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Spring History

Spring cookware brand history

Spring cookware history: Swiss innovation in pans and fondue, since 1946

The brand that says it invented fondue bourguignonne has spent eight decades refining how heat moves through a pan. Here is how Spring built its reputation with cooks.

What is Spring cookware?

Spring is a Swiss-founded cookware and table-cooking brand started in 1946 by the brothers Arthur and Hermann Spring. It says it invented fondue bourguignonne in 1953, has used induction-compatible multi-layer material since 1994, and introduced the recoatable Vulcano non-stick pan in 1995. Spring is now part of the Küchenprofi Group.

Founded1946, Switzerland
FoundersArthur and Hermann Spring
Fondue bourguignonneInvented in 1953, per Spring
Chafing dishesFirst Gastronorm chafing dishes, 1977
Induction-readyMulti-layer cookware since 1994
Recoatable non-stickVulcano GLI frying pan, 1995
Key seriesBrigade Premium, Culinox, Vulcano, fondue and raclette sets
OwnerKüchenprofi Group, with cilio and Zassenhaus

Why can you trust Spring when you buy cookware?

Cookware lives on a hot hob for years, so construction and track record matter. Spring’s can be checked on five points.

80 years of product development

Spring was founded in 1946 and has been committed to uncompromising quality and well-thought-out product development from its first day.

Developed with top chefs

Spring says its designers and technicians have developed tools together with recognised top chefs since 1946. Its Brigade Premium line has been used for years in professional kitchens and by ambitious home cooks.

Multi-layer construction

Spring’s 5-ply pans combine an 18/10 stainless steel inside, a triple aluminium core and an induction-compatible 18/0 stainless steel outside. Each of the three aluminium layers in the base is 0.5 mm thick.

Built for long life

Vulcano non-stick pans can be recoated, except sauteuses, crêpe pans and woks, which Spring presents as a sign of sustainability. The pans are ovenproof up to 250 °C.

Swiss heritage, clear ownership, honest origin

Spring’s identity is Swiss, and its products are sold by Spring International GmbH within the Küchenprofi Group, a family-owned company based in Solingen. Country of origin varies by product, so check the label or product page for the item you choose.

Why Spring is one of the most innovative cookware brands

Spring’s history reads as a run of practical firsts: new ways to cook at the table, new materials for the hob and new ways to make pans last. These are the ideas that define it.

Fondue bourguignonne1953

Spring says it invented fondue bourguignonne in 1953, which made cooking at the table socially acceptable worldwide. For the Spring brothers, food was never just nutrition but a shared experience.

Gastronorm chafing dishes1977

Spring launched the first Gastronorm chafing dishes for professional cooking and presentation, taking its table-cooking know-how into restaurants and catering.

Induction-ready multi-layer cookware1994

From 1994 Spring used induction-compatible multi-layer material in its cookware lines. The layers spread heat quickly and evenly, and the approach still underpins its ranges today.

The recoatable non-stick pan1995

With the Vulcano GLI frying pan, Spring introduced a non-stick pan that can be recoated, extending its life instead of sending it to landfill. Vulcano pans are recoatable, except sauteuses, crêpe pans and woks.

Induction cooktops for professionals2003

Following the trend towards mobile cooking stations, Spring has offered induction cooktops for professional use since 2003.

Copper layer and base engineeringCulinox and Brigade

Culinox adds a real copper layer for very fast, even heat. High-end Spring bases are designed to curve slightly upwards when cold and become perfectly flat when heated, so the pan sits flat on the hob in use.

Tougher non-stick surfacesVulcano Intense Pro and Brigade Ultimate

Vulcano Intense Pro uses a triple non-stick coating with particles of real Swiss rock crystal for scratch resistance. Brigade Ultimate uses an innovative surface fused permanently into the 5-ply material and is robust enough for stainless steel utensils.

Spring history timeline: key dates from 1946 to today

Eight decades of cooking ideas, in order.

  1. The Spring brothers found the company

    Arthur and Hermann Spring establish the company in Switzerland, committed from day one to uncompromising quality and thoughtful product development.

  2. Fondue bourguignonne is born

    Spring says it invents fondue bourguignonne, turning the table into a place to cook together.

  3. First Gastronorm chafing dishes

    Spring launches the first Gastronorm chafing dishes for professional cooking and presentation.

  4. Induction-ready multi-layer cookware

    The company starts using induction-compatible multi-layer material across its cookware lines.

  5. Vulcano GLI

    The recoatable non-stick frying pan Vulcano GLI reaches the market, a statement on sustainability.

  6. Induction cooktops for professionals

    Spring adds induction cooktops for professional use, following the trend towards mobile cooking stations.

  7. Oval Culinox pan

    A new 30 cm oval Culinox frying pan arrives with an extra-large surface for long dishes, a full-surface induction base and a copper outer layer.

  8. Today

    Part of the Küchenprofi Group

    Spring International GmbH belongs to the Solingen-based Küchenprofi Group, alongside Küchenprofi, cilio and Zassenhaus, and continues to focus on fondue, induction and stainless steel pots.

What makes Spring cookware high quality?

Spring’s quality story starts in the base. Aluminium spreads heat quickly, while stainless steel gives a durable, easy-care surface. By bonding them into multi-layer material, Spring pans heat evenly and stay hard-wearing. In Brigade Premium the 18/10 stainless steel inside is paired with an 18/0 steel outside so the pan works on induction.

Shape matters too. The satin-finished surface stays flawless in daily use, the handles are ergonomic and were originally designed for professional use, and the base is engineered to lie flat when hot.

Care differs by series. Spring advises heating a Vulcano pan empty only to frying temperature (about 180 °C), avoiding temperatures above 250 °C that can damage the coating, and not cleaning Vulcano pans in a dishwasher. Some Culinox pans are listed as hand-wash only, so always follow the product page.

Spring cookware ranges compared

Spring offers several series. This table helps match a range to how you cook.

Key Spring cookware series
Series Best for Key features
Brigade Premium Everyday cooking and professional-style use 5-ply stainless steel, 18/10 inside, triple aluminium core, induction-ready, ergonomic handles
Culinox Fast, very even heat Real copper outer layer, triple aluminium core, 18/10 inside, induction base, oven-safe
Vulcano Easy-release frying 3-layer ceramic-reinforced non-stick, recoatable, ovenproof to 250 °C
Vulcano Intense Pro Demanding non-stick use 5-layer material, triple non-stick with Swiss rock crystal particles
Brigade Ultimate Durable everyday frying 5-ply material with a fused surface for stainless steel utensils, induction and oven-safe, dishwasher-safe
Fondue and raclette sets Cooking at the table Stainless steel pots, some induction-compatible, with forks, bowls and burners, such as Professional, Gstaad and Zermatt

How to buy Spring cookware with confidence

Spring covers pans, pots and table cooking. These checks help you choose.

  • Pick the construction. Choose Brigade Premium for robust stainless steel, Culinox for copper heat response, or Vulcano for easy-release non-stick.
  • Check your hob. Most pans are induction-ready, but some fondue pots, such as polished or copper-plated ones, are not.
  • Think about recoating. Vulcano pans can be recoated, except sauteuses, crêpe pans and woks.
  • Read the care instructions. Dishwasher suitability, utensil advice and maximum temperature differ by series.
  • Match size to use. Consider diameter and capacity, for example an oval pan for long fish or a sauté pan for sauces.
  • Check the country of origin. Spring is Swiss-founded, but origin varies by product, so read the label.
  • Buy from authorised sellers. This keeps returns and warranty claims straightforward.

Spring cookware frequently asked questions

What is Spring cookware?

Spring is a Swiss-founded cookware and table-cooking brand started in 1946 by the brothers Arthur and Hermann Spring. It is known for fondue sets, multi-layer stainless steel cookware such as Brigade Premium and Culinox, and Vulcano non-stick pans. Spring is now part of the Küchenprofi Group.

When and where was Spring founded?

Arthur and Hermann Spring founded the company in Switzerland in 1946. From the start it focused on uncompromising quality and well-thought-out product development for private and professional cooks.

What did Spring invent?

Spring says it invented fondue bourguignonne in 1953, making cooking at the table popular worldwide. It also launched the first Gastronorm chafing dishes in 1977, began using induction-compatible multi-layer material in its cookware in 1994, and introduced the recoatable Vulcano GLI non-stick frying pan in 1995.

Is Spring cookware good quality?

Spring is regarded as a premium cookware brand. Its reputation rests on 80 years of history, development with top chefs, multi-layer stainless steel construction with a triple aluminium core, and features such as recoatable non-stick pans. Quality and care needs vary by series, so read the product details.

Is Spring cookware induction compatible?

Most Spring pots and pans are. Spring has used induction-compatible multi-layer material in its cookware lines since 1994, and series such as Brigade Premium, Culinox and Vulcano are suitable for all types of hob including induction. Some fondue sets, such as those with polished or copper-plated pots, are not, so check each product page.

What is the difference between Brigade Premium, Culinox and Vulcano?

Brigade Premium is a 5-ply stainless steel range with an 18/10 inside, a triple aluminium core and an induction-compatible 18/0 outside. Culinox adds a real copper layer on the outside for fast, even heat. Vulcano pans are aluminium or multi-layer pans with a 3-layer ceramic-reinforced non-stick coating that can be recoated.

Can Vulcano non-stick pans be recoated?

Yes. Spring says its Vulcano frying pans are recoatable for extra-long life, except sauteuses, crêpe pans and woks. The pans are ovenproof up to 250 degrees Celsius, and Spring advises against cleaning them in a dishwasher and against overheating the empty pan.

Where is Spring cookware made?

Spring is a Swiss-founded brand whose products are sold by Spring International GmbH, which is part of the Küchenprofi Group. Country of origin varies by product, so check the label or product page.

Who owns Spring?

Spring belongs to the Küchenprofi Group, a family-owned company based in Solingen, Germany, alongside the brands Küchenprofi, cilio and Zassenhaus.

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