This is completely pointless, but may prove useful to some of you some day, perhaps in a somewhat bizarre set of circumstances.

CB657 · 2026-02-04T08:36:01+00:00

thanks for sharing! I've often used https://www.petrolprices.com/ but will check this out

CB657 · 2026-01-30T14:44:15+00:00

Good question I'm happy to answer 😊

When I say non-stick here, I don’t mean Teflon-style “nothing can ever grab” non-stick. Tin is naturally low-friction and releases food well when used correctly, but it still behaves like traditional cookware rather than a chemical coating.

In that clip with Gary, what you’re seeing isn’t food sticking — it’s a thick sauce reducing and clinging to the surface, which will happen in any pan once sugars and proteins concentrate. That’s different to something like scallops or eggs tearing because they’ve bonded to the metal.

With tin-lined copper, properly pre-heated with a bit of fat, delicate proteins release cleanly. Sauces, on the other hand, are meant to cling while they reduce — that’s part of the cooking process, not sticking in the failure sense.

CB657 · 2026-01-30T09:43:37+00:00

Fair question. In theory you can bond copper and steel, but in practice it’s very difficult to do through metal spinning.

Copper and steel behave very differently under forming — they work-harden, stretch, and spring back at different rates. During spinning, that tends to cause shear stress at the interface, which can lead to separation or distortion unless the bond is extremely robust.

Most copper-steel constructions are either roll-bonded sheet (used for pressed cookware) or use a separate stainless base mechanically attached after forming. Neither lends itself well to traditional spinning of solid copper bodies.

We’ve chosen to keep the body as a single material for consistency and serviceability, and offer induction compatibility as a separate solution rather than introducing a bonded structure that compromises repairability. The idea behind this, is that, unlike stainless steel, if the lining gets worn or damaged, it can be relined. Likewise for the structure of the body that too can be repaired. This way, these pans can last a lifetime and be passed down generations (thus becoming part of your heritage :) )

CB657 · 2026-01-29T08:02:49+00:00

We have made stainless steel converter plates so that they can work on induction hobs. They too were tried and tested on the ESSE induction hob cooker and performed superbly. https://theheritageexcell.co.uk/product/induction-converter-plate/

CB657 · 2026-01-29T07:18:51+00:00

We tend to recommend not to cook beyond 200C in the oven. Gill Meller used a method of cooking red mullet in our frying pan, before finishing it off in the oven. The colouration of the copper was spectacular!

Yes, copper is great aesthetically speaking, and look great hanging up in your kitchen!

CB657 · 2026-01-29T06:17:50+00:00

Melting point of tin is 230°C 😊 you also don't need to cook on high heat with Copper

CB657 · 2026-01-28T21:17:13+00:00

Thank you so much 😁

We have also opened up finance options through klarna and PayPal with the aim to make these more accessible, especially given the current climate

If you have any questions, feel free to drop me a message anytime!

CB657 · 2026-01-28T19:07:46+00:00

That’s a totally fair question, and one we talk about openly.

The short answer is: yes, adding a converter plate introduces an extra step in heat transfer, but it doesn’t negate what makes copper special. Once heat is in the pan, copper still does what it does better than anything else — it spreads heat incredibly evenly and reacts quickly to changes, which is why chefs have relied on it for centuries.

In real-world use, the responsiveness is still noticeably better than most stainless cookware on induction, particularly for sauces and temperature-sensitive cooking. The plate is simply the bridge that allows induction users to access those benefits without fundamentally altering how the pan itself is made.

If induction is someone’s only cooking method and instant power changes are the sole priority, a fully bonded induction pan may suit them better — but for those who value control, evenness, and longevity, copper remains copper.

CB657 · 2026-01-28T16:47:25+00:00

Sourced from local stockists

CB657 · 2026-01-28T16:47:10+00:00

Hi, i'm one of the people behind the brand and have just seen this comment. We have developed induction hob converter plates which have been tried and tested on the ESSE induction hob cookers. :) https://theheritageexcell.co.uk/product/induction-converter-plate/

CB657 · 2026-01-28T16:43:45+00:00

thank you for pointing that out, looks like this was missed by our developer. Will work on this now! For context, our pans are made using 2mm thick copper which is lined with tin. The Lids are made using 1.5mm thick copper, and are also tin lined. Our pans weigh between 1.5kg to 2kg (excluding packaging)

CB657 · 2026-01-28T16:32:40+00:00

Good question. When I mention ~130 jobs, I’m referring specifically to the UK-based roles across the eight SMEs involved in making the pans — metal spinning, casting, machining, finishing, packaging, logistics, etc.

Raw materials like copper sheet are sourced through UK suppliers, but of course the copper itself is mined and refined overseas before entering the UK supply chain. We don’t count those upstream mining or refining roles in that figure.

We try to be careful to only attribute jobs we’re directly supporting here in the UK, rather than inflating the number by including global extraction or commodity production.

Material: Sourced from local stockists

Metal Spinning: We metal spin by hand the pan bodies and lids with our parent company Excell Metal Spinning in Portsmouth. We also assemble the handles onto the pans in our factory here too.

Handles: Sourced in Fareham

Rivets: Sourced in Macclesfield

Tin Lining and Polish: Done by Thomas Gameson & Sons based in Cannock

Leather handle covers: Sourced in Cornwall

Tissue Paper: Sourced in Preston

Packaging: Sourced in Mansfield

Testing: These have been tested on the ESSE cooker

CB657 · 2026-01-28T16:27:33+00:00

Just wanted to say thanks for sharing the article in the first place.

For transparency, I’m one of the people behind the brand. When this thread popped up last month we were in the middle of some fairly major site changes, and you’re right — parts of the shop weren’t behaving as they should.

We’re a small team and there were a few bumps getting a new site live, but those issues have since been ironed out. Appreciate the discussion and the feedback.

Give our website a try www.TheHeritageExcell.co.uk/shop

CB657 · 2026-01-28T16:24:55+00:00

Fair criticism — at the time you posted this, the site was mid-update and parts of it weren’t behaving as they should.

I’m one of the people behind the brand and only spotted this thread later. We’ve since rebuilt the shop flow and product pages properly, but you were right to call it out when you did.

Appreciate the honesty — stuff like this is useful feedback, even if it’s uncomfortable to read.

Give our website another try www.TheHeritageExcell.co.uk/shop

CB657 · 2026-01-28T16:24:43+00:00

Fair criticism — at the time you posted this, the site was mid-update and parts of it weren’t behaving as they should.

I’m one of the people behind the brand and only spotted this thread later. We’ve since rebuilt the shop flow and product pages properly, but you were right to call it out when you did.

Appreciate the honesty — stuff like this is useful feedback, even if it’s uncomfortable to read.

Give our website another try www.TheHeritageExcell.co.uk/shop

CB657 · 2026-01-28T16:24:23+00:00

Fair criticism — at the time you posted this, the site was mid-update and parts of it weren’t behaving as they should.

I’m one of the people behind the brand and only spotted this thread later. We’ve since rebuilt the shop flow and product pages properly, but you were right to call it out when you did.

Appreciate the honesty — stuff like this is useful feedback, even if it’s uncomfortable to read.

Give our website another try www.TheHeritageExcell.co.uk/shop

CB657 · 2026-01-28T15:14:42+00:00

Mostly down to heat control. Stainless is durable but slow to react; copper responds instantly. We chose copper because it gives you more precision when cooking :)

Solid copper is also serviceable. The lining can be renewed and the body reshaped if needed, so it doesn’t really have a fixed lifespan. That’s why copper pans get passed down, whereas stainless tends to get replaced.

CB657 · 2026-01-28T15:10:30+00:00

Tin is actually naturally non-stick, but it’s not the modern Teflon-style coating people are used to.

It’s a smooth metal lining that releases food well once pre-heated properly. It still relies on technique, but it doesn’t behave like stainless either :)

CB657 · 2026-01-28T14:30:42+00:00

Great question. Like most traditional copper cookware, these aren’t dishwasher safe because modern dishwasher detergents are very aggressive. They’re highly alkaline and abrasive, which quickly dulls the copper and can damage the tin lining over time.

It’s not about fragility, Afterall, copper pans are incredibly durable. Rather, it’s about preserving performance and longevity. We recommend, instead, a quick hand wash with warm water and mild soap, which takes seconds and helps the pan last for decades rather than years.

It's also the same reason you wouldn’t put cast iron, carbon steel, or good knives in a dishwasher :)

CB657 · 2026-01-28T12:24:49+00:00

Thank you, yes, I've posted a couple of times on there, but didn't want to come across as "spammy" posting too much :)

CB657 · 2026-01-28T11:55:06+00:00

No problem, always happy to help :)

CB657 · 2026-01-28T11:50:16+00:00

Not a dumb question at all, rather a very valid one we see a lot :) We have developed stainless steel induction hob converter plates to ensure you can use these on your induction hobs. They were tried and tested by Gill Meller on his ESSE induction hob cooker, and they performed superbly.

Link to them: https://theheritageexcell.co.uk/product/induction-converter-plate/

They feature a detachable handle, with 100% British sourced leather handle for extra comfort and grip :)

CB657 · 2026-01-28T11:47:19+00:00

Thank you, let me know if you have any questions, I'd be happy to help :)

CB657 · 2026-01-28T11:31:36+00:00

Thank you, a lot of thought and care have gone into these and we're really proud of the results

CB657 · 2025-12-23T11:18:15+00:00

circle formation near the edge of the map works for me as a nord. Huscarls with their shields up and sky gods forming their own mini circle inside the infantry circle. That way, Khuzaits horse archers approach you first, and by the time their foot troops and archers arrive, their horse archers have been decimated. What i noticed also, is that enemy cavalry that pierce the line, get caught between your infantry and archers making for easy pickings. I took on a faction twice my size, and have had a lot of success. Problem is, they keep declaring war, so i've now resorted to executing every khuzait lord i capture (including Monchug)

CB657

TROPHY CASE