(Kitchenware & service, Harbour Street)
Pans for every day, kept for twenty years.
Cookware in honest carbon steel, cast iron, copper and enamel, built for heat and for years. Chosen for your daily kitchen and serviced for life at our Harbour Street workshop.
Tue–Sat 10:00–18:00 · Sun 11:00–16:00
Service counter drop-off Tue–Fri 10:00–17:00
Free first seasoning with every iron pan
Is this a pan you'll still use in twenty years?
Most modern pans are made to be thrown away the day their coating blisters. We take the opposite view of the counter. A good pan is a tool of solid metal: it heats evenly, stands up to hard daily cooking, and comes back from neglect with a little care.
At our workshop on Harbour Street we choose cookware that improves with use. Proper seasoning, steady oiling and routine servicing build a patina that outlasts any manufactured surface, so your kitchen stays grounded in tools that last a generation.
(Which pan, which hob)
Which pan for which hob
(01)
Gas
Open flame rewards responsive metal. Carbon-steel pans answer every turn of the dial, while a heavy cast-iron skillet holds fierce burner heat evenly across its base.
(02)
Induction
A magnetic hob wants a flat, ferrous base. Cast iron and heavy carbon steel meet the field directly and move heat fast without warping.
(03)
Ceramic-radiant
Smooth glass likes a perfectly flat bottom and gentle diffusion. Enamelled casseroles and clad metals keep an even temperature across a radiant zone.
(04)
Open fire & oven
Roasting and braising need metal that moves from stove to oven to embers. Cast iron and heavy enamel hold deep heat when the temperature climbs.
(The shop)
Featured cookware
(04)
Bring a pan back
Free first seasoning with every iron pan, and lifelong servicing at our counter.
(Service counter)
The service counter
Every pan we sell or take in can be repaired, restored and kept in daily use. From stripping rust and laying fresh oil to re-riveting a loose handle and hand-wiping molten tin into copper, the workshop keeps good tools in rotation.
(Fixed prices)
Workshop service prices
| Service | Turnaround | Price |
|---|---|---|
| First seasoning (iron / carbon steel) | 7–10 days | €0 with purchase / €18 otherwise |
| Re-seasoning | 7–10 days | €24 |
| Rust removal + re-season | 7–10 days | €38 |
| Handle replacement / re-riveting | 7–10 days | €32 |
| Copper re-tinning (per 20 cm) | 7–10 days | €65 |
| Enamel inspection & lid knob | 7–10 days | €12 |
Every workshop job carries a turnaround of 7–10 days. We inspect and quote within 2 days of your pan arriving.
(Our care promise)
Built for heat. Maintained for life.
Good cookware should be restored, not replaced. Drop your pan at Harbour Street or post it to the workshop for re-seasoning, handle repair and lifelong care.
(The people)
Workshop & shop floor
(01)
Ines Valdés
Founder, buyer
Curates daily cookware built to last for decades and works the counter on Harbour Street.
(02)
Tomasz Wren
Repair bench
Runs the workshop bench: handle replacement, re-riveting and pan restoration.
(03)
Amara Osei
Copper & tinning
Looks after copper cookware and applies traditional hot-tin linings by hand.
(Journal)
Notes from the bench
(01)
Restoring a 40-Year-Old Cast-Iron Skillet
Stripping four decades of surface wear to find clean, unbroken cast iron underneath.
(02)
Servicing a café's six carbon pans
Annual deep cleaning, salt scrubbing and oven-curing for a busy commercial kitchen.
(03)
Re-tinning copper for a wedding gift
Hand-wiping molten tin across a sauté pan so it can serve another generation.
(Visit)
Visit the shop & counter
Bring your pans straight to the counter on Harbour Street for inspection, seasoning and repair. We look at every pan while you wait and quote within two days.
Harbour Street 14, Northbay
Tuesday to Saturday 10:00–18:00
Sunday 11:00–16:00, Monday closed
Service counter drop-off Tuesday to Friday 10:00–17:00