All about martelage
Martelage is the term I use for the all-over hammering on copper pans.
Field guide to Lefèvre Frères
This venerable Villedieu maker lives on today as Atelier du Cuivre.
Maker showcase: Rocky Hill Forge
At long last, a source for new super-thick copper cookware.
Restoration and retinning options
I’ve compiled a list of companies in North America and Europe that offer copper restoration and retinning services.
Reference: Mauviel bimetal guide
I find Mauviel’s steel-lined copper collections confusing, so I made a guide.
Guest post: Gerhard’s lucky find
“I hadn’t noticed the maker’s mark, and I’m pretty sure the dealer hadn’t noticed it either.”
46cm Dehillerin-Legry daubière
This special piece brings together two of my favorite makers in an unexpected way.
Kitchens with copper: The Breakers
The Breakers is a Gilded Age mansion in Newport, Rhode Island, with a kitchen full of copper.
Guest post: A little story about a big spoon
“The spoon had been lying under a cupboard in the cellar of the seller’s parents’ house for more than 60
Guest post: Jos Heinrichs copper/steel bimetal “KA-2”
“This is far thicker than the 2.5 mm at which modern stainless lined copper maxes out.”
Copper at Giverny
Claude Monet’s house has a kitchen filled with antique French copper. Let’s take a look.
Guest post: Braig and Wagner
“After a while I was quite astonished, when under the thick oxide layer suddenly a company stamp appeared.”
Guest post: Gerhard rescues two sauté pans
“I had a feeling the pans might be something special.”
Get to know: The Pommes Anna pan
“Never underestimate the metamorphoses that the culinary arts can cause the taste of the potato to undergo.”
46cm 4mm rondeau “CM”
Let’s work through the possible age of this monumental (and unstamped) piece.
Guest post: Seafood Poached In Cajun Bouillon with Vinegar
“I thought, why not drop the French flavors for Cajun flavors?”
