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E. Dehillerin Copper Cookware

s
stock is my muse Sep 13, 2011 01:34 PM

I'm thinking about ordering some thick copper from E. Dehillerin. I wondering if anyone has and what their experience was.

I have a few questions. There are two places look on their website. The front page under copper lined with tin and the cooper range in the catelogue. The prices and, sometimes, dimensions, don't match. At first I assumed the catelogue was after the VAT but that doesn't add up either. Also they don't specify the thickness of the pans but rather lumps them into 2.5mm to 3.5mm. Nor do they say whether this includes the tin lining and how thick it is.

All of this leaves me feeling apprehensive. But all I've read tell me this is a good shop.

I must have the thickest copper.

  1. j
    Jimwell Dec 5, 2011 08:08 AM

    Hi. How did your cookware shopping go? Were you able to order online? I have tried sending them an email to inquire about online ordering and never got a reply. Any tips that may help? Also, how was the duty and shipping? DId it still come out reasonably priced than buying here in the states?

    1. k
      katnat Oct 29, 2011 08:13 AM

      I have had the professional grade cuprinox copper/stainless lined pots from dehillerin for well over 25 years. I own at least 10 in various sizes, have used them in restaurant kitchens and at home. I'm not great about polishing the outside so they never look shiny and new. My biggest beef is with the largest pot. It has a handle but could really benefit from a opposing handle to make hoisting it while full easier. That is the benefit and drawback to these pots - they are heavy, but because of the weight and thickness of the copper, they cook evenly with no burn spots. Other than that, they are superbly functional work horses..

      1. Delucacheesemonger Oct 29, 2011 05:26 AM

        Dehillerin carries different brands of French copper, and they may vary from time to time. As l do love quests, write me with exactly what you want on my listed email and l will go to the store and see what l can do for you. Even buy it if needed.

        1. m
          mtlalex Oct 29, 2011 03:29 AM

          I have 2 copper pans that I bought at the store. (Dehellerin, that is). The more recent one is in fact stamped Mauviel.

          1. f
            freia Oct 28, 2011 08:31 PM

            I have pots from Dehillerin! InducInox Professional Series. Bought them in Paris 15 years ago and lugged them back.
            I Iove love LOVE them. Never had an issue and their customer service is amazing. We almost bought the Cuprinox (lined with stainless steel) but I didn't want the hassle of maintaining the copper.
            Don't be too worried about Dehillerin's website, because their strength is really in their old world sales shop. Go to their website, get the English version, click on catalogue which is the most accurate, download what you want to look at and go from there. That part of the site will be the most accurate. There is probably a difference in thickness under copper lined with tin because these seem to be more craftsman-like and the thickness may vary according to the size of pan/pot you buy. You may want to spend a couple of bucks and actually just phone them, they have people there who speak English and they will definitely be able to assist you.
            :)

            1. p
              Pietime Oct 28, 2011 07:51 AM

              Hi,
              Rocky Mountain retinning is another made in USA option. http://www.rockymountainretinning.com Their pans are well made, 3mm. They have smaller pans too. I think mine is 1 1/2 qt.

              6 Replies
              1. re: Pietime
                k
                kaleokahu Oct 28, 2011 05:26 PM

                Hi, Pietime:

                This RMR set is wonderful, I have one. I think smallest of the 4 pans is 0.9Q, the biggest 2.3Q. To me, the smallest one is just too small, and I cook regularly for 1 and 2. Frankly, I'd have preferred one size larger than the 2.3 be included. But at $340 for the new, hammered thick set and lids, this is an awesome deal.

                I'm not completely sure these are American-made. They are American-*assembled* and *tinned*. They are a hair under 3mm, but substantially thicker than 2.5mm. One of these pans is the one I have described boiling dry THREE times now, WAY past 437F, and still with no copper showing through. I can't say enough good about them.

                Aloha,
                Kaleo

                1. re: kaleokahu
                  p
                  Pietime Oct 29, 2011 04:55 AM

                  Kaleo,
                  You're right -assembled & tinned in USA- the origins of the pot I didn't ask, but most likely somewhere in Europe.. The shop was an unexpected find on a trip to Denver. I split the set with my traveling companions & mine is around 11/2 qt. It's a pleasure to cook in.

                  1. re: Pietime
                    k
                    kaleokahu Oct 29, 2011 07:45 AM

                    Hi, Pietime:

                    If you found the shop, you know what a great guy Peter is. He's so good at tinning that many other tinners simply sub out their jobs to him--he showed me the boxes of pans with the others' return labels.

                    I DID ask, and was told only that Peter obtained the components from someone (I got the impression it was a business venture gone wrong), but that is all he would tell me. He also told me at the time--maybe 2 years ago--that he had only 20 or so sets left to sell.

                    Aloha,
                    Kaleo

                  2. re: kaleokahu
                    d
                    diamond dave Oct 29, 2011 11:04 AM

                    Three Times Kaleo? Whats up w that?

                    1. re: diamond dave
                      k
                      kaleokahu Oct 29, 2011 11:38 AM

                      Hi, diamond dave:

                      Yeah, maybe getting older, maybe all that aluminum cookware, maybe engrossed in Chowhound, I dunno. It took me awhile to admit it, but the lesson learned is important--it's not always an unmitigated $$$ disaster to boil one dry.

                      This one is now my "torture pot", and I'm going to treat it like a... to see how much abuse it can take. It continues to bear up well.

                      Alaoha,
                      Kaleo

                      1. re: kaleokahu
                        d
                        diamond dave Oct 30, 2011 03:44 PM

                        Great endorsement for the quality of the cookware.

                2. sunshine842 Oct 28, 2011 06:35 AM

                  Dehillerin have a flawless reputation in Paris and throughout France (the demeanor of their clerks is not all that prize-worthy -- but the merchandise is beyond question). I don't own any of their copper, but they really do supply many of the top restaurants in the city and have for generations -- and you don't earn that position by selling second-rate merchandise.

                  1 Reply
                  1. re: sunshine842
                    k
                    kaleokahu Oct 28, 2011 07:55 AM

                    Hi, sunshine842:

                    "...and have for generations.'

                    Yep, 191 years. I have one of their "modern" coffeemakers, only 157 years old.

                    Imagine what Williams Sonoma (founded 1956 in homage to Dehillerin and its food culture, then sold out to corporatists in 1976) will have turned into by the year 2147. It will probably have "matured" into a credit card and/or technology conglom.

                    By then, Dehillerin will be pushing 400, and my bet is they'll be doing pretty much the same as always.

                    Aloha,
                    Kaleo

                  2. s
                    stock is my muse Sep 14, 2011 07:33 AM

                    Well, I know what I want. That is. 3mm+ thickness, tin lined. I really want to hear from someone who has ordered this online from E. Dehillerin.

                    Hammersmith (Brooklyn Kitchen), doesn't have the size of saute pan I am looking for, small 5.5" to 6". And I think a 1 eighth thick stockpot is over kill.

                    Kaleo: What old company does Hammersmith have the tools for? Does this mean I could get 1 eighth of an inch splayed sauce pans?

                    1 Reply
                    1. re: stock is my muse
                      j
                      jackie57 Oct 28, 2011 06:14 AM

                      hammersmith has some of the patterns or whatever you call them for the old Waldow copper cookware. i have a few of the Waldows. they are over 30 years old and still good.
                      anyway, email and ask Hammersmith. they are very responsive, nice folks.

                    2. irodguy Sep 13, 2011 07:45 PM

                      You might also try faulk culinair. Very nice brushed copper and stainless steel. Tin is okay but with continued acidic cooking tin will discoler.

                      1. Jay F Sep 13, 2011 04:34 PM

                        How do you pronounce "Dehillerin"? I took French in college, but I'm having a hard time with the "h."

                        Also, someone frequently posts about a copper cookware company in Brooklyn NY. Since he's not here, I'll post it for him. I don't know about the thickest copper, but this stuff gets raves.

                        http://brooklyncoppercookware.com/store/

                        2 Replies
                        1. re: Jay F
                          k
                          kaleokahu Sep 13, 2011 09:33 PM

                          Hi, Jay F:

                          I think that would be... me. If anyone wants American-made copperware, this is it. These folks are exceptionally nice, exceedingly competent, historically cognizant, and fanatically devoted. Support them. Please. Incidental benefit: they are heir to tooling to make (i.e., recreate) the very best American copperware ever--you have but to ask.

                          Aloha,
                          Kaleo

                          1. re: kaleokahu
                            Jay F Sep 14, 2011 08:21 AM

                            You got me. It was you, K.

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