Recent

Cooking with copper

Working pans: 30cm antique plat à sauter

This pan is one of the most satisfying buys I have ever made.

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Two sautés for Tissier and Émile Duval

The stamps on these pieces are from two stores in Paris at the turn of the 20th century.

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55cm plaque à rôtir

This may be one of my less rational acquisitions.

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26cm J Gaillard saucepan with hammered base

This pot is a survivor.

History

How it was made: English stockpot

Let’s look at how a 19th century stockpot was assembled by hand.

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Guest showcase: Trio of tinned bains marie

This set of pots aren’t just lovely to look at — they’ve also solved a mystery.

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Guest showcase: L. Jean, Legry, and Jacquotot saucepans

A reader has given us an opportunity to see the work of three rare French makers side by side.

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Advice

Stuff I use

Stuff I use: Wright’s copper cleaner

For serious tarnish, Wright’s is more effective — but also more abrasive — than Bistro.

Cleaning & maintenance

A distress call

Reader Theo had a copper emergency.

Retinning & restoration

Guest 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”.

Buyer's Guide

The misleading "Gaillard Paris" stamp (updated)

Opinions

Questionable “Gaillard Paris” items resurface
Weight matters.

Buying online

Weight matters.
Measuring copper thickness

Basics

Measuring copper thickness