Cooking with vintage copper

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.


Historical cookbooks

I’ve downloaded some PDFs of cookbooks from chefs writing in French and English, from the 17th century to the early 20th.

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