FRENCH ONLY

Create your own copper set! A FRENCH-DIFFUSION (FRENCH-ONLY) worldwide unique service !

2009-11-17T14:49:00.009+01:00

If you enjoy eating and really fancy preparing/cooking your meals yourself, then choosing and buying your favourite cookware is an important facet in your life.
And - to no surprise - so many people these days (re)discover the joy & advantages of copperware pots and pans.
For practical & aesthetical reasons, buying a matching set (small or larger) of your favourite copper cookware makes so much sense.

The problem is: finding your ideal copper-set can be so frustrating:

- either the existing sets on offer (created by the sellers) just don't fit your expectations
- or when creating a set yourself by purchasing each individual copper pot/pan, the total price is astronomically high

We at FRENCH-DIFFUSION (FRENCH-ONLY) understood this.
And as the first and only online company (worldwide!) we came up with the perfect solution: CREATE YOUR OWN SET!

Indeed: as you can see on our website (click HERE for direct access), all the choices are there.
We created a special section for you, with clear pictures of every single copper item on its own.
Simply tick the box next to your favourite pans or pots!
And don't forget: we also provide matching copper lids!

Whether you prefer straight or tapered saucepans, stockpots, sauteuses, frying pans, it's all up to you!
You can now - literally! - create your own set!

8 Reasons Why People Choose For Jean Dubost Laguiole Cutlery/Flatware

2009-10-03T15:03:00.022+02:00

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In 1920 Pierre DUBOST founded Dubost Colas Pradel, to produce the famous French Laguiole knives.
His son, Mr. Jean DUBOST, succeeded in expanding the small workshop into an important manufacturer of Laguiole cutlery/flatware.
From the beginning up until now, the 21st Century, quality was and still is an integral part of the J Dubost company ethics and is controlled at each step of the production. This way, consumers are provided with the pleasure & the assurance of a long lasting use.

Based on public surveys, we found 8 main reasons for the success & growing popularity of the Jean Dubost Laguiole cutlery/flatware:

Good price/quality relationship
Design: stylish, attractive, unique
Functional (easy to use)
Durable
Easy to clean (dishwasher safe)
Comfortable
Good weight
Stain-proof

As a result, most of the customers use the Jean Dubost Laguiole cutlery/flatware for everyday dining. It stands out, it is comfortable in its use and can easily be kept clean & spotless.
But it doesn't stop there: it is becoming trendy to use the multi-coloured Laguiole sets for informal dinners!
And just last week we even had the pleasure of finding our cutlery on the tables of a petite, yet rather exquisite restaurant in town.
A surprise we decided to celebrate with a nice bottle of heavenly Sancerre.
C'est la vie!

Why is copper so popular - 2 reasons

2009-09-29T17:21:00.007+02:00

There are 2 distinctive reasons for the popularity of copper in the kitchen:

1. Copper is highly conductive (functional value).

Copper conducts the heat better than any other metal.
Not only heats copper quicker (2x faster than aluminium), it also distributes the heat more evenly (bottom, sides, top).
This is the reason why professional (top-) chefs prefer to cook with copper. In a world where seconds can mean the difference between a 3-star Michelin-worthy created dish or a complete, ego/reputation thrashing disaster, precise control of the cooking temperature of foods is of pivotal importance. Copper provides them this power.

2. Copper is highly attractive (decorative value).

Copper cookware stands out in the kitchen. It is softly-beautiful, eye-catching, pleasingly different.
Hence the reason why you'll usually find the copper cookware purposely displayed in the kitchen (whereas other cookware is usually hidden away in cupboards).
Next time you come across one of those glossy interior design/home-sweet-home magazines, just have a look: you'll be amazed how many times a displayed copper-set is freshening up one of its pictures.

We at French-Only sell the professional 2 mm-thick copper cookware, both single items (pan, dish, sauteuse, pot) as full sets (small & large).

History of the Laguiole Knife

2009-09-27T09:45:00.007+02:00

This is an addition to our previous: 'The romance and history of Laguiole'

In 1829, Jean-Pierre Calmels, an apprentice in cutlery production from Laguiole, a tiny town in the Aveyron region of France, designed a knife specifically adapted to the local farmer's needs & tastes. The succes of this first 'Laguiole' knife - apparently inspired by the Spanish Navaja - inspired him to produce a more extended range of knives.

At the end of the 19th/beginning of the 20th century, the manufacturing of the knives was moved to Thiers, at that time already "the capital of the cutlery" in France.
Due to this transfer, manufacturers in Thiers created special machines and tools. It all resulted in 5 companies being licensed to produce & distribute the now famous 'Laguiole' knives.
A lot of these knives were being sold in Paris to residents originating from the Aveyron region.

In the early 1970s, a reporter from Montpellier published a more than flattering article about Calmels' company, which reached readers in the Midi-Pyrenees region and even the greater Paris area. Following this good report, euphoria for the Laguiole knives (still only produced in Thiers by those 5 main manufacturers) was born.

At the beginning of the 1980s, the mayor of Laguiole (Mr. Cromieres) - witnessing a steadily increase of popularity and sales of products bearing his town's name - saw a golden opportunity for the prospects of Laguiole. This resulted in the creation of a Laguiole-based production company, complete with specifically trained staff. In 1985 they also purchased one of the 5 approved companies from Thiers, one that was specialized in producing spare parts for the Laguiole brand. This acquisition not only provided the Laguiole company the necessary machines and tools, but also the much needed know-how and expertise.

The following years, the popularity of the Laguiole knife only grew, not at least helped by positive input form government bodies, medias and other organisations.
This succes-story inspired other entrepreneurs from Thiers to start their own 'Laguiole' production, some of them respecting traditional production methods and some not. Which unsurprisingly explains the wide variety in quality...

Nowadays, you can find good quality knives from Laguiole, however Thiers is still the manufacturing leader with 65% of the production.

We at French-Only are proud to only sell High Quality Laguiole products from trusted, highly professional & Thiers-based manufacturers.

Copper Is For Life, Not Just For Christmas

2009-09-22T13:03:00.014+02:00

I always liked antiques. So hardly any surprise that I came across an interesting antique copper-set, being auctioned at Christies (London, South Kensington) early next month.

The guide price for this late 19th/20th century copper set (an oval fish cooking pan, a preserve pan, 2 spouted cans and 4 haystack measures) is set between £700-1,000 ($1,140-1630 or €770-1,100).
Quite a substantial amount for some household appliances, not? But worth every cent/penny, if you ask me!
Copper is long-lasting, that's pretty obvious. But to me the most eye-catching fact of this auction are the items themselves: they literally do look the picture.
Fast forward over a hundred years and copper-cookware is still being produced. Contemporary, adapted to modern needs, but still oozing that same wow-feeling.

Copper. Old or new. Antique or brand spanking new.
That special, unique look is always there.
It just shows us: with a little bit of TLC, your copper will last too many Christmases to count.

Seventh year wedding anniversaries

2009-09-01T16:11:00.008+02:00

We all know about the seven year itch, made famous by the Marilyn Monroe movie of the same name.
But I think there's a better alternative to off-piste activities...

Depending on the country you live in, the 7th year anniversary should be celebrated with a gift of wool (then again: who wants a sweater as a romantic memento?) or copper.
Here at French Only we have the perfect solution to your seventh anniversary quandary.
Mark the 7 years with the purchase of some fine authentic French copper pans and you will show not only your knowledge of traditional anniversary giving, but great originality and taste.
Copper pans will last a lifetime, so as a gift they suggest great longevity and solidity, as well as being beautiful additions to any kitchen.

Who is buying what Laguiole flatware (cutlery)?

2009-08-03T11:20:00.009+02:00

Having started on the data-collection for our copper cookware, I thought you might also be interested in our most popular ranges of Laguiole authentic flatware. I have again combined the sales records from our french-only site where you can buy direct here but also our three eBay shops – ella-usa, ella-uk and ella-de.

We sell flatware from three of the best-quality producers of Laguiole knives and forks, each of which maintains the fine traditions of the original and all based in the 'Mecca' of knife-production: Thiers.

Jean Dubost provides sets in two different weights of steel - 15/10 and 25/10. The lighter (15/10) are not quite as robust as the heavier (25/10) but still a fine choice. For both lighter and heavier ranges our multi-colour sets in 24-piece, 30-piece and 40-piece boxes are clear winners. The high-quality acrylic handles are completely dishwasher-proof and the wonderful array of colours like boiled sweets cheer up any meal. Friends report their family members love choosing their particular favourites and it adds a personal dimension to laying the table that is also a talking point.

In the middle-range weight (18/10) of Luxinox flatware by Pradel, our boxes of 6 steak knives and forks are the most popular.

And in our top quality Laguiole Production range of Luxe (the clue is in the name!) 25/10 steel, the box of 6 steak knives and forks in light wood are also the winners.

So what does this tell me? I think it just reflects how people use flatware. Laguiole cutlery makes perfect everyday choices but for the person who is looking specifically for very durable and sharp steak knives (so perfect for summery barbecues) the classic wooden handles are somehow a more natural choice.

FRENCH-ONLY: Which are our most popular copper cookware sets?

2009-08-01T14:16:00.012+02:00

A friend, who knows that we have been selling Baumalu authentic copper cookware for over 6 (six!) years now, asked me what our bestsellers are, and it got me to interrogate my sales records. I am so busy answering queries, ordering new stock and packing and shipping, that I rarely stand back and look at trends in the business. You might find the results interesting.

I decided to gather data from all our shops.

We sell our authentic French cookware on Amazon, eBay and through our own websites:

* on Amazon as: french-diffusion (US), french-diffusion (UK) and franzoesisch-shop

* on eBay as: french-diffusion, french-diffusion-uk and franzoesisch-shop

* through our own websites:
- FRENCH-DIFFUSION.com (previously: French-Only.com) (for our English speaking customers)
- FRANZOSISCH-SHOP.com (for the customers in German speaking countries)

Prices in our online shop are cheaper, as there are no Amazon or eBay-fees (which are quite substantial).
I'm eternally proud of our 100% customer satisfaction rating.

Our most popular copper sets are:

At number #3 : Our 3 piece copper pan set

The set is perfect for beginners. It includes a straight-sided saucepan, a tapered-sided saucepan or sauteuse/saucière and a sauté pan with a lid.
All three pieces are tin-lined and hand-hammered with traditional cast-iron handles, hand-riveted.
None of these pans are too large and heavy for an older person to lift and handle easily.
At only €185, it's our best-value for the person with a lower budget.

At number # 2 : Our 5 piece copper pan set

This is a great set for the medium budget. Not only do you get one each of the classic foundations of any batterie de cuisine (saucepan, saucière, sauté pan with lid, skillet or frying pan) but you also get a large double-handled stockpot with lid.
This generous pan (with 4.5 litre or 4 3/4 quarts) capacity, is perfect for making traditional, home-made stock.
The great kitchens of our grandparents always had a stockpot on the simmer, as bones, water, herbs and vegetables were slowly simmered to provide an intense and well-flavoured base for all manner of meat and fish dishes.
At €399 it really is an excellent choice for the keen cook.

At number #1 - Our 5 piece casserole set + 2 frying pans

Interestingly, it's not our beginner set nor our 5 piece set that has attracted the largest sales, but this wonderful 7-piece collection of Baumalu's best.
I think it has something to do with the sheer aesthetic pleasure of seeing a row of perfectly graduated saucepans from our baby 12 cm (4 3/4 inch) pan to the daddy 20cm (8 inch) in a gleaming family all matching with their straight long cast-iron handles and beaten tin linings.
The two sizes of skillet complete the collection and line up.
You can cook a five course meal using these and nothing else, and they look wonderful hung in a line on a kitchen wall.
Yours, Sir, for only €420.

A word about linings

2009-07-08T10:07:00.002+02:00

Every cloud has its silver lining, and when it comes to authentic copper cookware, there is only one "silver" that will do – TIN.

Yes, you can buy copper pans with stainless steel inside, but if you are going to invest in the best, why compromise with a modern, less effective lining? There is nothing to conduct heat like copper (except for pure silver, of course) and tin is much better at heat conduction than steel.

Why is heat conduction such a big deal?
Cooking involves transferring heat well and evenly to food. The better your cookware performs this task, the better the results will be. Tin linings, due to their superior ability to transfer heat, ensure no hot spots, no unwanted sticking of food to the surface (as happens with stainless steel), and no ring above the moisture line when you make a sauce or gravy. The traditional marriage of copper to tin provides a perfect cooking environment, and it really is no coincidence that given the choice, most professional chefs select copper pans with tin linings. Tin conducts heat ten times more effectively than steel, so you need only use a moderate heat to gain the same effect. Good for the fuel bill and the planet, as well as your cuisine.

Hammered tin linings are what we at french-only recommend and sell. The tiny dents help reinforce the copper and air and heat can circulate better across an uneven surface. A side benefit is the hammered surface hides scratches and marks. Tin is a soft metal and to maximize the lifespan of the lining, never use metal spoons or utensils with the pans – wood or plastic is fine. The hammered tin surface acts like a modern non-stick surface, so tin-lined copper pans are easy to clean and care for.

Why does copper need a lining anyway?
Unlined copper pans are fine to use for any non-acidic foods and for cooking at high heat. Copper reacts to acidic food, though, and that is why for general cooking purposes all copper pans have traditionally been lined. If you are going to make jam or the perfect zabaglione, a pure, unlined copper pan will be used.

The romance and history of Laguiole

2009-07-07T12:47:00.003+02:00

Contrary to popular misconception, Laguiole is not strictly a trade name with all the protection that the word implies. The world-famous knife takes its name from a small village in Aveyron up on the Aubrac plateau where it is said to have been born some 170 years ago. This area of France has been famous for its fine knives since time immemorial and nearby Thiers is now the acknowledged flatware capital of France. The Laguiole knife, recognized by the Académie Française, is a couteau fermant - a folding knife - originally made from carbon steel, now replaced by the more practical stainless steel.

Farmers and shepherds used such knives for a broad variety of purposes out in the fields: for cutting bread, meat, string, you name it. Boys of 12 or 13 were given a Laguiole knife as a mark of passage into manhood, and rather like a fine Rolex, the Laguiole was a treasured and personal treasure to be looked after your life long. To avoid cutting friendship, couper l'amitié, it is traditional to give a small coin with any knife.

The folding knife includes a spring and it is a point of etiquette never to allow the blade to hit the spring by banging your knife shut: fold it gently so the blade just kisses shut.

Handles come in everything from horn to wood to modern acrylics the colours of boiled sweets. You can even buy a Laguiole with a handle made from fossilized mammoth ivory. If you are still in any doubt that this knife is a towering classic, the fact that Phillipe Starck designed his own version of the classic may convince you. His knives are even on display in New York's MOMA (Museum of Modern Art).

While there are 70 or 80 makers of Laguiole flatware, not all preserve the authentic making traditions of the finest knives. We at French-Only selected Jean Dubost because they still make the finest cutlery with the care and attention it needs. All the cutlery comes with the beautiful badge of the bee that has long been a mark of authenticity for Laguiole. The origins of the bee are much-contested, but some say the imperial bee was conferred on the people of Aubrac by no less than Napoleon 1 himself in recognition of their courage in battle. Packed in traditional unpolished pine boxes, whether you want heavy-bladed, wooden-handled steak knives or regular cutlery, the name of Laguiole will bring a breath of the Aveyron to your table.

Caring for your Baumalu Copper Cookware

2009-07-06T19:43:00.008+02:00

Copper pans have been used in the kitchen for centuries as copper conducts the heat better than any other metal: they heat up more quickly and evenly (top + bottom) - which results in shorter cooking times and tastier food.

Copper is slightly acidic and reacts with certain foods and is therefore lined with another metal: TIN.

NEVER put your copper pan in the dishwasher. The abrasive acids contained in dishwasher soaps will tarnish the surface. Use a soft brush or sponge and normal washing-up liquid to remove anything from the surface. The traditional tin lining, the preferred choice of professional chefs the world over, performs much like a modern non-stick surface so is easy to clean.

Don't use anything sharp on the surface because tin is a notoriously soft metal and it is easy to mark. If you would have some food left sticking on the inside tin lining, just fill your pan with water - leave it to soak for 10 minutes and you will notice that all the sticked-on food has gone !

Professional chefs tend not to clean their copper pans: they acquire a personality of their own with use as the patina of heat and age is added.

A little oil (vegetable or olive) rubbed into the metal handles will help care for the cast iron and prevent it oxidizing in the early stages of use.
Soon, however, this won't be necessary as the pans are 'proved'...

Please be invited to visit our complete range of authentic French Baumalu copperware in our online shop.

Not another Blog!

2009-07-06T18:40:00.002+02:00

Here at last we launch our french-only blog. Over the coming weeks and months we look forward to sharing with you some of our deepest passions for the authentic, hand-crafted traditions of French cookware and cutlery. This blog comes from the heart of the Limousin, itself at the heart of France. It is here, less than three years ago, that our online shop, french-only, was born. We are now proud to have customers from every corner of the globe: from Canada to Austria; Norway to Australia. All have bought our fabulous, authentic copper cookware made by Baumalu or the iconic cutlery of Laguiole. We look forward to sharing with you some of the traditions associated with these giants of the kitchen.

It is sometimes difficult for the rest of the world to understand the importance to us French of food, its preparation and presentation. Charles de Gaulle famously said "un pays qui compte 350 sortes de fromages, c'est ingouvernable" (a country with 350 kinds of cheese is ungovernable). Whichever region of France you find yourself in, there is a dedication to local food production and traditions, that is perhaps unique in the world. And of course this dedication to, some would say obsession with, food has its roots far in the mists of time. In 1671, the head chef to the Prince de Condé, Vatel, killed himself with his sword because the seafood had not arrived in time for a dinner the prince was hosting for King Louis XIV.

Escoffier's Guide Culinaire, published originally in 1920, is still used in professional kitchens around the world.

While the rest of the world embraces fast food, always-available everything, here in France the seasonal arrival of asparagus and strawberries are gastronomic events celebrated in restaurants grand and simple.

So it is perhaps not surprising that when it comes to the tools of culinary art, you find the very finest are still made in France, in centuries-old, tried and tested methods that have seen little change over the years.