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.


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


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.

Stamps and makers

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


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)
None yet!

Guest posts and showcases

These are posts about copper that belong to fans of the site. A “guest post” is written by a reader, while a “guest showcase” is written by me.

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