Stribro Stock Suite — 12 L
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ELZORVAN Copper — the kitchen's family silver
Broth is patience with a lid; the Stribro supplies both — clad walls that hold a shiver-simmer without scorching, a rondeau partner for the reductions, and handles riveted for the two-person carry the recipe ends with.
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
- Bases machined flat for the long simmer
- Spigot options for the preserving household
- Lids lapped to their pots at the bench
- Handles riveted in bronze and iron — three rivets, no welds
- Stock and rondeau logic for feasts and preserving
Specifications
| Format | 12 L stock + lid |
| Volume | Stated at working fill |
| Base | Machined flat, all hobs |
| Handles | Riveted, two-person true |
| Weight | ≈ 8.1 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.