WHICH MATERIAL IS BEST FOR ME?

Steel :searing, grilling frying 
roasting browning 

Nonstickre-heating – low 
temperature cooking 

Stainless Steel : browning & reduction, immersion

Copper : chef's favorite. browning, reduction & 
very precise cooking 

Steel

These timeless pans are ideal for High-temperature cooking. By reaching quickly and sustaining high temperature, Iron Frypans are simply the best and first choice of a Chef to sear and grill steaks, caramelize meat juices, onions and vegetables, brown potatoes, or perfectly fry fish. Steel pans are not a Chef choice to stew or slow cooking dishes.

LYONNAISE, thickness 1~1.2mm

BLUE FORCE, thickness 2mm

MINERAL B ELEMENT, thickness 2.5~3mm

Nonstick

(Under construction - coming soon)

Stainless Steel

Thick Aluminum

Cast Aluminum

Stainless Steel

(Under construction - coming soon)

Mono Stainless Steel layer with thick sandwich bottom

Multi Layers Stainless Steel 

Copper

(Under construction - coming soon)

Prima Matera_Induction

Inocuivre_No Induction