KitchenCommander
Well-Known Member
I was over at a large antique show this past weekend, and there was a vendor that had a bunch of copper cookware for sale. Mainly deep sauce pans and some very large rustic looking stock pots and kettles. There was a couple pieces that caught my eye, but I was unsure about purchasing because I am unfamiliar with copper wares. I passed the vendor and kept going, but got to thinking about how copper is seen as a premium product. I had read tidbits on here about copper and really just got curious as to what all the hype was about.
After looking at all the booths and not finding anything that I had to have, I got to thinking about the copper pans again, so I went back to look closer. There was one sauté pan that caught my eye, and a couple deep sauce pans as well. The vendor was negotiating with me and dropped the prices on both the pans I was looking at. Finally she offered a package deal with an additional price cut, so I figured I would give it a shot. They were not cheap by any means, but I thought I was at least getting a fair price based on all the talk of how expensive copper pans are. I don't really know what vintage copper is worth, so I was just trying to use my judgment (sometimes good, sometimes not so much)
So now I am the owner of two pieces of copper cookware and am in need of some advise and assistance. I really took a not-so-educated shot in the dark on these two pieces and am hoping some of you can either reassure me of a job well done, or provide some consolation about a rookie mistake. I'm looking for information on these two pieces, if they are good quality, possible age (nearest decade or anything to give me an idea) and an estimated value just so I know what I have here.
Below are photos of the two pans I took home with me. Hopefully there are enough pics to give an idea of what I got. If not I'm always happy to take more if it will help.
Here are some photos of the sauté pan. It is about 11" in diameter with a long brass handle, 4 rivets, relatively thin walled, tin lining, and a Germany stamp. Looks newer, and I have dated the stamp up to the 1990's I believe, but I don't know when they started this stamp. It might be newer, but I would love to know how much it might be worth.
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Here is the sauce pan. No dimensions yet as I haven't gotten around to it. Looks much older than the other. Good wall thickness, cast iron handle, tin lined, almost looks handmade, but I wouldn't know. This one will need to be retinned, so I hope I didn't overpay because I'll be putting an additional $80 or more into it for retinning. Really would like an aprox age and value on this one.
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Those are the photos. I have done some reading since buying these about cooking with copper and the maintenance of tin lined copper as well. I'm not worried about maintenance, but I do have a couple of basic questions about use.
1. Can I use these on an electric coil stove? I do not have gas (but will some day), and need to know if the copper will work on coils, or if they will get damaged.
2. Do I need to make any special arrangements for cooking with the tin lining? To date, I use non-stick and a couple cast iron pans and that's all. So I am in need of cooking tips for using tin lined copper.
Thank you in advance for any comments or advice. Also links to good information on using copper pans is most appreciated. I will be binge reading on copper pans for the next week to make sure I can care for these two pieces for years to come.
After looking at all the booths and not finding anything that I had to have, I got to thinking about the copper pans again, so I went back to look closer. There was one sauté pan that caught my eye, and a couple deep sauce pans as well. The vendor was negotiating with me and dropped the prices on both the pans I was looking at. Finally she offered a package deal with an additional price cut, so I figured I would give it a shot. They were not cheap by any means, but I thought I was at least getting a fair price based on all the talk of how expensive copper pans are. I don't really know what vintage copper is worth, so I was just trying to use my judgment (sometimes good, sometimes not so much)
So now I am the owner of two pieces of copper cookware and am in need of some advise and assistance. I really took a not-so-educated shot in the dark on these two pieces and am hoping some of you can either reassure me of a job well done, or provide some consolation about a rookie mistake. I'm looking for information on these two pieces, if they are good quality, possible age (nearest decade or anything to give me an idea) and an estimated value just so I know what I have here.
Below are photos of the two pans I took home with me. Hopefully there are enough pics to give an idea of what I got. If not I'm always happy to take more if it will help.
Here are some photos of the sauté pan. It is about 11" in diameter with a long brass handle, 4 rivets, relatively thin walled, tin lining, and a Germany stamp. Looks newer, and I have dated the stamp up to the 1990's I believe, but I don't know when they started this stamp. It might be newer, but I would love to know how much it might be worth.
Here is the sauce pan. No dimensions yet as I haven't gotten around to it. Looks much older than the other. Good wall thickness, cast iron handle, tin lined, almost looks handmade, but I wouldn't know. This one will need to be retinned, so I hope I didn't overpay because I'll be putting an additional $80 or more into it for retinning. Really would like an aprox age and value on this one.
Those are the photos. I have done some reading since buying these about cooking with copper and the maintenance of tin lined copper as well. I'm not worried about maintenance, but I do have a couple of basic questions about use.
1. Can I use these on an electric coil stove? I do not have gas (but will some day), and need to know if the copper will work on coils, or if they will get damaged.
2. Do I need to make any special arrangements for cooking with the tin lining? To date, I use non-stick and a couple cast iron pans and that's all. So I am in need of cooking tips for using tin lined copper.
Thank you in advance for any comments or advice. Also links to good information on using copper pans is most appreciated. I will be binge reading on copper pans for the next week to make sure I can care for these two pieces for years to come.