Found a Craigslist add for a Falk 1.8q 2.3mm thick saucier for $150. Wasn’t in the market looking for one but what the heck for that price why not, once I saw it in person the man dropped it down to $120 without me even asking, might even buy some knifes off of him, what you guys think?
Hello, I’m looking into getting my first copper pieces, and was wondering which type are some common go to’s, not brand necessarily, but the actual pot/pan type you use the most. I don’t want to go all in and buy a whole set right away. I’ve also been reading about the upkeep and care of copper cookware, I use a lot of enameled and non enameled cast iron, is it too much more intensive than that?
Went back to the scrapper I met and picked all of this up for a total of 110$(3.5/lb)
This guy gets all of this for $1/lb at estate sales after they fail to sell for the sticker prices pictured.
- scored a 5pc set of older mauviel m250 SS lined (3 rivet handles) - fry pan, saute w/lid, and saucepan w/lid ($50 total)
-a bunch of Metaux that matches the two pieces i posted a few days ago. - some needs retinning so it looks like ill get more practice!
-a set of italian tinned measuring cups from 1/3-1cup - thin, w/rolled edges and brass handles
-a few unmarked~1-1.5mm ovals and a big something? The big pot/bowl/basin with rolled edges was mainly taken to hold everything but if anyone knows a name or use for it I’m all ears.
Hopefully this guy rustles up some more affordable copper for me - i have him looking for a 2.5mm stockpot for me but no luck yet.
Hi everyone, I’m moving into a new flat and I’ve decided to invest in a copper saucier.
I’m a bit new to this so I’d really appreciate any help. I already have a copper frying pan from De Buyer, bought from E. Dehillerin in Paris.
I’m curious to know how new E. Dehillerin pans compare to De Buyer’s, especially considering the significant price difference. If you were to splurge on a pan, which would you recommend?
Open to other suggestions too!
(Picture 1 is E. Dehillerin and picture 2 is De Buyer)
Thanks!
Ran across this about a year ago. No cookware stores near me carry copper anymore.
I find stuff at estate sales and antique malls.
Mostly Mauviel from Bridge. Some old Duparquet. Got 6x this in storage...
I buy in France and sell in the UK. This was in wales. It’s a great way to fund my hobby of filling my kitchen with beautiful copper.
Decided to buy this new copper pan. I’ve cooked in it 2–3 times already. The experience is quite decent till now
Ps: It came with a cleaner.
Looking for what the lining might be most important and if possible, what brand they might be.
As the title says it’s been in the family for over 200 years and I was gifted this today. I want to clean it up and re-tin it. Y’all think it’s worth doing or just hanging it on a wall?
Do pans and pots made out of copper rust like those made of cast iron and carbon steel if you put them in the dishwasher?
I bought this Mauviel set secondhand. The first picture shows what they looked like when I bought them. I spent two hours tonight polishing them with Wright’s Copper Polish (I don’t love patina). They’re fairly shiny (see picture 2), though the sauté pan is still a little dull and there are still some water stains I need to get after in round two.
The main challenge im experiencing is the staining on the inside rim of the fry pan. It looks and feels like burnt on oil (it’s tacky/sticky to the touch). I tried doing a round or two of BKF to get it off, but didn’t really make any headway. Any suggestions? I’m new to the copper game and don’t want to use anything that would damage it!
Hey guys! Picked these up for 50$ total today and was wondering if anyone knew more about them.
One is an 11x9x4.5” oval pot? I was wondering why it’s so much thicker than the small pan from the same set if anyone knows
I also dont know what recipes these heavy ovals are used for so im open to ideas!
The other is a basic 9” pan from the set but its way thinner.
I’m on the fence about using this pan for boiling water mainly. I am not sure about the upper exposed copper. I have boiled water and done the baking soda, salt, and tin foil but the bottom is still kinda dark.
Any idea or is this something that is posted somewhere already?
