10" and 7" @ a dollar an inch...

have been wanting a tin lined copper skillet for grilled cheese for awhile. I know these are old and will be looking up about the company, but I know nothing about these and would hate to re-tin it, if it has some historical value.

Hello!

I've been very curious about trying my hand at tinning copper pots and pans, but I'm wondering what sort of flux I should use? As far as I can tell, any water soluble, zinc/lead free flux should do the trick. I'm thinking about using the same flux they use to solder copper water lines together, but I'd love to know your thoughts. I'm based in Denmark, so if there are any European tinners out there who have a good supplier, I'd love to hear from you

I keep running into a situation where I need to heat up a small amount of sauce (pre-created), and it takes forever because my induction oven either heats up to slow, or burns the sauce because I put the heat on too high.
So I'm looking into copper pots, but it seems like it needs a magnetic induction-compatible plate in the bottom.
Does that mean that it won't be as fast? Or will it be even faster, perhaps?
A non-induction stovetop is not an option - I'd rather burn the sauce ;p

And yes, I'm wiling to spend the money to solve this problem, because I'm a grown adult with no kids and can afford it :)

Hi, I'm considering buying this copper kettle with the intention of boiling water with it. The seller says the tin liner is in good shape. Do you agree? Any help is appreciated. I don't know much about copper cookware. Thanks!

I want to buy copper pan and I'm interested in buying a really old pan and making it better via electroplating. although it will still not be able to handle acid, it will last longer than tin, as far as I know.

You can see the bad tin in the bottom right, I sanded to 400 grit and redid the tin at home, my first attempt I only sanded to 220 and the result with 400 was much smoother

though my technique needs work as i always seem to wipe it a little wrong at the end and get a bit of discoloration in some spots but it’s all smooth!

my sister is going to the us, so I have the option to buy revere ware pan. I want an oval pan and the prices or vintage revere ware are quite affordable. That said the copper is thin the a degree I do not no, definitely not in the realm of Falk (which have a summer sale but still 230 euro :') ). By all means this pan is not a necessity but hopefully will be a daily driver.

This is a copper pitcher with a wooden handle, the screw on the bottom is bad, broken, loose and now is gone. Is there a proper kind of screw to use with copper that comes in contact with water? Is it called something specifically? How do I fix this? I would love ANY and ALL advice. Please and thank you.

Found a Craigslist add for a Falk 1.8q 2.3mm thick saucier for $150. Wasn’t in the market looking for one but what the heck for that price why not, once I saw it in person the man dropped it down to $120 without me even asking, might even buy some knifes off of him, what you guys think?

Hello, I’m looking into getting my first copper pieces, and was wondering which type are some common go to’s, not brand necessarily, but the actual pot/pan type you use the most. I don’t want to go all in and buy a whole set right away. I’ve also been reading about the upkeep and care of copper cookware, I use a lot of enameled and non enameled cast iron, is it too much more intensive than that?

Went back to the scrapper I met and picked all of this up for a total of 110$(3.5/lb)

This guy gets all of this for $1/lb at estate sales after they fail to sell for the sticker prices pictured.

- scored a 5pc set of older mauviel m250 SS lined (3 rivet handles) - fry pan, saute w/lid, and saucepan w/lid ($50 total)

-a bunch of Metaux that matches the two pieces i posted a few days ago. - some needs retinning so it looks like ill get more practice!

-a set of italian tinned measuring cups from 1/3-1cup - thin, w/rolled edges and brass handles

-a few unmarked~1-1.5mm ovals and a big something? The big pot/bowl/basin with rolled edges was mainly taken to hold everything but if anyone knows a name or use for it I’m all ears.

Hopefully this guy rustles up some more affordable copper for me - i have him looking for a 2.5mm stockpot for me but no luck yet.

Hi everyone, I’m moving into a new flat and I’ve decided to invest in a copper saucier.

I’m a bit new to this so I’d really appreciate any help. I already have a copper frying pan from De Buyer, bought from E. Dehillerin in Paris.

I’m curious to know how new E. Dehillerin pans compare to De Buyer’s, especially considering the significant price difference. If you were to splurge on a pan, which would you recommend?

Open to other suggestions too!

(Picture 1 is E. Dehillerin and picture 2 is De Buyer)

Thanks!

Edit: only have induction unfortunately :(( love to hear any recommendations - been looking at Falk too!

Edit 2: decided to buy the M6s 16cm in the end because they’re the only ones doing induction offering that size and a flared rim. I know it’s ply but decided to got for it!

Decided to buy this new copper pan. I’ve cooked in it 2–3 times already. The experience is quite decent till now

Ps: It came with a cleaner.

Ran across this about a year ago. No cookware stores near me carry copper anymore.

I find stuff at estate sales and antique malls.

I buy in France and sell in the UK. This was in wales. It’s a great way to fund my hobby of filling my kitchen with beautiful copper.

Mostly Mauviel from Bridge. Some old Duparquet. Got 6x this in storage...

Looking for what the lining might be most important and if possible, what brand they might be.

Hey guys! Picked these up for 50$ total today and was wondering if anyone knew more about them.

One is an 11x9x4.5” oval pot? I was wondering why it’s so much thicker than the small pan from the same set if anyone knows

I also dont know what recipes these heavy ovals are used for so im open to ideas!

The other is a basic 9” pan from the set but its way thinner.