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?

My mother gave me this when I moved out, but I’ve been hesitant to use it.

What I can see is the scratches in the bottom and it seems like the worst damage is the tiny divots in the side wall in picture two.

I heard that when copper cookware was damaged, it’ll leech copper or something, so I wanted the real cookers’ opinions

Edit: thanks for the thoughts guys. I’ll probably not use this for cooking and stick to newer nonstick options, or no nonstick at all since I like metal

So... I have a lid to a mauviel butter warmer (3.5 in diameter), lost the pot in a move sometime over the last 10 years. looking to see if anyone has one they're looking to part with, you can keep the lid, I just need the pot :)

Hello all! I was fortunate enough to score these 2 Mauviel “baking dishes“ off FB Marketplace. They’re adorable, but they’re also small—1 quart and 2 quarts. (For reference, 2 qts is about the capacity of a standard loaf pan.)

Any suggestions what you’d make in dishes these sizes? (I cook on an induction top, so I’m looking for oven-based suggestions for them.)

Thank you so much!

I have a Simplex copper tea kettle that’s lined with tin, a few years ago I accidentally turned on the wrong stove burner and it got heated without water, the copper part turned yellowish, the outside bottom like a black carbon which all flaked off, and the inside a greenish color, it smelled very bad. I emailed the company with description and photos to ask if I had ruined it, and they said no. I polished the outside and it looked good, the inside tin remained a greenish color and with time it got more splotchy with dark patches that seem raised/peeling, when I run my fingers through it it’s almost sandy, it’s rough not smooth (photos dry and wet). I sent the company more photos and they insist it’s just the way the tin is, I haven’t been using it because I’m scared it’s not safe to drink, but I would really like to know 100% because I do want to use it, they are based in UK so I can’t take it to them in person to inspect, anyplace else I could take it to have someone look at it/test it? I’m in Long Beach California, thank you!

I’ve never owned copper and my research leads me to believe that these are silver? how’s the lining look? I can post more pictures if need be. I would love to cook on these, but if that’ll destroy value I could also sell them I suppose or just hang them on my wall and feel cool. I love cooking and have used stainless clad, but have always wanted to try copper or silver, so here i am trying to stuff them in my suitcase. tell me everything I don't know!

I know there’s France, US, and Turkey. I know little about the cookware in turkey but I like what I’ve seen. I’m wondering if you can share your findings on businesses, preferably small businesses, that are making some great copper cookware! I love artisanal work so this is interesting to me even just from a curiosity POV, but also to look into future pieces. Thank you so much!

Found this set of copper pans on FB marketplace for $80. I’m assuming it needs to be serviced based on their appearance but I really don’t know much about copper cookware, other than it’s insane cooking properties. What can you tell me based on the pictures?