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Pots and pans
For almost two centuries, we've been selecting cookware that doesn't cheat. Well-crafted pans and saucepans from demanding manufacturers, designed to withstand the test of time.
Copper frying pans and saucepans: the precision of fire
A noble material par excellence, copper is appreciated by cooks for its unrivalled heat conduction. Reactive and consistent, it enables controlled cooking, ideal for both fine sauces and jams. Our copper pans, often lined with stainless steel or pewter, are manufactured to the highest standards in France or Italy. You can recognize them by their weight, brilliance and longevity.
Cast iron: controlled heat
Cast iron retains heat, releasing it slowly and smoothly. Perfect for simmering, it invites patient, generous, almost domestic cooking. Our casseroles and frying pans in raw or enamelled cast iron are built to last. Some are produced by century-old French foundries, while others come from European companies with solid reputations.
Stainless steel stoves: everyday reliability
Solid and hygienic, stainless steel is resistant to high temperatures and repeated use. As a triple-bottom material, it spreads heat evenly and is suitable for all burners, including induction. Our stainless steel frying pans and saucepans are made in Europe, without coating, for healthy cooking without material migration.
Non-stick coatings: when technique is simple
Some uses require a non-stick surface. We offer a limited selection of pans with non-stick coatings, carefully chosen for their reliability and absence of controversial substances. Lightweight and practical, they can be integrated into everyday cooking, provided they are used properly (no overheating, no metal utensils).
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