As my name states, I am a neophyte to copper cookware. (I am also new to this site; this is my first post.) Thanks to the members of this site, by reading through the other discussions regarding copper cookware, I learned the answers to questions I didn’t even know I had. Thank you all! Your knowledge on the subject is quite impressive! I hope I will not bore you by posting a few more questions on the subject.
As a preface to my questions, let me say that the other discussions have helped me determine what kind of copper I would like to buy: tin-lined, 2.5 mm (and up) copper, with cast-iron handles, and pigtailed handled lids. As long as the cookware meets those criteria, I am not particularly committed to having all the same brand, or having all new cookware, or all older, used cookware. (I do, however, lean toward older or antique cookware.) Neither, am I particular about which pieces I buy to expand my current small collection – a few pieces I inherited.
My questions, then, are as follows:
When looking at the Mauviel and Bourgeat sites, all I found were pieces lined with stainless steel. Is that all they offer now, or have I overlooked their tin-lined line? If that is, in fact, all they now have to offer, does anyone know of a manufacturer that produces cookware that meet the criteria I describe above?
In another discussion, a member posted this link of a re-tinning shop in Colorado (http://www.rockymountainretinning.com...) that was selling a set of four sauce pans, with lids, that meet my criteria, for what seems to be a fairly good price. Has anyone purchased those pans to know of their quality?
Updated 30 days ago | 8
Updated 6 months ago | 6
Updated 1 month ago | 5
Updated 21 days ago | 2
Updated 6 months ago | 19