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• “Made in France”
• “What should I buy?”
• “What’s this worth?”
• 10 inch Lee & Wilkes Windsor
• 14cm Allez Frères saucepan and 22cm Grands Magasins du Louvre sauté
• 14cm Dehillerin soup pot “Hotel de Paris”
• 14cm double-stamped Vanneuss-Pommier saucepan
• 15cm Gaillard marmite bombée, “Marilyn”
• 15cm Van Neuss saucepan, “Leopold”
• 16cm and 18cm stewpots, “Les mystérieuses”
• 16cm bain marie à sauce
• 16cm bain-marie, “Fontainebleau”
• 16cm Lefèvre for Wagons-Lits soup pot, “3152”
• 17cm Windsor and 18cm saucepan by Jules Gaillard
• 18cm casserole à glacer
• 18cm Gaillard sauté “E de R Paris 1924”
• 18cm saucepan with inverted “M”
• 19cm and 20cm sauté pans “Louise”
• 20cm Adolf Witt saucepan “1896”
• 20cm and 24cm Gaillard sautés
• 20cm stewpot, “Dehillerin Successeur Lagaldie”
• 22cm no-name rondeau
• 22cm soup pot and cul de poule
• 22cm, 24cm, and 28cm Dehillerin and Mauviel saucepans
• 23cm braisière “Alfonso & Victoria Eugenie”
• 23cm Dehillerin saucepan, “Bride of Frankenpan”
• 23cm Dehillerin Windsor, “1 Rue Montmartre”
• 23cm Lefèvre casserole “EPH”
• 24cm and 28cm Bourgeat sauteuses bombées
• 24cm Pommier Windsor
• 26cm and 31cm Mauviel skillets
• 26cm and 32cm Mauviel stockpots
• 26cm J Gaillard saucepan with hammered base
• 26cm Mauviel for Bridge Kitchenware sauté with helper handle
• 26cm sauté “W”
• 27cm 3.8mm Gaillard sauté pan
• 27cm Van Neuss-Pommier saucepan
• 28cm Havard rondeau
• 28cm nickel-lined Dehillerin stewpot
• 28cm overstamped mystery sauté
• 29cm and 30cm Pommier saucepans with lids
• 30cm aluminum Mauviel for Matfer stewpot
• 30cm Bottega del Rame padella due manici
• 30cm Grands Magasins du Louvre sauté
• 30cm J. Gaillard silver-lined truitière
• 30cm Jules Gaillard rondeau
• 30cm likely Dehillerin stewpot “W”
• 30cm Mauviel sauté
• 30cm Peter Brux Windsor
• 30cm saucepan “BG”
• 30cm saute “Frankenpan”
• 31cm skillet with helper handle
• 32cm 4mm Jules Gaillard saucepan
• 32cm Dehillerin stewpot “PN”
• 32cm Mauviel for Chomette Favor rondeau
• 32cm saucepan for Blaser & Cie
• 32cm swing-handled high-top daubière
• 34cm Allez Frères oval cocotte
• 34cm brass-handled saucepan with helper handle
• 34cm Dehillerin rondeau
• 34cm H. Pommier stewpot, “ML”
• 34cm Jones Bros. saucepan “Moulton Paddocks”
• 34cm Jules Gaillard and 36cm J. E. Gaillard saucepans
• 34cm sauté with fitted lid for Blaser et Cie
• 36cm Dehillerin stewpot “Cité Universitaire de Paris”
• 36cm Gaillard daubière, “Napoleon”
• 36cm Gaillard for Wagons-Lits rondeau “1706”
• 36cm J & E Gaillard sauté
• 36cm Pommier tall stewpot with tap
• 36cm rondeaux “Omnium Hotelier” and “The Bailey’s Hotel”
• 36cm sauté with helper handle, “British Transport Commission”
• 38cm daubière, “Henry VI”
• 38cm Dehillerin stockpot “Lavigne”
• 38cm Lefèvre for Wagons-Lits rondeau
• 40cm daubière, “Henry VIII”
• 40cm daubière, “Louis XIV”
• 40cm double-dovetailed stewpot “H.B.”
• 40cm Duval daubière, “Charlemagne”
• 40cm Gaillard rondeau
• 40cm J. Gaillard 4mm rondeau
• 40cm Jacquotot oval gratin
• 40cm Lamalle side-handled daubière
• 40cm Mauviel for Chomette Favor stewpot
• 40cm Mauviel sauté pan
• 40cm Mauviel truitière
• 41cm sauté with helper handle, “Waldorf Hotel”
• 42cm Wagons-Lits sauté, “OC”
• 44cm J. E. Gaillard sauté “Anglais”
• 46cm 4mm rondeau “CM”
• 46cm Dehillerin-Legry daubière
• 50cm Gaillard stewpot “DD”
• 50cm jambonnière ovale
• 50cm no-stamp rondeau
• 55cm plaque à rôtir
• 56cm jambonnière en forme violon
• 58cm diamond saumonière
• 60cm Pichon poissonière
• A distress call
• A family resemblance?
• A little science about copper and tin
• A tale of character loved and lost
• Additional historical catalogs added
• Alex’s J de R stockpot
• All about brass handles
• All about dovetails
• All about iron handles
• All about lids
• All about martelage
• All about modern cookware
• All about rivets
• All about rolled rims
• All about the dot
• An extraordinary discovery
• An interview with Jules Gouffé
• Antique vs. vintage vs. modern
• Bad tin
• Being wrong about Jules
• Calling all copper detectives…
• Can you spot the replaced rivets?
• Cleaning carbonized gunk
• Cleaning up tin
• Cockerel redux
• Community: What’s your “desert island” batterie?
• Construction
• Cooking with a copper daubière
• Cooking with copper: My favorite pasta
• Cooking with your copper
• Cookware advice from 19th century England
• Copper at Giverny
• Copper by hand: Historical poêlerie in Villedieu
• Copper care & cleaning
• Counting Mauviel’s rivets
• Cupretam, Cuprinox, and Cupronil
• Dear VFC: Episode 1
• Dear VFC: Episode 2
• Dear VFC: Episode 3
• Dear VFC: Episode 4
• DITR: 24cm Miquelard sauté pan
• DITR: Bryan’s Duparquet saucepan
• DITR: The craziest buy I ever made
• Doing bad things to copper
• Everyday cooking with vintage copper cookware
• Field guide to Benham
• Field guide to Dehillerin
• Field guide to Duval and Legry
• Field guide to Gaillard
• Field guide to Havard
• Field guide to Jacquotot
• Field guide to Lecellier
• Field guide to Lefèvre Frères
• Field guide to Matfer
• Field guide to Mauviel
• Field guide to Peter Brux
• Field guide to Pommier and Vanneuss
• Flight of Gaillard Windsors
• Funny colors
• Get to know: The écumoire
• Get to know: The Pommes Anna pan
• Get to know: The sugar pan
• Getting started with copper
• Getting started with stamps
• Guest post: 20cm BIA Cordon Bleu sauté pan
• Guest post: A little story about a big spoon
• Guest post: A tale of three Windsors
• Guest Post: A Tale of Two Duckies
• Guest post: Amy’s Batterie de Cuisine
• Guest post: Amy’s Entree to Copper
• Guest post: Braig and Wagner
• Guest post: Chefs and copper
• Guest post: Cold Weather Copper Cooking
• Guest post: Electroplated tin repair
• Guest post: English pot-bellied saucepans
• Guest post: Fortt & Sons copper jelly mould
• Guest post: Gerhard rescues two sauté pans
• Guest post: Gerhard’s lucky find
• Guest post: Gerhard’s Trio Infernale
• Guest post: In lieu of Halloween
• Guest post: Jacquotot’s final days
• Guest post: Jos Heinrichs copper/steel bimetal “KA-2”
• Guest post: Matt’s Danish saucepan
• Guest post: My new lèchefrite
• Guest post: Passion or obsession?
• Guest post: Princess Agnes’ Copper
• Guest post: Removing the layers
• Guest post: Restoring a pot at home, part 1
• Guest post: Restoring a pot at home, part 2
• Guest post: Roger’s 32cm plat à sauter
• Guest post: Roger’s lucky find
• Guest post: Seafood Poached In Cajun Bouillon with Vinegar
• Guest post: Swiss coppersmith Anton Vesti
• Guest post: The ice cream bombe
• Guest post: The wee Windsor
• Guest post: The Welfen royals
• Guest post: Three pans from three German houses
• Guest Post: Victoria the Great and my little one
• Guest project: Gebrüder Schwabenland
• Guest showcase: 16cm and 18cm soup pots
• Guest showcase: 16cm dovetailed Windsor
• Guest showcase: 20.5cm Leon Jaeggi bain marie
• Guest showcase: 22cm Jacquotot gratin
• Guest showcase: 26cm Gaillard 3.3mm sauté
• Guest showcase: 26cm Smith & Matthews saucepan “Paddington”
• Guest showcase: 30cm oval cocotte for Blaser et Cie
• Guest showcase: 36cm Dehillerin daubière
• Guest showcase: 38cm Dehillerin for Wagons-Lits rondeau, “2372”
• Guest showcase: 40cm Jacquotot sauté with original lid
• Guest showcase: 46cm Gaillard rondeau
• Guest showcase: 50cm dovetailed turbotière
• Guest showcase: 50cm restored Gaillard rondeau
• Guest showcase: Early and late Jacquotot sautés
• Guest showcase: Elkington saucepans for P&O
• Guest showcase: L. Jean, Legry, and Jacquotot saucepans
• Guest showcase: Stephen’s 50cm sauté
• Guest showcase: Trio of tinned bains marie
• Guest showcase: Trizac saucepans with lids
• Guest showcase: Two Jules Gaillard oval cocottes
• Handmade measuring cups
• Help needed!
• How I define collectibility
• How I evaluate quality and condition
• How it was made: English stockpot
• How it was made: High-top daubière
• How to tell a silver lining from tin
• How to tell nickel from stainless
• I smear pans so you don’t have to.
• In praise of no-name copper
• Interior finishes on stainless-lined pans
• Is this counterfeit Mauviel? (Solved: False alarm.)
• Jacquotot, Gaillard, and déjà vu 
• Kitchens with copper: Buckingham Palace
• Kitchens with copper: Château de Montgeoffroy
• Kitchens with copper: Chef’s Table at Brooklyn Fare, New York
• Kitchens with copper: Frýdlant Castle, Czech Republic
• Kitchens with Copper: Jacques Pépin
• Kitchens with copper: The Breakers
• Kitchens with copper: Windsor Castle
• Library
• Maintenance: Metal polish for tarnish
• Maintenance: Rusty iron handles
• Maker showcase: Jean Boisserie
• Maker showcase: Rocky Hill Forge
• Martin’s batterie de cuisine
• Mauviel’s Masterpieces: Copper at the Grands Magasins Du Louvre, Paris
• Mauviel’s path forward
• Measuring copper thickness
• Monet’s stove
• My batterie de cuisine
• My buying mistakes
• My problems with Baumalu
• Mystery: Jacquotot-Allez Frères?
• Nickel, the “perfect metal”
• Picking a good tinner
• Price by weight
• Reader profile: Martin
• Reference: Mauviel bimetal guide
• Reference: Measurements, weight, and thickness
• Removing polymerized oils
• Restoration and retinning options
• Rondeau, stewpot, soup pot, stockpot… how to tell the difference
• Ruthless pragmatism meets whimsical luxury: The brass duck press
• Salt, lemon, ketchup: Testing homemade copper cleaners
• Scrollwork handles and the cockerel stamp
• Searching eBay for French copper
• Set of daily-use Gaillard saucepans
• Set of five hammered aluminum saucepans
• Set of three roasting pans, “Les trois sœurs”
• Shipping boxes I have known
• Solved: Who or what was F. Ekhart in Vienna?
• Spanish copper and sidewall seams
• Stephen’s batterie de cuisine
• Store stamps
• Stuff I use: Bistro copper cleaner
• Stuff I use: Renaissance wax
• Stuff I use: Simichrome metal polish
• Stuff I use: Wright’s copper cleaner
• Tarnish, Part 1: The beginning
• Tarnish, Part 2: The end
• The demise of Mauviel’s cast iron handles
• The great Parisian department stores
• The importance of being Ernest Mauviel
• The Jacquotot “J”
• The misleading “Gaillard Paris” stamp (updated)
• The mystery of the dog-bone handles
• The mystery of wrinkled brass handles (solved!)
• The psychology of seasoning
• The smiths and shops of Villedieu
• The Three Bears
• The zig-zags
• Tin is safe
• Tips for sellers
• To retin, or not to retin?
• Trio of Legry saucepans
• Trio of pans “Edmond James de Rothschild”
• Two sautés for Tissier and Émile Duval
• Unpacking a well-packed pan
• Useful terms
• Using typefaces to identify vintage copper
• VFC visits Dehillerin
• Weight matters.
• What is this conical pan?
• Who made this distinctive pan?
• Working pans: 30cm antique plat à sauter

Posts by date

From newest to oldest.

• All about martelage
• Field guide to Lefèvre Frères
• Kitchens with Copper: Jacques Pépin
• Maker showcase: Rocky Hill Forge
• Restoration and retinning options
• Reference: Mauviel bimetal guide
• Guest post: Gerhard’s lucky find
• Guest post: Gerhard’s Trio Infernale
• 46cm Dehillerin-Legry daubière
• Kitchens with copper: The Breakers
• Monet’s stove
• Guest post: A little story about a big spoon
• Guest post: Jos Heinrichs copper/steel bimetal “KA-2”
• Additional historical catalogs added
• Copper at Giverny
• Guest post: Swiss coppersmith Anton Vesti
• Guest post: Braig and Wagner
• Guest post: Matt’s Danish saucepan
• Guest post: Gerhard rescues two sauté pans
• Get to know: The écumoire
• Guest post: Three pans from three German houses
• VFC visits Dehillerin
• Get to know: The Pommes Anna pan
• Guest post: Cold Weather Copper Cooking
• The mystery of the dog-bone handles
• 46cm 4mm rondeau “CM”
• Alex’s J de R stockpot
• Guest Post: Victoria the Great and my little one
• Maker showcase: Jean Boisserie
• 56cm jambonnière en forme violon
• Guest post: Princess Agnes’ Copper
• Get to know: The sugar pan
• Guest Post: A Tale of Two Duckies
• Guest post: Seafood Poached In Cajun Bouillon with Vinegar
• Cleaning up tin
• Cooking with copper: My favorite pasta
• Kitchens with copper: Frýdlant Castle, Czech Republic
• Handmade measuring cups
• All about lids
• Dear VFC: Episode 4
• Community: What’s your “desert island” batterie?
• Kitchens with copper: Buckingham Palace
• Guest post: English pot-bellied saucepans
• Dear VFC: Episode 3
• Kitchens with copper: Château de Montgeoffroy
• 18cm Gaillard sauté “E de R Paris 1924”
• Kitchens with copper: Chef’s Table at Brooklyn Fare, New York
• Guest showcase: Stephen’s 50cm sauté
• Kitchens with copper: Windsor Castle
• Dear VFC: Episode 2
• Being wrong about Jules
• Guest post: Chefs and copper
• In praise of no-name copper
• The Jacquotot “J”
• Dear VFC: Episode 1
• 15cm Gaillard marmite bombée, “Marilyn”
• Price by weight
• 28cm overstamped mystery sauté
• How I define collectibility
• 36cm Dehillerin stewpot “Cité Universitaire de Paris”
• Guest post: Amy’s Batterie de Cuisine
• Guest project: Gebrüder Schwabenland
• 14cm double-stamped Vanneuss-Pommier saucepan
• Mauviel’s path forward
• Jacquotot, Gaillard, and déjà vu 
• 15cm Van Neuss saucepan, “Leopold”
• Guest showcase: 22cm Jacquotot gratin
• 32cm 4mm Jules Gaillard saucepan
• Spanish copper and sidewall seams
• DITR: The craziest buy I ever made
• Guest post: Fortt & Sons copper jelly mould
• DITR: 24cm Miquelard sauté pan
• How it was made: High-top daubière
• 34cm sauté with fitted lid for Blaser et Cie
• DITR: Bryan’s Duparquet saucepan
• Field guide to Duval and Legry
• Working pans: 30cm antique plat à sauter
• Two sautés for Tissier and Émile Duval
• 55cm plaque à rôtir
• 26cm J Gaillard saucepan with hammered base
• How it was made: English stockpot
• Guest showcase: Trio of tinned bains marie
• 18cm saucepan with inverted “M”
• Stuff I use: Wright’s copper cleaner
• Who made this distinctive pan?
• 36cm Pommier tall stewpot with tap
• 29cm and 30cm Pommier saucepans with lids
• 27cm 3.8mm Gaillard sauté pan
• 32cm saucepan for Blaser & Cie
• Cockerel redux
• Guest post: The wee Windsor
• A distress call
• Guest showcase: 26cm Gaillard 3.3mm sauté
• Guest post: Removing the layers
• A family resemblance?
• An extraordinary discovery
• How I evaluate quality and condition
• Cooking with a copper daubière
• Guest post: A tale of three Windsors
• Guest post: In lieu of Halloween
• Field guide to Benham
• “What’s this worth?”
• Construction
• Getting started with stamps
• Trio of Legry saucepans
• Guest post: Roger’s 32cm plat à sauter
• 36cm Gaillard for Wagons-Lits rondeau “1706”
• Guest post: Amy’s Entree to Copper
• Getting started with copper
• Guest post: Jacquotot’s final days
• Is this counterfeit Mauviel? (Solved: False alarm.)
• Guest post: The Welfen royals
• What is this conical pan?
• Stephen’s batterie de cuisine
• Maintenance: Rusty iron handles
• Copper care & cleaning
• The Three Bears
• Maintenance: Metal polish for tarnish
• 23cm Dehillerin Windsor, “1 Rue Montmartre”
• Guest post: 20cm BIA Cordon Bleu sauté pan
• Guest post: Passion or obsession?
• 16cm bain-marie, “Fontainebleau”
• Guest post: Roger’s lucky find
• Guest showcase: 26cm Smith & Matthews saucepan “Paddington”
• Guest showcase: 36cm Dehillerin daubière
• Martin’s batterie de cuisine
• Guest showcase: 16cm dovetailed Windsor
• My batterie de cuisine
• Cooking with your copper
• Scrollwork handles and the cockerel stamp
• Library
• Guest post: My new lèchefrite
• 23cm Dehillerin saucepan, “Bride of Frankenpan”
• Guest post: Restoring a pot at home, part 2
• Guest post: Restoring a pot at home, part 1
• 34cm brass-handled saucepan with helper handle
• Mystery: Jacquotot-Allez Frères?
• 20cm and 24cm Gaillard sautés
• Guest showcase: 16cm and 18cm soup pots
• Guest post: Electroplated tin repair
• All about iron handles
• “What should I buy?”
• Reference: Measurements, weight, and thickness
• Reader profile: Martin
• Guest showcase: Early and late Jacquotot sautés
• Guest post: The ice cream bombe
• The great Parisian department stores
• Guest showcase: 30cm oval cocotte for Blaser et Cie
• 34cm Jones Bros. saucepan “Moulton Paddocks”
• 20cm stewpot, “Dehillerin Successeur Lagaldie”
• 34cm Jules Gaillard and 36cm J. E. Gaillard saucepans
• Guest showcase: Trizac saucepans with lids
• 30cm saute “Frankenpan”
• The misleading “Gaillard Paris” stamp (updated)
• Guest showcase: 20.5cm Leon Jaeggi bain marie
• Cookware advice from 19th century England
• 17cm Windsor and 18cm saucepan by Jules Gaillard
• Guest showcase: 50cm dovetailed turbotière
• Guest showcase: Elkington saucepans for P&O
• Guest showcase: Two Jules Gaillard oval cocottes
• 27cm Van Neuss-Pommier saucepan
• Weight matters.
• Field guide to Pommier and Vanneuss
• 30cm Peter Brux Windsor
• Measuring copper thickness
• Field guide to Peter Brux
• Set of three roasting pans, “Les trois sœurs”
• A little science about copper and tin
• 32cm swing-handled high-top daubière
• 58cm diamond saumonière
• Solved: Who or what was F. Ekhart in Vienna?
• Guest showcase: L. Jean, Legry, and Jacquotot saucepans
• 34cm H. Pommier stewpot, “ML”
• Can you spot the replaced rivets?
• 42cm Wagons-Lits sauté, “OC”
• 40cm J. Gaillard 4mm rondeau
• Guest showcase: 38cm Dehillerin for Wagons-Lits rondeau, “2372”
• Help needed!
• 40cm Lamalle side-handled daubière
• Set of five hammered aluminum saucepans
• Calling all copper detectives…
• 24cm Pommier Windsor
• 36cm rondeaux “Omnium Hotelier” and “The Bailey’s Hotel”
• Tips for sellers
• 30cm Grands Magasins du Louvre sauté
• 23cm braisière “Alfonso & Victoria Eugenie”
• Field guide to Jacquotot
• Guest showcase: 50cm restored Gaillard rondeau
• 41cm sauté with helper handle, “Waldorf Hotel”
• Guest showcase: 40cm Jacquotot sauté with original lid
• 20cm Adolf Witt saucepan “1896”
• Ruthless pragmatism meets whimsical luxury: The brass duck press
• Nickel, the “perfect metal”
• 40cm Mauviel truitière
• Guest showcase: 46cm Gaillard rondeau
• 14cm Dehillerin soup pot “Hotel de Paris”
• 30cm J. Gaillard silver-lined truitière
• How to tell a silver lining from tin
• Picking a good tinner
• 19cm and 20cm sauté pans “Louise”
• 26cm Mauviel for Bridge Kitchenware sauté with helper handle
• 14cm Allez Frères saucepan and 22cm Grands Magasins du Louvre sauté
• 34cm Allez Frères oval cocotte
• To retin, or not to retin?
• 16cm and 18cm stewpots, “Les mystérieuses”
• “Made in France”
• 16cm Lefèvre for Wagons-Lits soup pot, “3152”
• 23cm Lefèvre casserole “EPH”
• 60cm Pichon poissonière
• 22cm no-name rondeau
• Antique vs. vintage vs. modern
• The psychology of seasoning
• My buying mistakes
• All about rolled rims
• Everyday cooking with vintage copper cookware
• Tin is safe
• The smiths and shops of Villedieu
• Flight of Gaillard Windsors
• Field guide to Havard
• Field guide to Lecellier
• Copper by hand: Historical poêlerie in Villedieu
• 40cm Mauviel for Chomette Favor stewpot
• Mauviel’s Masterpieces: Copper at the Grands Magasins Du Louvre, Paris
• My problems with Baumalu
• Doing bad things to copper
• Tarnish, Part 2: The end
• Tarnish, Part 1: The beginning
• Stuff I use: Bistro copper cleaner
• Salt, lemon, ketchup: Testing homemade copper cleaners
• The demise of Mauviel’s cast iron handles
• Counting Mauviel’s rivets
• Field guide to Mauviel
• Cupretam, Cuprinox, and Cupronil
• Store stamps
• 26cm and 32cm Mauviel stockpots
• 18cm casserole à glacer
• 16cm bain marie à sauce
• Funny colors
• Stuff I use: Renaissance wax
• 26cm and 31cm Mauviel skillets
• Bad tin
• All about modern cookware
• The zig-zags
• Stuff I use: Simichrome metal polish
• 40cm Gaillard rondeau
• 30cm Mauviel sauté
• 10 inch Lee & Wilkes Windsor
• 22cm, 24cm, and 28cm Dehillerin and Mauviel saucepans
• How to tell nickel from stainless
• 22cm soup pot and cul de poule
• Cleaning carbonized gunk
• The importance of being Ernest Mauviel
• Using typefaces to identify vintage copper
• The mystery of wrinkled brass handles (solved!)
• Interior finishes on stainless-lined pans
• Field guide to Matfer
• 24cm and 28cm Bourgeat sauteuses bombées
• 38cm Lefèvre for Wagons-Lits rondeau
• 30cm Bottega del Rame padella due manici
• An interview with Jules Gouffé
• I smear pans so you don’t have to.
• 30cm aluminum Mauviel for Matfer stewpot
• 30cm likely Dehillerin stewpot “W”
• All about rivets
• All about the dot
• Set of daily-use Gaillard saucepans
• Removing polymerized oils
• 26cm sauté “W”
• 32cm Mauviel for Chomette Favor rondeau
• Rondeau, stewpot, soup pot, stockpot… how to tell the difference
• All about brass handles
• Searching eBay for French copper
• 28cm Havard rondeau
• 40cm daubière, “Louis XIV”
• 32cm Dehillerin stewpot “PN”
• All about dovetails
• 38cm daubière, “Henry VI”
• Trio of pans “Edmond James de Rothschild”
• 40cm daubière, “Henry VIII”
• 28cm nickel-lined Dehillerin stewpot
• 40cm Jacquotot oval gratin
• 36cm Gaillard daubière, “Napoleon”
• Field guide to Dehillerin
• Field guide to Gaillard
• Unpacking a well-packed pan
• 40cm Mauviel sauté pan
• 50cm Gaillard stewpot “DD”
• A tale of character loved and lost
• 30cm saucepan “BG”
• 36cm J & E Gaillard sauté
• 40cm double-dovetailed stewpot “H.B.”
• Useful terms
• 40cm Duval daubière, “Charlemagne”
• 44cm J. E. Gaillard sauté “Anglais”
• 50cm no-stamp rondeau
• Shipping boxes I have known
• 31cm skillet with helper handle
• 50cm jambonnière ovale
• 36cm sauté with helper handle, “British Transport Commission”
• 38cm Dehillerin stockpot “Lavigne”
• 30cm Jules Gaillard rondeau
• 34cm Dehillerin rondeau