Can I use my Skillet on a glass or induction cooktop?
Absolutely! They preform perfectly well on all cooking surfaces. From induction to campfire and everything in between! I would advise to lift the cookware and avoid sliding when using on glass stovetops.
Is anything in stock?
Speed always plays second fiddle to quality and integrity. Each commission is given all the time and care needed to ensure these values are preserved. Due to the meticulous nature and high demand, we are unable to hold any pieces in stock.
Most clients will need to commission a piece on a pre-order basis with an approximate lead time given at time of purchase. I do mail a handwritten postcard at the time of purchase to act as a placeholder until the commission arrives.
If you have any questions about current lead times please reach out via our contact page!
How to choose the right skillet.
Saute’ skillets have a low profile and flaring sided to allow plenty of access to the food during searing, braising and you guessed it, sautéing. The No.9 is the go to morning egg workhorse!
The skillets are the Goldilocks happy medium. They are great for everything from searing to baking, and by far the most popular style I create. The bakers are the deepest bodies with wall heights ~2” and French skillets are a happy medium between the baker and skillet. Their taller sidewalls increase the amount of food to be cooked and make for excellent gratin or roasting dishes. They also make killer stir fry!
The No. 10 skillet is my most popular piece sold 2:1 compared to everything else. The No. 12 French skillet is easily the second place and great for larger family gatherings, although I like to direct people to either the No. 10 or No. 12 baker as their second piece depending on how many they plan on entertaining.
The Napoleon set commonly recommend is a No.9 saute, No.10 skillet and a No.12 baker. This covers just about every culinary process and group size, especially when used in concert. In the right hands this set could conquer Europe!