Heritage Steel 4 Qt. Saucepan With Lid

Heritage Steel 4 Qt. Saucepan with Lid

While other premium cookwares will tout their use of 18/10 steel, we decided to go a step further. 316Ti steel is a titanium-strengthened alloy that is even more durable and non-reactive than 18/10. The added titanium and molybdenum makes 316Ti twenty times more resistant to corrosion and pitting from chloride solutions that occur when cooking with salt directly in the pan. The result? It’s the most non-reactive cooking surface available that will stand the test of time.

Most cookware will use 400 series steel on the exterior for its induction capability. However, most 400 series steel is more prone to corrosion. That’s why we use a special 439 stainless steel that is titanium-strengthened, giving it corrosion resistance comparable to 304 stainless steel.

We use three layers of aluminum throughout the body of the cookware to quickly and efficiently distribute heat.

1. 316Ti Stainless Steel — Unrivaled stability and durability
2. 1145 Pure Aluminum — Bonding layer; even & efficient heating
3. 3004 Aluminum — Even & efficient heating
4. 1145 Pure Aluminum — Bonding layer; even & efficient heating
5. 439 Stainless Steel — Durability & induction-readiness

Cast iron or aluminum cookware can chemically interact with the food in your pan, changing its flavor. Our 316Ti cooking surface develops the flavor of your food without altering it. It’s ideal for building flavor-packed fond and deglazing. Plus, cleaning is simple.

We’ve designed our cookware to be comfortable and easy to use.

• Our handles are actually comfortable in your hand, and have a hollow center to stay cool on the stove.
• The edges of our cookware are ground smoothly for easy, no-drip pouring.
• Fully oven-safe, dishwasher-safe, and compatible with all cooktops (including induction).

Thicker isn’t always better. Instead, we believe every piece of cookware should be designed for its own intended purpose. Fry pans and skillets are for browning and searing, so ours are thicker in order to retain more heat. Saucepans and stockpots are for simmering or boiling, so ours are a bit thinner in order to respond faster to changes in heat.