I have yet to understand how these chamfer/bevels were made. I’m not sure when this method of beveling the bottom of some brands of copper started, but I have seen it on examples from the 1890’s through the 1960’s or a little later. Usually there were 3 rows of bevels, on some pans only 2 rows.
What makes this pan interesting to me is that there are 5 rows of bevels. Also this pan seems old as the sides are 2 mm. thick, but the pan feels bottom heavy. It has a center point on the inside from being scribed. Also, while multi-beveled copper bottoms were seen in sauce and stew pans, I’m not sure if I’ve ever seen them in a slant walled Windsor pan. Certainly not a smallish one. And the inside has no corner, but almost bowl shaped.
It’s almost identical in volume and size to a modern 18 cm. FALK saucier I own- exactly the same inside diameter and outer height and similar length in the handle, (my FALK has the stainless steel handle, but it looks perhaps thicker than the French iron handle beside it), yet the French pan weighs 1880 grams compared to 1435 g. for the FALK pan. Over 440 grams difference.
Almost a full pound, yet the French pan appears thinner at it’s edge and certainly doesn’t sport a pouring lip. The French pan needs to be tinned, but I did wipe away the verdigris with a vinegar soak.
The sides look slightly hammered, and there is a large numeral 1 stamped in it’s side. I could find almost nothing about the main stamp except someone recently sold an old copper ladle and from that it appears to be "16 R. Portalis AURETTE & ROCHE Paris" or perhaps L'aurette & Roche Paris" (and that piece was also stamped J&E Gaillard.)
I think you may have to be a bit of a copper fanatic to appreciate this.
The pictures are from the eBay auction, you may have to scroll down to see them.
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