Mollies Collection | Copper Cookware Set
Mollies Collection 6-Piece Copper Cookware Set
When you want to impress you friends and family with a meal that’s packed with flavor and cooked to perfection, copper pots and pans won’t disappoint. Crafted with a copper exterior and stainless steel interior, our copper cookware is designed to meet the demands of everyday cooking and entertaining. Our copper pans steel core enables them to transfer and distribute heat quickly while responding rapidly to changes in heat, which ensures foolproof browning and easy cleanup. Each pot and pan comes with a lid and the set includes a 4 quart saucepan, 3 quart saute pan, and a 10 “ frying pan.
Chef Mollie has been featured on Oprah, in O Magazine and her restaurant, Trattoria Mollie in Montecito, California, has been recognized as one of the “Ten Best Destination & Special Restaurants in the World” by National Geographic Passport to the Best.
In my restaurant, Trattoria Mollie in Montecito (Santa Barbara), California, the diner will always find fresh and simple classic Italian cuisine. I have been a guest chef for Grand Hyatt Hotels two times in Hong Kong and once in Dubai, UAE. And in West Palm Beach, Florida at the Internal Polo Convention.
"My approach to cooking is similar to my approach to life. Keep it simple, eat only fresh foods." - Chef Mollie
Mollie was born and raised in Mekele, a small town in northern Ethiopia. Her homeland had a strong Italian cultural influence due to the extended occupation and immigration of Italians. Her father spoke Italian because he worked with many Italian immigrants when he was young. It wasn’t all that unusual for an Ethiopian with an interest in things Italian to seek a career in Italian cuisine, which is what Mollie did, training extensively with some of most acclaimed Italian chefs in the world. She began her culinary education with the well known chef Gianfranco Vissani, whose restaurant has the highest rating in La Guide De l’Espresso, the Italian Michelin style guide. Next, she trained in Rome at Arturo’s restaurant on the Aurelia Antica, near the Vatican Colleges. Chef Mollie’s pasta education comes from her intensive training in Bologna with chef Roberta, and she also trained in Padova, where she learned to prepare the ciabatta bread that was first developed there over 100 years ago, and which she now bakes fresh every day for her diners at Trattoria Mollie.
|9 inch||Frying Pan / Skillet||10" Brass Handle||Yes|
|10 inch||Sauté Pan||
10" Brass Handle
|10 inch||Stew Pot||N/A||Yes|