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This gift list features large format pans that are heavier in weight and more of an investment, but a dream for experienced cooks worldwide - whether they be preparing food for work or home life.

28 cm (7.9 qt) Classic dutch oven and cover 
Equally well-suited for the range, oven, or table these straight-sided pans hold moisture in when making casseroles or braising.


28 cm (11 in) Classic sauté pan 
The high straight sides of our sauté pans maintain even heat and regulate moisture for perfect sautés every time. The objective in a sauté is to cook food over high heat; retaining texture, flavor and- most notably- moisture. The word itself means, “jump,” referring to the action of the food particles sizzling in the pan.


32 cm (12.6 in) Classic frying pan
A larger scale fry pan with a loop handle for assistance in handling. The low flared sides and flat bottoms of our frying pans let moisture escape to facilitate searing and browning.

In this guide we are featuring Classic collection pans (copper exterior, stainless interior, cast iron handle), but they are also available in Signature collection (copper exterior, stainless interior and handle), and Copper Coeur (stainless exterior and interior sandwiching copper layer, stainless handle). More on our collections on our FAQ page.

Reminder to purchase by Monday, December 19 to guarantee delivery in time for Christmas.

We’re excited to share this unbelievably delicious recipe for Holiday Morning Cinnamon Rolls featuring the Falk 13x9 roasting pan. The dough requires a bit of prep, but then in the morning you just bake, mix up the frosting, and eat way too many toasty warm rolls!

Holiday Morning Cinnamon Rolls
Makes 17-20 rolls

INGREDIENTS

DOUGH
⅓ cup sugar
4 1/4 cups all purpose flour
1 tsp salt
2 ½ tsp yeast
⅓ cup melted butter
2 eggs + 1 egg yolk
1 ⅓ cup milk

FILLING
¾ cup unsalted melted butter
½ cup sugar
1 tbsp cinnamon
¼ cup light brown sugar
1 egg beaten (for glaze)

ICING
½ cup softened margarine or butter
½ cup cream cheese
1 cup powdered sugar
1 tsp lemon juice
1 tsp vanilla extract

INSTRUCTIONS
DAY 1
1. Line 13x9 Falk roasting pan with parchment paper
2. To make filling, mix butter, sugar, cinnamon, and brown sugar together in a small mixing bowl
3. Set aside to cool and allow to solidify slightly
4. To make the dough, combine 2 cups of the flour with the sugar, salt, and yeast in a large mixing bowl or the bowl to an electric mixer
5. Whisk melted butter with eggs and milk in a small mixing bowl then add to flour mixture
6. Stir until just combined
7. Slowly add the rest of the flour (2 ¼ cups) while kneading the dough by hand (8-10 minutes) or in an electric mixer on low (about 4-5 minutes) with dough hook attached
8. If using an electric mixer stop occasionally to scrape down the sides, once all of the flour has been added kick the mixer up to fully form
9. If dough seems too wet and sticks to the sides add ¼ cup flour at a time
10. Work dough by hands until smooth
11. Let dough proof in a large mixing bowl coated with oil. Roll the dough around in the oil to coat the sides of the bowl. Cover with plastic wrap for 1-1 ½ hours until it doubles in size
12. Roll dough on floured surface into a 10x20 inch rectangle
13. Spread filling mixture evenly over rolled out dough
14. Roll from longest sides so dough forms a tube with filling inside
15. Pinch edge to seal
16. Cut roll into 1 ½ inch slices
17. Lay rounds cut side up in straight lines on bottom of roasting pan
18. Cover with plastic wrap and refrigerate overnight

DAY 2
1. Preheat oven to 450° Fahrenheit
2. Remove roasting pan from refrigerator and let come closer to room temperature as oven heats
3. Brush with 1 egg beaten
4. Bake in over 25-30 minutes until golden brown
5. Remove pan from oven and let the pan cool slightly on roasting rack
6. While pan cools make the icing, mix butter and cream cheese in large size mixing bowl until combined
7. Add powdered sugar and mix in slowly until incorporated, about 5 minutes
8. Add vanilla and lemon juice until fully mixed
9. Once the rolls have slightly cooled spread icing on top and
serve warm

At this time of year, when all the work in the garden is no fun, it is hard to remember why we do it.  So here is a reminder of how all the hard work will be rewarded in a few months.

One of our Easter traditions is to have an Easter egg hunt.  In our version there is a series of clues that lead the kids on hunt around the house and yard until they reach the eggs and candy at the end.  The coronavirus made that impossible this year.  In fact, our family get together would only be a Zoom call this year.  So, we had to come up with a way to make it special for the kids.  We decided we would still have a hunt.  This time, however, the eggs would be hidden somewhere within view of our camera.  We hid eggs under our hat and in our pockets.  I even made some Popeye size biceps out of eggs shoved into my shirt.  Well actually, I had to use one of Vicki’s shirts that stretched tight enough to hold the eggs in place. It was quite a sight.  The grandkids loved it though!

Now, the second problem.  How do you color eggs when you didn’t have a hoard of egg dye stashed before lockdown? We managed to make some colorful eggs with things from the pantry.  Pickled beets that we canned last summer provided a deep red.  Turmeric in some simmering water gave us yellow.  Blueberries mashed and cooked down gave us blue.  Green was a fail. We could not get enough color out of our frozen greens.  We only had brown eggs so the colors were a little muted, but in the end they turned out very nice.

It was an unusual family get together, but we are lucky and everybody is still healthy.  We hope you and your family are safe and healthy as well. 

Dear Friends of Falk,

Happy New Year! We hope good fortune comes handily to you!

Last December, Mike, Dave and I took a trip to Belgium to visit Jan Van Achter, the owner of Falk Culinair NV. It was our first visit there and we had a wonderful time. We were able to see the factory where the pots are cut from sheets of bimetal, pressed, and then brushed. The employees were friendly and focused as the process requires skill and caution.

We stayed with Jan and his beautiful wife and two daughters in their home in Wespelaar.  Their house was built in the 1800s and the provenance was palpable. Our first challenge was to find the refrigerator. It was a narrow appliance that appeared to be part of the cabinets.

Jan and his wife served us a delicious Venison Ragu. Venison is available in stores in Belgium! The ragu was simmered over a two-day period and the result was delicious. We met Paul, Jan’s father, for lunch at Brasserie Brouwershof of the Haacht brewery. We were delighted with the beautiful venue and fascinating conversation about the history of Falk Culinair.

We walked around the village of Leuven, home of Stella Artois, and noted the beautiful architecture and many thriving individual businesses. The square and cobblestone streets were very charming.

After our visit with Jan and his family we hopped a train and rolled into Amsterdam for a few days, but that’s another newsletter!

The holiday season was very busy.  Thanks to all our old and new members of the Falk Community. Your patronage is very much appreciated. We hope you all have a wonderful new year.

Kind regards,

Vicki and Mike