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CopperCore Saucier Contest!

We are very excited about our CopperCore line launching next month.  Want a chance to be the first in the country to get one?  Skip over to the contest page to learn how you can sign up to win!  

Summer Tomato Sauce

This is a fresh summer sauce. It is very light. It does not cook long. Who wants to have the flame on for hours when it is eighty degrees out? The recipe is written with the prep overlapping the cooking. So the prep of the next ingredient is the cooking time of the one you just put in. To make that work out right, you need to have everything out and ready to go. The vegetables need to be washed but not prepped. Start to finish will take about an hour. Serves four.

Gather the tools and ingredients:

A large saucier pan, a pasta pot, a grater, a bowl, a peeler, and a knife

An onion, a carrot or two, a celery rib or two (I often use chard stems as a substitute), two pounds of fresh tomatoes, two or three cloves of garlic, two good size sprigs of parsley, a sprig of oregano, a fresh cayenne pepper (substitute based on heat tolerance, but use some kind of pepper), four or five basil leaves, good olive oil, a tsp of sugar, salt and pepper. You will also need a pound of dried pasta.

Put the saucier pan over medium low heat. Add a generous amount of olive oil (3-4 tablespoons) once the pan heats up a little.

Peel then grate the carrots into the bowl. Once the oil is shimmering, add the carrots and give them a stir.

Grate the onion into the bowl. Add it to the carrots and give them a stir.

Grate the celery or chard stems into the bowl. This is kind of a pain, but if you just chop them they will be chunky in the sauce. Grating them will also remove most of the strings. Your yield will be low. Check the sauce, the oil should be soaked up. You may have to reduce the heat. Don't brown the vegetables, just soften them. Add the celery and give it a stir.

Mince the garlic and add it to the sauce.

Core and halve the tomatoes, then grate them into the bowl. This will remove the skins and break down the tomatoes. If the vegetables are drying out or the garlic is starting to brown, add the first tomato you grate to introduce a little liquid. If not you can finish grating and add them all at once.

Add the sprigs of parsley and oregano. Leave them whole, they will be removed later. Add the sugar, a bit of salt, and a generous amount of black pepper. I typically use a teaspoon or more.

Put water in the pasta pan and heat over medium high heat.

Dice the cayenne pepper and set it aside. Chop the basil and set it aside. 

Once the water reaches a boil, salt your water and add the pasta. Set a timer according to the pasta you are using. Pour a glass of wine, you have a few minutes!

A minute or two before the pasta is ready, remove the parsley and oregano sprigs. It isn't a problem if a few small leaves stay in the sauce. You could puree the sauce at this point. However, one reason we grated the vegetables was to eliminate the need to do that. Add the diced pepper and give the sauce a good stir. Taste and add salt if necessary.

Once the pasta is al dente, drain it and add it to the sauce pan. If you don't finish it in the sauce it won't hold this sauce at all. Once the pasta is done to your taste, remove the sauce from heat and add the basil. Give everything one more good stir.

Serve immediately with a drizzle of olive oil and some grated parmesan cheese.

Thank you Lisa in NY!

There is nothing we love more than to see our customers talk about us on social media. Thanks so much Lisa in NY!

Mike’s Hollandaise sauce recipe

Gather the tools and ingredients:

Saucier pan, fine mesh strainer, whisk, small bowl or coffee cup

4 oz of good butter (one stick), 3 large fresh eggs, lemon juice, hot pepper sauce, salt and white pepper

Clarify the butter in your pan. Use very low heat.  The butter will pop, but should not sizzle or brown at all.  The milk solids will float to the top. Once the popping settles down, remove from the heat and skim or strain the solids off the top.  Set the clarified butter aside. I use a coffee cup, because it helps keep the butter warm and makes it easy to pour the butter in a stream later.

Wipe out your pan (Gotta minimize the number of pans we use!)

Add three large egg yolks and three tablespoons of water to the pan and whisk until they become frothy.

Return to low heat and continue to whisk until the eggs thicken. Watch the mixture closely.  It is done when it has increased slightly in volume and the surface is slightly silky. (Please be sure you don’t let the eggs get too hot or voila! you’ve got scrambled eggs.)

Remove the pan from heat and whisk the mixture constantly as you slowly add the warm clarified butter. (Pour slowly, whisk quickly!)

Finally, whisk in:

3 tsp fresh lemon juice

A few dashes of red pepper sauce

Salt and ground white pepper to taste

If the sauce is too thick, whisk in a few drops of warm water.

Serve immediately and enjoy!


NOTE: Most US versions of this recipe call for the use of a double boiler or bain marie. That is not necessary with our sauciers. In fact, you will have better control with our pans. 

July 2019 Newsletter

July 2019 Newsletter


Dear Friends of Falk,

We hope you are well and enjoying the summer season!
Mike and I have been busy learning more about the very foundations of gourmet cooking—sauces!   

A good sauce can transform a simple dish into something super special. Once we became familiar with the mother (mere) sauces we were delighted to discover that it is easy to make an infinite number of variations. We will be posting recipes on our blog of each mere sauce starting with our favorite- Hollandaise!  The others will follow over the next several weeks.

Here is a brief summary of the five basic mother sauces: 
Béchamel, the classic white sauce, was named after its inventor, Louis XIV's steward Louis de Béchamel. The king of all sauces, it is often referred to as a cream sauce because of its appearance. Made by stirring milk into a butter-flour roux, the thickness of the sauce depends on the proportion of flour and butter to milk.

Velouté is a savory sauce made from chicken, veal, or fish stock and roux. Enrichments such as egg yolks or cream are sometimes also added.

Espagnole, or brown sauce, is traditionally made of a rich meat stock, a mirepoix of browned vegetables (most often a mixture of diced onion, carrots, and celery), a nicely browned roux, herbs and sometimes tomato paste.

Hollandaise is an emulsion of egg yolks, butter and lemon juice. It is generally used to embellish vegetables, fish, and egg dishes, like the classic Eggs Benedict. Check out the recipe posted on our blog: Mike’s Hollandaise sauce recipe (You will not be sorry you made this.)

Tomato sauce (also known as Neapolitan sauce or salsa di pomodoro in Italian, or salsa roja in Spanish) can refer to many different sauces made primarily from tomatoes. The classic French version includes roux, pork stock and vegetables. For most cooks now this sauce is tomatoes, onions and garlic simmered down to the consistency one prefers. Because this sauce is easy to freeze, we make a double batch in our 7.9 Qt Dutch Oven

Last month we featured our sauce and saucier pans, so you should have everything you need to start exploring the sauces above and all their variations. However, for tomatoes you need something bigger! in July our Dutch ovens are on sale. Get ready to process those delicious vine ripe tomatoes into a wonderful sauce!


Best Regards, 
Vicki and Mike Davison 
Falk Culinair USA  





Care and Cleaning: Cleaning up an abused copper pan

Watch this video to see how durable Falk copper cookware is!

June 2019 Newsletter

June 2019 Newsletter

As we are hearing from the latest research (summed up nicely here) it is high time that you shun your smartphone for a while, do away with interacting on virtual media spaces, and get down to the real things in life. It may even be time to meet some neighbors. So, this newsletter is a recipe for an exceptional and memorable cocktail party!

Ingredients and Rules

  • 8 or more guests – the party will take on a life of its own at 8 people
  • At least 2 hours in length
  • No phones – tell guests in advance that this is an in-person occasion away from tech.
  • Cocktails served in glasses – ice tinkling is delightful!
  • Diverse music – see suggested playlist below
  • Subtle decorations – e.g. mason jars of picked flowers
  • Hors d'oeuvres
Cocktail and Food Pairing
We recommend pairing a signature cocktail, such as a Rhubarb Collins, with a dish, such as Paella to start — sweet, sour, salty, smoky, and a little spicy.

Rhubarb Collins* (Click for recipe and prep)
*Credit: Jasper Soffer, bartender at the Mulberry Project in New York City

Our Falk Classic oval gratin pan is perfect for making paella because it’s wide, round, shallow, has splayed sides and has two looped handles. The shape of the pan helps to ensure that the rice cooks in a thin layer. The key is to maximize the amount of rice touching the bottom of the pan because, as you’ll taste for yourself, that’s where the flavor is! In Spain, they have an annual paella competition in many villages which brings people together, and sometimes separates them ;)
Try your hand at this traditional Spanish paella (recipe in link).
Party Playlist
If you can make a playlist that will have your guests spontaneously dancing, you have the right playlist! Here’s a good one to jam to on Spotify. Party on! And, as always, let us know how you are enjoying your Falk copper pans.  

We look forward to connecting with you and fostering the copper pan community. Please feel free to share your thoughts and recipes on our blog or on social media.

With best regards,
Vicki and Mike
Falk Culinair USA

A sneak peek...

It has been some time since our mother ship in Belgium has released a new line of cookware. So we are extremely excited to offer you a sneak peek of the new CopperCore line that will debut in the US this fall.  The CopperCore line features a 0.4 mm outer layer of ferrous stainless with a core of 1.9 mm copper and a 0.2 mm stainless cooking surface to offer all of the conductivity of copper with induction capabilities.   We can't wait to see some of these on your cooktops!

May Newsletter

Happy Mother's Day!

“My mother... she is beautiful, softened at the edges and tempered with a spine of steel.” - Jodi Picoult

Here’s to all the Mothers and strong women in the world. Happy Mother’s Day!

Hello Fellow Gastronomes, Mike and I want to thank you for supporting us during the launch of We are fully stocked now, so we are having a Mother's Day sale! All of the gratin panswill be 20% off from April 17 to May 12, 2019. These beautiful pans, with their double handles and low curved sides, are easy to move gracefully around the kitchen and from broiler to table. You can also check out our gratin video to see it in action


As we reminisced about all the significant women who came before us, I thought of my maternal Italian grandmother, Christine, born at the turn of the century in Salerno. She did not speak a word of English; however, she got her message through quite well. I am sure she was always telling me to “eat!” We cannot replicate her pizza dough recipe—not for lack of trying! —but I do have her recipe for “gagootz.” Traditionally the dish made with the cucuzza squash, which is a long, hanging squash similar to zucchini. The Italian-American version uses sautéed zucchini squash, Hungarian peppers and potatoes simmered in crushed tomatoes. I use our saucier pan to fuse the flavors. This Mediterranean dish is simple, satisfying and healthy. Enjoy!


We look forward to connecting with you and fostering the copper pan community. Please feel free to share your thoughts and recipes on our blog or on social media.

Kind regards,

Dauphnoise Potato in 28 cm round gratin 

Falk featured on How do they do it?

In 2016 the Falk factory was featured on Discovery Channel's How do they do it? (Season 12 Episode 14)  We've clipped it down so you can have a detailed trip through the making of our elegant wares.  Enjoy the 5 minute show!