Stockpot 2 handled vessel roughly same diameter as height. Used for: Boiling, Simmering, Blanching, Bain-marie, Steaming. Perfect for preparing soups and broths it also allows excellent temperature control (95-100°C), retaining aromas and flavours.

	Cassserole 2 handled, about half as tall as wide. Used for: braising, stewing, blanching, roasting, and poaching. Multipurpose, this vessel is the best for uniform heat distribution through food.

	Saucepan 1 handled vessel, about half as tall as wide. Used for: sauces, poaching, stews. Very useful for preparing sauces and creams that don’t need to be amalgamated but need a controlled temperature.

	Flared saucepan Conical Vessel with 1 handle. Used for: sauces, poaching, and stews. Designed for making gravies, creams needing to be amalgamated, delicate sauces or sauces with an elevated evaporation.

	Low casserole 2 handled vessel about one third as tall as wide. Used for: braising, stewing, glazing, oven roasting, and gratins. It is perfect for food needing a fast evaporation and for stews (meat, fish, and vegetables).

	Saute pan 1 handled vessel about one third as tall as wide. Used for: roasting, browning, stewing, searing (ribs, vegetables in butter), glazing. Ideal for dishes that require all over surface cooking such as chops, ossobuco, filets.

	Frying pan 1 handled low round pan with curved edge. Used for: sauté, searing, and browning. Frying (only if pan is stainless steel lined). The only way to finish some pasta, tossing it perfectly at the right temperature and in a relatively quick time.

	Round dish 2 handled low round dish with curved edge. Used for: browning, gratins, braising vegetables, and glazing. A versatile pan for fast cooking (eggs, escalope, etc) and finishing dishes in the oven.

	Oval casserole 2 handled oval vessel with a wide bottom. Used for: braising, stewing, and roasting. Made for even distribution of heat through food, excellent for roasting meats, chicken, game and rounded whole fish (tuna...)

	Oval saute pan 2 handled oval vessel with a low, curved edge. Used for: roasting, glazing, frying and gratins Particularly suited to frying flour-coated fish, in butter. It also makes an impressive presentation from oven to table.

	Roasting Pan Low-sided rectangular pan. Used for: roasting, gratins, and oven baking. Used to roast chicken, rabbit and for authentic Italian oven baked pasta!

	Fishpan Long, oval pan with grill. Used for: boiling, simmering, and steaming. Indispensable for large fish, shellfish and pig’s trotters.

	Risotto Dish with Curved Handle Low, round vessel, generally with an arc handle that allows you to pour directly into the dish, arresting the cooking. Use: classic risotto with saffron other than braising and stewing.

	Bain Marie Used because it eliminates lumps. The most delicate sauces need to be cooked slowly and gently and therefore at the temperature of boiling water (maximum 100°C).

	Chocolate fondue set at a constant temperature. The porcelain eliminates all possibility of scorching or alteration to the taste of food.

	Casserole for melted butter Used because it is the only one that prevents burning and guarantees perfect separation of the casein, that deposits on the bottom, from the transparent melted butter. This makes it more digestible and appetizing.

	Zabaglione Bowl Used because, while beating egg yolks and sugar together, only uniform heat transmitted by copper in a moderate manner can result in perfect, uniform cooking.

	Egg white beating bowl Used because egg whites can only be beaten stiff in copper that has not been tinned, resulting in dense and creamy foam which does not produce lumps or liquid when whipped.

	Sugar saucepan Used because only the exceptional conductivity of copper (providing it is the right thickness), enables the sugar to dissolve, boil and caramelise by maintaining a rigorously constant temperature.

	Fondue Set Used because, for a perfect fondue, it is fundamental that the oil or broth’s temperature be kept high while dipping food; yet not allowed to get too hot compromising the flavour of the food. The porcelain insert also allows you to prepare excellent cheese or dessert fondues, which usually require a Bain-Marie method.