Classic Line

This pot embodies the functionality and rustic beauty that confectioners have enjoyed for centuries. Unlined copper is the best pan to use when making jams, curds, preserves, conserves and confections. Fast, even heating reduces crystallization, encourages pectin formation and reduces overcooking, preserving the fruit's true color and taste. Melting sugar also blocks reactive copper ions, making it perfectly safe to use. Covers sold separately.

This pot embodies the functionality and rustic beauty that confectioners have enjoyed for centuries. Unlined copper is the best pan to use when making jams, curds, preserves, conserves and confections. Fast, even heating reduces crystallization, encourages pectin formation and reduces overcooking, preserving the fruit's true color and taste. Melting sugar also blocks reactive copper ions, making it perfectly safe to use. Covers sold separately.

This pot embodies the functionality and rustic beauty that confectioners have enjoyed for centuries. Unlined copper is the best pan to use when making jams, curds, preserves, conserves and confections. Fast, even heating reduces crystallization, encourages pectin formation and reduces overcooking, preserving the fruits true color and taste. Melting sugar also blocks reactive copper ions, making it perfectly safe to use. Covers sold separately.

Our 18 cm sugar pan is crafted of solid un-lined copper, the traditional material for confectionery. It is designed specifically for reducing sugar into syrups and boiling sugar-based confections. With sugar the temperature must be diligently controlled and maintained. That’s why solid copper is used. No other material used in the manufacture of cookware gives you better control. Unlined copper should not be used with acidic foods. However, as sugar breaks down, its components block reactive copper ions. That's why its safe to use unlined copper when making sweets and sugar syrups. Covers sold separately.