This pot - or should we say: your cooking - benefits from the combination of two extremely heat-conductive materials. Copper (on the outside) and aluminum (in the core) ensure that the cookware heats up to below the rim within a short time and reacts just as quickly to the addition of heat as to the reduction of heat. The cooking pot from the Cuvée series by Falk Culinair is therefore almost overqualified as a potato or pasta pot. We also recommend it as a roasting or meat pot, as such it is even suitable for the oven. The stainless steel inner lining makes it easy to clean and robust. And thanks to the wide handles, which are hollow stainless steel handles, the pot is easy to move even when wearing oven mitts.

Falk Culinair knows a thing or two about mixing materials. Originally specializing in the processing of copper, the use of so-called bimetals is now standard practice at the cookware manufacturer based near Brussels. In most cases, the precious metal with the elegant appearance is combined with one layer (inside) or two layers (outside and inside) of stainless steel by rolling. This is the classic. In this new range of pots, called Cuvée, the mix of materials is different: lighter overall, but by no means less functional - and therefore very comparable in terms of cooking properties and adapted to our modern cooking habits. Copper (outside) and stainless steel (inside) are joined by a thin layer of aluminum in the middle. The conductive properties of aluminum are similar to those of copper, ensuring even heat distribution from the base of the pot or pan to the edges. As with traditional copper cookware, no heat islands are formed. And even in this combination of three, the cookware reacts reliably to the addition or reduction of heat in the short term - ideal on gas, but also suitable for induction stoves thanks to a layer of ferromagnetic, polished iron sprayed onto the outside of the base. Handles and grips are made of stainless steel, which has the advantage that they hardly heat up (as stainless steel is the least heat-conducting material of the three) and can be handled without potholders. What's more, this cookware is even ovenproof.