The solid copper basin is perfect for working with sugar, chocolate, and distillation. Copper is the best material for working with and/or cooking sugar, as it promotes caramelization. It is ideal for making jams (from non-acidic fruits), caramels, meringues, or other sweet preparations that require extreme precision. Bare copper should not be used with salty or acidic foods.

Copper:
- Best heat conductor: even heat distribution and optimal heat transfer.
- Allows great control over the cooking environment.
- Preserves the natural color of fruits: jams do not darken.

Large flat bottom: very stable utensil, even on a gas burner.
Rounded angle formed by the skirt and flat bottom: allows working the entire preparation; simplified cleaning.
Cast steel handles: easy handling; safe use.
Open rolled edge: hygienic; no sharp edge.

Do not put into Oven, or Dishwasher

Not for Induction

Care: Before first use, wash your utensil with hot soapy water, rinse thoroughly, and dry carefully. Prolonged contact between bare copper and acidic or alkaline foods should be avoided (lemons, tomatoes, salty preparations, etc.). Do not let your sweet preparation stagnate or cool in the basin. Suitable for all types of heat sources except induction. Avoid placing the basin on a heat source when empty. Clean with a non-abrasive sponge and hot soapy water. Do not use abrasives or detergents. To restore copper’s shine, use a special copper paste. Dry the basin well after washing. Do not put in the dishwasher. Store the basin in a dry and ventilated place.