Krajka Cocotte Ensemble — 3 Pieces
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ELZORVAN Copper — the kitchen's family silver
The metal shop works the old sequence: copper spun to 2.5 millimetres and tinned by hand over open flame, cast iron poured and enamelled twice, blades forged, ground and honed to a stated angle. Every pan is weighed, every lid lapped to its pot, and every piece struck with the house mark only after the bench has cooked on its twin.
Design & Craft
- Lids lapped to their pots at the bench
- Self-basting lid spikes; rims ground flat
Specifications
| Pieces | 3: 24/28 oval + 20 |
| Iron | Cast, enamelled twice |
| Lids | Self-basting spikes |
| Hobs | All, induction included |
| Weight | ≈ 13.0 kg |
| Warranty | Statutory 24 months under Czech law |
Care
Thermal shock is the only enemy: no cold water into a hot pot, no frozen block onto a hot base. Everything else — ovens, hobs, decades — is what the piece was cast for.
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.