Vintage & Antique Copper Cookware

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.