Question 1

Do Falk Culinair products come with a guarantee or warranty?

Accepted Answer

For your peace of mind, all items purchased on this website are guaranteed against manufacturing defects for as long as you own the product, unless otherwise stated. If a manufacturing defect is discovered, we will be happy to repair or replace your product.A manufacturing defect is defined as any fault in the product materials or workmanship, which is present at the date of delivery, but not necessarily visible.The following conditions are not classed as manufacturing defects, and will not be covered by our warranty:Normal wear and tearProduct misuse/abuseAccidental damageAny product not used or maintained in accordance with the Care & Use InstructionsAny product that has been modified or repaired by anyone other than Falk Culinair N.V.Discolouration, or marking, of stainless steel pan linings caused by salt crystalsDiscolouration, or marking, of copper vessels caused by oxidation and/or heatDiscolouration, or marking, of copper vessels caused by a mechanical dishwasherBefore any refund or replacement can be processed, we may require you to return the faulty product for inspection. As there are occasions where it may not be necessary to send the product back, please contact us before returning any items. In many cases, we may simply ask for photographs of the product fault.If you are required to return the product to us, please make sure you package this adequately to prevent damage. We do not accept liability for returned packages damaged during transit to us.Your warranty is only valid if you have a valid proof of purchase. If the item was not purchased directly from us, please contact the retailer that the product was purchased from to arrange any return, exchange or refund.This warranty does not affect your statutory rights.

Question 2

Are Falk frying pans non-stick?

Accepted Answer

The inside of our copper frying pans are not coated with a chemical non-stick polymer. As with all our cookware, the linings are stainless steel. You can however enjoy the benefits of a non-stick pan, without the disadvantages of Polytetrafluoroethylene (PTFE), particularly the noxious fumes this gives off under high heat. Periodic seasoning of the stainless steel will ensure that foods such as eggs do not stick at all. To achieve this, please follow these steps: Wash the inside of the pan with warm soapy water and dry thoroughly.Now put the pan on medium to high heat to warm it for about two minutes.Add 2-3 tablespoons of vegetable oil and roll the pan so that the oil coats the bottom and the lower part of the sides.Allow the oil to heat until it shimmers and starts to smoke.Now remove the pan from the heat and wait for this to cool.Once the pan has cooled, pour away any excess oil, and wipe the inside dry with kitchen paper.After use, clean the pan with water only. Soap or detergents will remove the oil that has penetrated the surface of the stainless steel, and which makes it non-stick. If this is necessary, just follow re-season your pan by repeating the steps above.

Question 3

Is Falk cookware dishwasher safe?

Accepted Answer

Falk cookware should not be put in a mechanical dishwasher as the detergents used in these contain harsh chemicals, which can react with the copper surface causing discolouration, marking, and in extreme cases, pitting. In addition, this can also result is an undesirable type of oxidation with copper leaving a green deposit on the surface known as verdigris, which may contain poisonous compounds. We recommend simply washing your copper cookware by hand with warm soapy water and drying this immediately with a soft towel. Please read the care and cleaning notes on our website for more details on caring for your copper cookware.

Question 4

What payment methods do you accept?

Accepted Answer

We accept the following credit cards: Visa, MasterCard, and American Express. We also accept the following debit cards: Visa Electron, Maestro and Solo.Alternatively payment can be made by PayPal, or bank transfer.

Question 5

How do I know if my order has been received?

Accepted Answer

You will receive an e-mail confirmation from us immediately once we have received your order.

Question 6

Do I need to sign for the delivery?

Accepted Answer

A signature is required upon receipt of your order. You'll need to ensure someone is available to sign for your delivery. In the event of there not being an available signatory, the delivery driver will leave a note to say delivery was attempted and you will then be able to contact them directly to arrange a convenient delivery time. In the absence of your contacting the courier will normally attempt to deliver to you two further times, before returning the goods to us.

Question 7

What is your return policy?

Accepted Answer

In the unlikely event your goods are damaged or lost in transit, we will be happy to either refund you in full or send a replacement. All claims must be notified within seven days of receipt of the goods and photographic evidence or return of the goods may also be required. For returns on damaged items, the postage will be refunded by Falk Culinair.Regarding returns other than damaged items, the following holds true: The product must be in unused condition and returned within thirty days of purchase. The purchase cost will be refunded in full. However, you will be responsible for the cost of returning the item to us.Please contact us before returning an item to receive a return number as items can not be accepted without this.

Question 8

Is my data safe with you?

Accepted Answer

Your data is safe with us. Every safeguard available is in place on our website, which is subject to regular PCI audits, ensuring that your personal details and credit card data are safe and secure. With today's technology your account data is safer in an online shopping environment like ours than it is in a physical store.

Question 9

Care and Cleaning Checklist

Accepted Answer

Seven Step to Cleaning Success1) Fill It - Don't Drown ItNever submerge your beautiful copper cookware in water for extended periods of time. The cast iron handle will rust if left to soak in water and the copper will become tarnished. Instead, pour hot water into the vessel and add some washing up liquid.Let this soak inside of the cookware while you enjoy your meal and the clean up should be simple when the meal is done.2) Make A Stir!Avoid pitting and marking the stainless steel interior by stirring in salt, don't let it sink to the bottom.Add to boiling or simmering and stir till dissolved.3) Not All Utensils Are Created EqualUse the best tools for the job.We recommend the use of wooden or plastic utensils as sharp metal utensils can mark your cookware.4) Chill Out!Use hot water inside of your hot cookware when cleaning, as cold water in a hot vessel can cause metal to warp.5) Prevent OverheatingMatch your pot or pan to the right hob ring, especially on gas hobs.The flames can lick the sides of your vessel during cooking if you put it on a hob ring which is too large. This causes marks as well as overheating the vessel.And remember, with copper cookware you will require slightly lowerheat settings as copper conducts heat more efficiently than other metals.6) Never Allow To Boil DryKeep an eye on simmering liquids and foods- Never allow the fluid to boil dry.This is the quickest way to damage all cookware. Not to mention ruining a decent meal!7) Use the Right Cleaning ProductsYou needn't be a chemist to know your basic chemistry.Never use harsh chemicals or chlorine based products to clean your copper.Use washing up liquid and when desired, a polish intended for copper for best results.Never use wire wool as this will etch and scratch the lovely brushed finish on the copper and stainless steel.A rigid plastic scraper can be useful in removing stubborn food debris like scrambled eggs, then follow up with a Scotch Brite, or similar scrubbing sponge.After washing and drying, a periodic polish with olive oil on the cast iron handle will keep it looking great. Buff vigorously.Always dry your cookware thoroughly after cleaning.

Question 10

Cleaning Your Copper Cookware

Accepted Answer

Falk Culinair's copper and stainless steel surfaces have been brushed to create a satinated surface as opposed to a mirror finish like other brands. What this does is reduce the work necessary to keep your cookware glowing like new. For general cleaning after cooking, washing by hand in warm soapy water is normally all you will need. For baked on food debris, soak in hot soapy water for an hour then wash as usual. That's all that's needed to lift away even stubborn cooked on foods.Copper oxidises, which means that the atmosphere we breathe affects the electrons in the surface of the metal, causing a greenish colour to coat the exterior of the copper.  This is referred to as patina and is actually prized and preferred by many professional chefs and cooking enthusiasts. Just as some chefs "season" cast iron cooking vessels, this patina indicates that solid copper cookware has been seasoned.  To remove the patina, use a Scotch Brite pad or similar scrubbing pad, along with a cleaning paste intended for copper, to restore the bright copper colour. This darkening of the copper on your cookware or other copper household items does not mean the copper is wearing off or that anything at all is wrong. It does not affect the cooking experience or performance of the cookware and should be considered an aesthetic preference only. This oxidation is a natural phenomenon due to the way carbon dioxide in the air interacts with the metal.We're happy to provide a sample cleaning pad for you to try with your order.  We've discovered that a light touch is more effective than vigorous rubbing, scouring in the direction of the pattern brushed into the metal, much as you might rub along the grain of wood. Avoid circular scouring motions.Wire wool and other metal based scrubbers are not suitable for cleaning your beautiful copper cookware as these can etch the brushed texture of the stainless steel and copper.  Also, the dishwasher is not suitable for copper of any kind as the detergents and salts will tarnish, etch and corrode the copper.The cast iron handles may be rubbed with cooking oil to keep the iron from rusting.As copper conducts heat more efficiently than other metals, it's important to use slightly lower heat settings than normal.  This will avoid unnecessary scorching and reduce the clean up work involved.  Your Falk Culinair cookware is designed and crafted to last a lifetime, and by observing a few practical care procedures, it will remain in as-new condition indefinitely.

Question 11

Why does copper discolour?

Accepted Answer

Exposure to heat, air and humidity can all change the appearance of copper. As kitchens are often hot and humid, this can occur without  even using your cookware. The process is called oxidation and happens when the copper combines with the oxygen in air and involves the transfer of electrons. This can cause the color of the copper to change and can give rise to areas of discoloration. Copper may turn a deeper orange, a pinkish shade or can even develop purple or blue streaks. Such discoloration is only on the surface and can be removed with any polish suitable for copper. Alternatively, rubbing half a lemon and salt on the surface is an effective organic method of cleaning copper cookware.

Question 12

How is the copper and stainless steel in Falk Cookware bonded together?

Accepted Answer

When a young industrial engineer named Paul Van Achter perfected the technique of bonding stainless steel to copper in 1983 he was unaware that it was about to revolutionise the way copper cookware had been manufactured for more than 200 years. Up until then, copper cookware was typically lined with a thin layer of tin, which while providing the necessary separation between the food being cooked and thermally conductive copper was by no means an ideal solution. Tin has a melting point of only 232 degrees Celsius making it unsuitable for cooking at high temperatures, and requires periodic, and expensive, relining. Stainless steel on the other hand is practically indestructible, and is totally hygienic, but does not possess the same conductive properties of copper. The interior lining therefore had to be very thin (0.2mm) so as not to diminish the superior heat distribution and control, which had made copper cookware so highly regarded by chefs around the world. Copper is a soft, or ductile, metal, which makes it is easy to shape with hand tools when heated. Stainless steel is much less ductile requiring specialist machinery to press and shape. The major challenge faced by Paul when attempting to laminate a thin layer of stainless steel and a thick layer of copper plate was creating a permanent bond between the two very different metals, that would not separate when these were pressed to form the vessels of pots and pans. The bond between the metals is created by pressing these together under very high pressure (850 tonnes/cm²) resulting in a metallic "intercristalline" connection. Three years of trial and error finally resulted in the discovery of heat resistors, which when added to the lamination process, allowed the bimetal to be heated to a temperature high enough to obtain the required ductility for pressing. The final result soon became the "gold standard" of cookware and was quickly adopted by the other manufacturers of high quality copper cookware who now use this same bimetal for their premium product lines.

Question 13

What kind of stainless steel is the layer in the Falk Culinair bimetal?

Accepted Answer

The stainless steel layer in the Falk Culinair bimetal is only 0.2mm (200 microns) thick enough to prevent the contents of the pan reacting with the copper body without materially effecting the superior conductivity and distribution of heat in copper.  It is virtually indestructible, and unlike tin, requires no maintenance.The stainless steel is “18/8” grade.  The number relates to the chromium and nickel contents of the steel, which are 18% chromium and 8% nickel respectively.“18/8” is the most commonly used stainless steel.   This steel is known as 1.4301 in the European BS EN 10088 standard, or '304' (in the American AISI grade designation system).It is an 'austenitic' type of stainless steel which is a high quality, sanitary, food grade stainless steel used in numerous food, dairy, brewing, hospital and sanitation applications all over the world.The exact composition is:IRON: 71.0%CHROMIUM: 18.0%NICKEL: 8.0%CARBON: 0.08%MANGANESE: 2.0%SILICONE: 0.75%PHOSPHORUS: 0.045%SULPHUR: 0.03%Please note, there is no significant difference in the mechanical properties, or strength, between 18/8 and 18/10 stainless steels.  The 18/10 may be very slightly more ductile (i.e.,slightly more able to bend without fracturing) than 18/8, but the difference is so minimal as to be completely inconsequential for our application.

Question 14

What is salt pitting and how can I avoid it?

Accepted Answer

Salt can react with any brand of stainless steel cookware, including the lining of Falk Culinair pots and pans, particularly when this is added to water at the start of the cooking process rather than when the water is boiling. This is a form of corrosion and occurs due to the interaction of the chloride in salt, oxygen in water, and chromium in stainless steel. It typically occurs when larger salt crystals, such as coarse sea salt, sink to the bottom of the pan before the water is heated and are allowed to react with the stainless steel lining while the water is heating. The easiest way to prevent this from occurring is to wait until the liquid is simmering, or better still, boiling, to add your salt and then ensure it dissolves into the solution as quickly as possible by stirring. At this temperature, there isn't enough oxygen in the water for the reaction that causes pitting to take place.

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