56cm jambonnière en forme violon
This is a spectacular one-of-a-kind piece.
Rocky Mountain Retinning
DITR: 24cm Miquelard sauté pan
When a seller underestimates the quality of a piece, it can mean that a deal is to be had.
Two sautés for Tissier and Émile Duval
The stamps on these pieces are from two stores in Paris at the turn of the 20th century.
How it was made: English stockpot
Let’s look at how a 19th century stockpot was assembled by hand.
36cm Pommier tall stewpot with tap
This is my first pot with a tap and I have to say, I am absolutely delighted with it.
34cm brass-handled saucepan with helper handle
Help me get a handle on the handle on this helper-handled pot. Heh.
20cm stewpot, “Dehillerin Successeur Lagaldie”
This little stewpot carries a very early Dehillerin stamp that I had never seen before.
34cm Jules Gaillard and 36cm J. E. Gaillard saucepans
These two big pots are a master class in 20th century Gaillard coppercrafting.
17cm Windsor and 18cm saucepan by Jules Gaillard
These two pans have a wonderful secret: they’re bottom-heavy.
30cm Peter Brux Windsor
The “Brux” is for Bruxelles where the chaudronnerie Peter made beautiful copper.
58cm diamond saumonière
I suspect this unusually-shaped fish poacher was a custom-made piece.
34cm H. Pommier stewpot, “ML”
This beautiful piece puts me in mind of the story of why I started cooking with copper.
Can you spot the replaced rivets?
Rocky Mountain Retinning re-attached one handle of an antique pot with brand-new rivets. Can you tell which one?
42cm Wagons-Lits sauté, “OC”
This pan watched the turn of the 20th century from the kitchens of one of the most glamorous rail routes
40cm J. Gaillard 4mm rondeau
I think there was a sweet spot in Gaillard production during the first two decades of the 20th century.
36cm rondeaux “Omnium Hotelier” and “The Bailey’s Hotel”
These two pans present an opportunity to compare 19th and 20th century construction side-by-side.
30cm Grands Magasins du Louvre sauté
This pan has been restored — masterfully — by Rocky Mountain Retinning.
41cm sauté with helper handle, “Waldorf Hotel”
This beautiful pan has served in one of the finest restaurants in the world — and I think I know
Nickel, the “perfect metal”
There was a time in France when nickel was touted as the ideal replacement for copper.
14cm Dehillerin soup pot “Hotel de Paris”
This is the Jimmy Stewart of soup pots — tall and skinny and quite charming.
19cm and 20cm sauté pans “Louise”
A reader has helped me identify the maker, and also the likely former (royal) owner of these beautiful and unusual
16cm and 18cm stewpots, “Les mystérieuses”
Like enigmatic heiresses in an Agatha Christie mystery, these two sisters drop tantalizing clues about their history.
16cm Lefèvre for Wagons-Lits soup pot, “3152”
This hard-working little pot has a lot of history.
40cm Gaillard rondeau
For me, the appeal of early Gaillard copper like this rondeau is both its craftsmanship and character.
30cm Mauviel sauté
This is a beautiful example of Mauviel craftsmanship, and looking closely at it, I can make some educated guesses as
30cm likely Dehillerin stewpot “W”
This is a lovely stewpot in an uncommon size, and though it’s unmarked, I think it’s Dehillerin and I’ll show