.

Cast iron

Cast iron is most often used on its own or is enameled to seal the cookware and make it attractive. Incredibly durable, cast iron's enormous advantage is its ability to hold heat. Therefore it is often used for woks, tajines, kettles, oven casseroles, etc.

A typical characteristic of cast iron is that it is a heavy material. Therefore, woks in cast iron e.g. will need two side handles instead of a long handle, so they become easier to lift and carry.

Copper

Copper, the most conductive metal used in cookware, has long been considered the standard in cookware and is still one of the first choices for professional cooking. Copper heats up rapidly and evenly, so cooking temperatures are easily controlled, making copper highly effective for sautéing, reducing and making delicate sauces.

In case of oxidation of the copper layer we advise you to use a copper polish product to retain the copper's luster. While dishwasher safe, the oxidation process will be accelerated by repeated dishwasher use. Hand washing in soapy water is therefore recommended.

Hard-anodized aluminium

Aluminium is one of the highest heat conductors amongst cookware materials, making the transfer of heat between cooker and pot both rapid and even, thus avoiding hot-spots. This allows a cook to be very precise in controlling heat. It ensures maximum heat distribution and energy efficiency.

Hard-anodization is an electro-chemical process that hardens aluminium. Hard-Anodized aluminium is 30% harder than stainless steel and completely food proof.
Hard-anodized surfaces resist abrasion and corrosion. A hard-anodized pan is one of the most durable pans one can buy. Anodized cookware has an extremely long life span.
However, even more important for cookware: hard-anodized cookware surfaces are stick-resistant, because they are so smooth that they become virtually nonporous.

We recommend to wash your hard anodized cookware by hand.

Multi-ply material

All of the usual cookware metals can be used in combination, which is called multi-ply material, to leverage advantages and neutralize disadvantages.
Tri-ply stainless steel, e.g. sandwiches a layer of aluminium between 2 layers of stainless steel. The resulting cookware item enjoys all of the heat conductivity of aluminium, plus the good looks and utility of steel.

Stainless steel

Stainless steel as such is not a good heat conductor. Therefore it will always be combined with a highly conductible metal (like aluminium or copper). This conductible metal will mostly be found in the base surface only, or in other cases you will find it back all over the body surface, which we call multilayer material.
Utensils made of stainless steel have almost unlimited durability, withstand all usual food and detergents and have a neutral odour and taste. Stainless steel can resist temperatures up to 250°C.