Pans made from tri-ply copper material can make humming sounds during cooking. However, this is not a sign of malfunction and cannot damage your hob or pans. This occasional phenomenon is called resonance. Unfortunately, this resonance cannot be solved by replacing the pans.

The steel handles can become hot if the pans are used for a long time. The pans are made of a perfectly conductive material, which makes the transfer of heat to the handles unavoidable.
Please check the following instructions:

• When cooking on a gas stove, we recommend using a flame circle that is the same size as the bottom of the pan.
• Always use oven gloves.
• Be extra careful when removing the pan from a hot oven or using it on a gas stove.

In order to prevent your tri-ply copper pan from being damaged it is important to read the following care & use tips: 

• Always start with a clean pan.
• Let the food reach room temperature before you begin.
• As copper has excellent heat conductivity, you can use low to medium heat settings for best cooking results.
• Over time, copper can change color through use, however this will not change the brilliant conductivity performance of copper.
• For optimal frying results, start by heating the pan for a few seconds at a low to medium heat before adding oil or butter.
• Always choose a heat setting suitable for the ingredients you are using.
• Never leave empty cookware on a hot hob. This can cause irreversible damage to the cookware and the hob. Overheating can cause the pan to warp.
• When cooking on an induction hob, the diameter of the base of the pan must be as large as the diameter of the heat source. If the pan is too small, the hob may not heat up because it does not recognise the pan.
• When cooking on an induction hob, the pan may make a buzzing sound. It doesn’t mean that anything is wrong with the cookware.
• If you are using a gas hob, make sure the flame stays beneath the pan and does not rise up the sides of the pan.
• High heat settings or flames directly on the side can cause permanent heat discoloration to the exterior of your cookware. This, however, does not affect the performance of your cookware.
• When cooking, opt for an oil or butter that is suitable for baking and frying (i.e. one with a high smoke point). Do not use oil sprays such as aerosols, misters, pump sprays etc.
• Stainless steel (handles, pan body, lid knobs) can become discoloured in an oven. However, this will not affect the safety or performance of the cookware.

• Each time you use this cookware, allow it to cool down afterwards and then clean it thoroughly.
• Your cookware is handwash only. Always hand dry with a soft towel immediately.
• Do not put in the dishwasher.
• To bring back the shine to the copper, use a sponge and soak with a special copper cleaning product (e.g. Copperbrill) - simply apply a small amount to a sponge or soft cloth, rinse with water and dry thoroughly.
• Do not use abrasive steel wool or nylon scouring sponges. This will damage the copper.
• Do not use oven cleaners, aggressive cleaning products or products containing chlorine bleach.
• Ensure that no hard particles become stuck to the heat source or the underside of the pan, to avoid scratching the hob.
• Never store cookware alongside sharp metal utensils. This is because they can cause scratches on the outside of cookware finished with copper. Always ensure the cookware is clean before storing.
• Always take care when stacking cookware. We advise you to use pan protectors.

No, your tri-ply copper pan must be washed by hand.

Yes, the tri-ply copper pan is oven safe up to 220°C.

No, the tri-ply copper pan must not be used in the microwave.

• The diameter of the pan’s base should be equal to the size of the cooking zone. If the pan is too small, the element may not sense the pan and will not activate. Here´s an illustration of how to place the pan on the correct cooking zone.
• Another reason why a pan may not work on induction is because the base of the pan is convex. That happens due to a shock temperature:
• Never clean a pan under cold water when it is still hot. Let it always cool down.
• Do not turn on the induction hob on full power. We advise to turn it on slowly (3/9 power) and build up the power slowly.
• Induction cooktops produce very intense heat in a very short time. Our pans heat up very quickly. Be careful with high temperatures and never leave your cookware unattended during use.
• When using induction hobs, ensure that your hob and cookware are free from debris so as not to scratch the hob’s surface.
• NEVER shuffle or drag pans across the stove top during cooking as this may cause scratching. Always lift the pan.