Saute pan, Wok and tin wok suggestion needed

by gamma50g 5 months ago

Can anyone suggest a saute pan and a medium sized wok. I'm looking for something lighter than cast iron. I need the saute pan preferably to be nonstick (not TFal but seasonable if that's an option)...

New Copper Roaster Help

by luisbravoavi76 2 months ago

Hello all, Im a big fan of copper cookware, I have a few pieces by Debuyer, some from Mauviel and recently a new roasting pan from CU Artigiana in Italy. The roaster is tin lined and is around 16" ...

Would you re-tin or cook in this copper pan?

by BreadCat 2 months ago

So, I saw this pan on eBay, cheap. Seller described it as vintage, great condition. Per the photos, I could see the inside was not in great condition. Dark patches, greenish areas, what looked like...

Saddest Tin Lined Copper Pan in the World...

by rmarisco 7 months ago

This is (was?) an heirloom crepe pan. It hadn't been used in years. I put it on my glass topped stove on the only burner that would fit it, which happens to be the hottest burner. The rest of this ...

Copper retinning in France

by Vinomattic 2 months ago

Does anyone have the name/contact info of one or more reputable copper retinners in France? I have to get some pans retinned, and would hate to have to carry them back and forth. Thanks in adva...

Help identifying cookware (& whether I may continue using them to cook)

by onefemalecanuck 12 months ago

Hi everyone, Very pleased to have found you. I recently purchased these beautiful three pieces from an antique shop. The only information available on them is that they are stamped 'Made in ...

Copper cookware--Duparquet

by HungryHobbit 1 year ago

Anyone familiar with this brand? Is it comparable to Brooklyn Cooper Cookware (I doubt it)? The site seams to lack some important information, and I can't tell if he makes all the cookware himself ...

Copper: Tin lining vs Stainless steel lining. Falk vs Mazzetti. Which is better?

by Tektrex 8 months ago

Ok so after much research both here and elsewhere I've pretty much learnt all there is to know about copper cookware and thus am fairly informed of the various quirks owning such a piece might enta...

Copper pots brands stamped or not? Thickness in first!

by TJFRANCE 2 years ago

I see that some people still raises the question of whether a tinned copper pot thickness of 3mm or more with a mark above is better than a pot of the same thickness that is not stamped? We must...

Tin-lined vs. Stainless-lined Copper Rondeau

by Politiceaux 9 months ago

I recently scored a fantastic deal on a tin-lined 3.2mm Mauviel 28 cm Rondeau. I am curious as to whether this or stainless lined would be more ideal for how I cook. I tend to cook a lot of ...

Brooklyn Copper Cookware large 11" rondeau - making duck ragu

by Toronto416 1 year ago

BCC have begun producing larger diameter pots, and the 11" 5QT rondeau is the perfect size for cooking for a dinner party of 4 or more people. I posted a short review previously of the 11" rondeau...

The Copper Skillet Controversy

by betsy_VA 11 months ago

I was reading an old eGullet thread about copper cookware where Sigma made a dismissive (but compelling) remark about copper skillets: "If you look at the Dehillerin site you will see no skillet...

French Copper Pots = lined with TIN or STEEL?

by beauxgoris 11 years ago

I've heard that it's pointless to line a copper pot with stainless as it just takes away it's heat conductivity, and that although it's more pernsnickty to use tin is the better choice. People are ...

Vintage copper questions grab-bag

by betsy_VA 11 months ago

I've been doing some eBay and Etsy shopping for vintage copper pieces and have some questions for the hive mind. 1) Some copper pots and pans have brass handles and some (supposedly) have bronze...

Tinned copper: How fatal is this flaw?

by betsy_VA 1 year ago

Hi folks -- Long time lurker, first time poster. I picked up a lovely little 8 inch/20.5 cm Baumalu tinned copper (1.5 mm thick) skillet at Marshall's ($20!!) and it has a little gouge in the cooki...

Tinned Copper (problem??)

by Iluvcooking 1 year ago

So, I made Beef Bourguignon in my new, tinned copper casserole the other night. I know that tin darkens over time, but this was quick and there is an odd pattern. Thoughts?

Feedback on Daubieres

by gooster 1 year ago

OK, the allure of shiny, pretty objects has me in it's grasp. Please save me! For those of you with copper daubieres, do you find any utility to it or is it simply a beautiful shelf piece? I lov...

Question about my tin lining

by manolotraveler 1 year ago

I just picked up another copper pan on ebay (sorry, wallet) and the lining looks a bit different from the other copper pans I've seen so far. I was wondering if anyone had some idea why this might...

After much research, quick Copper + Silver questions

by chrisrex 1 year ago

Hello all! I've been driving myself nuts reading the different comparisons between Tin, Stainless and Silver cooking surfaces w/ copper cookware. Obviously this is a very passionate topic on her...

White and Copper Spots on Tin-Lined Pan

by OrangeCopper 1 year ago

Hello, first post here. This forum has been a help multiple times when I decided I wanted to learn how to cook, and started collecting copper pots and pans. I've always liked the look of copper, an...