Kitchen Appliance

knife 

It's essential to use the right knife for the job.

Wooden or plastic cutting boards are less damaging to quality knives.

Sharp knives should be hand washed and dried quickly, even if some models claim to be dishwasher safe. Avoid soaking knives, as this can damage the blade and cause the blade to peel off the wooden handle.

Carving knife

This distinctive style with a long, thin blade slices meat like a pro. Designed for carving dense meats like roast turkey and chicken, it allows you to slice thin, even slices of roast beef or ham.

Paring knife

Small, 3- to 5-inch blade, curved to facilitate peeling rounded fruits and vegetables or peeling potatoes and apples. Use the tip to core apples, peppers, or tomatoes.

cookware

copper

True technical performance, the best heat conductor offering rapid heating and responsiveness, perfect heat distribution and no hot spots, favored by professionals or novices looking for great precision.

Easy maintenance but not dishwasher or induction compatible except for certain models.

Traditional version, stainless steel interior, generally 90% copper and 10% 18/10 stainless steel. This combination gives the utensil the combined advantages of copper and stainless steel, making it a masterpiece of culinary technology. Quality, high price.

aluminium

The most widely used cookware, high-performance, responsive, and balanced for all types of cooking. Modern and fast cooking meets everyday needs. Very high thermal conductivity and excellent heat distribution.

Handy, easy to use, and much lighter than steel.

Three aluminum versions:

  • classic
  • forged, thicker and more rigid
  • cast iron, more premium

Non-stick coating and easy cleaning. Several competitive price points, and most are induction compatible.

stainless steel

An alloy of 18% chromium and 10% nickel, truly stainless, therefore corrosion-resistant. No components migrate into food. Good resistance, robust, and easy to maintain. Reputable brands offer lifetime warranties.

Always equipped with a copper or aluminum plate between the body of the utensil and a magnetic stainless steel disc for the exterior base, achieving satisfactory cooking performance. Compatible with vitroceramic, gas, oven, dishwasher, and especially induction cooktops. Non-stick interior.

Higher price, lightweight, durable, and exceptionally quick response when raising or lowering the temperature. Steel and enamel, a remarkably high-performance combination.

High-end multi-layer version of 3 to 9 layers, suitable for induction and with remarkable heat distribution quality.

Enamel is free of toxic products and inert to food contact, preventing any migration into food, while also resisting acid and saline attacks.

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