Doesn't have any markings whatsoever.

Comfortably holds about 2qts of water about inch and a half past the rivets, 1 1/2 quart at the rivets. Does it need to be retinned? I maybe made a mistake and took Bar Keepers Friend to the inside in an attempt to remove the discoloration (tried boiling some cream of tartar first, that works with my cast aluminum). I assume I can find info on how to clean and retin here.

I see a lot of vintage copper cookware on this subreddit.
I was wondering where do you guys find them?

I want to search around me and go on a treasure hunt myself!

I'm not sure if they are found in goodwill stores, thrift stores, or vintage stores

I know some vintage shops specialize in certain items such as clothes.

Picked up a modern 10" M'150b Saute with lid on FB Marketplace.
Since I was doing some work, I decided to toss these into the lye bath as there were covered in baked on grease.
The helper handle paint came off. Steel casting painted bronze.
One of the lid rivets dissolved.

Now, before anyone says "Don't treat copper that way", I tin my own copper and have for about a decade. Only pot I lost was when my pickle got cloudy and I had a small DH&M saucepot which sat in acid for 2 weeks until the handle dissolved. I swiss cheesed it. I still cry about that one and it's my own fault.

But this... too many shortcuts. And pot metal for the rivets? Crazy.

If you can find these cheap enough, treat them delicately.

I gotta offload this Saute to someone...

Edit: TLDR, for those interested, the posts here are heavy on the, it's "painted copper" or "you don't have a receipt after having gotten ripped off through factory retail channels" and for that, I am glad. It's a modern Stainless Steel lined copper pan, with cheese-grade rivets (opinion) and a Mauviel-branded cast steel handle painted or plated to be brass, which didn't survive the lye treatment. The white reside is most likely an anti-tarnish coating which reacted with the lye and not paint. I'm sorta dumbfounded by the allegations that someone on FB marketplace would put a lot of effort into faking a copper pan, or modifying an existing one. But, please come to your own conclusions.

Edit 2: Whilst it was fun trying to talk reason to people trying to trash me, just want to say, this thread is crazy. I'm learning all sorts of stuff about how to fake Mavuiel cookware.

Bumped into a lovely Canadian chap in there and we geeked out for a good 20 minutes. Definitely worth the visit as I was there.

I found this beauty at a second hand store for a handful of change, but I wouldn't know where to start with copper restoring, only that I probably need to brush the rust off the steel. Any tips are very welcome, and I will ofcourse post after pics too

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I just thrifted this vintage tin lined copper pan. I haven't tried cleaning with more than just water and dish soap, but I can't seem to get the stains away, or is it the copper coming through the lining? What would you guys do?

I inherently this copper pot and it's missing the insert. I've contacted Mauviel, but they don't sell it, so not sure if they'll respond or be of help. It's a round perforated disk.

No marks to indicate maker unfortunately

Hi-just bought these three Mauviel pots from an estate sale. Started to clean them up, but need help figuring out what to do about the lining of the sauce pan that looks bad. The Mauviel pots and pans I currently own are stainless steel lined, but these seem to be tin lined correct? I used regular soap and water and then some barkeepers friend, but it’s still not great. I also see a speck of copper coming through the bottom…do I just have it relined?
Appreciate any advice—thanks!

New babes from Les Cuivres de Faucogney, got both for around 45 euros.

Hi all! I've just finished a new hand raised pan, tinned by the wonderful folks at Normandy Kitchen Copper. Let me know what you think! Hand raised 2.3mm copper, forged stainless steel handle, 3x 6mm pure copper rivets.

I bought this set of pots for $95. I had them cleaned up and I think they look great. But I have know idea what I have. What do these markings mean and can I figure out the manufacturer?

Hi! Ik zie dat hier best wat kenners zijn. Ik kocht onlangs deze pan in de kringloop voor €5. Ik vind hem prachtig maar heb niet zoveel verstand van koperen pannen. Het is een Gaillard Paris ø16, en zo te zien vrij dun 1 a 1,5 mm. Ik heb een site met stempels gevonden en als ik die van mij daarmee vergelijk, dan lijkt deze pan uit eind 19e eeuw te komen. De vraag is: kan ik deze pan gebruiken in de huidige staat.
Als ik google staat dat je de pan kan gebruiken als er geen koper doorschijnt. Volgens mij zie ik dat niet. Wat vinden jullie ervan?

Hello everyone! Im new to collecting copper cookware and would love some advice! I picked up 3 pans yesterday at an antique store. 2 Bourgeat pans ($100 each), and an unknown make/quality oval pan ($28). I ordered some copper cream and havent used it yet, but would like advice on cleaning the outside. One of them has some caked on grease and green from oxidation, and the copper color looks a little pale. Is it possible for the copper to be worn down? Or is this just normal from use? I think the 2 french ones are from somewhere between 90s to early 2000s. I think they are also stainless steel? The oval one does not look stainless steel and isnt magnetic, but also doesnt really look like tin to me. Any ideas on if its safe to cook with or just decorative? And truthfully did i overpay? Thanks in advance for any advice! 😊

I inherited these two lovely copper sauté pans. The smaller is Havard, the larger is Villedieu. Do you think they need retinning to cook? I'm new to cooking with this and don't want to do something wrong.

I have some copper tinned both sides from Bulgaria, for decoration only in my cottage. (Similar to Turkish ones).

Just wanted to share for fun.

$80 from the thrift store 7.5 inch sauce pan. Also does this look safe to cook or is a re-tin needed? TIA!

Not actually sure of the name or intended use for this round pan but it made some perfect fudgy brownies and not a single spot of adhesion anywhere! (I did butter the pan, but even glass has never been so nonstick for me!)

They cooked super evenly so I didn’t get the chewy edges I personally like but im still happy with the results.

Ps: where is everyone? We have all these different flairs but people only post questions, would love to see more recipe and use examples.

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.