On a raw, wintry, should-be-spring-but-isn't day, I'm procrastinating on cleaning chores by poring through The Cook's Catalogue. This book, acquired by my parents soon after publication in 1975, contributed heavily to my interest in cookware and influenced my early purchases.
It's also filled with surprises. Who knew that there were stainless-lined copper pots so early? The Legion company of Long Island, NY sold a Bi-Metal line, mainly to restaurants. It included a range of stockpots from 13 quarts up to 122 quarts, and saucepans (with very uncomfortable-looking stainless handles) from 1.5 to 61.5 quarts.
Were these manufactured by Legion, or imported, and if so from where? The description makes it sound as if the stainless layer was thicker in relation to the copper than today's Mauviel-Falk-Bourgeat offerings -- not really a good thing.
Has anyone ever seen one of these Bi-Metal pans? Or known anything about their manufacture?
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