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Polsonetto and bastardella (jam and sugar pot).
Pure unlined copper pot to make desserts.
“Polsonetto” is a bain-marie pan with rounded bottom and long brass handle, “bastardella” has flat base and curved sides with two brass handlss.
Both used to make lots of recipes: pralines, caramels, hard candies, Italian meringues and buttercream frosting.
Copper, with 1,5 mm thickness, conducts heat evenly, ensuring the best cooking performance.
Totally handcrafted.
The rounded forms are entirely shaped with wooden hammer.
Pots have a reinforced edge, making them tough and shock-proof.
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Copper cookware can be used on gas, electric, halogen stovetops, including induction stovetops with interface disc.
Before first use, wash with hot soapy water; then rinse and dry.
Add salt to water after boiling.
Never overheat empty pans. Use wooden utensils. Cook at low/medium flame. Use hot soapy water to remove any stubborn food residue inside the pot.
Copper and tin will tarnish naturally taking on a darker and duller colour.
This won't affect the cooking performance.
Use hot soapy water for daily washing.
Use a copper polish or a mix of vinegar and salt to keep the exterior looking brand-new.
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