No. It's really better to wash copper pans by hand. They'll stay nicer and you'll have to polish them less.

These three layers ensure better and faster heat distribution. Not only will your food cook faster, it will also remain more flavourful. Copper conducts heat better than stainless steel, and using three layers creates a kind of 'oven effect' in the pan.

The lids are made of stainless steel because the food to be prepared must not come into direct contact with copper. For the same reason, a stainless steel layer has been applied to the inside and over the rim of the copper pan, and copper is only used for the outside of the pan.

No, certainly not. All our pans have a stainless steel inner layer that is not harmful to your health. We have not only fully sealed this layer at the edges, but even folded it over the edge for extra protection. As a result, food does not come into direct contact with aluminum or copper. With our pans, you therefore enjoy all the benefits of the different materials without them being harmful: optimal heat conduction of the food, preservation of all aroma and taste, and the most delicious and healthiest meals.

That starts with washing up immediately after use; it's best to do this with hot water and a small amount of dish soap. To prevent streaks and maintain the shine, dry the pan afterwards with a soft cloth. Keep in mind that copper will always tarnish and discolour a bit over time – that's part of copper's charm, right? If you prefer a shiny copper pan, polish it regularly with DUCQ copper polish.