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The misleading "Gaillard Paris" stamp (updated)

Identification | March 13, 2020

The misleading “Gaillard Paris” stamp (updated)

I have some updates on this situation.

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This 30cm piece continues to be my MVPAS — most

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’

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!

Really excited to use this antique rondeau. It has

Really excited to use this antique rondeau. It has enough space to spread out the carrots and onions of this Moroccan chraime braise. And the saucepan in the background is perfect for quinoa— after it’s cooked, I turn the heat off and it keeps things warm while I finish the vegetables. I love using one piece from the 1880s and another from the 1980s — they make great teammates despite their age difference!

When a one-pan recipe calls for a frying pan, ofte

When a one-pan recipe calls for a frying pan, oftentimes I reach for a rondeau instead. It can serve two roles: if I match the rondeau size to the food I’m cooking, I don’t need to crowd stuff in the pan, so I get a nice hot sauté. And when it comes time to add veggies to cook down, the rondeau’s sidewalls keep it all contained. This lovely vintage copper rondeau has been a great utility player for me.

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