Damask Roasting Suite — Estate
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ELZORVAN Copper — the kitchen's family silver
Feasts are logistics; the Damask carries them — clad walls that brown evenly to the corners, a rack that lifts the bird above its own enthusiasm, and sizes stated in honest centimetres against your oven's truth.
Handles are riveted, never welded to hope: bronze and iron fittings cast in our own moulds, fixed with three rivets and tested against the twist of a full pot. Tinning, grinding and polishing are services as much as processes — the same bench that made your piece will renew it for decades.
Design & Craft
- Racks, lids and trivets included as the format states
- Handles riveted in bronze and iron — three rivets, no welds
- Handles that hold with gauntlets on
Specifications
| Format | Estate: 48 cm + rack + lid |
| Build | Clad steel, riveted |
| Hob | Deglaze-ready, all hobs |
| Rack | Included, footed |
| Weight | ≈ 9.7 kg |
| Warranty | Statutory 24 months under Czech law |
Care
Clad steel forgives nearly everything: dishwasher when you must, hand-wash when you love it, and a paste rub when rainbow heat-tints annoy. Preheat before oil and the surface releases like a promise.
Handles are riveted; check screws never exist. If a lid loses its seat, the bench laps it back true.
Questions, Answered
Tin or steel lining — which should I choose?
Tin is the classic: naturally non-stick-ish, kind to sauces, renewable by our bench. Steel linings take searing and metal tools without worry. Cooks who sauce choose tin; cooks who sear choose steel — many houses keep both.
Does copper work on induction?
Pieces with the induction badge carry a bonded steel base and are listed so; classic tin-lined copper does not. Every listing states hobs, ovens and temperatures plainly — read the Fits line before choosing.