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.
That’s just one of many experiences I’ve had with copper. What are your stories? I’d love to include your guest posts with recipes and advice. Please feel free to email me at VFC at vintagefrenchcopper dot com, or try out the newfangled Contact Form at the bottom of this page.
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. (I ask for your email address so I can reply to you — I don’t share it with anyone else.) You can also email me directly at VFC at vintagefrenchcopper dot com.