Copper

Hi all, I live in the Netherlands (sorry for my English) and I'm looking for a new sautepan, I currently use the Sola 'hapjespan' 28cm / 11'' with high walls: Sola sautepan ( https://sola.nl/pr...

I bought 6 lidded Baumlin copper pans made in France at an estate sale. Five had never been used (still had protective resin on them) at all. Baumlin tags state that they're lined with nickel. Are...

Just started cooking with copper. Got a 34cm, 3mm, tin lined hammered two handle pan from Bottega del Rame. Made pancakes and sauted some onions. I have 2 concerns. First is I have burner heat tin...

I need to know if this is a habit I need to break before I damage my new pot. 15 years of cast iron usage has left me with some deeply ingrained muscle patterns!

Hi all, As a few people have made inquiries about the best induction compatible cookware, I'd like to mention a new entrant into this field, Atelier Du Cuivre. Previously only Prima Matera owned...

I was wondering if anyone does nickel plating these days. My friends' parents have 2 old french copper pots and I was thinking of buying them, but I don't want to do tin plating as it's too soft an...

Hi I have two vintage copper pans and don’t have any idea what century they are or if they are worth anything. The brand on one of them is white elephant. But can’t seem to find much about this...

Has anyone purchased this set or are using it? I can't afford All Clad and this seems like a great deal. Anyone? Here is the link any pros/cons would be great http://www.costco.com/Browse/Produ...

I'm looking to buy my first copper pot, and I have no idea how wide I can reasonably go. My stove is an electric glass top with 9" burners. I have a 12" cast iron dutch which is a nice comfortable...

I wanted to ask those members who own and use Matfer Bourgeat copper pans, how they like their handles? While I've been happy overall with the performance of my Atelier De Cuivre copper pans, their...

I need your help selecting a new stockpot. Here's the long story: Last night I was simmering a gallon of milk to make pannier in my ten or fifteen year old nonstick aluminum TFal stockpot w...

What would you have done differently? Please share here how you would build up a new cookware collection using the wisdom you have now. Mention whatever you'd buy again if you had to, be it...

I am torn between a Falk classic line copper fry pan (2.3mm Copper) and De Buyer's Mineral B Pro carbon steel skillet (3mm carbon steel). USE CASE: General fry pan tasks. Eggs, steak, browning v...

Hi all, I just bought two new copper pots and both of them seem to exhibit 1-1.5mm of play or wobble: i.e. it very slightly rocks back and forth along a particular axis. It doesn't arise to the ...

I'm considering purchasing a Falk copper sauce pot in the classic range but am having trouble deciding between the following two sizes: 1) 18cm/2.1qt (18.9 cm (7.4 in) W, 8.7 cm (3.4 in) H) 2) ...

I saw this thread here about Mauviel's cast iron handles: https://www.chowhound.com/post/mauviel-cast-iron-handles-1048735 No-one specifically mentioned if it was ok to actually season the hand...

I've been using the all-clad d5 skillet set for a couple years now, mostly without fuss, but recently swapped the 9 inch out for my somewhat neglected demeyere proline. I'm on the fence about upgra...

Hi all! It has been a little while so I thought I might update the collection and give some thoughts. I am very happy with the pieces I have and they have been serving me well for the last couple...

Hi All, I'm considering buying Falk's classic line of copper (with cast iron handles) and I've generally settled on the following three categories of pieces, but having trouble making my decisio...

Stumbled upon this copper cookware maker of a few items made in the U.S.A. via a video I came across. https://www.youtube.com/watch?v=DUfSUYwAS7k Their 12" skillet is 3 mm, seems pretty price...