STARS AND SHAPES. WE’RE HAPPY
TO LIVE IN YOUR KITCHEN.
Many things have changed in the way we view our kitchen, our nutritional principles
and food safety. But surely, beauty and the perfection of our instruments contribute
to the success of each cooking session, with a respect for the raw material used.
How many shapes do our pots take on? An infinite number...
The pan (“patellam” in Latin) is the most popular and widespread form, and it
becomes a saucepan when it has two handles, and a pot with high or low sides, or
an oval cast-iron casserole pan with an airtight lid.
The big copper pot has become the every day pot, with many different shapes.
National cuisines have also created their own styles, like the Lyonnaise frying pan,
the Russian casserole pan, the sauteuse, etc.
The shapes have followed the evolution of cookers: first they were open-flame, then
covered, then with a hot plate and now there is induction cooking. And each type of
heat has its own favorite metal and “material”, whether ferrous or not.