Vintage French Copper

For the love of it

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Home Buyer's Guide > > Opinions

Category: Opinions

My opinions on specific brands of copper

Opinions | October 15, 2021

In praise of no-name copper

Don’t let copper stamps distract you from finding the best deals out there.

Opinions | July 12, 2021

Mauviel’s path forward

Ernest Mauviel must be rolling over in his grave.

STICKY

The misleading "Gaillard Paris" stamp (updated)

Opinions | June 9, 2020

Questionable “Gaillard Paris” still posted for sale!

The items are still posted as of July 2021. Please be careful.

Opinions | October 15, 2019

Sorry, Soy Türkiye, you’re not getting any more of my money.

Judge for yourself what their attitude is towards their customers.

Opinions | May 14, 2019

My problems with Baumalu

I won’t call this a field guide.

Opinions | April 26, 2019

The demise of Mauviel’s cast iron handles

Why did Mauviel stop using cast iron?

Opinions | April 25, 2019

Counting Mauviel’s rivets

In 2015, Mauviel dropped a rivet from its handles, and as a collector, I think this is a problem for the brand.

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Once again, I love having two big copper skillets. They can handle anything I throw at them, from cooking sausage and scallions to sautéing a bunch of veggies. Those are vintage from the 1970s-1990s and just as good today as they were the day they were made.

Love using this vintage Bourgeat bombee for pasta. Perfect to sauté mushrooms and leeks, and then plenty of room to wilt broccoli leaves. The recipe called for a large saucepan but the bombee shape makes it easier to contain the volume of pasta and vegetables together.

This 30cm piece continues to be my MVPAS — most valuable plat a saute. It’s the perfect platform for browning and sautéing and I reach for it almost every evening. It’s also at least 120 years old, so that’s also fun. This past quiet year has kept entertaining to a minimum and my smaller pieces like this one have made everyday cooking feel more special.

Really loving this piece. I recently learned it’s not a rondeau, but a two-handled sauté pan. It’s 30cm, so it is spacious like a skillet, but the sides are tall enough to keep oil splatter inside while still allowing good airflow. I’m using it almost every time I cook. The lining was old but in good shape so I didn’t have it retinned and so far it’s been terrific. 140 years old or so and still going strong!