It seems there are three classes (and maybe more sub-classes). The Venice Pro series is their top offering, and is for use with all cooktops including induction. Which means it has some copper and other metals in the base. It has a stainless steel exterior and body. We have the Valencia Pro series and like it - it …
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It seems there are three classes (and maybe more sub-classes). The Venice Pro series is their top offering, and is for use with all cooktops including induction. Which means it has some copper and other metals in the base. It has a stainless steel exterior and body. We have the Valencia Pro series and like it - it is the same as the Venice Pro but with an Anodized aluminum body (coated with dark paint/enamel) - it is their only other offering that is suitable for use with induction cooktops. Next in line is the Paris Pro, similar to the Valencia but with (oven proof) steel lids, but this series does not offer the copper in the base so it will not work with induction cooktops. Rightly or wrongly, we got the Valencia Pro believing it worth the extra few $$ to have copper in the base, but without the perhaps extra care (and $100 more cost) required to keep the exterior shiny. Those are three slightly different high-end offerings; the remainder of the sets I group into their less expensive, everyday, throw them away when they "break" category. There may be two levels in this class, I forget. Some have "rubber" handles on the lids which, if I were going the less-expensive route, I would think handy. Their web site is pretty good, as the other person commented.
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It seems there are three classes (and maybe more sub-classes). The Venice Pro series is their top offering, and is for use with all cooktops including induction. Which means it has some copper and other metals in the base. It has a stainless steel exterior and body. We have the Valencia Pro series and like it - it is the same as the Venice Pro but with an Anodized aluminum body (coated with dark paint/enamel) - it is their only other offering that is suitable for use with induction cooktops. Next in line is the Paris Pro, similar to the Valencia but with (oven proof) steel lids, but this series does not offer the copper in the base so it will not work with induction cooktops. Rightly or wrongly, we got the Valencia Pro believing it worth the extra few $$ to have copper in the base, but without the perhaps extra care (and $100 more cost) required to keep the exterior shiny. Those are three slightly different high-end offerings; the remainder of the sets I group into their less expensive, everyday, throw them away when they "break" category. There may be two levels in this class, I forget. Some have "rubber" handles on the lids which, if I were going the less-expensive route, I would think handy. Their web site is pretty good, as the other person commented.
Depends on the volume of water and thermal btu rated output of your stove. Average stoves come in around 7000 BTUs and at medium woul put you around 3000 BTUs. In your average 1 liter pan you are looking at 15-20 minutes.
They are of good quality, but:
* They are NOT non-stick
* Using olive oil is not recommended
…
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They are of good quality, but:
* They are NOT non-stick
* Using olive oil is not recommended
* Using high heat is not recommended
About the only thing these are good for is dishes that are mostly liquid (soups, stews)
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They are of good quality, but:
* They are NOT non-stick
* Using olive oil is not recommended
* Using high heat is not recommended
About the only thing these are good for is dishes that are mostly liquid (soups, stews)
