Cooking with copperWorking pans: 30cm antique plat à sauter
This pan is one of the most satisfying buys I have ever made.
GalleryTwo sautés for Tissier and Émile Duval
The stamps on these pieces are from two stores in Paris at the turn of the 20th century.
HistoryHow it was made: English stockpot
Let’s look at how a 19th century stockpot was assembled by hand.
A reader has given us an opportunity to see the work of three rare French makers side by side.
Stuff I useStuff I use: Wright’s copper cleaner
For serious tarnish, Wright’s is more effective — but also more abrasive — than Bistro.
Cleaning & maintenanceA distress call
Reader Theo had a copper emergency.
Retinning & restorationGuest post: Removing the layers
I’d been watching this pan on eBay for over a month and what attracted me to it was the stamp — “Specialité Hotelière Journel”.