Gallery


Types

Daubières, braisières, and cocottesFish poachersGratinsRondeaux and plats à sauterSaucepansSautésSkilletsSoup potsStewpotsStockpotsWindsors and sauteuses bombées

Fish poachers

A poissonière is for larger fish like salmon, while a truitière is for smaller fish such as trout.

Gratins

A gratin is wide and shallow, round or oval, with stick, loop, or ring handles.

Skillets

Often called poêle in French.

Soup pots

A cylindrical pot with side handles that is taller than it is wide. The tall narrow shape helps heat liquid without exposing too much surface area that would evaporate moisture.

Stockpots

A cylindrical pot with side handles that is as tall as it is wide.


Stamps and makers

Allez FrèresBaumaluBonjourBourgeatBridge KitchenwareChomette FavorDehillerinDuvalGaillardGrands Magasins du LouvreHavardJacquototLecellierLee & WilkesLegryMatferMauvielPichonPeter BruxPommierSmith & Matthews

Collections

BehemothsHistorical interestNot copperNot FrenchWorking pans

Working pans

A lot of my writeups are on pans fresh from restoration — and they look fabulous. But I use my copper pans too. These are pans I really love and cook with regularly, so you can see what copper in frequent use looks like.


By era

Early industrial (pre-1870)Golden Age (1870-1939)War and post-war (1940-1960)Renaissance (1960-2000)Modern (2000-present)Mauviel Early Modern (Late 1960s to 2007)Mauviel Transitional Modern (2007-2011)Mauviel Late Modern (2011-present)
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Guest posts and showcases

I love it when readers share their copper collections and stories!