Pots and Pans

[ericpmoss]

I just got the copper bug and ordered some of these:

ATELIER DU CUIVRE - COPPER WORKSHOP - Poêles et Sauteuses

The maker won France's highest award for craftsmanship, which I think qualifies it for this forum.

BTW, check out this film about the pastry section of the competition to get an idea of how tough it is: Kings of Pastry | 16 Chefs. 3 Days. 1 Chance

[ericpmoss]

Oh, I forgot to include similar things made in 'merica. They are nearly extinct, so any plug to help them survive seems warranted.

The Brooklyn makers:

American Made Copper Cookware from Brooklyn NY

aren't yet back in production, but the guys in Rhode Island:

American Made Copper Cookware for sale

are. I believe both can re-condition tin-lined pans.

[Too Tall]

Nice stuff. Somewhere (here) there is a long thread about pots and pans worth finding.

[ericpmoss]

Found it -- thanks: http://www.velocipedesalon.com/forum...ans-31086.html

I'm now using my first ever copper pan (the saucier from Matfer Bourgeat USA - BOURGEAT 13 PIECE COPPER COOKWARE SET - (Matfer Bourgeat) BOURGEAT COPPER COOKWARE SET (13 PIECES) - Free Shipping* CulinaryCookware.com), and have to say, it's WAY nicer than anything else I've used. Heavier by far, but the heat goes straight up through the food, rather than around the sides as it does with all my stainless and cast iron and enameled cast iron and so on. I no longer feel like I'm cooking the house as much as the food.

[Too Tall]

It really is a pleasure. Don't discount your cast iron. I'm using pans that have been in heavy rotation for many years that are amazing.

[winmonster]

If anyone ever tried to take our 9 Qt. Staub, I'd drop it on their head. It would be just fine afterward and no worse for the wear. The recipient's head, not so much. I love that thing.

[ride217]

It really is a pleasure. Don't discount your cast iron. I'm using pans that have been in heavy rotation for many years that are amazing.

These guys are v-salon worthy, too. Borough Furnace I'm off to Syracuse to write an article about them in a couple of days. I fully anticipate hearing echoes of the various wonderful Smoked Out threads.

[suzyj]

Found it -- thanks: http://www.velocipedesalon.com/forum...ans-31086.html

I'm now using my first ever copper pan (the saucier from Matfer Bourgeat USA - BOURGEAT 13 PIECE COPPER COOKWARE SET - (Matfer Bourgeat) BOURGEAT COPPER COOKWARE SET (13 PIECES) - Free Shipping* CulinaryCookware.com), and have to say, it's WAY nicer than anything else I've used. Heavier by far, but the heat goes straight up through the food, rather than around the sides as it does with all my stainless and cast iron and enameled cast iron and so on. I no longer feel like I'm cooking the house as much as the food.

I love my enamelled cast iron pots for just this reason. They heat the food evenly with no hot spots. Nothing does a better stew.

[ride217]

I love my enamelled cast iron pots for just this reason. They heat the food evenly with no hot spots. Nothing does a better stew.

I love cast iron too. Not trying to be argumentative but cast iron's even heating capability is a bit of a myth, not unlike searing to lock in flavors, etc. Cast iron rocks for a lot of reasons , but even heat is not one of them. Again, not trying to be argumentative in any way just pointing out that when you are cooking something very sensitive to heat ( and a stew is not) you may want to reach for another arrow in your quiver.

Cast-Iron Cooking Primer | Serious Eats