Lacanche ranges feature powerful BTU gas burners, which makes cooking quite enjoyable! There are times when your recipe calls for a very low simmer. In those cases, we recommend using different implements to control heat diffusion and distribution. If you have the Traditional plate option, you can use the removable center plug as a diffuser, as it is solid cast iron. Additionally it can be coupled with the Wok Ring for added diffusion or when smaller pots are being used. Please see the photos below for reference.
The absolutely stunning Ackerman Heritage House in the Napa Valley was built in 1888 in downtown Napa by famous Bay Area Architect Luther Turton. After a history of being owned and occupied by multiple families, this 130-year-old Victorian mansion was purchased by Lauren Ackerman, who also owns Ackerman Family Vineyards, in 2010. You can read more about the home’s history here.
As many of our clients have undergone a major remodel or renovation to produce their dream kitchen, our story begins here. Bringing the Heritage House back to its intended beauty, utilizing period-correct pieces, took five long years, but what she has created is a gorgeous place for the Napa community and visitors to the area to enjoy.
Duparquet handcrafts heirloom-quality copper cookware that beautifully complements the handmade bespoke quality of the Lacanche Range. We have found these copper pans to be as gorgeous as they are exceptional in cooking performance. For an even and quick heat, nothing beats copper! For each piece, Duparquet spins the copper, rivets the handles, tins the cooking surface, and polishes each piece, preparing it for each cook in their kitchen.
At Art Culinaire, we are partnering with the folks at Duparquet to provide top-level copper cookware for Lacanche owners. For more information, please contact your sales representative.
We also offer handmade copper diffusers that will provide the heat distribution of copper to your favorite cookware. You may purchase them here.
It is our delight and true honor to collaborate with goop, the powerhouse e-commerce company, as they set up shop in NYC with goop market. Inside the premier Shops at Columbus Circle at the Time Warner Center, #goopmrktbrings the unique lifestyle brand from online to on Broadway, inviting NYC’s global audience to experience its curated content offline.
Designed and Custom-Furnished in Collaboration with Celebrated New York Design Firm Roman and Williams, goop mrkt joins The Shops at Columbus Circle at the Time Warner Center through December 24.
We are delighted to announce the grand debut of the new Lacanche Sully 1800 range that has made it into Frank Prisinzano‘s restaurant Sauce in lower Manhattan. The “Griotte” red Sully is quite the stunner in the window of Tiberio Custom Meat’s, Prisinzano’s studio adjoining restaurant Sauce. Tiberio Custom Meats is butcher by day, private dining by night where it transforms into a single-table restaurant seating a quaint 10.
The back of Frank’s Sully 1800 facing the private dining room. Photo credit: Thrillist.com
1 Whole Turkey (about 12 pounds) (thawed if frozen, rinsed, and patted dry (neck and giblets chopped into 2-inch pieces; liver discarded))
2 Medium Carrots (Roughly Chopped)
2 Celery Sticks (Roughly Chopped)
1 Large Yellow Onion (Roughly Chopped)
1 Nonstick Cooking Spray
1/4 cup or 1/2 stick Unsalted Butter (room temperature)
1 pinch Corse Salt and Ground Pepper
2/3 cups Packed Dark-Brown Sugar
1/2 teaspoon Grated Orange Zest (plus two tablespoons of orange juice)
Let turkey sit at room temperature 30 minutes. Preheat oven to 425 degrees, with racks in upper and lower thirds. Place neck, giblets, carrots, celery, and onion in a heavy-bottomed metal roasting pan. Set a roasting rack over vegetables and coat with cooking spray.
Tuck wing tips underneath body of turkey. Tie legs together with kitchen twine. Rub turkey all over with 2 tablespoons butter; season with salt and pepper. Place turkey on rack in pan; roast on bottom oven rack until golden brown, 30 minutes. Reduce heat to 350 degrees. Add 2 cups water to pan; roast until an instant-read thermometer inserted in thickest part of a thigh reads 125 degrees, about 1 hour.
Meanwhile, in a small saucepan, bring vinegar, brown sugar, and orange juice to a boil over high, stirring occasionally. Reduce heat and simmer, stirring occasionally, until mixture is syrupy, about 10 minutes. Remove from heat and whisk in 2 tablespoons butter and orange zest.
When thermometer reads 125 degrees, brush turkey with glaze. Rotate pan and roast, brushing turkey with remaining glaze every 15 minutes, until thermometer inserted in the thickest part of a thigh reads 165 degrees, 30 to 45 minutes (tent turkey with foil if browning too quickly). Transfer turkey to a platter. Loosely tent with foil and let rest 30 minutes before carving. Reserve pan with drippings for Pan Gravy.
As the holidays near, we thought you might enjoy this!
Check out this video featuring a 26-lb turkey being cooked in our in-house Lacanche Cluny:
Also, here is a delicious recipe featured on Martha Stewart’s website for inspiration for Thanksgiving next week. Our mouths’ are already watering! We are thankful to be able to share this with you. What are you thankful for this year?