Cooking with vintage copper

I cook with my copper — do you? Let’s share our recipes and 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 some common-sense best practices to get the most out of it.


19th and early 20th century cookbooks

I’ve downloaded some PDFs of cookbooks from well-known chefs writing in French and English.


All “Cooking with vintage copper” posts

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Contact form

I’m trying something new here — if you have a cooking-related question, feedback on a post here, or would like to contribute, you can use this form. Your message comes directly to me in an email and I can reply right back to you at the email address you provide. As always, I’m the only person who sees your message or email address, and I only use that information to reply to you.