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1965 Vintage

1965 Vintage

The spirit of the Sixties comes back to the kitchen with 1965 Vintage: 18/10 stainless steel, an exclusive Vintage finish and cold-riveted brass handles, drawn from the shape of the pans of that era.

Deep and shallow casseroles, stockpots, lids and complete sets: every piece is made in Italy, works on every hob including induction, and is dishwasher safe.

10 Results
10 Results

Stainless Steel, Brass Vintage

£472.34
Awarded

Stainless Steel, Brass Vintage 2 Sizes

£116.57 - £129.58
Awarded

Stainless Steel, Brass Vintage 2 Sizes

£84.65 - £94.62
Awarded

Stainless Steel, Brass Vintage 3 Sizes

£105.64 - £134.52
Awarded

Stainless Steel, Brass Vintage 3 Sizes

€79.70 - €104.90
Awarded

Stainless Steel, Brass Vintage Ø 20,0 cm - h 18,0 cm - 5,500 l

€143.70
Awarded

Stainless Steel, Brass Vintage Ø 20,0 cm - h 18,0 cm - 5,500 l

€110.10
Awarded

Stainless Steel, Brass Vintage Ø 16,0 cm - h 9,5 cm - 1,900 l

£109.63
Awarded

Stainless Steel, Brass Vintage 3 Sizes

£29.83 - £34.77
Awarded

Stainless Steel, Brass Vintage

£467.31
Awarded

Sambonet 1965 Vintage cookware: 18/10 stainless steel and brass handles

The 1965 Vintage collection takes the shape of mid-century cookware and builds it the way professional pans are built: a cold-drawn stainless steel body, a brazed capsule base, riveted brass handles. A range made for everyday cooking, on any hob, induction included.

The shape of the pans of that era, built for today

The character of the collection comes from the contrast between the steel body and the warmth of the brass handles, fixed with visible rivets. The surface is not mirror polished: the lived-in look is produced by vibratory finishing, a 50-minute cycle in which the bodies are put through vibrations of up to 1,500 revolutions per minute. It is an extra step in production, not a tolerance in the finish, and it has a practical consequence. The marks of everyday use blend into the surface instead of standing out.

18/10 stainless steel and capsule base: how they are built

The body starts as a steel disc, cold drawn in the same way as professional cookware. The aluminium base, enclosed in a steel capsule, is induction brazed and then flattened: it stays slightly concave, so it does not warp at high temperatures. The handles, in die-cast brass alloy, are cold riveted without pre-drilling, which keeps them from working loose over time; the rivets are steel, so they expand with the body rather than against it. The base carries a laser engraving with the brand and the hob compatibility symbols.

Use and care: what to know before you cook

1965 Vintage cookware works on gas, electric, ceramic and induction hobs. Brass conducts heat better than steel, so the handles get hot while you cook: use a cloth or oven glove. After the dishwasher, dry each piece with a cloth. Brass is a noble metal, like silver, and over time it develops a darker patina from oxidation: clean the handles now and then with a product made for brass and they return to their original colour. The range includes a single-handled saucepan, deep and shallow two-handled casseroles in several sizes, a 5.5-litre stockpot, lids in different diameters and a seven-piece set.

FAQ – Sambonet 1965 Vintage cookware

The body is 18/10 stainless steel with an exclusive Vintage finish, and the handles are die-cast brass alloy, cold riveted to the body. The base is aluminium enclosed in a steel capsule. The whole collection is made in Italy.
The lived-in look is produced by vibratory finishing: each cycle runs for 50 minutes and puts the bodies through vibrations of up to 1,500 revolutions per minute. Because the surface is not mirror polished, the marks of everyday use blend into the character of the finish instead of standing out.
Yes. The collection works on every type of hob: gas, electric, ceramic and induction. The compatibility symbols are laser engraved on the base of each piece.
Most pieces in the collection are also suitable for oven cooking. Check the individual product page before you buy.
Yes, every piece is dishwasher safe. Dry each one with a cloth afterwards, so no water is left on the surfaces.
Brass is a noble metal, like silver: over time the surface oxidises and takes on a darker patina. Clean the handles now and then with a product made for brass and they return to their original colour.
Yes. Brass conducts heat better than steel, so the handles get hotter than the body of the pan: always use a cloth or oven glove to lift them.
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