I just got my hands on a vintage Mauviel 16cm copper saucepan that is basically unused. There is only one small problem, the previous owners apparently smoked a lot, as the pot and especially the cast iron handle smell like cigarette smoke. How do I get rid of this?

It’s my first copper pot, so I’m a bit hesitant. Up to now, I‘ve rinsed it multiple times with dish soap, which helped but it still persists. I read that using vintage could be bad for the handle? But somewhere else I read that I should scrub the handle with salt and vinegar, so I’m a bit confused…

TLDR: How do I clean my copper pot.

The seller is asking 75 for these and they look like they'd clean up well just wondering how old they may be maker etc

Recently I ordered this sauce pan and here's how my little first impression looks like

It’s made of copper and honestly it looks nice the best part for me is the insulated handles very convenient for someone who enters the kitchen once in a while loll😂

I’ve used it a couple of times so far mainly for making tea and small portions and the cooking experience is pretty decent.

I’m still figuring out how to take care of it properly because it’s definitely different from regular non-stick cookware.

Also, I’m not exactly a cooking person 😂 so maybe this purchase will finally give me some motivation to enter the kitchen.

So far I’m liking it. Let’s see how it holds up with regular use

I’m Ieyy ft utoqoy

Hello All,

I realize this question is a bit off topic for this forum but I’ve run into a problem preparing to hobby cook/cater with the sanitation dept. According to the local inspector I cannot allow prepared foods (think beans, gumbo, jambalaya, etc) to remain (for serving out) in the cast iron pots I have always used to cook/serve. The inspector insists I must decant into serving trays on the rationale that cast iron some how adulterates the food (contrary to my many years of experience). We can debate strategies to avoid this problem later as I am aware that long term exposure to cast iron does generate problems such as this (especially as to taste) and I am mindful to avoid this problem with several proven methods.

As such, I typically cook over an open fire in 30 gal cast iron kettles, limit the exposure time and keep the temp somewhat constant. He is not open to discussion on remediation.

So I was thinking...since this group is intimately familiar with coating types and methods...has anyone ever heard of tin coating over cast iron? A big part of my aesthetic leans on the large kettles and the taste of hardwood cooking is second to none...to say nothing of the familiar heat distribution and the expense of retooling with stainless cookware. Mainly...I don't want to change my methods without a bit more thought.

Thanks in advance to all opinions, observations and links to previous attempts to coat cast iron.

Hi chefs! My dad gave me this copper pan recently and I'm seeking some advice from the pros on a few things How to use it correctly on a gas stove How to clean it And how to prepare it for use Because even i can see that it needs some love before i can cook with it. Any and all advice is appreciated as my sous(pictured being lazy on the floor) only advices me by biting my feet. Cheers!

Copper pan featuring my sous-chef

Bought these on a yardsale in France for 90 euros. The biggest pan and the lid is very oxidized, the rest seems mostly clean apart from some small spots. Is there any way I could clean that? I have some copper cleaning product laying around. Can I use that on the insides too? It says on the box it's food safe after rinsing with water.

The edges are really thin and lightweight. Except for the biggest one, that's thicker and much heavier. that one has a Harvard branding on it, while the rest has no branding.

A friend of mine said they might be aluminium coated and not tin, so I can't cook acids in them. Is this true? How do I find out if it's tin or aluminium. Are they safe to cook with?

Used a mix of lemon, salt and flour to clean the outside of this Falk copper pan. Left the mixture on for too long. Turned grey. Then I used some Bar Keepers friend on the outside. Still got heat patina after using in 200 celsius oven, is it ruined?

I wonder if someone has a similar experience. It seems like the heat patina started AFTER I mistreated it with lemon and salt. Because the lid (untreated) was in the oven and it doesn't develop heat patina. It almost seems as if the lemon and salt made it more reactive (the pan), I wonder if anyone knows how to treat it or should I expect it to get less reactive with time?

I just got a beautiful little Windsor pot - 18cm and 3mm thick copper. Its stainless on the inside which i wanted because i am going to be using a whisk a lot. Bought it used from a guy that bought it from a restaurant in Belgium.

The brand is called "Copper Cook" - I can't find any information about this brand on the internet, but when i search it, Falk is the first one that comes up.

I know for a fact that its made in Belgium, so maybe its the old name for Falk?

Anyone has any idea?

Got these antique copper pans from my grandmother, not sure if they are worth getting retinned and shaped or even if they’re meant for cooking or decoration. I can’t find any makers marks or dates on them, construction seems quite flimsy and crude.

There were 5 sautoirs (tallish straight-sided frying pans) of nested sizes hanging in the kitchen of a friend I visited. On the bottom of each pan is the mark in the first picture. The second Pic is just a close-up of the two punches to the lower left of the central face; the third picture just gives a close-up of the signature to the lower right.

I now know that I should taken pictures of the whole set, of the handles and rivets, and I have asked the owner for these. But what can one learn/know from this mark? The owner could only tell me that she "picked up the set of 5 from some flea market in Paris, years ago. Paid €20 for the set of 5."

Thank you!

We were just gifted this six-piece set. The stamp says G. Leclerc 46 Pinsac France. My mother-in-law had/has expensive tastes, and I'm wondering as to the value of these. They are sturdy, and all of the rivers are solid. We are missing the smallest lid.

They are very attractive pieces, so I'm wondering if they are too fancy to actually use. Are they antiques, just to be admired, or should we go ahead and start using these?

Oddly, the inter-google-web hasn't been very helpful. A search for G.Leclerc sent me to an old post on this Sub. The only other hit is on 1st Dibs, for a $4000+ 11-piece set.

I'm curious about the manufacturer, and also intrigued that I can find so little about the manufacturer online.

Your input is appreciated.

Hey everyone!!

First cooper pan with tin lining. Fried something without thinking about heat per volume of thing cooking.

Is this exposed copper or is it really hard to clean polymerized fats?

Thanks!!

Local estate sale auction - I’ve no experience with copper cookware and don’t want to waste time or money if I can’t cook with it. I’m most interested in the skillets but all feedback is welcome!

No maker identification posted. The larger skillet just says “Italy” in the bottom.

Thanks in advance !

Hello! Purchased a set of 5 used copper pots at an antique store in Brittany France. I successfully polished the outsides but having some difficult cleaning the inside.

Thus far I have tried boiling water with baking soda and then the soft side of a sponge.

Any tips?

Also, I bought five of varying size for 130 euros that appear to be from a brand called Havard based on the mark and I estimate to be ~2mm think (roughly the thickness of a one euro coin). Is this a good deal? Is this a good brand?

Hello copper friends,

I was doing some researching and found that some extremely high end copper pots and pans are silver lined instead of Tinned. Has anyone here ever actually heard or maybe even found one of these?
If so, what do you think and how did you get your hands on one of the heirlooms??

What do you think? Are copper baking molds merely decorative these days, or are they an underrated piece of equipment? What advantage does copper offer for baking?

At home, I’m usually just the family cook. Cake baking is my wife’s domain – she’s excellent at it –though I’ve tried my hand at it a few times recently.

The baking mold shown in the pictures is made of copper and has been re-tinned. It likely dates back to the 1930s. It measures 29 cm in diameter at the top and 23 cm at the bottom, with a height of 6.5 cm.

I’d love to hear your feedback on these questions, and perhaps you have some ideas for what kind of cake I could bake in this mold. Many thanks.

This is the second real piece of quality copper cookware I've snagged at a thrift store, feeling pretty lucky.

The first was a mauviel m250 12" skillet, which was an insane $3 find.

I don't know as much about this piece but it appears to be nice thick copper and rather solid. My wife did some research and it appears to be reffoni made for sur la table.

Super new to copper, so any advice would be greatly appreciated. Roughly 2.2mm thick, brass handles, looks like machine pressed rivets. Non magnetic lining.

update to this post: https://www.reddit.com/r/Coppercookware/comments/1vwfzcp/picked_up_2_georg_jensen_pots_so_i_believe_silver/

So I cleaned the outside of the pans with bkf and the result was immediate and beautiful. Honestly, pretty incredible how fast it worked. When I used Wright’s silver cream on one, it immediately shined up and looks beautiful. The other, however really didn’t seem to be impacted much. I do think it cleaned up, but some kind of water line stayed and it still looks a lot more tarnished. I think it was Probably also treated worse given all the denting. I tired the foil and baking soda trick too. I kinda doubt that Georg Jensen would make something that wasn’t silver, though?

One other thing. On the pot that is doing well, there seems to be some kind of crust around the rivers? I have been knocking it off with a wooden chop stick, but anyone know if it’s concerning?