Most people might think tin-lined copper cookware is fussy. But it's been around for centuries and there is a reason why many cultures still rely on its unique cooking properties for a variety of dishes. 

We bought this pan a few years ago and it has become a staple on our cooktop. We use it for saucy dishes like fresh pastas, thai curries, carrot risotto's, etc. The Chef pan can hold up to 4 qt of liquid and simmers down dishes beautifully. It's versatility has made it a best-selling pan at Three Bales over the years. 

Copper cookware is great for: 

- fast, accurate heat: think searing scallops, marrying ragu's with fresh pasta al dente, etc. 

- it compliments a kitchen filled with cast iron: it responds to heat quickly and instantly cools compared to cast iron that holds it heat

- tin is one of the few metals that is naturally non-stick: fry an egg, sear a salmon fillet...

QUICK TIPS: 

1. don't use metal utensils: wood, silicone only

2. hand wash without abrasives: soaking the pan will help remove stubborn residue

3. don't sear/place in oven over 400 degrees. Tin is a soft metal and can't go above 450 degrees

materials- solid bronze handle, hand-painted tin-lined interior, solid hammered copper

size- 10 inch diameter and 3.5 inches deep