Vintage French Copper

For the love of it

Home
About
- All posts
- Contact me
Cooking & Care
Learn more
Gallery
Identification
Buyer’s Guide

Home > braisière

Tag: braisière

40cm daubière, “Henry VIII”

Cooking with copper | November 5, 2020

Cooking with a copper daubière

Congratulations! You’re the proud owner of one of the oddest pans in the French batterie de cuisine.

23cm braisière “Victoria & Albert”

Gallery | October 17, 2019

23cm braisière “Alfonso & Victoria Eugenie”

This beautiful piece served in the Spanish royal court.

Search

Search for:

Translate

Recent Posts

In praise of no-name copper
The Jacquotot “J”
Dear VFC: Episode 1
15cm Gaillard marmite bombée, “Marilyn”
Price by weight

Recent Comments

VFC on 28cm overstamped mystery sauté
VFC on 28cm overstamped mystery sauté
VFC on In praise of no-name copper
Martin on In praise of no-name copper
Martin on 28cm overstamped mystery sauté

Subscribe to VFC via email

Sign up and you'll get an email when there's a new post. No spam, I promise.

Join 165 other subscribers

Email Address

VFC on Instagram

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.

Really loving this piece. I recently learned it’s not a rondeau, but a two-handled sauté pan. It’s 30cm, so it is spacious like a skillet, but the sides are tall enough to keep oil splatter inside while still allowing good airflow. I’m using it almost every time I cook. The lining was old but in good shape so I didn’t have it retinned and so far it’s been terrific. 140 years old or so and still going strong!

Archives

Archives

Home | About | Contact | FAQ | Getting Started Guide

Privacy & Cookies: This site uses cookies. By continuing to use this website, you agree to their use.
To find out more, including how to control cookies, see here: Cookie Policy

Copyright © 2021 Vintage French Copper.