Falk 16cm Classical Line Copper Frying Pan

As low as $131.75 was $155.00

In stock

SKU
INO2502SFB

Also commonly referred to as a skillet, these long-handled pans have low, gently sloping sides to allow steam to escape from the pan for greater searing abilities. Usually used for frying food over relatively high heat, Falk's bimetal technology makes these pans ideal for even heat distribution and temperature control.

All of our cookware comes with the Falk Culinair Manufacturer's warranty

(Cover Not Included)

Handcrafted with Copper & Stainless Steel
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Copper Frying Pan
Falk 16cm Classical Line Copper Frying Pan

In stock

More Information
SKU INO2502SFB
Weight (lbs.) 2.2500
Line Classical Line
Diameter (U.S.) 6.3 inches
Volume (U.S) .63 quarts
Height (U.S.) 1.65 inches
Thickness (metric) 2.5mm

Low-maintenance brushed copper finish. Ergonomic cast iron handles that reflect the tradition of Falk’s heritage. The rough-hewn handle provides a superior grip and makes each piece as unique as the chef who owns it.

The bimetal of this 16cm copper frying pan consists of a heavy 2.3mm copper plate on which a 200 micron (0.2mm) fine layer of stainless steel is anchored. The Falk bimetal comes with a limited lifetime manufacturer's warranty.

This frying pan is the smallest of our line and is perfect for frying smaller individual items like a single egg.

Falk copper cookware manufactured in Belgium.

(Cover Not Included)

All of our cookware is returnable within 30 days of invoice if in unused condition*.  In order to return an item, you must obtain a Return Merchandise Authorization (RMA) number from us.  RMA's can be requested through your account dashboard, or if you purchased as a guest, you can request an RMA by email or by phone.  Please see our return policy for full instructions. 

*Except Gift Cards which are not returnable but may be redeemed for store credit.

Cleaning & Care

Copper.  All of our cookware has a low-maintenance brushed copper finish. However, normal usage can cause any copper cookware to discolor and tarnish. To keep your cookware looking new, we recommend occassionally using a non-abrasive cleaner such as Bon Ami and a nylon pad on the copper vessels. Plain dishwashing soap and a sponge should work for normal cleaning purposes. For tougher stains, try a paste of equal parts ketchup and salt.  Polish occassionally with Flitz Polish.

Stainless steel.  Never dissolve salt on the surface of any stainless steel as it can cause pitting. If cooking pasta in our cookware, we recommend adding salt to the pot after it comes to a boil and rinsing the pot out immediately after use. Our warranty does not cover pitting from excessive salt exposure.

Cast iron.  Alway dry cast iron immediately after washing and do not leave it soaking in water as it will rust. If you wish to cure the Classical Line handles, you can apply a small amount of vegetable oil to the cast iron (try avoiding the copper) and place in a 250 degree oven for 30-40 minutes.

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