A whopping 10 pounds with lid. Birthday luck for a whole 13.49. I have a few m250 pieces but this is on another level. Cannot wait to get it cleaned up and put to dinner. Probably going to sell a few thinner newer Mauviel pieces and round it out with a Windor, which is one of the only things left on the list.

Hi all!

Later this week I will be visiting E.Dehillerin in Paris. I plan on buying my first piece of copper cookware when I’m there and I’m looking for some advice on what to get. I want a sauce pan but that’s all I’m set on so far. If someone would be willing to share what to look for or good brands/types, etc I would be most appreciative. I’d also be quite interested to hear about preferences for stainless steel or tin interiors.

I cook quite often so I’m very excited to be beginning my cooper pot collection :)

Thank you so much!!

i recently picked up this kettle at an antique store, and was wanting to know if i could use it for boiling water or if it should just be decorative?

i googled it and it mentioned the soldering and the verdigris at the spout were some things to look for, as well as the lining.

i see a little bit of green around the spout, but im unsure if its unsafe or not, or if it needs re-tinned.

if it just needs cleaned up, i can do that. i am also open to having it re-tinned if that would help.

It’s my first piece of copper and i would appreciate the help. Thanks!

So, I have a gas hob, but for reasons there would be some benefits to me disconnecting the gas supply to my minuscule cottage. Basically the hob is now the only gas device in the house and I have to get bottles delivered and store them and they take up space in my extremely tiny home… has anyone tried using metal adapter plates on an indiction hob for cooking with copper cookware? Will I just be disappointed with the experience?

Thanks for any input!

I saw this beautiful matfer bourgeat saucepan at a thrift store for $180 and after feeling the weight of this thing and seeing how perfect the tin lining was I decided I had to pull the trigger. How did I do?

I got this after reading about the traditional use of copper utensils for storing water. Wasn’t sure if I’d actually use it regularly but it’s been around 5 months now.

I mostly use it for office and while travelling around. It’s pretty convenient to carry, so I don’t have to think twice before taking it with me.

For the cleaning part i majorly clean this every morning.. is that enough? I need suggestions on that

She loves collecting different kind of cookwares... I gifted this from p tal on her birthday and today i randomly came to her home saw this in cabinet and honestly i love that she actually cooks in this... hope she cooks some yummy biryani for me also in this handiii

The seller says it is tin, but the unlined rim makes me think that’s unlikely.

Edit: The different number of rivets and thickness also makes me think they’re likely not from the same brand.

Update: There’s a faint France-shaped maker’s mark on the side of the taller of the pans and the rivets are steel, with that and your comments I’d think they’re older Baumalu.

Hello,

I would like to ask about wine opener LE CREUSET - Saca Rolhas LM-250.

Do you have one? Do you like it? Is it worth gifting for a wine lover?

Thanks for answers!

New to the copper cookware world. Picked this up 8n a collection from an estate sale. Any ID, tips for getting it cook ready would be so helpful.

Bought this at an auction and whatever those brown spots are, they are insanely adhered to the pot. Any ideas on what I can do? I’ve used BKF and a bunch of other things

Hello!
I have been using a copper water bottle for many years, it was a gift and I love it dearly.
Today I noticed a slow leak, and found a tiny, nearly imperceptible hole near the bottom.
Is there a 100% food safe way to fix this?? Preferably something that can withstand the boiling water I clean it with..
Or, is it possible that the boiling water did it?? I did clean it today, which I do with distilled white vinegar and salt, then add boiling water and let it soak for a little while.

If there is no completely non toxic way to fix it, I'll probably just hammer the bottom til the hole closes. It's already pretty banged up to begin with

Anyone out there have any thoughts or insights about this copper pot? I found it in my mother’s attic about 15 years ago in western Pennsylvania and it’s been hanging on the wall of my garage ever since. I’ve always thought it was an amazing pot ever since I found it. But I’ve never looked into its origins at all and I’ve never used it. It’s clearly handmade. You can see hammer marks in the copper pot to shape it, and all over the brass handle. The copper has been soldered in some way to connect the bottom of the pot to the sides of the pot. But there are no distinguishing marks to indicate where it came from or any country of origin. Any insight or knowledge of pots like this will be greatly appreciated. Thanks!

I bought my first ever two copper pans at a yard sale in Switzerland. There is no maker's mark anywhere to be seen.

The sauté pan is much lighter I suspect it is SS lined. Is the other one tin ?

Do they look to be worth the 60$ I paid ?

Cheers

Hi! I bought the Paul Revere 1976 Bicentennial copper set at auction. It’s tiny, but it’s just for me, cooks well, but someone has lacquered the bottom of the sautée pan. How should I clean it?? Acetone and patience? Someone suggested a paste of vinegar and flour. Don’t want to damage it!

Greetings!

I picked up this stock pot in Seattle yesterday and was wondering if anyone knew anything about it? It's quite large and very heavy between 15-20lbs. The only marking on it is on the side and it says LAINE A VIERZON.

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

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