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Chasseur Le Cuivre24x17cm/7.6l S/Pot+Lid 1
SKU 19869_SH
by Chasseur

Chasseur Le Cuivre24x17cm/7.6l S/Pot+Lid

$261.00 - $261.00
$261.00
$230.99
$230.99 - $230.99
$230.99
or 4 payments of $57.75 with Afterpay

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delivery-truck-icon $9.99 Auckland, $16.99 Rest of North Island, $21.99 South Island
(Rural Delivery: $15.99 Auckland, $19.99 Rest of North Island, $24.99 South Island)

available-green-tick-icon AVAILABLE
Nationwide delivery or pick-up FREE at Kaitaia location
(Usually takes 8-12 working days)

  • Make your broths and stocks like a chef with Le Cuivre Stock Pot. Simmering your ingredients is key to a delicious broth - and the 5-layer construction of Le Cuivre, with copper at its core, ensures fast and superior heat distribution. Combining function with elegance, this pot is made of quality stainless steel outer layer with beautifully designed domed lids that make cooking a pleasure.
    • 5-layer construction, with copper at its core and layered with pure aluminium - ensuring fast heating and superior heat distribution.
    • Suitable for all cooktops including induction.
    • Safe for oven use.
    • Combining function with elegance, it is made of quality stainless steel outer layer with beautifully designed domed lids and curved handles that make cooking a pleasure
    • Lifetime limited warranty against manufacturer faults and defects
  • Use & Care
    • Chasseur Le Cuivre has a copper core that continues on the external cookware. As with all copper cookware, it requires special care to maintain its lovely finish.
    • When a stainless steel or copper pan is heated too quickly - the outer, and sometimes the inner surfaces - oxidise due to the rapid heat used. This type of discolouration is known as heat tinting. Heat tinting will present itself as a blue, brown or rainbow hue. A good quality stainless cleaner will bring this back to its original shine.
    • It is not recommended to clean copper cookware in the dishwasher to maintain its beautiful finish.
    • A spotted white film may form on inner surface of the cookware - which is caused by minerals in water or starch from food. This can be removed by rubbing with a sponge dipped in lemon juice or vinegar
    • NEVER use the booster setting on induction stove
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