Bronze is as old as civilisation itself, and for centuries it has been a faithful companion to the fire. From Roman hearths to Tudor great kitchens and, today, to homes across India and wider Asia, bronze cookware has carried technique and taste through time. Eaglador’s new Kansa bronzeware range picks up that long thread and pulls it cleanly into the present—three sculptural pieces at launch, cast to last, and set to define the brand’s direction from here on out.
Kansa, a specific bronze long used in the Asian subcontinent, characterises the new cookware line. All bronze is an alloy of copper and tin; Kansa raises the tin content to a precise 78:22 ratio (where typical bronze sits closer to 85:15). The metallurgy matters. Copper is an exceptional conductor of heat, while tin is naturally non-stick, non-reactive and non-toxic. In combination—and at this particular balance—Kansa lends itself beautifully to cooking: it comes to temperature quickly, distributes heat evenly, and releases food without fuss.
There is, of course, a cultural and culinary hinterland here. In India, Kansa remains part of daily life, its use intertwined with Ayurvedic principles. According to Ayurveda, Kansa vessels help balance the pH of foods—gently alkalising acidic preparations—which in turn is believed to support a healthier gut biome and nutrient uptake. The alloy’s trace minerals, notably copper and tin, are also thought to aid digestive enzyme production and contribute essential minerals to the diet. These are ancient ideas rather than medical claims, but they explain why the material has endured for aeons.
Eaglador’s take on this tradition is unapologetically modern. The pans are cast with a 4mm wall—thicker than most contemporary cookware—so they hold heat with authority. Thermal mass is the quiet hero of good pan design: the more material you have, the better it can absorb, store and redistribute heat, smoothing out spikes and banishing hot spots. Copper alone can be too soft and awkward for casting at this thickness; as an alloy, Kansa makes the geometry possible and the performance reliable. The result is exceptional control: consistent searing and steady simmering—the joy of creating luscious sauces that move from reduction to gloss without threatening to split.
Performance aside, these are objects of beauty with presence. Eaglador’s design language leans into contrast: rough against polished, dark meeting light; the drama of molten metal refined to clean lines and tactile surfaces that invite use just as much as they garner admiration. There’s a deliberate sculptural quality here—the sense that each pan could sit comfortably on a plinth as well as over a flame. The brand calls this philosophy Legatum Culinae—“the legacy of the kitchen”—and it shows in the way each piece is conceived as an heirloom, made to gather stories as it gathers patina. In Eaglador’s framing, you’re not simply buying a tool; you’re taking stewardship of an object that will travel with your cooking and, eventually, with your family.
That idea of legacy is more than marketing. Bronze rewards care with character; a well-kept Kansa pan doesn’t wear out so much as wear in. Over years, the alloy’s surface deepens in tone, the polished highlights mellow, and the handle records the hand that used it. There’s also a small romance in the brand’s name and mark. Eaglador nods to Rome—the eagle—where bronze cookware once would have been as common as clay. It is easy to imagine a line from those kitchens to the Tudor courts, where bronze served extensively in the West for the last notable time, and onward to today’s cooks who value both function and meaning. The new collection stitches those eras together, respecting the past while updating its lessons for modern stoves and tastes.
Crucially, Eaglador’s pieces are designed to be cooked with every day. Kansa’s tin-rich surface offers a naturally easy release; with a light film of fat and sensible heat, eggs slide, fish lifts cleanly, and sauces don’t take on metallic notes. Because the walls are thick, the pans behave predictably under gas or electric: they heat evenly, hold temperature when food hits the surface, and respond promptly when you dial the flame down. Maintenance is straightforward—no fragile coatings to baby, just sensible cleaning and the acceptance that patina is proof of a life well cooked.
As Eaglador launches with its first three pieces and the inaugural stock arrives, the positioning is clear: cookware is not an accessory to the brand—it is the brand. These pans are meant to be used, admired, and—someday—handed down, for generations to come, just as bronze has been for millennia already.
To find out more about Eaglador and its products, visit the links below:
Eaglador
Web: eaglador.com
Tel: +44 (0) 777 559 4338
Email: info@eaglador.com
Instagram: @studioeaglador
Facebook: @eagladordesign