Braising pot copper core

Usually, copper cookware and induction cooking are a bad match. There is a simple reason for this: the precious metal is not magnetic. You may use a cast-iron plate as a makeshift adapter, but this compromises the superior thermal conductivity for which professional chefs prize copper. Furthermore, with the cast-iron adapter, the heat input is no longer transferred par for par, and a time delay occurs in the heating process. And then there is the approach of an innovative manufacturer in Belgium. Falk has developed this cookware featuring a two-millimetre thick layer of copper inside the stainless steel. They translocate the copper directly into the core of the pots and pans. All the cooking utensils in the series have a three-layer structure: stainless steel enfolds the aforementioned copper core on both sides; the easy-to-clean satin-finish steel exterior is ferromagnetic. Thanks to this design, you can use the cookware on induction stoves without any restrictions on heat distribution and to the full energy-saving potential of induction cooking. As with the other pots from Falk which we stock in our range, the starting material is thin-pressed sheet metal which is later deep-drawn by a machine. Falk equips all pots and pans with riveted stainless steel handles and spout edges that facilitate precise pouring. This cookware with copper core is available exclusively from Manufactum.

To avoid an unnecessary stress test for the material mix of copper and stainless steel, please make sure not to heat your cookware with copper core to temperatures higher than 200-220 °C.