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.
- Rather than tell you what to do, my post on everyday cooking with vintage copper describes the habits I’ve picked up.
- Cooking on tin-lined copper means understanding tin’s thermal properties — I smear pans so you don’t have to.
- I noticed my tin-lined skillets accumulating some seasoning, and it prompted me to think about the wisdom of leaving it in place.
19th and early 20th century cookbooks
I’ve downloaded some PDFs of cookbooks from well-known chefs writing in French and English.
- 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
- Colombie, École de cuisine 1895
- Colombie, La cuisine bourgeoise 1906
- Dumas, Le grand Dictionnaire de cuisine 1873
- Glasse, The Art of Cookery Made Plain and Easy 1769
- Escoffier, Le Guide Culinaire 1903
- Ladies, The English Cookery Book 1859
- La Varenne, Le cuisinier francois 1651
- 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
All “Cooking with vintage copper” posts
Here are all the posts in this category.