Cookware made from both carbon steel and stainless steel has always been a leader in professional kitchens – and there is a very special reason for this.
Both materials are known for their incredible durability and versatility, and both have unique heat properties.
But how are these two fantastic types of cookware produced?
We take a closer look here, where you get a behind-the-scenes look at our Italian manufacturer just outside the city of Como.
Are you unsure about the difference between 5-ply and carbon steel? Read more about the differences here.
Made in Italy
These series of pots and pans are handmade just outside the city of Como, in a small family-owned workshop with over 130 years of experience – to ensure you get cookware of the highest quality.
Each pot and pan is manufactured with precision, ensuring it can withstand the rigours of professional kitchens while adding an extra dimension to everyday cooking.
5-ply stainless steel
You’ve probably come across the term “5-ply” before. It refers to pots and pans with a robust construction made from five layers of metal. Here’s an overview of what the layers are made of—and how each contributes to performance:
- Inner layer: SS304, known for excellent corrosion resistance, durability, and wear resistance.
- Second and fourth layers: pure 1050 aluminium. These layers bond the aluminium core to the stainless steel and add strength and improved heat distribution compared to 3-ply constructions.
- Core (middle layer): a 3003 aluminium alloy containing manganese and magnesium, which increases strength and provides excellent heat conduction.
- Outer layer: SS430, which is durable and wear-resistant. This layer is also magnetic, making the cookware compatible with induction.
All in all, 5-ply construction delivers outstanding durability, heat conduction, and heat control—distributing heat evenly and making cleaning a breeze.
Carbon steel
Carbon steel frying pans have been used for centuries and are found in virtually every professional kitchen—for good reason.
What makes carbon steel special is how it combines the best features of other pan types. It weighs about half as much as cast iron yet is just as durable, while building a strong natural non-stick surface over time. You also get excellent heat control, and the pan can be used on the barbecue or over an open fire.
But what’s special about our carbon steel pan?
- It’s handmade from 2.5 mm thick carbon steel, striking the perfect balance between a lighter pan and exceptional frying performance.
- The carbon steel is cut to size and pressed into a mould to create its distinctive curved sides—ideal for “slinging” food like a pro—while giving you a larger frying area than many pans of the same diameter.
- The edges are trimmed, and the pans are polished with vegetable oil for a better finish and protection against rust.
Designed with the country’s best chefs
Our 5-ply and carbon steel collection has been developed with feedback from top chefs. Both are equipped with an ergonomic Cool-grip handle that’s comfortable to hold.
The handle is cast in stainless steel – with a round base and a recess for the thumb. This makes the handle comfortable to hold during use, as it stays cool – even at high cooking temperatures.
At the same time, both the 5-ply construction and carbon steel are two indestructible materials, which means that with these pots and pans, you have cookware that you can enjoy for the rest of your life.
Are you having difficulty choosing between the two materials? Then we have created this set, where you get the best of both worlds and ensure a complete and versatile kitchen experience.
