The series are made of stainless steel, and the pans come with either a non-stick Slip-Let® or ceramic coating. The encapsulated sandwich base has an aluminium core, which ensures that the heat is distributed faster and more evenly.

The Stainless steel series is good for: Ragouts, soups, pasta, potatoes and vegetables.

The White Line cookware is made of aluminium with a white ceramic coating on the outside and a stainless steel rim all the way around the top to protect the cookware. The frying pans have a non-stick Slip-Let® coating.

The White Line series is good for: Porridge, omelettes, risottos and fish.

The Dura Line cookware is made of anodised aluminium, which ensures good heat distribution. Both the pots and the pans feature a non-stick Slip-Let® coating on the inside.

The Dura Line series is good for: Porridge, omelettes, risottos and fish.

Copper cookware has completely unique boiling and frying properties, and reacts quickly to changes in temperature – an important property when preparing sauces and other fine cuisine. 

The Copper series is good for: Simmer dishes, sauces, soups, flambéing and sautéing.

All the bases and sides of the cookware in the Multi series feature a three-layer sandwich construction consisting of stainless steel with an aluminium core. This combination provides extremely good heat distribution and is particularly good for boiling and frying.

The Multi series is good for: Casseroles, rice pudding, sauces, pasta, potatoes and vegetables.

The Cast iron range of pots and frying pans is perfect for slow cooking over a low or medium heat thanks to the excellent heat-conducting and heat-retention properties of the material, which ensures an even heat distribution. Cast iron also withstands very high temperatures.

The Cast iron series is good for: Casseroles, simmer dishes, roasts (slow roasting) and baking bread.