35cm x 23cm Falk Signature Line Copper Roasting Pan

Special Price $400.00 was $500.00
In stock

These shallow rectangular pans have low, straight sides to allow the entire surface of the meat to be exposed to the oven. Our roasting pans are excellent for browning meats on the stovetop before finishing in the oven. Large enough for a large chicken or easily accommodates a 4-bone standing rib roast. Please note: these pans are probably not large enough for a Thanksgiving turkey.

Handcrafted with Copper & Stainless Steel
More Information
SKU 2572S1810
Weight (lbs.) 7.5400
Line Signature Line
Diameter (U.S.) 13.78in x 9.06in
Volume (U.S) 5.92 quarts
Height (U.S.) 2.76 inches
Thickness (metric) 2.5mm

Low-maintenance brushed copper finish. The sleek, clean lines of our stainless steel handles combine the tradition of Falk with the flair of today’s modern kitchen.

The bimetal of this roasting 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.

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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