Our Induction Range - the details:
What is it made off?
Our new induction range is made from a new and unique multiply that is made out of 2,5mm 3 layer multiply (ferritic stainless steel 0,4mm, solid copper 1,9mm and austenitic stainless steel 0,2mm).
Why such a 3 layer?
* 0,4mm of ferritic stainless steel is the perfect thickness to have sufficient iron elements to generate a magnetic field which is required for an induction hob to transfer heat. Less ferritic stainless steel will not provide enough iron elements so the induction hob will not pass on enough heat. More ferritic stainless steel will reduce the conductivity of the copper.
- Gert Uys
Great Specials - Limited Quantity
Great news. We are awaiting a new consignment of stock from the factory. Why is that great news? It presented us with a opportunity to offer our customers and fans a couple of the winter stock items at a greatly reduced price. You should not waste any time but head straight over to our "specials" page.
There is only a couple of each item available. Once the new stock arrives this special will be cancelled. We are sure this is a opportunity not to be missed.
Enjoy. And as always - please do not hesitate to contact us should you require any advice or assistance.
- Gert Uys
New Induction Range
We do have some great news for you. After 3 years of intensive testing, product development and trailing it in Germany for six months, Falk has now released its new INDUCTION Range here in South Africa.
Unlike some of the other copper induction friendly cookware out there, Falk’s Copper pots and pans not only offer you induction friendly cookware but it keeps the benefits of copper cookware as well. In other words, the Falk Induction range still comes with solid copper. Not only a copper coating as most of the other cookware.Yes it truly does offer you the best of both worlds – induction friendly and solid copper – all in one. Go on – have a look at our Induction Range.
- Gert Uys
Cleaning FALK Copper Cookware
Falk Culinair's copper and stainless steel surfaces have been brushed to create a satinated surface as opposed to a mirror finish like other brands. What this does is reduce the work necessary to keep your cookware glowing like new. For general cleaning after cooking, washing by hand in warm soapy water is normally all you will need. For baked on food debris, soak in hot soapy water for an hour then wash as usual.
That's all that's needed to lift away even stubborn cooked on foods. Copper will tarnish, which means that the atmosphere we breathe affects the electrons in the surface of the metal, causing a brown color to coat the exterior of the copper. This is referred to as patina and is actually prized and preferred by many professional chefs and cooking enthusiasts. To remove the patina, use a Scotch Brite pad or similar scrubbing pad, along with a cleaning paste intended for copper, to restore the bright copper colour.
This darkening of the copper on your cookware or other copper household items does not mean the copper is wearing off or that anything at all is wrong. It does not affect the cooking experience or performance of the cookware and should be considered an aesthetic preference only. This oxidation is a natural phenomenon due to the way carbon dioxide in the air interacts with the metal.
Your Falk Culinair cookware is designed and crafted to last a lifetime, and by observing a few practical care procedures, it will remain in as-new condition indefinitely
Do's and Don'ts
- Fill It - Don't Drown It
Never submerge your beautiful copper cookware in water for extended periods of time. The cast iron handle will rust if left to soak in water and the copper will become tarnished.
Instead, pour hot water into the vessel and add some washing up liquid.
Let this soak inside of the cookware while you enjoy your meal and the clean up should be simple when the meal is done.
- Make A Stir!
Avoid pitting and marking the stainless steel interior by stirring in salt, don't let it sink to the bottom.
Add to boiling or simmering and stir till dissolved.
- Not All Utensils Are Created Equal
Use the best tools for the job. We recommend the use of wooden or plastic utensils as sharp metal utensils can mark your cookware.
- Chill Out
Use hot water inside of your hot cookware when cleaning, as cold water in a hot vessel can cause metal to warp.
- Prevent Overheating
Match your pot or pan to the right hob ring, especially on gas hobs. The flames can lick the sides of your vessel during cooking if you put it on a hob ring which is too large. This causes marks as well as overheating the vessel. And remember, copper conducts heat more efficiently than other metals, it's important to use slightly lower heat settings than normal. This will avoid unnecessary scorching and reduce the clean up work involved.
- Never Allow To Boil Dry
Keep an eye on simmering liquids and foods- Never allow the fluid to boil dry. This is the quickest way to damage all cookware. Not to mention ruining a decent meal!
- Use the Right Cleaning Products
You needn't be a chemist to know your basic chemistry.
Never use harsh chemicals or chlorine based products to clean your copper. Use washing up liquid and when desired, a polish intended for copper for best results.
Wire wool and other metal-based scrubbers are not suitable for cleaning your beautiful copper cookware as these can etch the brushed texture of the stainless steel and copper.
A rigid plastic scraper can be useful in removing stubborn food debris like scrambled eggs, then follow up with a Scotch Brite, or similar scrubbing sponge.
After washing and drying, a periodic polish with olive oil on the cast iron handle will keep it looking great. Always dry your cookware thoroughly after cleaning.
Also, the dishwasher is not suitable for copper of any kind as the detergents and salts will tarnish, etch and corrode the copper.
- Gert Uys