September Piece of the Month
Posted by Neil Corke on 06 September 2011 08:56 AM

Capturing the Essence of Autumn

20cm casserole


With autumn now on the horizon and delicious harvest produce readily available at the shops, it’s time to bring out the casseroles and simmer a lovely pot of soup or stew. Our 20cm Casserole is the September Piece of the Month, the ideal product to bring the wholesome goodness of soup to your table. 


This smaller version of our popular casserole is perfect for couples, small families and single folk   Roomy without being too vast.  As with all of our products, the 20cm Casserole is constructed of patented Falk Culinair bimetal technology, combining a fine layer of stainless steel to the interior of a solid copper plate.  The result as always is optimum heat conductivity for superb recipe performance as well as hygienic stainless steel to protect foods from unhealthy interactions as with other metals.


We’re enjoying the harvest with our Piece of the Month Club members by offering the 20cm Casserole at a substantial reduction off the regular retail price.  Now, in the Month of September you can add to your collection of heirloom quality cookware at a huge savings. Normally priced much higher, it can be yours for the Piece of the Month Club Price of only £144.99.  Yes, that’s right, you save a generous £50.  At Falk Culinair UK it’s our pleasure to offer a product of exceeding quality to our customers along with providing real value for money.  Capture the essence of autumn savings now. 

Safe Handling of Produce


Bacteria which can be harmful to humans can be present on fruit and veg.  Wash thoroughly and prepare on clean surfaces.  Avoid storing near meats or fish.  Keeping a clean refrigerator, work surface and clean hands aids in avoiding the transmission of harmful bacteria. As usual, a bit of care and common sense can avoid a world of grief.

Jam Pots and Sugar Pans

A quick note to those of you who use the harvest season as an opportunity to can vegetables and fruits and make jams, preserves and chutneys.  Should there be sufficient interest in the unique Falk Culinair solid  pure copper jam pot or sugar pan, we shall offer these at a Piece of the Month Club in October.  Please feel free to offer your feedback, and as usual we reward our faithful reader by selecting a comment at random, offering a discount voucher to the author for use on future purchases.

Until next month,

bon appetite!

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August Piece of the Month
Posted by Neil Corke on 01 August 2011 08:24 AM

The 28cm Frying Pan is one of our most popular pieces.  That’s why we’re featuring this versatile copper beauty in the month of August.  Our entire range of frying pans possess the attributes which make cooking at higher heat settings successful without scorching.  The copper distributes heat evenly, the design of the pan ensuring greater surface area.  The stainless steel interior promotes hygienic cooking with no interaction between the ingredients and the metal.  The cast iron handle fits the hand comfortably for an effective and safe cooking experience.  Steaks and chops will finish to perfection, and as with all our cookware, the 28cm Frying Pan will clean up easily when soaked with warm soapy water.  We’re offering this useful 28cm frying pan at a substantial savings.  The regular retail price of £189.99 is now slashed to only £149.99. That’s a fair bit of change to take on your summer hols!


Frying High

Well, high heat, that is.  When frying foods, a few sensible tips and precautions can make the difference between success and failure.  Always remember to warm the pan before adding ingredients, as well as allowing oil to become hot before placing foods into the pan.  Also, never put salt into a cold pan as salt can etch stainless steel if undissolved. Also, less really is more when it comes to fats and oils.  Better to go light both for the sake of flavour of for the health benefits of lower fat diet.  It’s always possible to add a bit of oil, but taking it away can be dangerous.  Many kitchen fires begin with oils splashed on burners, so use good judgment. The higher heat settings when frying ensure that foods are seared, capturing the juices within.  If the heat isn’t high enough, the texture and flavour will be substantially compromised, the food boiling as opposed to frying.  Once the dish is suitably browned, the temperature may be lowered for the balance of the cooking time. A note about the superior heat conductivity of copper is in order.  It is advisable to use a lower heat setting than you normally would with other cookware, as the heat is distributed and maintained superbly in copper cookware.


Rewarding Your Words


As promised, we chose one comment at random this month from among all the comments posted on the Falk Culinair UK site.  Our lucky customer is Alwyn Cooper from Cardiff.  Alwyn has earned a £50 Falk Culinair voucher to use on future purchases.  We’d like to continue thanking our customers for feedback and useful tips by selecting a comment each month.  If you have something you’d like to say about our products or service or have tips to share, leave a post on our website and perhaps yours will be the lucky message chosen in future months. 

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Many New Developments!
Posted by Neil Corke on 15 May 2011 02:37 PM

Spring Sautee


May brings fresh produce to the table once more, the fresh vegetables and herbs ideally suited to flavoursome sautés. Our Piece of the Month is the 28cm Saute Pan with helper handle.  Enjoy fresh POTMC savings and enjoy preparing foods in a manner that retains the moisture and texture of each recipe component. Sauteing, in general, differs from frying in that meats are usually sliced into smaller servings.  Unlike stir frying, all the recipe components are cooked together using a fairly high heat setting.  Our 28cm Saute Pan is sure to please, and the savings of £50.00 off the regular retail price will keep a smile on your face as well as a bit of extra cash in your wallet. At £219.99, we’re sure you’ll agree this is outstanding value.

Sauteeing and Even Heat Distribution.


Our professional grade 28cm copper saute pan can handle larger portions whilst maintaining the heat, moisture, texture and flavour of food.  As sautéing is done over a fairly high heat setting, this where the brilliance of bimetal technology really shines.  Falk Culinair's patented manufacturing process bonds a 2.3mm solid copper plate to a fine 0.2mm layer of stainless steel, with scorch free results.  Copper is unsurpassed in even heat distribution, whilst hygienic stainless steel respects the flavours of food preserving the integrity of each and every recipe.  This 28cm saute pan will delight professional chefs and recreational cooks alike, and with the ergonomic cast iron handle it's easy to use. Best of all, the brushed surfaces are simple to clean.  Set your culinary imagination free as you assemble ingredients. Sweet bell peppers, crisp celery, oriental cabbage, corgettes, asparagus, garlic, fresh ginger.  Add finely chopped herbs to the final minutes of cooking and you’ll have a winning combination.  Add fresh fish or lean meat or poulty for a healthy meal.  Keep sauces simple and flavours clean a sharp.  A splash of white wine, a dash of vegetable stock, salt and pepper. Mm, set a place for me!

Quick Notes


A word about cleaning; Promptly pouring hot water into your cookware after use will save much time and energy as clean up will be made so much easier.  One of our customers shared that he takes kitchen paper and places it into his cookware after use, pouring the hot water over this.  He swears this eliminates the need for scrubbing every time, simply lifting away food debris like a magic eraser.  We’ve been so pleased with customer feedback that we’d like to invite your comments.  Each month we will select a name at random amongst those who have commented. The lucky person will receive a discount voucher for £50.00 to apply to a future purchase.  Celebrate the delight of cooking on Falk Culinair cookware and share your experience and thoughts.  Who knows, maybe you’ll be the next lucky customer. Also of note, look for five new sets debuing next month.  We're striving to respond to our customers needs and these new sets aim to give you more choice and more savings. 





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Now save up to 25% with a customised cookware set
Posted by Carol Corke on 07 February 2011 04:47 PM

Falk Culinair Gourmet SetMany of our customers have asked if it's possible to receive a multi-piece discount on customised sets. The answer, you'll be happy to know, is a resounding yes. We listen to our customers, and meeting your needs is our priority.

Now you can assemble a set of your own choosing and receive a substantial discount based upon the total of your order!

  • Orders between £250 and £500 save 15% - enter promotion code COMBO15 when checking out
  • Orders between £500 and £1000 save 20% - enter promotion code COMBO20
  • Orders over £1000 save a collosal 25% - enter promotion code COMBO25

If you've been thinking of putting together a collection of Falk Culinair Copper Cookware that suits your individual needs, now is your chance. The only thing we like more than our heirloom quality solid copper cookware is being able to give our customers what they really want. Superb cookware and huge savings.

Finally, this offer cannot be combined with other discounts or promotions, including the cookware sets on our website which are already discounted, the "Try-Me" Special Offer, of the current featured "Piece-Of-The-Month".

Click here to browse our website and order your cookware.

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Wok Like an Epicurean
Posted by Carol Corke on 01 February 2011 09:14 PM

28 cm WokVersatility

"Having varied uses or many functions." There you have it, straight from the dictionary.  But we can assure you that our wok redfines versatility entirely in culinary terms.  Much in use in our own kitchen, this multi purpose vessel steams vegetables, poultry and fish, braises beef, sautes, stir fries, simmers, and deep fries foods.  And all with the even heat distribution for which our cookware is famous.  Interestingly, in our kitchen, the wok is used more often for steaming and braising than it is for stir frying!  That may well change as we give Ken Hom's Complete Chinese Cookbook a run for the money.  His recipes run the gamut from the simplest most familiar Chinese fare, to inventive and unusual Chinese dishes.  Chef and I intend to try each of the 250 recipes in this book, which is available from Amazon at a substantial savings. 

Though we seldom have deep fried foods, we've discovered that our wok produces the crispest, most tender chips we've ever eaten. That is, when we weaken and prepare chips. Due to the even distribution of heat and thermal conductivity, this beautiful piece of kitchen gear delivers amazingly moreish chips, much to the dismay of my health conscious alter ego!  We've also discovered that less oil is required as well as lower heat settings. 

That buttery glow of copper encourages us to keep our cookware on conspicuos display, and as it happens to preside proudly in the kitchen even when not in use, the wok often serves double duty as a potato and onion keeper!  No, I won't actually list that as a viable use, but more an admission of one of my own kitchen quirks.  Surely we all have those. 

Whether you wish to indulge in full fat decadence or lean mean health consciousness, this wok will give dependable, superb service over and over again.  I love braised beef, while chef enjoys Asian stir fry.  We both use the wok for steaming our vegetables and do feel we tend to eat more veg than we used to as each steamed batch of asparagas or cabbage or carrots finishes fresh, colourful, and done to tender perfection.  These results have markedly changed our eating habits. If I could have but one piece of Falk Culinair solid copper cookware, perish the thought, this would be my choice. 

During the month of February, this multi purpose vessel can be yours for the Piece of the Month Club price of £199.99.  That's a savings of £45.00.  Enjoy preparing your Valentine a special meal in your new wok or perhaps celebrate the Chinese New Year with one of Ken Hom's recipes.  We are confident that whatever you choose to prepare, you'll soon discover the stunning versatility of this hard working piece of cookware.



2 small aubergines, thinly sliced

Salt and black pepper

125 ml/4 fl oz olive oil

1 kg/2 lb boned shoulder of lamb, cut into 5 cm/2 in cubes

1 medium onion, thinly sliced

2 large tomatoes, peeled, seeded and chopped

2 Tbsp tomato puree

3 Tbsp lemon juice

1/2 tsp grated nutmeg

1/2 tsp curry powder

400 ml/14 fl oz water

How to make Spicy Lamb And Aubergine Stew

Sprinkle the aubergine slices with salt and leave for 30 minutes.
Rinse and pat dry with kitchen paper towels.
Heat 2 tablespoons of the oil in your 28cm wok.
Add the lamb cubes, in batches, and brown on all sides.
Remove the meat from the wok, cover with foil and keep warm.
Add the onion and aubergine to the wok and saute until soft but not brown

Stir in the tomatoes, tomato puree, lemon juice, nutmeg, curry powder and salt and pepper to taste.
Cook, stirring, for 6 minutes.

Add the browned lamb and stir well.

Stir in the water and bring to the boil.
Simmer over low heat for 45 minutes, covered. 

Stir occasionally.

Serve with fluffy rice.


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Roasting Over an Open Fire?
Posted by Carol Corke on 09 December 2010 11:33 AM

40 x 26cm Oval Roasting DishHistorically the term, "roasting," referred only to the process of cooking over and open flame.  With more sophisticated cooking processes being introduced through the centuries, today the term refers to methods which use dry heat. The application of even heat is achieved by placing joints, roasts or fowl in vessels which conduct heat well.  And those of you now familiar with Falk Culinair's superb solid copper cookware know that copper conducts heat evenly.  This thermal conductivity really shines during the slow cooking at lower temperatures that are the hallmark of roasting.

December's Piece of the Month is the 40cm x 26cm Oval Baking Dish.  The brushed surface of the glowing copper lends that lovely ambiance of traditional copper, with the patented Falk Culinair bimetal technology adding 21st century cooking convenience.

We're celebrating the festive season by offering this useful piece of cookware at the stunning price of £199.99, a substantial savings just in time for your holiday feast. At this time of year, when many people find an added strain on finances, discovering ways to make the shopping resources go that little bit farther can only be a good thing.  We're sure you'll agree that Falk Culinair's outstanding performance in the kitchen makes it good value for money at any price.  For cooking purists who crave superior performance as well as truly beautiful cookware, the bonus of Piece of the Month Club savings is a real treat.

We at Falk Culinair UK are celebrating early by passing on this little bit of savings to you.  Our home is already full of the irresistible aroma of succulent meat roasting in the oven. The lamb chef prepared with rosemary and garlic was as delicious as it was fragrant, and the turkey, redolent with sage and onion, is sure to roast to perfection as well.  We wish all of you happy holiday gatherings featuring your favourite foods cooked in our favourite cookware.

A note on Roasting:

Lower temperatures and longer cooking times help retain the moisture in joints as the water in muscle tissue will evaporate more slowly.  This results in juicy, tender pieces of meat or fowl.  Higher temperatures for a short time during the beginning of the cooking process help to brown meat, but the temperature should be lowered for the remainder of the cooking time. Fan ovens, of course, need to be used at slightly lower temperatures than traditional ovens. Meat must also be rested for at leasty 20 to 30 minutes after cooking while you make your gravy, pouring the collected juices from the resting meat into the gravy to simmer. 

Remember, it is the internal temperature of a joint or bird that dictates whether or not it is sufficiently cooked.  Use a meat thermometer placed into a fleshy portion of your turkey or joint to determine the internal temperature.  This is far more accurate a guage of doneness than depending on cooking times alone.  

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