Our 18cm Classical Range Sabayón Pan represents the pinnacle of traditional copper craftsmanship, designed specifically for confectionery work and whisking ethereal foams. Handcrafted from 2.0mm solid unlined copper with a distinguished cast iron handle, this professional-grade pan delivers the precise temperature control that separates amateur efforts from masterful results.

• 100% unlined red copper construction for unparalleled thermal conductivity and temperature precision

• Reactive copper surface creates exceptional foam stability when whisking egg whites for sabayón and meringues

• Preferred choice of professional confectioners for sugar work and syrup preparation

• Gently curving sides facilitate effortless whisking and perfect sugar monitoring

• 2.20 litre capacity with satinated finish for easy maintenance

Confectionery demands scientific precision alongside artistry, particularly when working with sugar. As sugar heats and breaks down, it requires exact temperature control—ranging from 110°C for thread stage through to 180°C for caramel. Copper's extraordinary thermal conductivity, thirty times greater than stainless steel, allows you to achieve and maintain these critical temperatures with remarkable accuracy. The moment you adjust your heat source, this pan responds instantly, preventing the temperature overshoot that ruins delicate sugar work. Professional confectioners have relied on unlined copper for generations because nothing else offers this level of responsive control.

The unlined copper interior serves dual purposes in this exceptional pan. When whisking sabayón or meringues, the copper reacts with egg proteins to create extraordinarily stable, glossy foam with superior volume. For sugar work, as sugar components break down they naturally block reactive copper ions, making unlined copper the ideal non-stick surface for boiling syrups and creating confections. This is an investment in professional performance that will serve your kitchen for generations.