Restaurant-Quality Induction Cookware

While an electric or gas stove will work with any kind of cookware, induction cooktops will only work if your cookware is induction compatible—i.e., made of ferromagnetic metals like Cast Iron, Carbon Steel, or Stainless Steel.

In order to be induction-compatible, the base of Stainless Steel Cookware must feature magnetic-grade stainless. We use a high-grade ferritic 430 Stainless Steel base to ensure high conductivity.

A lightweight aluminum core offers peerless heat conduction, while the stainless exterior promises superior heat circulation and retention. The result? Faster 360-degree heating.

In order to protect unsuspecting hands, our proprietary Stay Cool Handle™ features a hollow core—a dual-purpose design that improves maneuverability and slows the circulation of heat.

Carbon Steel seasons faster, responds quicker, and induction compatible thanks to it's composition of 99% Iron and 1% Carbon.