As a cook knows what a cook needs, day after day, we learn what we like best, we need more, we can let go of, we desire the most.

Kitchen tools are our life. They are the shoes a runner needs to run, the gloves a boxer needs to fight, the racket a tennis player needs to push the ball on the other side of the net.

Between our hands and fire, what connects and brings a change might be a tool like a pan or time.

What's a chef's favourite tool?

Whether it's a knife, a spoon, a pair of scissors, some chopsticks, a grill or a pan, it has to be something that lasts, that gives the craft master a sense of durability and comfort, that it's loyal to the hard times and frenetic use.

We wanted a pan with the highest level of conductivity, made of the best materials, with the cleanest yet most complete design, something that fits from east to west, from south to north.

UNDo is the result of a series of reflections of a young cook in foreign Michelin-starred kitchens, who, for every pan they used, cleaned and saw breaking, asked:

"What would a great pan be defined as?"

Why copper?

Copper has been used in Italy since Ancient times. The Etruscans and Romans discovered its excellent heat conductivity, which made it ideal for cooking.

During the Renaissance, Italian cities like Florence and Venice became hubs of fine metalwork, and artisans produced copper cookware not only for their incredible functionality but also for the status and elegance that those represented in noble kitchens.

In the Amalfi coast and Naples, copper pots or "pentole di Rame", due to their even heat distribution, were prized for slow-cooked tomato sauces, confections, jams, seafood, and fish.

In the northern part, like Venice province, paiolo per la polenta or a big copper pot with a classic wood handle was specifically used for polenta.

Copper, nevertheless, became favoured by Italian distilleries for its trustworthy functionality and durability.

Copper cookware in Italy is not just about performance; it's tied to craft, family, and regional identity, and it's part of Italian heritage as much as made in Italy is.

With a thermal conductivity of 400 W/mK, copper is second only to silver. Copper pans heat up quickly, allowing for fast execution. They react rapidly to heat changes, providing a lot of control and even cooking.

Why silver?

Because copper reacts to acidic foods. Traditional Italian copper pans were historically lined with hand-applied tin; this skill was passed down through generations.

But while tin avoids copper's reactions to acidic foods, tin usually gets worn out and consumed as its melting point is at only 231°C (449°F); for this reason, copper pans lined with tin have to be "ristagnate" or receive new tin layers from time to time, depending on the use.

Tin has a thermal conductivity of 66 W/m k which makes copper's 400 W/m k thermal conductivity level more unstable and less logical.

If we had to combine such precious material, such as copper, with another material, wouldn't it be more functional to do it with something that can, at least, be compared to copper?

From this thought, silver became the winner.

Silver thermal conductivity is 429 W/m K, with the highest status of thermal conductivity out of any metal and a melting point at 961°C (1,763°F). Silver has the capacity not only to support copper's qualities but to level them up, making it the best pan in terms of thermal conductivity and durability on the market.

Undo copper pans are not only lined with hand-applied silver, but they are lined with the highest layer of silver on the market: 45 µm.

Why are three holes better than one?

We added three holes to our handle, because maybe you cook with chopsticks instead of a spoon. Maybe you just want the freedom to decide.

We want to offer the possibility to cooks and chefs to cook with tools they love and trust.

We want these tools to be lasting, to help you break boundaries, and make you feel reassured that Undo's products are 100% eco-friendly and produced with awareness in Italy by artisan families.

Of course, the design was something we could not overlook; our pans are designed to stay and be part of everyday use that gives satisfaction while in use, like a watch that is handed down in generations because it's wearing time, lessons, and achievements.

We want UNDo to be part of any kitchen, professional or not, that has the mission to care for those who are making food and those who are enjoying it.

UNDo is a brand that tries to capture what heritage is and how it is part of the contemporary and future culinary world.

When cooking becomes more than a job or a necessity, when it becomes care, culture, obsession, instinct, UNDo's cookware is part of your culinary journey.