copper | Proware Kitchen

Coffee & Pistachio Soufflé by Josh Angus

May 4, 2021 7:10 pm Leave a Comment

About Josh Angus…

Head Chef at Michelin Starred restaurant Hide Ground in the heart of London, Josh Angus has worked everywhere from Raymond Blanc’s renowned Le Manoir to Hong Kong with Shane Osborn. He was even the private chef for the American Ambassador! We’re so grateful to Josh for showing us how to make our very own Pixar-style Ratatouille!

Equipment

Copper Tri-Ply 10cm Mini Casserole

Ingredients (coffee infusion)

Nescafe granules 30g

Whole milk: 625g

Caster sugar: 45g

Method (coffee infusion)

Bring the milk and sugar to boil.
Add the coffee, infuse for 30mins.
Blitz in the blender and pass through the chinois.

Ingredients (Coffee soufflé crème patissiere)

500g Infused coffee milk

4g Agar-agar

12g Caster sugar (1)

70g Plain flour

50g Caster sugar (2)

50g Soft butter

70g Egg yolks

Method (Coffee soufflé crème patissiere)

Mix the agar and the cater sugar (1) together.
Make a crumble with plain flour, soft butter and sugar (2)
Bring the infused coffee milk to boil, add the agar/caster sugar.
Bring back to boil and add the crumble. Stir well to make sure there is no lumps.
Boil for 2 minutes then turn the stove off and add the egg yolks.
Cool down quickly & put in the fridge to chill. Pass once cooled.
This mix will make more than you need but will freeze well.

Ingredients (Meringue for soufflé)

Meringue: (for 1 portion makes 2 1/2 little copper pan soufflés)

150g Egg white

60g Caster sugar

3g Albumina

Method

Mix Albumina and caster sugar together.

If you can find albumina its fine to leave out.

For the pistachio crumb…

Blitz 50g of pistachios in a blender to a coarse crumb.

Method (Soufflé process)

Preheat oven at 190c
Line the small copper pans with butter all around & add blitzed pistachios covering the bottom & side of the pan,
Have 200g of coffee crème pat mix to the side warm.
Start to whip the meringue to soft peaks, adding the sugar mix gradually.
Add ¼ off the meringue and beat it with the warm coffee crème pat, then slowly add the rest of the meringue with the spatula. Until completely mixed through, it is key that this part is done very gently to come the soufflé light.
Poor in a piping bag & fill up the copper pans ¾ full. Go around the pan with your thumb cleaning the sides. This will help the soufflé rise straight.
Cook in the oven top shelf for 8 to 10 minutes, soufflé should have risen dramatically.
Serve straight away with vanilla or pistachio ice cream.

For more delicious food, find Josh at Hide! Find out more about Hide Ground here.

Star Anise Apple Croissant Tarte Tatin Recipe by Josh Angus

6:43 pm Leave a Comment

An international favourite dessert, Tarte Tatin is named after the Tatin sisters who served it as the signature dish in their hotel, the Hôtel Tatin in Lamotte-Beuvron, Loir-et-Cher (105 miles south of Paris) in the 1880s.

The story goes that Stéphanie Tatin set out to make a traditional apple pie but accidentally left the apples cooking in butter and sugar for too long. Trying to rescue it by placing a layer of pastry on top, baking it, and serving it upside down, Stéphanie created the world’s first Tarte Tatin!

About Josh Angus…

Ingredients

5 granny smith or brae burn apples

120g caster sugar

85g butter

2-star anise

1 vanilla pod

50g water

1 large sheet of croissant dough pastry or puff pastry, 200g pastry

To serve vanilla ice cream or custard

Equipment

Copper Tri-Ply 24cm Non Stick Frying Pan

Method

Peel & quarter the apples, slice the apples evenly into wedges around 3cm thick.
Pre heat oven at 170-180c
In a copper pro ware frying pan over a medium heat, heat the water & sugar together cook until light amber colour. Stirring to avoid any lumps for 5 to 7 minutes.
Once colour is achieved add in butter, scraped vanilla pod, whole vanilla pod & star anise stirring constantly to achieve a golden brown colour, add apples stirring until they are coated in thick layer of caramel. Cook on a low for minutes slowly turning the apples.
In the meantime, roll the pastry out 2cm thickness, cut out a large circle to be placed on top of the apples. Use the top of copper frying pan as stencil to cut out.
Take the pan off the heat now & Arrange the apples in a circle or a pretty design, with star anise & vanilla pod in the middle. Lay the circle of pastry on top of the apples & bake for 25 to 30 minutes until the pastry is golden brown. If you think the apples may need longer just cover the pastry with greaseproof paper & cook for 10 minutes longer.
Cool for a good 45 minutes allowing to set slightly, then invert onto a serving plate (be careful when doing so). Serve with vanilla ice cream or custard.

For more delicious food, find Josh at Hide! Find out more about Hide Ground here.

Bonfire Bangers courtesy of our friends at field&flower

October 17, 2019 10:08 am Leave a Comment

We are delighted to share this recipe with you for Bonfire Bangers which is the perfect autumnal recipe for our Copper Tri-Ply Sauté Pan. The free-range pork from field&flower is reared outside all year round. Simon Price, a fourth-generation farmer practices the highest animal welfare standards and is recognised by RSPCA Freedom Foods. His pigs are allowed to grow slowly in a natural environment which gives exceptional tasting pork.

Recipe Courtesy of field&flower

Serves: 3

Preparation Time: 15 minutes

Cooking Time: 1 hour – 1 hour 15 minutes

Equipment

24cm Copper Tri-Ply Sauté Pan

Ingredients

4 rashers field&flower Unsmoked Streaky Bacon
1 x pack field&flower Pork, Sage & Black Pepper Sausages
1.5 tbsp olive oil
2 garlic cloves, crushed
1 celery stick, finely sliced
1 red pepper, de-seeded and chopped
1 x 400g can chopped tomatoes
1 x 400g cannellini beans, rinsed and drained
500ml tomato passata
1 tsp chilli flakes
1 tsp Worcestershire sauce
1 tsp wholegrain mustard
1 tbsp dark brown sugar
3 bay leaves
Chopped parsley, optional

Cooking Method

Heat the oven to 190C/170C fan/Gas Mark 5. Toss the sausages in a little olive oil and spread out on a baking tray. Cook for 30 minutes until browned all over, turning occasionally.
Meanwhile, heat the olive oil in a sauté pan. Add the onion, celery, red pepper and bacon and cook for 5-10 minutes until the onion is softened and the bacon is cooked. Add the garlic and chilli flakes and cook for a further 1-2 minutes.
Add the chopped tomatoes, passata, mustard, Worcestershire sauce, bay leaves and sugar. Bring to the boil and simmer, uncovered, for 10 minutes.
Add the beans and simmer for 15 minutes longer, topping with a little boiling water if the mixture reduces too much.
Nestle the cooked sausages into the bean mixture and place into the oven, cooking for 30 minutes more. Once cooked and bubbling all over, remove from the oven.

To serve:

Sprinkle with parsley (if using) and serve with crusty bread.

Fish Chowder courtesy of our friends at field&flower

October 4, 2019 12:50 pm Leave a Comment

As the Autumn weather creeps in and our minds turn to soups and stews, it’s easy to forget the comfort to be had from a good piece of fish. Delicate flavour in a rich and creamy broth, a generous spoon of chilli and pleasing undertones of heat, our fish chowder has all the substance we crave in the winter months.

Also, if you’re interested in entering a competition to win one of our Copper Tri-ply 24cm Stockpots and a fabulous 3-month field&flower subscription, make your way over to their website. Link here.

Recipe Courtesy of field&flower

Serves: 8

Preparation Time: 15 minutes

Cooking Time: 30 minutes

Equipment

24cm Copper Tri-Ply Stockpot

Ingredients

2 x field&flower fish pie mix
1 x field&flower streaky bacon, unsmoked
2 tbsp vegetable oil
2 large onion, chopped
4 garlic cloves, crushed
4 spring onions, finely sliced
2 tbsp plain flour
1.2ml fish stock, made from 2 fish stock cubes
1kg new potatoes, halved (or quartered if large)
600ml milk
300g frozen sweetcorn (or fresh)
8 tbsp single cream
Pinch of chilli powder
Seasoning to taste

Cooking Method

Heat the oil in a stockpot or large saucepan over a medium heat, then add the onion, bacon and garlic. Cook for 8-10 minutes until the onion is soft and the bacon is cooked. Stir regularly to avoid burning the garlic. Stir in the flour and cook for a further 2 minutes.
Pour in the fish stock and bring to a gentle simmer. Add the potatoes, cover, then simmer for 10-12 minutes until the potatoes are cooked through.
Add the chilli powder, milk and seasoning to taste.
Tip in the fish pie mix and gently simmer for 4 minutes. Add the cream and sweetcorn and simmer for 1 minute more.

To serve

Check the seasoning and serve with the spring onions on top.

Artichoke Orzotto with Toasted Pine Nuts by Great British Chefs

September 24, 2019 1:21 pm Leave a Comment

We are delighted to bring you this comforting main course recipe of Artichoke Orzotto with Toasted Pine Nuts. It’s so easy to prepare and the orzo is a wonderful alternative to rice.

Recipe Courtesy of Great British Chefs

Serves: 4

Cooking Time: 30 minutes

Equipment

Ingredients

280g of artichoke hearts, (approx. 1 jar of marinated artichokes in oil)
70g of unsalted butter
1 leek, finely sliced
3 garlic cloves, sliced
150ml of white wine
300g of orzo
800ml of vegetable stock
1 handful of soft herbs, chopped (we used parsley, chives and tarragon)
80g of Parmesan, grated
1 lemon, zested

Cooking Method

Melt 20g of the butter in a saucepan and sweat the leeks and garlic until soft but without colour. Add a pinch of salt.
Add the orzo to the pan followed by the wine. Reduce by half.
Once the wine has reduced, add the warm stock, a ladle at a time, until the orzo is cooked through. Wait for the stock to be absorbed by the orzo before adding another.
As the orzo is cooking, place two-thirds of the artichokes in a blender along with the oil. Reserve the remaining third to fold through at the end. Blend the the artichokes to a smooth and creamy purée, adding a splash of water if needed. Taste and season with salt.
Once the orzo is just cooked, fold through the puree and stir through until warmed.
Turn off the heat and fold through the Parmesan and remaining butter. Place a lid on the pan and leave to sit for 5 minutes before serving.
As the risotto rests, toast a handful of pine nuts in a hot dry pan until golden.

To serve

To finish, stir through plenty of fresh herbs and some lemon zest and garnish with the toasted pine nuts.

Wine Pairing: Provencal Summer Recipes

August 21, 2019 10:02 am Leave a Comment

The recipes we brought to you by Mark Dodson and Great British Chefs for our summer feature have been so enthusiastically received that we thought we would ask the experts at Amathus Drinks to recommend three wines to accompany each of the dishes.

The wines have been carefully selected to compliment each of the dishes and also to fit any budget.

Polenta Chips with Baby Artichokes and Sauce Vierge

by Mark Dodson

This wine has a powerful smell with aromas of eucalyptus, black fruits and toased notes. It’s around and concentrated wine, with a nice balance of spice and fruit, a woody nuance and good length.

Fess Parker Santa Barbara County Chardonnay 2016 – £20.80

Golden delicious apple, pear, pineapple, honey, graham cracker. biscotti. almond and vanilla with citrus, lemon cream, green apple, pear, mineral, toasty oak and vanilla.

Sea Bass, Red Mullet and Mussels with Bouillabaisse Sauce by Mark Dodson

De Gras Viognier Reserva 2018 – £9.95

Soft, plump peach and apricot fruit, with aromas of honeysuckle leading to a refreshing citrus finish.

Bodegas Monte Pío Alberiño 2018 – £15.15

Fresh and intense. Mineral aftertaste, vibrant acidity and salinity that, along with the carbonic remains, make the wine fresh and young without being aggressive.

Château De Chausse AOP Côtes De Provence Rosé 2017 – £19.95

Pale pink colour. This very beautiful cuvée reveals elegant aromas of white fruit, enhanced by pure minerality. Delicate and aromatic.

Basil and Buttermilk Pudding with Poached Figs by Mark Dodson

Mark Dodson Recipe Buttermilk Pudding

Bodegas Ochoa Moscatel 2016 – £14.55

Vintages with hotter conditions stand out for the honey-like, floral and muscatel aromas. However, in fresher vintages, the characteristics of the wine remind of tropical fruits, white flowers and high acidity.

Fuleky Tokaji Pallas Late Harvest 2016 – £15.30

This delicious sweet wine balances flavours of baked peach, vanilla and grapefruit with a delicate, lingering sweetness that never overpowers.

Château Hout-Mayne Sauternes 2011 – £38.80

The nose is mineral with a hint of citrus fruit. The mouth is rich but well- balanced with candied fruits and peach aromas. Long length with subtle spices flavours.

Wine Pairing: Three Simple Rules (Plus One Extra)

December 15, 2018 9:00 am Leave a Comment

We have all been there, standing in the wine aisle at your local supermarket, hundreds of different bottles staring expectantly back at you, beckoning for your attention. You glance in your basket for inspiration. ‘Prawns… a white then… that one is on offer… it’ll do’. You get home and find the juggernaut of a Californian chardonnay you bought because it was a quid cheaper than usual, stomps all over your fresh, fragrant bowl of prawn linguine. It’s too big; rich and creamy on the palate, with enough oak to build an ark it leaves your dinner crushed and cowering in it’s wake. Evening ruined.

This, however, needn’t happen. We have come up with a few simple rules to help you pick a wine that will compliment what you are eating and lift it to unprecedented heights. Take note and enjoy!

The Rules

Match the wine to the sauce, not the protein.
The protein in a dish is often the star of the show and is therefore important. However, when trying to pick a wine to compliment what you are eating, consider the sauce in which the protein is served. For example, with baked cod in tomato and chorizo sauce, try a juicy pinot noir. Soft, well rounded and not too heavy with medium levels of tannin. This will be able to stand up to the sauce without overshadowing the fish. Likewise, a juicy sirloin with a generous helping of béarnaise sauce can work wonderfully with a robust, layered white. A weighty chenin blanc with well-balanced minerality and a vibrant streak of acidity to cut through the richness of the sauce will work a treat.
Read the label
This sounds obvious but winemakers often provide tasting notes and pairing guidelines on the bottle (supermarkets are have begun to do this on price labels too). When browsing the supermarket shelves it can be easy to get sucked in to buying a marked down bottle or simply grabbing one with a pretty label but if you take a moment to read the information given to you it can often result in a better decision.
Match like with like
Put simply, match the characteristics of the food with that of the wine. With a light hors d’oeuvre such as salmon mousse blinis go for a delicate, crisp and dry sparkling rosé. Earthy foods like wild mushrooms work well with earthy wines such as cabernet franc. Rich, sweet foods like dark chocolate go beautifully with a rich, sweet crusted port. You get the idea.

Making a Start

To give you a rolling start, we have selected three recipes from our blog and paired them up with a great bottle of vino, any of which would make for the perfect night in.

Spaghetti and Meatballs

Our choice – WM Morrison Nero D’Avola, £6, Morrisons

This little known grape has been hailed as “Sicily’s answer to Malbec” by The Guardian’s Fiona Beckett and this example is fresh and vibrant with a savoury kick of black pepper. A solid, fruity red that would work well with almost all tomato based dishes that represents outstanding value for money.

morrisons.co.uk

Chilean Bean Stew with Tomato Salad

ProWare's Chilean Bean Stew for Wine Pairing

Chilean Bean Stew with Tomato Salad

Our choice – Tannu Bianco, £9.50, Oddbins

Staying in Sicily, this time an organically cultivated blend of Grillo (70%) and Chardonnay (30%) that produces aromas of lemon and pineapple. The combination of grape varieties gives this wine a weight that allows it to handle a stew (albeit a light one) without loosing any of that clean acidity that marries so well with the fresh tomato salad.

Oddbins.com

Salted Chocolate Tart

Salted Chocolate Vegan Tart

Our choice – Apothic Red Winemaker’s Blend, £7.19 (usually £9.69), Waitrose

This Californian red is a blend of four grape varieties; Zinfandel, Merlot, Syrah and Cabernet Sauvignon. Velvety on the pallet with ripe dark fruit and hints of vanilla giving a touch of sweetness make it a perfect tipple with chocolate.

waitrose.com

One more thing…

You don’t have to spend a lot for quality
This is not specific to paring wine with food but it’s good to know. A common approach to buying wine is that you get what you pay for. Sometimes true. I once had the pleasure of tasting a 2006 Krug Brut (to save you from asking, around £200) and the only way I can describe it was like walking in to a Parisian bakery on a sunny Saturday morning and hitting a wall of toasty brioche gorgeousness. That said, you can often find good solid wines without breaking the bank. With supermarkets really upping their game in recent years it is easily achievable to get something really special for less than a tenner (£8 if you look hard enough).

7 Things We Love About Our Copper Base Range

September 28, 2018 7:52 pm Leave a Comment

If you love cooking, there’s nothing like the lure of a new set of pans to make you want to hotfoot it to the kitchen!

The copper base pans are one of our most popular ranges and we’d like to share the things we love about the collection with you. Read on to find out why cooking with copper-based pans makes perfect sense…

Proware 7 things we love about our copper base

1. Lighter Construction, Efficient, Durable and Great Value for Money

The copper base range is made from a single sheet of stainless steel which has been deep drawn before sheets of aluminium and copper have been impact bonded onto the base. This construction makes them noticeably lighter than our other ranges. The combination of copper and aluminium in the base of the pan means that heat spreads evenly and efficiently throughout the base for an even cook.

The pans use less material than their triple layer counterparts and so they cost less but, just as with the other ranges, the pans have been carefully specified and engineered and they have been put through their paces in the test-labs and kitchens. As such we are proud to offer a lifetime guarantee on everything except the milkpan (which carries a guarantee against manufacturing fault but unfortunately not on the non-stick coating).

2. Glass Lids

There are so many reasons to use a lid – from heat efficiency which achieves a quicker boil to keeping the walls & hob top clean! This is our only range with vented, glass lids meaning that you can easily keep an eye what you’re cooking.

3. Great Capacities

Unlike competitor items our copper base pans are nice and deep so you really can cook for a crowd (or just a hungry family!). The milkpan holds over a litre; the 16cm saucepan holds just shy of 2 litres; the 20cm holds over 3.5 litres; and the stockpot holds a massive 6 litres!

4. Thoughtfully Designed

The comfortable soft grip handles are extremely practical and easy to handle. The silicone wrap means that they will withstand exposure to high temperatures (e.g. in the oven). A steep arch in the handle helps to keep it away from the heat source; and allows the pans to nest efficiently in cupboards or drawers. An eyelet where the handle meets the pan body disperses heat to ensure handles don’t get too hot and there’s a hanging loop if you want to make a feature of them. We also know that larger pans can be very heavy when full so we’ve added helper handles to the 18cm and 20cm saucepans, and the 24cm sauté pan.

5. All-Rounder

These pans work on every hob type except induction; they can go in the oven up to 200ºC; and the fact that they are dishwasher safe means that they are very easy to keep clean.

ProWare's Hereford Cider Chicken

6. What’s Cooking Good Looking?

Sure, your pan has to be practical. But what if it could look great, too? You’ll be pleased to know our copper base pans more than look the part. The contrast of their copper bases and the stainless steel makes for an eye-catching set of cookware. Well, who said pans had to be tucked away in the cupboard, anyway?

Proware Copper Base pans on hob top

7. 5 Star Reviews

We sell through our own website, Amazon and Amazon Prime. The copper base cookware is our most reviewed range, consistently receiving 5 Star Reviews!

Want to know anything else about our copper base pans? Just get in touch and we’d be happy to assist.

7 Things We Love About Our Copper Tri-Ply Range

September 27, 2018 10:52 am Leave a Comment

Do you really need an excuse to treat yourself to a new pan collection? We say ‘no’, since when you have all the right gear in the kitchen, you’re much more likely to spend the time whipping up something delicious.

So, to help you make an informed buying decision, we’re sharing what we love about one of our most popular pan collections. Say hello to the copper tri-ply range and discover why professionals wouldn’t be without it…

1. Carefully Engineered

Copper tri-ply cookware starts life as three sheets of high-grade metals: copper, aluminium and stainless steel. The metals are bonded together and deep drawn into a single piece body, meaning that each material delivers it’s benefit throughout the entirety of the pan.

The cast stainless steel handle is attached using stainless steel rivets, inserted under 600 tonnes of pressure – so you can be sure that you will never again have a wobbly handle!

2. Made for Efficiency

If you want efficiency in the kitchen, this range of pans certainly offers it. Working together the copper exterior and aluminium core distribute heat efficiently and evenly. The construction allows you to moderate the heat settings you use during cooking, reducing the amount of energy required to achieve a rolling boil. As a result of the even cook they really are the ideal range for more intricate cooking -they work beautifully for preparing gravies, reducing jus or caramelising sugars.

ProWare Copper Tri-ply Cookware

3. Performance is Guaranteed

The pans in this range are so robust and deliver such great results that professional chefs love using them. With its timeless aesthetic and practical design, the copper tri-ply collection is a great choice for anyone who takes preparing food seriously.

As a result of the selection and management of materials and production; our extensive in-house testing and our real life experience we are confident to offer a lifetime guarantee. This cookware will see you though a life time of cooking and could even be passed on as heirlooms.

4. Versatile

The copper tri-ply range offers optimum versatility and practicality as the pans are all oven and dishwasher safe. This makes them perfect for transferring from hob-to-oven and even oven-to-table (well, they are such handsome devils!). Dishwasher suitability makes the tidy-up so much simpler too.

ProWare Copper Tri-Ply Saute Pan with Steak

Let our recipes inspire you: Cote de Beouf and My Mum’s Kedgeree

5. Thoughtfully Designed

We have incorporated several design aspects in to these pans to make them not only beautiful but dynamically functional. A steep arch in the handle makes the items easier to handle; it keeps the handle away from the heat source; and, allows the pans to nest efficiently in cupboards or drawers. An eyelet where the handle meets the pan body disperses heat to ensure handles don’t get too hot and a hanging loop enables the pans to be elegantly displayed in your kitchen. We also know that larger pans can be very heavy when full. That’s why we have added helper handles to the 18cm and 20cm saucepans, and the 24cm sauté pan.

6. Simply Stunning

So many of our customers tell us they can’t wait to display their pans as soon as they get them home. The great thing about making the range a feature of your space is that you can either let the copper age naturally, admiring the beautiful character develop or, you can use Brasso or a salt and white wine vinegar solution to restore the copper to its fabulous, warm glow.

ProWare Trade

7. Collectable and Giftable

The copper tri-ply is our biggest range. From the mini pans through to the sauté pans and 24cm stockpots – there is something for everyone. Each and every piece is an absolute showstopper and if you are considering these as a gift for new home-owners, newly-weds or a keen home cook, they are sure to raise a smile and deliver a lifetime of kitchen bliss ( … OK, we can’t guarantee that bit!).

Take a look at why we think cookware makes a perfect wedding gift.

Why We Offer a Lifetime Guarantee

April 5, 2018 4:00 pm Leave a Comment

‘They don’t make ‘em like they used to’

This is a phrase that is thrown around all over the place these days. Whether its chocolate bars getting smaller or washing machines packing in after just a few years, it is becoming more evident that everyday items are gradually transforming into shadows of their former selves.

The cost of raw materials is increasing. As is the pressure to be competitive in a market saturated with products and outlets. It is therefore understandable that companies are de-spec’ing their products in order to make their production viable and profitable. An unfortunate downside of this is that product quality and longevity suffer, making items less durable in a society that is becoming increasingly throwaway.

Brands that continue to manufacture a product designed to last, who are unwilling to sacrifice quality to participate in a race to be cheapest and are now something of a rarity. We believe ProWare to be an example of such a brand.

Our cookware is used daily in professional kitchens

‘What would we want in our own kitchen?’

When developing our products, we wanted the result to be something we would be willing to buy ourselves, that would satisfy our appetites for quality and value.

For this reason, we went above and beyond when specifying our cookware. The Tri-Ply ranges have a minimum wall thickness of 2.5mm (up to 3mm in the Copper Tri-Ply). This is more than six times that of some commercially available items. The handles on all our pan ranges are cast stainless steel, as are the rivets used to attach them. Securing the handle with stainless steel rivets requires 200 tonnes of pressure and ensures the handle will never loosen. Most manufacturers use aluminium rivets, which are fastened using only 45 tonnes of pressure due to aluminium being a softer metal than stainless steel. This is considered a more cost effective choice but aluminium can deform as a result of sustained stress or frequent jarring. This can cause handles to loosen with time.

Perhaps the most vunerable part of any pot or pan is the interior. It is this surface that will be exposed to the most hostile conditions. The interior of a pan will regularly come in to contact with three potentially destructive elements; moisture, heat and acidity. These can combine to become detrimental to some metals over time so it is essential the correct ones are used. That is why we use 18/10 grade stainless steel for the interiors of all our pans. The name refers to the chromium and nickel contents of the steel. This is considered the highest grade of stainless steel in domestic use and is noted for its excellent resistance to corrosion.

You can find out more about the construction of our pans here.

Buy well, buy once

We are confident in the knowledge that we have done everything possible to make our pans as good as they can be. It is this which allows us to offer a lifetime guarantee across all ranges with the exception of our non-stick items. The non-stick we use is Teflon Platinum Plus, a market leader renowned for its toughness and longevity. As good as it may be, it will not last forever.

We hope you can share our faith in the cookware we produce and that you can make a purchase knowing it will stay with you through decades of use to be passed on to future generations.

Tag Archive: copper

About Josh Angus…

Equipment

Ingredients (coffee infusion)

Method (coffee infusion)

Ingredients (Coffee soufflé crème patissiere)

Method (Coffee soufflé crème patissiere)

Ingredients (Meringue for soufflé)

Method

For the pistachio crumb…

Method (Soufflé process)

About Josh Angus…

Ingredients

Equipment

Method

Recipe Courtesy of field&flower

Serves: 3

Preparation Time: 15 minutes

Cooking Time: 1 hour – 1 hour 15 minutes

Equipment

Ingredients

Cooking Method

To serve:

Recipe Courtesy of field&flower

Serves: 8

Preparation Time: 15 minutes

Cooking Time: 30 minutes

Equipment

Ingredients

Cooking Method

To serve

Recipe Courtesy of Great British Chefs

Serves: 4

Cooking Time: 30 minutes

Equipment

Ingredients

Cooking Method

To serve

Amastuola Primitivo IGT 2016 Organic – £13.15

Château De Manissy Lirac Traditionnel Red Organic 2016 – £17.70

Fess Parker Santa Barbara County Chardonnay 2016 – £20.80

De Gras Viognier Reserva 2018 – £9.95

Bodegas Monte Pío Alberiño 2018 – £15.15

Château De Chausse AOP Côtes De Provence Rosé 2017 – £19.95

Bodegas Ochoa Moscatel 2016 – £14.55

Fuleky Tokaji Pallas Late Harvest 2016 – £15.30

Château Hout-Mayne Sauternes 2011 – £38.80

The Rules

Making a Start

One more thing…

‘They don’t make ‘em like they used to’

‘What would we want in our own kitchen?’

Buy well, buy once

Here to help.

Contact

Collections

Support

ProWare is a small family organisation based in Sheffield, UK. Our cookware is carefully specified and manufactured using high quality materials to ensure it delivers a lifetime of satisfaction.