DITR: 24cm Miquelard sauté pan
When a seller underestimates the quality of a piece, it can mean that a deal is to be had.
2.5mm
20cm and 24cm Gaillard sautés
These mid-20th century Gaillard pans still have 19th-century craftsmanship.
34cm Jules Gaillard and 36cm J. E. Gaillard saucepans
These two big pots are a master class in 20th century Gaillard coppercrafting.
40cm Lamalle side-handled daubière
This is like having two pans in one. Two big, really heavy pans.
14cm Dehillerin soup pot “Hotel de Paris”
This is the Jimmy Stewart of soup pots — tall and skinny and quite charming.
26cm Mauviel for Bridge Kitchenware sauté with helper handle
This is a great pan, and Fred Bridge made it even better.
16cm and 18cm stewpots, “Les mystérieuses”
Like enigmatic heiresses in an Agatha Christie mystery, these two sisters drop tantalizing clues about their history.
16cm bain marie à sauce
This small upright pot with a distinctive profile was designed for a bain marie, but I use it for much
26cm and 31cm Mauviel skillets
Yes, I use tinned skillets, and I use them a lot. Meet two of my favorite working pans.
24cm and 28cm Bourgeat sauteuses bombées
These are the only stainless-steel lined copper pots that I use regularly, and boy do I love using them.
30cm Bottega del Rame padella due manici
Sometimes I like a little Italian with my French copper.
Trio of pans “Edmond James de Rothschild”
These are the most historical of the pans I have, and while they’re not monumental pieces, I find them and
50cm jambonnière ovale
This pot type was intended to braise something as big as an entire ham, and I believe this one could
