8 Piece Vintage Hand Hammered Tri-Ply Cookware Set

    8 Piece Vintage Hand Hammered Tri-Ply Cookware Set


    Item# HTP-8SSC
    Beautifully designed with a traditional hammered exterior, this tri-ply stainless steel cookware with its pure aluminum core offers unsurpassed durability, quality and results. Heat Surround™ Technology evenly distributes heat along the base and side walls, while riveted handles provide a comfortable grip. Suitable for all stovetops, each piece is induction-ready and oven-safe up to 500°F (260°C).

    Includes: 2Qt Saucepan with Cover, 3Qt Casserole with Cover, 3.5Qt Sauté pan with Cover + helper and 6Qt Dutch Oven with Cover.

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    Additional Information

    • Features
      • Traditional Hand Hammered Tri-Ply Construction - Pure aluminum core bonded to a 18/10 stainless steel interior & stainless steel exterior
      • Heat Surround™ Technology - Provides consistent, even heat distribution along the base and side walls of cookware
      • Riveted Cast Stainless Handles - Elegant handles offer a comfortable grip
      • Stainless Steel Covers
      • Suitable for all Stovetops - Induction ready & oven safe up to 500°F (260°C)
      • Dishwasher Safe
    • Recipe Videos

      Butternut Squash Soup

      Servings: 4 to 6
      • 2 tablespoons unsalted butter
      • 1 butternut squash, peeled and cut into 1-inch cubes
      • 2 apples, peeled and cut into 1-inch cubes
      • ½ cup thinly sliced shallots
      • 3 cloves of garlic, peeled and chopped
      • ½ teaspoon salt
      • ½ teaspoon freshly ground black pepper
      • ¼ tablespoon freshly grated nutmeg
      • 6 cups vegetable broth
      • 1 cup olive oil, divided
      • 6 fresh sage leaves
      • 6 tablespoons Greek yogurt

      Melt the unsalted butter in the 6 Qt. Dutch Oven, on medium-low heat.

      Add the butternut squash, apple, shallots, garlic, salt, black pepper, nutmeg and continue to cook for 10-minutes, stir frequently.

      Add vegetable broth and ½ cup olive oil, just enough to cover the butternut squash (if more liquid is required, add water).

      Increase heat to medium-high and bring the soup to a boil.

      Reduce heat to low and simmer partially covered for 30-minutes, until butternut squash is tender.

      Cool slightly and blend using either a blender or food processor. Return to the 6 Qt. Dutch oven and simmer.

      Add the remaining ½ cup olive oil to the 2 Qt. Sauté Pan, over high heat.

      Add the sage leaves and fry, until crispy. Remove and place onto a paper towel.

      Whisk the Greek yogurt into the olive oil until fully combined.

      Drizzle soup with infused sage-oil yogurt and garnish with sage leaf.

      Butternut Squash Soup
    • Videos
    • Specs and Manuals
      UPC Code
      Unit LxWxH
      23.75" x 14.50" x 7.50"
      Unit Weight
      20.50 lb
      Box LxWxH
      24.50" x 15.25" x 8.50"
      Limited lifetime warranty