Help Identifying Copper Pan - Brass Handle - Tin Lined - Made in France
Can anyone help me identify the copper pan in the picture? When it was made? How long ago? Who made it? Anticipated quality?
Or is it just a recent item. I would hate to buy it and then find out it was a knockoff ...
Thanks in advance :-)
Without a maker's mark, we cannot ID this pan with certainty. But with the "Made in France" stamp, you can be certain that it was made there for export to the US or UK, which is a good indication of good (and sometimes fine) quality. If it is good quality--as it appears to be--who cares if it is a "knockoff"?
I THINK I disagree with threegigs insofar that I am not 100% sure it isn't tin-lined. I'm only about 90% sure. But I'm also 90% sure it's not SS either--it looks too polished to me. Most SS-lined copper shows fine concentric rings, leaving a more satin finish and causing reflections that look like pieces of pie. My bet is the pan is lined with either nickel or silver, and given the other quality indicators of the pan, I'm suspicious it's nickel. Nickel makes a good lining, more conductive than SS and more durable than tin. It's disadvantage is that the layer is thin (it's plated on). and will ultimately (after decades) wear through. When that happens, the pan is junked.
Age? Also difficult. But almost assuredly after 1880. Perhaps yesterday.
It is difficult to tell quality without wall thickness, size and weight numbers. The top photo does not make it look either very thick or very thin. The thicker the better, and for a frypan, the minimum thickness I would accept is 2mm. However, judging from the handle, this is probably not a premium grade pan. Brass handles can--sometimes but not always--indicate that the pan was made not for cooking, but for table service. Likewise, depending on the pan's size and weight, the fact that the handle has only 2 rivets, would also tend to show less than top quality.
HOWEVER, if you are considering buying this pan, the price is reasonable (I would say $100 would not be unreasonable), and you have never cooked in copper before, it isn't necessary to be snobby and have a premium pan. Assuming the lining is sound, the handle firm, and the thickness is 2mm or more, this pan is ALREADY superior, IMO, to anything AC, Demeyere, Calphalon, etc makes out of other materials. In other words, this pan would already be in the 98th percentile of frypans, i.e., at least a Corvette- and perhaps a Porsche=level of quality.
Hope this helps.