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Pairing up my vintage steel-lined Bourgeat bombee and my tin-lined Mauviel for Gaillard saucepan. Each does what it’s best at: the bombee has the surface area to brown the proteins while letting steam evaporate, while the 3mm saucepan helps avoid scorching the rice. I love how vintage copper offers the shapes and lining types to address a wide range of cooking needs.

Once again, I love having two big copper skillets. They can handle anything I throw at them, from cooking sausage and scallions to sautéing a bunch of veggies. Those are vintage from the 1970s-1990s and just as good today as they were the day they were made.

Love using this vintage Bourgeat bombee for pasta. Perfect to sauté mushrooms and leeks, and then plenty of room to wilt broccoli leaves. The recipe called for a large saucepan but the bombee shape makes it easier to contain the volume of pasta and vegetables together.

This 30cm piece continues to be my MVPAS — most valuable plat a saute. It’s the perfect platform for browning and sautéing and I reach for it almost every evening. It’s also at least 120 years old, so that’s also fun. This past quiet year has kept entertaining to a minimum and my smaller pieces like this one have made everyday cooking feel more special.

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