Frequently Asked Questions

Questions about copper products

Why does my pot/pan have an inner bulge?

Pots and pans always have an inner bulge at the bottom. This serves as a material compensator, as the metal expands when heated. When you heat the pot, the bottom expands and becomes more plane. If you heat the pan too much until it is flat and then cool it too quickly, the bulge may "pop" outward. Accordingly, pans tend to be designed so that they do not become completely flat even when heated very high, so that the bulge will also form back inward when cooled.

My copper pan is shaky. What can I do?

As explained in the previous point, pots and pans have an inner bulge. If the pan wobbles, there is good reason to believe that the curvature has been turned inside out. A simple home remedy in that case is to knock on the back of the pot or pan with a rubber mallet. If you don't have a rubber mallet, you could also, for example, fold a towel 3-4 times, place it on the back of the pot and gently tap it with a regular mallet. Copper is a soft metal and gives way quickly, so you can easily reverse the bulge. Sometimes just tapping the back of the pan with your fist is enough to reverse the curvature.

Is cooking in copper harmful to health?

Rumor has it that cooking and frying in copper pots and pans releases toxins. This is not the case! Frying and cooking in copper cookware is basically not harmful to health. In simple terms, copper acetate (also called verdigris) is formed by the reaction of copper, acetic (acid) and oxygen, but only at low temperatures. In practice, it can be observed that verdigris is formed during cooling process slightly above the food containing acetic acid.

Therefore, we recommend that the food is removed after cooking in pure copper pans and pots. Do not let the food cool in the vessel or store it in it. Clean the products afterwards and dry them.

What can I cook in copper?

You can use the products, like other cookware, for the preparation of all kinds of dishes. It is best to read the explanations in the previous question.

The tin layer has stains after cleaning?
The traditional coating of copper cookwear is tin. This prevents the direct contact of food with the copper and allows the cooling of cooked food in a copper pot. However, the shiny tin coating discolors with time during use - it becomes more or less gray and can have irregular grey stains. That discoloration, though, is one of the characteristics of tinned copper cookware, is normal and completely harmless to health. Do not try to remove these stains on your copper cookware with a scraper sponge, you would destroy the tin layer.

The tin layer is damaged. What can I do?
If you handle around with hard objects in your tinned pot, scratches can occur. It is best to use wooden or silicone spoons/spatulas when cooking to protect the tin layer. Tin melts at 446°F, so you should not leave your tinned product on hot surfaces or flames without its contents.

Is the copper cookware microwaveable?
No !

Is the copper cookware suitable for induction?
Copper is not inherently induction-capable. It is technically very complex to attach a ferromagnetic base to copper, which is why induction-compatible copper cookware is usually significantly more expensive. We currently only offer a jam pot for induction stoves, but are working on releasing a series suitable for induction in the future.

Can I clean the copper dishes in the dishwasher?
No. The handle is cast iron and could rust.

How can I make my copper shine again?

An old household trick is to mix fine salt and citric acid (e.g. from a freshly squeezed lemon) on a sponge and rub it onto the copperware. Do not use a scratch sponge, as this will leave marks on the copper. The chemical reaction will make the copper shine up nicely again. The more stressed the pot is, the more you will need to polish it. Then rinse the pot with clean water and dry the product. Alternatively, you can also use special polishing paste for copper.

Questions about kitchen knives

How do I clean and care for my knives?
Rinsing with cold water directly after cutting is usually sufficient. You can also help with a sponge and use some dishwashing liquid for stubborn or sticky food residue. Dry the knife afterwards.

Do not put the knives in the dishwasher! Especially not the knives with wooden handles, otherwise the handles can be damaged. Do not soak the knives in water either.

Carbon blades should be cleaned promptly after use. Unlike normal stainless steel blades, the blades of carbon knives take on some color over time. This is only visual and does not affect the cutting performance of the knives.

On which surface should I cut?
Please do not cut on stone, glass, ceramic, plastic or any other very hard surface as this will accelerate the wear of the blade. Wood is the best surface to cut on and is gentlest on your knife blades. Feel free to check out our chopping blocks and cutting boards made of beech and thermo beech.

How do I keep my knives sharp?
Our knives are all delivered to you sharpened by our own traditional knife sharpener. If the knife is not as sharp as it was at the beginning, it is usually because the burr of the blade needs to be straightened. You can use a (relatively) smooth sharpening steel to straighten the edge of your knives every now and then to make the chef's knife sharp again. Depending on how often you use a knife and on which surface you cut, the grind should be renewed at some point. Please consult us or another expert for this matter.

General questions

Can I have a discount?
We do not simply create discount codes for our customers without further ado. If you are interested in discount promotions and offers, you are welcome to subscribe to our newsletter.
If you are a reseller or gastronomic business, please feel free to contact us.

Can I return (parts of) my order?
You can find more information in our return policy.

Please contact us