Spring

The history of the brand Spring is a milestones shaped chronicle full of kitchen ideas. The foundation of the company took place in the year 1946, the spring brothers prescribed themselves to quality and innovation from the first day on.

While the user always stood in the foreground; private and professional cooks that applied to noble, attended and sophisticated culinary. Along the years the brand Spring presented and developed products that meant absolute innovation in the history of cooking and table-culture.

A central value at every development from spring is and will be the product idea that has to function from its production up to the everyday use. Only when a product passed the test made by kitchen professionals it is inserted in the market. The name Spring is unified with versatile ideas that did prove themselves in many kitchens and on many tables until today.

Spring invented the fondue Bourguignonne already in the year 1953, cooking at a table became socially accepted. After long tests and tries this new form of preparing food took place on the whole world. Until today rechauds, caquelons for the various preparation-forms and the fitting cutlery are implied. Fitting to it the wick-less safety burner was invented in the year 1955, a milestone at the safe cooking at the table. From the year 1963 on the export of the Spring rechaud began. Until today this unique sets are available in more than 60 countries.

The perfect fabric method of the Spring Company also enables the treatment of new materials, in the year 1963 the double-coated material silinox (silver and stainless steel) and culinox (copper and stainless steel) were introduced in the production.

The Spring image prevailed worldwide, a good base for a start in a long lasting cooperation with the American company All.Clad in the year 1980/81. The Spring family became licensee for the manufacturing of the pioneering multilayered material, that would be used from then on to manufacture the Spring cookware. For every kitchen this meant a great advantage and a novelty in Europe.

Soon Spring detected new technologies and used already from the year 1994 on induction able multilayered material to manufacture its cookware series. For the trend after mobile cooking spots, Spring manufactured induction-cooking spots for the professional usage since 2003. Spring achieved a world novelty in the year 2004: raclette 2+ was the first modular re-assembling raclette-grill for 2-10 people.

Spring continually works on the development of tools for passionate and great cooks that guarantee good results over a long time in the kitchen. This includes the market introduction of the recoatable anti-adhesive frying-pan Vulcano GLI.

To assure the future of the brand Spring, the company All-Clad undertook the business and the brand in May 2002. Spring was integrated in the All-Clad Switzerland in the Irish Waterford located Waterford-Wedgwood group. After selling the All-Clad USA through a mother concern in June 2004 the Eschlikon company remains as Spring Switzerland GmbH in the Waterford-Wedgwood group now. This brand includes more great names like Rosenthal, Wedgwood and Waterford Crystal, altogether sophisticated producers for kitchen and tables.

website of the manufacturer: http://www.spring.ch