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Jan 29, 2014 03:37 AM

Please Rate my new Copper Pan

I have been reading with interest all of the posts about copper pots lately. I was just at a flea market in Brussels, and I decided to buy my first pot. Please tell me how I did so that I will know how to choose more pots (make a better choice?) in the future. After cooking an excellent tomato sauce in this pot last night, I am pretty happy with copper so far.

Details about the the pot- it weighs 4.2 pounds and is 2.5 quarts. I am not sure about the interior. A magnet does stick, but not strongly. After cooking the tomato sauce last night, the interior darkened a bit. I did clean the interior with bar keepers friend, and now I am concerned the interior is nickel after reading some older copper posts. The interior has minor scratches from use, but has signs of needing to be re-lined.

Thank you in advance for any tips/advice.

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  1. You did great Rainer! How much did you pay?

    no more bar keepers friend, OK?

    3 Replies
    1. re: kaleokahu

      Thanks for the reply. I paid around $60 USD, which seemed reasonable for the weight of the pot (I know I need to learn more so that I can become confident about fair prices). I don't think I got a great deal, but it seems ok. My french is not nearly good enough to be able to negotiate. I did also get a lid which is not original to the pot. I know that this pot shape doesn't traditionally use a lid, but I may want to break the rules at some point.

      Do you think the interior is nickel? I also noticed a typo above where I should have said the pot shows *no* sign of needing to be re-lined.

      Thanks again for adding all of your cookware knowledge to this board. I have learned a lot from your many posts.

      1. re: Ranier

        Hi, Rainer:

        You're welcome. I think you got a good deal. This is the size and shape of pan that would be a good first or only copper piece. Good choice.

        The lining looks like tin, but if the magnet sticks, it is nickel.

        Does it have a maker's mark? There are a lot of good copper pans to be found in Belgium.


        1. re: kaleokahu

          I can find no marks on the pan. I have looked at Falk copper in stores and my new old pan has the same handle shape with the same tear drop shaped hole in the handle from which to hang it.

          The one thing it has which may help to identify it is that the rivets on the interior of the pan are copper.

    2. this pan is beautiful - congratulations. i love the shape. i am reading "fannie's Last Supper" by Christopher Kimball, and i believe this is the exact type of pan he was describing to cook jam to perfection!

      4 Replies
      1. re: rmarisco

        Thanks for the compliment.

        This pot would be good for a small batch of jam. I must admit to longing for one of the large, bare copper jam pots. Maybe I will luck out and find one of those, too.

        1. re: Ranier

          Hi, Rainer:

          I have a hammered Belgian jam pan, and it is far heavier than any French-made equivalent I've seen. It's marked "Pommier Bruxelles". Keep a lookout!


        2. re: rmarisco

          Lucky Rainer's pan is also indistinguishable from the pan pictured on the cover of James Peterson's "Sauces".

          1. re: kaleokahu

            Ooh, the pan is a celebrity. It's value increases! :)

        3. I've never owned a copper pan, so come at it from a different perspective. I admire French stainless steel for it's sheer good looks and perfect pan proportions. This looks like that model, very similar to Mauviel's or Falk's designs. The handle is heavy iron, yes?

          So, if this were a stainless pan meeting the above criteria, $60USD would be an exceptional price and one I'd happily pay, then walk around for days wearing an idiotic smile because of my good fortune. I do know that good copper is much, much more dear than SS, and so from my POV, you scored huge.

          See how I've turned your good deal into an exceptional one? You're welcome. Enjoy. :)

          7 Replies
          1. re: DuffyH

            Hi, Duffy:

            So, to draw from Rainer's not-so-atypical example and your own posts...

            You are $120 away from a world-class pan and a converter disk with which to mate it to your new cooktop.

            Look at it this way: Karma has sent you the polar vortex you need to justify putting a couple kCal of heat energy back into your kitchen. Dude can have a little hot chocolate, you can warm your hands around that gleaming Windsor, all dreaming of balmy Lihu'e (today 73F). You guys got wool toe-socks for the "flip-flops"?


            1. re: kaleokahu

              You know, dear friend, I had a feeling you'd come to help me out here. But I really thought I'd see "deBuyer" appear somewhere in your post. ;)

              Ok, so where to begin? Well, for starters, I'm spoiled now by the speed combination of my GE range + my vollrath Optio cookware. Many, many things now require miss en place. Things like popcorn. Oil, butter and corn all go into the pan. Only now I've got to have the butter sliced and ready to drop in before I turn on the heat and add the oil. For tonight's stovetop mac n' cheese I waited for the microwave; the penne was cooked in 7 minutes flat.

              So, I might get great response from the copper, but the big iron plate will slow it down. It might not be a net gain, and for $120 should I take the chance? I can buy a lot of Optio for $120.

              Also, you are no friend to remind me of the nasty cold today. I'd rather be on Duke's lanai, watching the cruise ship passengers go by. Our high was 66º today. 66!! And it rained! As soon as we returned from lunch I crawled back into my flannel jammies, and I'm not leaving them until Saturday, when we're supposed to be back at 80º.


              1. re: DuffyH

                The disk won't slow it down much. Your new humming machine will heat the plate plenty fast, and the clad pan won't be fighting with itself. Actually, in the downward direction, moving Rainer's pan would beat anything Vollrath makes.

                1. re: kaleokahu

                  I'll think about it. There. Happy now? ;p


                  1. re: DuffyH

                    I always knew you had an open mind.

                    You know, you *can* have a hybrid... It's spendy, though.

                    1. re: kaleokahu

                      Dude, seriously? You went there?

                      Just couldn't help yourself, could you? ;)

            2. re: DuffyH

              Thanks for increasing my pan's value!!

              The handle is cast iron. One of my first cleaning jobs was to scrub the rust off and season it.

            3. At $60, you did good. I have a very similar pot in worse condition that cost me more than that. From the one I have, the, yours is probably Mauviel. A lot were sold without a label, or simply labeled "Made in France". The vendor would stamp with their own logo. Dehellerin and others did that. I think yours has 2.5 mm walls.

              What kind of lid? Lids are increasing rapidly in value, particularly the lollipop style.

              I agree with Kali. Keep the BKF away from the interior. The darkening is normal. BKF will remove the lining.

              1 Reply
              1. re: Bigjim68

                Here is a picture if the lid. A magnet doesn't stick to this at all, so maybe this is tin? The interior is very shiny and has a stainless type of look. It is also heavy.

                The guy just gave me a random lid after I said I wanted one. He thought I was nutty for wanting one for this pan, but it'll come in handy if I want to keep something warm. The problem is I can't hang it because if the odd handle.

                Thanks again for everyone's input. I hope to have more flea market luck, and I can now go forward with more confidence after choosing my first pot well.

              2. Ranier,


                I bought this exact pan (agree with Bigjim68, it looks to be made by Mauviel) as my first copper pan. I think mine was branded for Dean and Deluca.

                It performed so beautifully, with such amazing heat control on the stove top. Like nothing I'd cooked in before then. I was in the habit of using enameled cast iron, so the heat control of the copper really was apparent to me immediately.

                It was early in the marriage, pre-children, so I'd cook two lumps of steak in there until they were done, then take them out to rest. Then, I'd saute some sliced potatoes in the same pan in a little oil along with the residual meat juices. When the potatoes were nice and crisp, I'd plate them next to the steaks, and deglaze the with a little orange juice and water for a delicious pan sauce to go over the meat. Ah, the memories!

                But, again, beware! The copper bug has bitten. Treading this path may lead you to substantial time spent searching flea markets and web sites, and even more substantial spending. And if you have friends and family like mine, they will NOT understand.

                But we got your back.

                6 Replies
                1. re: alarash


                  That made me smile, but how could I not when you get such obvious enjoyment from cooking and your cookware?

                  Good on ya. :)

                  1. re: DuffyH

                    Dear DuffyH,

                    Thanks for your kind words of encouragement.

                    Lately, I think some of my posts have ruffled some feathers here and there, and I was beginning to wonder if I might be an a-hole without realizing it.

                    I really enjoy reading your posts on the cookware board, especially when you and Kaleo get going back and forth.

                    Thanks again, and be well!

                    1. re: alarash


                      <Lately, I think some of my posts have ruffled some feathers here and there, and I was beginning to wonder if I might be an a-hole without realizing it.>

                      That hits home, because I've often felt/wondered the same about myself. It's certain I can be a world-class bitch. I live in hope that there's a difference. It might be subtle, but still, hope springs.

                  2. re: alarash

                    I fear your warning comes a few days too late. As I mentioned in my original post, I made a simple tomato sauce for my first use of the pan, and I was shocked at the difference. This sauce was onions, garlic and four small tins of chopped tomatoes and this sauce was a darker color and much more of a concentrated tomato flavor than the millions of other tomato sauces that I have made previously. I also am coming from an ECI background - I would have used my 3.5 quart Le Crueset to make this before buying this pan.

                    Also, thanks for letting me know that this is likely Mauviel. I have a lot to learn.

                    I am going to France in April. I know what I will be hunting for.

                    1. re: Ranier

                      The first thing I would be looking for is a lollipop lid for this pot. They are becoming hard to find and prices are rising rapidly. Seems like decorators have discovered that they mae fine wall decorations. The lollipop is about the only lid that works well with these splayed pots.

                      1. re: Bigjim68

                        Hi, Bigjim: "The lollipop is about the only lid that works well with these splayed pots."

                        I'm unsure of your meaning. I think of "lollypop" covers as being flat (or nearly so), with no formed rim to sit inside the pan. Is this what you mean? Or do you merely mean a cover that has a tongue handle?

                        The reason I ask is that I have a couple Windsors with covers which *do* sit down into the pan, and they seem to work very well, even though they met later in life.