I cook with my copper — do you? Let’s share our experiences.
I came to cooking (and copper collecting) late in the game — I’m still learning how to cook and getting more confident in the kitchen. But one of the revelations about collecting and using copper is that I truly feel that my copper pans help me to be a better cook. For example, copper’s responsiveness to heat means that if I turn the heat up or down, the pan’s temperature changes within seconds — I’m no longer ambushed by burning garlic in a cast-iron pan that continues to carbonize even after I yank it off the heat.
Here are posts by me and from others about how we use copper in our kitchen.
I’ve downloaded some PDFs of cookbooks from chefs writing in French and English, from the 17th century to the early 20th.
- Anon, The Whole Duty of a Woman (1707)
- Acton, Modern Cookery (1845)
- Beauvillers, The Art of French Cookery (1827)
- Beeton, The Englishwoman’s Cookery Book (1867)
- Blot, Handbook of Cookery (1867)
- Butler, La bonne cuisine pour tous (1885)
- Careme, Le Cuisinier Parisien (1842)
- Colombié, École de cuisine (1895)
- Colombié, La cuisine bourgeoise (1906)
- Dumas, Le grand Dictionnaire de cuisine (1873)
- Glasse, The Art of Cookery Made Plain and Easy (1769)
- Éscoffier, Le Guide Culinaire (1903)
- Ladies, The English Cookery Book (1859)
- Lamb, Royal Cookery, or the Complete Court-Cook (1710)
- La Varenne, Le cuisinier francois (1651)
- L.S. R, L’art de bien traiter (1693)
- Marin, Le dons de comus (1758)
- Massialot, Le nouveau cuisinier roial et bourgeouis (1732)
- Roberts, Young Cook’s Guide (1836)
- Tanty, French Cooking for Every Home (1896)
- Toogood, Treasury of French Cookery (1866)
- Ude, The French Cook (1815)