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Unlined Copper Frying Pan by Cuisine Romefort - 11 in.


Sale price$189.90
Available to Ship Icon Available to Ship: 3-7 Business Days

An exposed copper cooking surface and a long cast iron handle define this 11-inch frying pan. The shallow, outward-sloping sides leave the contents easy to reach, while the solid copper body reacts promptly when the heat is raised or lowered. This is a specialist unlined pan, with an approximately 8.7-inch base rather than an 11-inch flat cooking area; choose ingredients and techniques appropriate for bare copper.

“When choosing a frying pan, I always compare the base with the rim. This 11-inch pan has a smaller flat area below it, a useful distinction when deciding how much food can lie in one layer.”
-Mrs. Mayfair

Product Details

  • Material: Solid, unlined copper body with cast iron handle.
  • Measurements: Rim diameter: 11 in.; Base diameter: approx. 8.7 in.; Body height to rim: 1.97 in.; Overall length with handle: approx. 19.3 in.; Weight: 3.8 lb.
  • Included: One pan.
  • Design & Use: Unlined frying pan with cast iron handle. Not compatible with induction; use only for preparations suited to bare copper.
  • Made in France.

Care & Ownership

Keep the unlined copper interior clean before each use. Do not use it for acidic preparations such as tomato, vinegar, wine or citrus sauces, or for salty brines. Transfer the contents promptly after use; do not leave food to cool in the vessel or use it for storage. Adjust the heat attentively and avoid prolonged empty heating.

Wash by hand with warm water, mild dish soap and a soft cloth or sponge, then rinse and dry thoroughly, including the cast iron handles. Do not put in the dishwasher. Allow hot cookware to cool gradually before washing; avoid plunging it into cold water. Store in a dry place, with a soft separator if pieces are nested. Use dry potholders for hot handles.

Copper darkens naturally with use. To restore its brightness, use a copper polish suitable for cookware or the maker’s lemon-and-fine-salt method on a soft sponge; rinse away all residue and dry promptly. Keep copper polish off tin-lined interiors and follow the polish directions for food-contact surfaces. Avoid abrasive pads.

Maker / Heritage

Cuisine Romefort grew from Benoît Romefort’s work at the sharpening wheel. Trained in Thiers, France, he spent years sharpening knives for home cooks and professional chefs in his Berlin shop before developing the family brand with his son Marc. That close attention to working tools carries into the cookware: solid copper discs are spun into shape through rotation and pressure in France, giving each vessel a body of copper rather than a decorative copper coating. The collection keeps the traditional distinction between unlined specialist pieces and tin-lined cooking vessels, allowing the tool to be chosen for the way it will be used.


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