Copper pan - tin question - help please!!!
I'm new to the copper/tin area and I need some advice on a couple of Salvation Army pieces I've come across. I am in Switzerland on an assignment at the moment and I want to get a bunch of copper before I leave. These seem like a good deal.
The first one is a small saute/short sided sauce pot with a lid ($29). It's from northern Italy and is stamped "battaglia menaggio". It appears to be about 2mm thick (I used a 20 rappen Swiss coin to check thickness) and is fairly heavy.
The second is a small fry pan ($29). This is stamped "Luzern" on the bottom.
As I am unfamiliar with tin, I'm curious if the linings here are OK? If someone can give me an idea I might grab as starter/experimental pieces before I jump into the big money pool.
Any assistance is appreciated!!!! THANK YOU!!!
I'm not familiar with either mark, sorry. But from what I can see, they're both cooking-grade pans. The frypan appears to have a standard Italian-style brass handle, but the saute's looks like a traditional French size/shape, and appears to be bell metal. THIS is what a handle should be in mass and heft.
The lining of the frypan looks sound and only lightly used. The saute's looks to be worn through at the 4 and 7-o'clock positions. Overall, though, the discoloration of this lining indicates nothing except more use than the frypan.
At $29 each, these are good deals--especially to get a lid with the saute.
Will you please post photos of the makers' marks?
Thank you for the reply. I've read a lot of your posts in the past few weeks as I'm upgrading all my cookware. I decided to go copper for a lot of it as I'm close to most of the manufacturers here (its a good excuse for a road trip or two).
Here's the mark for the Italian pan. I didn't take a picture of the others mark (sorry).
I will go back tomorrow and purchase them. I'll post more pics then.