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$3 thrifted copper pot, some questions

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I'm guessing this is probably from around the 1950s but I could be completely off. I know nothing about copper pots, would you mind looking at the pics and telling me what you think - IE do I need to get it re-tinned or is it ok, is it a good quality..it's 5 inches across so it's small and I'm not sure what its intended use is. Not finding any info on the mfg.

 
 
 
 
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  1. consumer reports tested a dutch oven, back in 2005, made by country kitchen and sold on home shopping network. there is nothing, on hsn's website by country kitchen.

    http://www.consumerreports.org/cro/ho...

    there are some copper pots for sale on ebay, and the seller is stating that the pots date back to late 1800s and are made in usa.

    http://www.ebay.com/itm/COUNTRY-KITCH...

    1 Reply
    1. re: Vidute

      Thanks for the info! The ebay pieces match in style too. Wonder what their story is.

    2. Hi, mojave:

      I don't know the mark, but from the machine strike, I think you are close with mid-20th C., and the name shouts American--either imported or made here. Scale with small pans is sometimes misleading. How much does the pan itself weigh, and how thick are its walls relative to a US nickle?

      Yes, it is in need of retinning, but you still can safely use it for awhile--wash it well before each use and remove the food from it right away. At least that was Julia Child's opinion.

      Aloha,
      Kaleo

      4 Replies
      1. re: kaleokahu

        It is JUST slightly less than the thickness of a nickle. You can barely see it in the picture.

        It's hefty - I've held light, cheap antique copper pans before. This is definitely heftier, although I don't have a way to weigh it.

        I'm curious as to what its purpose was, it's pretty small. But larger than a butter warmer. It's a sauce pan but a super tiny sauce pan I guess?

         
        1. re: Mojave

          Hi, Mojave:

          Well a nickel is 1.95mm thick, so this pan is in a transitional area between table service and cooking weight. Given the stir marks, it's obviously been cooked in quite a bit.

          Yes, it's a saucepan. Sometimes you need a small one, for glaces or to hold sauces where you want to skin them with a minimum of butter.

          Good Find.

          Aloha,
          Kaleo

          1. re: kaleokahu

            Thanks for your help! I also thrifted a nearly mint Catherineholm frying pan for $3, never had such luck before.

            1. re: Mojave

              You're welcome. Whatever you're doing for karma (we call it mana), keep it up!

              IME, these things run in steaks, too, so be vigilant.

              Aloha,
              Kaleo