Talk to me about copper cookware

[caleb]

I've had no luck with the two email addresses. Tried the form not their site and got an error message. I'm not on Facebook, so haven't used that option.

I'm hoping they eventually respond to an email, but they haven't yet.

[caleb]

Any update on contacting atelier du cuivre? I'm thinking a saucepan with the removable handle is in my future... if I can actually buy one.

I received a response this morning, so the @orange.fr address works. They said they would likely have pans in March. They did not include any price quote, including a shipping estimate.

[caleb]

I came home tonight and found this 24cm Bourgeat saute on the steps.



At 7 pounds, 8 ounces empty, this is as big/heavy as I want to go with a stick handle. I'm glad that with the 28cm size I went for the loop handles.



Now I need to figure out what to cook in it for dinner.

[Cookietruck]

i bet you could make some killer cheese dip in that thing !!

looks great!

[Coppercook62]

To keep shinny use 1 part flour 1 part vinegar 1 part kosher salt and ekbow grease.

[Too Tall]

SCORE!!! You will never regret that.

How about something like this >> 20151218-braised-chicken-thigh-cabbage-pancetta-recipe-kenji-14.jpg

[mzilliox]

Just got this bad girl for our kitchen remodel: now i need some copper in my life to help make her feel at home.
[IMG]lacanche range by Matt.zilliox, on Flickr[/IMG]
I have some decent all clad copper core stuff i enjoy, what 2 pieces in copper really shine and show what the material does best? Tin or stainless lined? I want to splurge some on a coupe pieces...

[caleb]

^ Wow, that's a serious piece of equipment! I hope you enjoy it. And it definitely deserves some nice copper!

I've thrown by hand in with Bourgeat, although I've owned pieces of Falk and Mauviel as well. The 2.5mm bi-metal stuff is all good. There are arguments for tin and silver linings too, but I'll leave them to someone else to make.

what 2 pieces in copper really shine

Probably a big rondeau or saute, and a medium saucepan. Put them on that La Canche range, and you've pretty much reached cooking nirvana.

[Too Tall]

Congratulations on the new kid...I mean oven.

I'm a big fan of stainless lined copper for sauce and fry pans. Your call for casseroles which is where I get nostalgic and am able to slow down my processes to not eff up the lining. This year I finally found my dream soup pot at a obscure online auction. That is tin lined and only used for making the most awesome stocks and gently made soups dot period. Two of my old sauce pans need re-lining as of this year if that tells you anything. Stainless seems to have little downside. I'd wait to hear from the Vsalon pro chefs on that for a final word.

PS - you need a pure copper sugar pot.

[ericpmoss]

Nice LaCanche! BTW, anyone needing copper re-tinned, there is a shipping special (on 2+ pieces) at East Coast Tinning. They do a good job.

The link is: East Coast Tinning Deal

[Too Tall]

Nice LaCanche! BTW, anyone needing copper re-tinned, there is a shipping special (on 2+ pieces) at East Coast Tinning. They do a good job.

The link is: East Coast Tinning Deal

Thanks. I've had my eye on them. Will do.

[caleb]

I came home this afternoon after ten days away, and there was a box on the steps that looked like it'd been soaked by rain and snow a couple times.

Inside, via eBay:

[





Now I need to find a proper lid. Dehilleran marks, 2.5mm of stainless-lined copper, and a straight lip makes me guess it's rebranded Mauviel. I'll start out by giving one of their 17cm lids a go.

[mzilliox]

I came home this afternoon after ten days away, and there was a box on the steps that looked like it'd been soaked by rain and snow a couple times.

Inside, via eBay:

[





Now I need to find a proper lid. Dehilleran marks, 2.5mm of stainless-lined copper, and a straight lip makes me guess it's rebranded Mauviel. I'll start out by giving one of their 17cm lids a go.

I nearly bought this piece, gorgeous!

[caleb]

I nearly bought this piece, gorgeous!

It turned out to be a buy, although it wasn't totally clear from the description. I ordered a Mauviel lid today. Fingers crossed that it fits.

[Coppercook62]

I bought 30 mauvel 8 inch copper saute pans for kitchen then got hurt and never went back. I have my own collection i am willing to part with some pieces if the price is right. PM ill inventory what i have that i want to sell. TooTall ill post in classfied.

[caleb]

My wife didn't like the stick handle on our 20cm Bourgeat saucepan, so in time for the holidays I picked up the same one with two loop handles.



Kudos to Bourgeat for making cast iron handles to the scale of the pot.

[Too Tall]

Very nice Caleb, we are twins.

[caleb]

Polishing pots is becoming a holiday tradition. This is the only time of the year I do it.

[caleb]

The copper pots just keep spawning. Last night I unwrapped a 24cm soup pot. Here it is next to the 20cm version I've been using since Christmas.



It's a bit out of season for most of what I'd usually cook in a vessel like this one, but I'm thinking I'll use it to braise lamb shanks and make stock this afternoon.

This summer it'll boil potatoes for potato salad, before going into heavy rotation next fall for all the fall and winter foods.

[ericpmoss]

12cm shallow sauce pan by Atelier du Cuivre. Hidden rivets, silver lined. Report at 10.

12cmPan.jpg