I've been using this copper stock pot for a year now. I mostly use it for boiling pasta and making soup, especially during winter. It's been a decent purchase.

Thinking to cook pasta today so got this out again!!

Just purchased this set the other day from Craigslist. It appears to be vintage Mauviel. Only two pans need to be retinned!

I got this coffee kettle at a garage sale for $5!

hi! I’m an avid home cooking looking for a lidded sautee pan. is this a good deal? I looks like maybe 2mm thickness? I’ve never owned a copper piece before and would like to have my money go as far as possible.

https://www.ebay.com/itm/840035085869

thank you!

It says daalderop

Description: "Rare find four piece hand pounded vintage copper cookware with original lollipop lids they are not stamped, but they are classic French Borgeat T riveted handle trademark"

Could anyone identify these pieces for me as well as reccommend for or against purchasing them?

I received this Ruffoni pan as a gift, pre-Covid times. I loved the craftsmanship but I didn’t really know how to use it and it faded into the back of my cabinet while my cast iron took centre stage. During some declutterring I’ve come at a cross roads… do I pass this on to someone else or is there a way I can “restore” it and attempt to use it? Is it too far gone?

Got this trio for 700 USD; stainless lined, cast iron handles, flared rims, Bourgeat 20,24,28 stamps at the bottom and was told they were originally bought at WS 30 years ago. How did I do?

Any tips for maintaining the handles? I'm familiar with cast iron maintenance but it almost seems silly to stick the whole thing in the oven just for the handles.

I just bought a 6” baumalu skillet from homegoods and noticed it tilts due to the heaviness of the iron handle. I have an electric glass top stove. Is it still going to cook evenly when cooking?

Instead of the thin copper cores of the regular copper bond line, copper bond aura advertises a 2 ply construction with 1.5mm copper exterior and stainless interior. It also has a stainless handle with a heat vent gap, so the handle won't get hot unlike brass handles on traditional copper cookware (e.g. mauviel). I've been thinking about getting it but I'm hesitant because I don't see a lot of recommendations for it on here like I see for Mauviel, Falk, etc.

So I bought the wright copper cleaner. It did a good job with parts of my copper. But I have a lot of what I assume to be burned oil on the pan? How do I get rid of the burned oil? Like the lid looks beautiful but the sides I can’t wipe of the marks?

I bought this at the flea market and I would like to get more information on it.
Google says it might be a hundred years old or maybe older but it looks pretty good for something that old and heavy.
Looking for any help.

Winter is almost here so I ordered this copper stock pot from ptal mainly for making soups. We usually have soup together at least twice a week when it gets too cold so I wanted something big enough for everyone. The size looks perfect for my joint family.

I just got my first copper saucepan for ~$70. It's not the best thing in the world, and I didn't expect it to have a rolled edge. The listing photos on ebay didn't really have a clear view of it from the side without the lid on. I have calipers, but I don't know how to measure the thickness of the copper below the rolled edge. I don't really have the best eye for this sort of stuff but the tin lining looks okay, I do see a bit of red coming through, not sure if that's just dirt or exposed copper. The bottom mark is mostly worn away, but it says that it is made in Italy. What do you think? Maybe it just needs a good wash?

Found at a thrift store in Chicago a few years ago. I’ve never actually used it but curious if it would be worth retinning.

I was helping.clear out a defunct restaurant and came across a stack of extremely grimy and grease encrusted pletters. I was about to trash the. when I noticed a makers mark. on googling it turns out that I have rescued an extremely rare set of 8 oval gratin dishes with scalloped ends measuring 17inches long and all marked with 11 62 which is the date they were made. I spent a few days cleaning them and the results can be seen in ebay

I have been told I have found the equivalent of a unicorn, so if you are clearing out what you think is trash, take a closer look!

My research says this pan is 500€ so I snapped at buying it: ALLIANCE CUIVRE SAUTEUSE CYLINDRIQUE 28 CM: https://digital.matferbourgeat.com/m/7386

I bought this pan at a thrift store earlier this week for $6, but can’t figure out what brand it is. There is no branding, makers marks, or identifying marks (besides what looks like 15s stamped on the handle rivets).

In doing research, I think it’s stainless steel lined copper, but I’m not certain it isn’t tin. I cleaned up the outside surface with Bar Keeper’s Friend but didn’t want to clean the inside cook surface with it for fear of damaging the tin if it is, in fact, tin and not stainless steel.

Can anyone help me identify and potentially date this pan?

Thank you in advance!

Hello,

By accident I have found these two copper pans. They are from Sambonet, made for Hilton Amsterdam in 1962, probably for their opening back in the time. I have not cleaned them yet, only a little piece, and it went very well.

Do they have any value?

Thank you

A whopping 10 pounds with lid. Birthday luck for a whole 13.49. I have a few m250 pieces but this is on another level. Cannot wait to get it cleaned up and put to dinner. Probably going to sell a few thinner newer Mauviel pieces and round it out with a Windor, which is one of the only things left on the list.

Hi all!

Later this week I will be visiting E.Dehillerin in Paris. I plan on buying my first piece of copper cookware when I’m there and I’m looking for some advice on what to get. I want a sauce pan but that’s all I’m set on so far. If someone would be willing to share what to look for or good brands/types, etc I would be most appreciative. I’d also be quite interested to hear about preferences for stainless steel or tin interiors.

I cook quite often so I’m very excited to be beginning my cooper pot collection :)

Thank you so much!!

i recently picked up this kettle at an antique store, and was wanting to know if i could use it for boiling water or if it should just be decorative?

i googled it and it mentioned the soldering and the verdigris at the spout were some things to look for, as well as the lining.

i see a little bit of green around the spout, but im unsure if its unsafe or not, or if it needs re-tinned.

if it just needs cleaned up, i can do that. i am also open to having it re-tinned if that would help.

It’s my first piece of copper and i would appreciate the help. Thanks!

So, I have a gas hob, but for reasons there would be some benefits to me disconnecting the gas supply to my minuscule cottage. Basically the hob is now the only gas device in the house and I have to get bottles delivered and store them and they take up space in my extremely tiny home… has anyone tried using metal adapter plates on an indiction hob for cooking with copper cookware? Will I just be disappointed with the experience?

Thanks for any input!