Global Ticker Free shipping on orders over $49* Use code: SHIP4FREEWinter Clearance!20% off our annual white sale*

Heavy Gauge Kitchen Cookware

  • $485
    The buttery golden potato cake known as pommes Anna originated in 19th-century Paris when Adolphe Duglr, chef of the Caf Anglais, created it for his favorite customer the celebrated courtesan Anna Deslions. You can easily prepare the classic dish in your own kitchen using this authentic two-piece copper pan crafted in France.Heavy-gauge 2mm copper maintains high heat for the pommes Anna signature golden crust.Nonreactive tin interior is easy to clean.
  • $1,000
    Mauviel cookware is made in France of copper, a material prized for its unsurpassed ability to transfer heat quickly, distribute it evenly and cool rapidly. Individually shaped and polished to a gleaming finish, these basic pieces will look striking in your kitchen and on the table.Heavy-gauge 2mm copper for superior heat conductivity and temperature control.Stainless-steel interior is nonreactive and easy to clean.Riveted bronze handles.A Williams-Sonoma exclusive.5-Piece Set includes:9 1/2" fry pan.
  • $300
    Inspired by the open kitchens at our favorite restaurants, we created this high-quality and hard-working cookware to use every single day. The lightweight pieces combine the exceptional durability and heat conduction of hard-anodized aluminum with the convenience of dishwasher-safe cleaning. Aluminum distributes heat uniformly across the cooking surface, guaranteeing superb results. For healthy, low-fat cooking and easy cleanup, all pots and pans have nonstick interiors.
  • $80
    Inspired by the open kitchens at our favorite restaurants, we created our line of high-quality, hard-working and affordable cookware to use every single day. This saut pan with lid combines the exceptional durability and heat conduction of hard-anodized aluminum with the convenience of dishwasher-safe cleaning. For healthy, low-fat cooking and easy cleanup, the pan has a nonstick interior. Use it for everything from sauting, searing and browning to braising and pan roasting.