Tinned copper frying pan

Copper is a reactive metal that can alter the flavor of acidic foods. The traditional tin lining creates a non-reactive barrier, allowing you to cook a wider variety of ingredients safely while maintaining the superior heat conductivity of the copper body.

No, this pan is made of copper and is not compatible with induction stovetops. It performs best on gas, electric, or ceramic cooktops.

To protect the tin, avoid using metal utensils or abrasive scouring pads, which can scratch the surface. Hand wash the pan with mild soap and a soft sponge, and never leave it empty on a hot burner, as high heat can melt the tin.

Yes, the riveted cast iron handle is oven-safe, making this pan suitable for tasks that start on the stovetop and finish in the oven. Just be sure to use an oven mitt, as the handle will become hot during use.

Copper is significantly more conductive than stainless steel, meaning it responds almost instantly to temperature changes. This allows for the precise control required for delicate tasks like searing fish, making sauces, or tempering chocolate.

Yes, copper naturally develops a patina when exposed to air and heat, which many chefs prefer for its rustic aesthetic. If you prefer a bright, polished look, you can easily restore the shine using a copper-specific polish.