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Mar 24, 2011 08:54 PM

On the brink of purchasing copper pots.


I recently read in the NY Times about a place in Brooklyn that produces copper pots. Was wondering if anyone had tried them. This is the link to the site:

I've checked out Falk, Mauviel, and most of the European makers. But am curious to
the quality of these new makers. Would be thrilled if someone could give me the scoop.

A million thanks,


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  1. Hammersmith is good stuff, make sure you go with anything 2.5mm and thicker with iron handles and you'll be in good shape.

    4 Replies
    1. re: cannibal

      Thank you so much Cannibal. I appreciate that.


      1. re: cannibal

        Hello cannibal I have checked the Hammersmith website repeatedly and cannot find a description for the type of handle nor the amount of copper on their products.

        1. re: Camote

          info on the copper they use is right on their homepage. not sure about handle info. have one of their sauté pans and can't say enough good about it. they do a class job.

          1. re: jackie57

            Hi, jackie57:

            What kind of handle do you want? They will custom-cast you ANYTHING you want. I had them add a one-off helper loop in CI to a giant saucepan, and it was only $50 extra. These are the same people who reproduce the old castings for the NYC subway cars. You have zero point zero risk with them.


      2. Hi, Camote:

        I have used Hammersmith for retinning and rehabbing. They really know their stuff.

        Their wares are expensive up-front, but cheap long-term, and the retinning guarantee is fabulous. The owners, Mac and Jeff couldn't be nicer. I recommend them with no reservation whatsoever.


        1. I wish I had never clicked on that link.....I am a sucker for "forever" things and anything American made. At least I now have Christmas ideas for hubby.

          1 Reply
          1. re: cleobeach

            Cleobeach, I know what you mean. But its great that your husband will have wonderful presents
            under the tree.

          2. I just checked out their website, and this has nothing to do with the cookware: I am a little confused to how they are touting the organic qualities of copper cookware. And sustainability.

            Their argument on PTFE makes sense, and it is great that such high quality cookware is American Made in Brooklyn, but they have a ton of marketing on their website that throws around a lot of buzzwords in regard to their cookware, that they never really tie in to how it actually relates to their cookware. Can anyone explain this, or did the NYT artical explain it?

            This is not a knock on copper - if I had the budget, I think I would have a lot of it. I (personally) would be cautious to get tinned copper as opposed to a stainless steel lining, just because I wouldn't want to have to deal with the upkeep, but that's just pref. I do believe that tin has better conductivity than SS though.

            3 Replies
            1. re: dcole

              Hi, dcole:

              Getting Mac's idea of "Deep Organic" isn't immediately obvious, especially as it applies to health. It has to do with his thinking that processed, manipulated foods, stored and cooked in synthetic materials are not good for the whole of "us", i.e., the cells and microbes of which we are made. He considers that tinned copper cookware is better for the *whole* of us than PTFE, and I agree. The argument makes less sense when other "elemental" cookware materials are compared by implication.

              Their website has gotten a little busy and somewhat arcane of late (while keeping up the Brooklyn 'tude--which I like), but I'm solidly behind them at least holding and articulating an integrative philosophy concerning food, health and cookware. What other companies take it down to this level of conscious living? Like me, Mac is an effusive zealot for copper, but he is also a deep thinker and walks the walk. There is a lot of "there" there.

              Sure, they're trying to sell some pots and pans! I'd translate that into saying: "They're trying to (re)awaken Americans from decades of dull(ing) food, cooking and cookware propaganda and offering some meaning and value."

              Judging the cookware from the arcanery of the website isn't a very good way to judge the cookware. Putting it on the stove is.


              1. re: kaleokahu

                Aloha, Kaleo:

                I read something the other day on copper sinks that referenced the natural properties of copper to kill bacteria and fungus and the like. Don't know if this is related to anything on the Hammersmith web site, but it could be a reference to the fact you would not need chemicals to keep copper safe to cook in. This may only relate to the sinks though as copper pots are lined and I have no idea how that would tie in. It does make some sence as copper is used in anti fouling paints for example.

                1. re: mikie

                  Hi, mikie:

                  That's very interesting. If you can recall where you read that, I'd appreciate a citation.

                  "The Google" produced this on copper:

                  And this on tin: