Samuel Groves 26cm Copper Induction Chef's Pan

The Copper Induction range from Samuel Groves is handcrafted in the UK, in the heart of the industrial midlands. The cookware has a highly polished real copper exterior with an aluminium core and stainless steel layer that distribute heat quickly and evenly throughout, preventing hotspots and sticking during cooking.

Copper is the best heat conductor among all materials used in cookware production, reaching high temperatures quickly and it cools down as soon as it is removed from the heat source, giving you maximum control when cooking.

The cookware's interior is lined in stainless steel, meaning it is non-reactive to acids and alkalines, and is safe to use and easy to clean. A stainless steel base has been added so the pan can be used on all hobs, including induction. It's also oven-safe up to 230°C.

Key features:

• Chef pan
• Highly polished real copper exterior
• Excellent heat conductivity and distribution
• Handcrafted in the UK
• Oven-safe up to 230°C
• Handle riveted for increased strength
• Stainless steel interior and base
• Suitable for all types of hob, including induction

Metal handles
Metal pan handles heat up when cooking so be careful when lifting pans and touching handles. Please use an oven glove, mitt or pot holder when handling hot pans.

Samuel Groves 'Pan for Life' refurbishment service
Register your new pan within 30 days to qualify for the Samuel Groves 'Pan for Life' refurbishment service. Samuel Groves will re-coat all non-stick pans and replace worn rivets, then re-polish back to new. The refurbishment cost is likely to be about a third of the cost of a new pan.

Care information
Cleaning — clean by hand using a sponge and washing up liquid. Fill the pan with warm soapy water and leave to soak if necessary. Never use wire wool or any other metal-based scrubbers. Never use a dishwasher, as the detergents used will tarnish and corrode the copper. Use a polish intended for copper on the outside if desired. Dry thoroughly once clean.

Maintaining — copper may turn a deeper orange, a pinkish shade, or even develop purple or blue streaks. This will over time develop into a lovely patina. However, if the discolouration is undesirable, it is only the surface and can be removed with any polish suitable for copper. Polish frequently to maintain a bright, shiny finish or polish occasionally for a slightly warmer colour. The preferred option of professional chefs is never to polish, allowing the copper to tarnish and develop a stunning patina.None