There is something magical, nostalgic, and charming about cooking and preparing meals with copper. The shiny copper, dare we say even the green patina of loved and used copper cookware, remains an Old World meets New World tradition that has the home chef swooning.
Forged for centuries by European artisans, our 19th and early 20th-century copper collection is functional and beautiful. From lidded casseroles, pie plates, and preserve basins to sauce, sauté, roasting, bain-maire, and daubière vessels provides an unparalleled selection of some of the world’s finest tin-lined copper cookware. While it is a once-in-a-lifetime investment, our kitchen workhorse copper has been used for over a hundred years and has another century of use still in it. Nearly every piece of our stovetop, to oven to table copper cookware has been re-tinned the old-fashioned superior way: molten tin is ladled and swirled into the vessel and then the excess is wiped out with a cotton cloth and allowed to cool resulting in a thicker and more substantially longer lasting interior than today’s modern electroplating would provide. For some, the cleaning of copper is a deterrent to owning a collection. We are here to persuade that on-the-fence home chef to consider the visual impact of a kitchen gleaming with copper cookware and our tricks for keeping it that way with minimal maintenance. Mix 1/4 cup of salt, 1/4 cup flour, and enough white vinegar to make a thick paste. Use a cotton cloth to thickly apply this paste to the exterior only of your copper surface and use a microfiber cloth to gently buff it to its original glimmering state—wash and dry thoroughly and it will look like new. Owning vintage copper cookware is part of sustainability and a circular economy that prioritizes reusing what is unnecessary to throw away and offers an opportunity to do so with some of the world’s most beautiful cooking pots and pans.