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Found 9,455 results

  1. Toronto416

    Brooklyn Copper Cookware

    The big box from Brooklyn Copper Cookware (BCC) arrived, and with anticipation I unpacked the 6 QT casserole + lid, and the 3 QT sauté pan. They are thick and heavy beautifully hand-made tin-lined 3mm copper pots with cast iron handles. Brooklyn Copper Cookware is on to something - these pots are very special indeed and BCC deserves hearty congratulations for producing these wonders! I am in awe - these are artisanal masterpieces, heirloom cookware that will make many wonderful meals during my lifetime and for generations to come. I can't wait to start cooking with them! BCC currently offers a selective range of products including a 3 QT sauté pan, a 3 QT rondeau, and a 6 QT casserole with a 10” lid that also fits on all of their current 9.5” diameter pots. They will be reintroducing a slightly smaller 14 QT version of their original 16 QT stock pot, and have announced the pending release of 1, 2, and 3 QT sauce pans: http://www.brooklyncoppercookware.com The Brooklyn Copper Cookware pots are more artisanal than my Mauviel pieces. The BCC pots are thick 3mm copper lined with tin, and they are entirely made by hand. My Mauviel pots & pans are all current production (acquired new in 2015) 2.5mm copper lined with SS, except for a tin-lined 11" rondeau which is 3.3mm thick. Mauviel is made on a larger scale with more automation, and so appear to be more modern than the BCC pots. If I could use a musical example to illustrate the similarities and differences between Mauviel and BCC: Imagine the Bach cello suites played on a modern cello with steel strings by Mstislav Rostropovich as opposed to Anner Bylsma playing a Stradivarius cello with gut strings. Rostropovich is appealing to more modern sensibilities in his style of playing, while Bylsma is striving for authenticity with a more historically informed performance practice that is as close as possible to what Bach would have heard. Both performances are superlative, engaging, and relevant - I enjoy them both immensely, and they both nourish the soul. To me Mauviel is akin to the more modern interpretation, and BCC is the more authentic and historically informed performance. They both have a place in my kitchen. I imagine that Mauviel made pots in say 1905 that were more comparable to what BCC makes today than to what Mauviel is currently producing. They have grown far beyond the operation they started in 1830, and have evolved into a modern interpretation of their artisanal roots. They are still a relatively small company owned and run by the 7th generation of the founding family, but they have a product range that appeals to multiple markets and price points, of which high-end copper is but one of their offerings. BCC on the other-hand is making a selective range of artisanal copper products by hand and without compromise. They are appealing to those cooks who want to reach the pinnacle of their craft, much as the Stradivarius workshop once did for musicians many generations ago.
  2. devlin

    Copper cookware

    I've never used copper cookware. I'm considering buying some new/different pots and pans, and I'm wondering whether it's worth exploring copper. And if so, what should I look for?
  3. jturn00

    Mauviel Copper cookware

    Hello, I was fortunate that my now new wife let me register for some of the copper cookware at williams-sonoma.... AND I got some of them. When I was in the store there were other specialty pans that I wondered how useful they were and if they had other uses. For example other copper pots I saw by Mauviel, Pommes Anna Pan Potato Steamer Rectangular Braiser with Lid. Confiture Pan Paella pan Would the pommes anna pan be good for make gratins? what other uses might one find for that pan? Maybe a Tart tatin? How would the rectangular braiser differ from the dutch oven? Is this just a fancy piece to go from oven to table? Would the confiture pan be used for other things other than jams? Like pate de fruit or carmelizing almonds, carmel?' They had a 15" Paella pan that seemed really large? Since we are not in my new place and I am not sure of the size of the largest burner (i think it is 16K btu) does this pan fit on that burner? in the oven? It could make a great large frying pan to saute multiple pieces of chicken or veal. What are your thoughts? Jeff
  4. maggiethecat

    Retinning Copper Cookware

    I have a beautiful set of heavy copper cookwear; yes, the kind that was hand-rubbed by French virgins. One teeny little problem: I haven't been able to use it for years. In my early days of becoming a cook, I (or he) didn't pay adequate attention to the instructions counselling the cook not to apply too much heat to an empty copper pan. Boy, that liquid tin sure looked pretty bubbling up and exposing the copper beneath. I'd like to use this stuff again, not simply polish it twice a year. Does anyone have a source for retinning copper in the Chicago (Richard M. Daley, Mayor) area? Or, all you Science Dudes, can this be done at home?
  5. cajungirl

    Relining Copper Cookware

    I was fortunate enough to find copper cookware at an estate sale a couple of weeks ago. One of the pieces...a gratin pan has signs of wear and the copper is showing through. Is this safe to continue to cook in? Also, what would you think the lining is made of? I know many people use their copper cookware as decorative pieces, but I really want to use mine to cook. Any help and/or insight will help.
  6. Dianabanana

    Chantal Copper Fusion cookware

    I just took delivery of my new induction range, and now, in my usual back-assward fashion, am shopping for cookware that will work on it. I've read all the old EG threads on induction cookware but there are a lot of new induction-capable lines out now, including this Chantal Copper Fusion. Unfortunately no nearby retailer carries it, so I wonder if any of you have seen it. The three things that particularly appeal to me are the glass lids, the handles, and the weight. The handles look a lot more comfortable than the ones on the All-Clad Stainless Steel (the main contender so far), which kill my hands and wrists. Weight is a big issue for me because I'm a bit arthritic and have a bad back and find cast iron and enameled cast iron too heavy for everyday use. Has anybody seen this in real life? What do you think?
  7. After doing my rounds this holiday season, I've come to the conclusion that we may need to increase the size of all the big box stores in order to accommodate all of this new 'copper' cookware. What the heck is going on?
  8. As induction doesn't appear to be in my near term future, I was thinking about buying some copper cookware that is stainless steel lined specifically Bourgeat or Falk. I started to price some pieces out and it seems like the Falk is a bit more expensive. Does anyone have an opinion on which they like better or are we splitting hairs here. Thanks!
  9. In addition to searches on this great site, I have been looking at Bridge Kitchenware and Creative Cookware and A City Discount and finally Falk Culinair. This all started when I began looking for a better price on a All-Clad Copper Core Dutch Oven. I can get one of these at my door for ~$250USD. Searching this website, I found a lot of great information about alternate brands that offer the same or better performance at the same or a better price point. I found that I could get the All-Clad copper core pans heavily discounted (first quality, not seconds) but, as noted above there are a couple of places that offer aggressive pricing on the Mauviel pans as well. The Falk Culinair pans are competitively priced but, don't seem to be discounted as much as the others. So now I have come round full circle in cookware education. It seems like the uniform opinion on this site in general is that true copper pans are best. Tinned pans sound like something I should avoid with the newer CuprInox style pans being preferred today. The All-Clad copper core pans seem like an equivalent quality pan but, have the benefit of easier clean up and maintenance. I am seriously considering getting a Mauviel Sauté pan from these guys as a starter pan instead of a smaller 1 quart sauce pan of some sort. While I was originally looking for a mid-size Dutch Oven, I later decided based on information on this site that a smaller ~2 or ~3 quart Dutch oven would be a better choice for me since I live alone and generally cook for one. Perhaps a 4 quart sauce pan would be a better choice since I seem to use that pan the most right now. Should I be shopping based on price alone in the Mauviel and Falk Culinair lines? Does one offer an advantage over the other or is it just a price issue? I am cognizant of the thickness differences so, should I just stay with the 2.5mm Falk Culinair line and their slightly higher prices? Do you have advice on the Iron versus Brass handle issue? Anything else I should consider? For a little background on my kitchen, I use natural gas with some small burners and some large burners (6 total ranging from 5K to 18K BTUs). I currently use Calphalon Hard Anodize cookware almost exclusively (it is what I found several years ago when I found I could not live with the Revereware thin stainless pans I had at the time). My cooking technique is pretty simple for the most part but, reading things on this website and sampling some of the different offerings at good restaurants has piqued my curiosity about what I could do at home. Thanks in advance for your advice and wisdom...... Sid
  10. Does anyone have any information on the solid copper cookware that is not branded with a mark? I inherited a set of solid copper cookware (my parents were gourmets) that I know was purchased at an estate's auction type sale in Connecticut in the late 1970's from a mansion. I read that some copper cookware is not marked. There are a good amount of various pots/lids including a copper fondue and fish poacher. There is also a frying pan shaped in a curved rectangular shape I assume for cooking fish. Copper colander and copper bowl (large). The only pot that is not solid cooper is the double broiler pan which has an inner liner that looks like thick white porcelain. Any knowledge about an unmarked series appreciated. Maybe I am just not seeing it is possible also. I did give one pan a once over look and could not see a mark. If the mark is there it is not apparent on loose inspection. Valerie
  11. At one time I was of the idea that there is nothing better than a high quality copper saucepan, stockpot, or other piece of copper cookware. Now I'm not so sure. With fully clad cookware, such as All-Clad, and other high quality and good quality clad cookware, is there really much, if any, benefit to be derived from copper cookware? It's much heavier, usually more expensive by a factor of two or more (YMMV), some needs to be retinned every now and then is limited in its thickness, and the stainless lined copper although I'm not sure if that makes much difference. Clad stainless cookware is lighter, lasts a long time without any maintenance or repair, is, arguably, easier to maintain, works well on a variety of cooking surfaces, such as induction, and is quite a bit less expensive. Is there really any reason to buy copper cookware these days, apart from a love of tradition and certain, perhaps only perceived, levels of craftsmanship, in other words, things not directly related to cooking?
  12. I want a Falk 10.5 qt Copper Casserole, but since I can not afford it, I am searching eBay for Steel Lined Paul Revere Limited Edition, Bicentennial Edition or Signature Editions of Copper Ware. Anybody using these? How thick is the copper? How BIG to they come? Would they compare favorably with Falk cookware or should I just take out a second mortgage on my house and spring for what I want?
  13. jturn00

    Copper vs. Copper Core

    I am wondering what is the difference (in terms of performance) between some of the copper core all clad to a Mauvel style copper pans? I know that the copper core from all clad has copper sandwiched between the stainless steel and the all copper with stainless steel insides needs polishing but I am wondering about performance characteristics. Thanks, Jeff I am trying to determine what I should add to the wedding registry.
  14. helenas


    What are the most indispensable pots and pans in your home kitchen? Thank you!
  15. zeitoun

    Saul in Brooklyn

    Not sure if this was discussed before but has anyone been to Saul in Brooklyn? I live not too far from it and went there twice in the past year. Saul Bolton, the chef, used to work at le Bernardin; he is in my humble opinion cooking some pretty good meals over there. I am not too fond of the Smith Street choice of restaurants however, I think this one deserves a citation. It was recently given a generous 27 for food in Zagat. Although many would agree, myself included, that Zagat is not a reliable reference for food rating, Saul deserves a high mark. In terms of comparison, I would even say that Grocery and Garden Cafe also in Brooklyn (both in my opinion huge let downs for food) which were both given high ratings in last year’s Zagat survey, do not come close to what is being offered at Saul. My only two reproaches so far: the menu should change more frequently and desserts are far from being impressive. I would be curious to find out your impressions.
  16. A friend of mine asked me if I knew of any really good bakeries in Brooklyn near him -- he lives in Gowanus (sort of outer Park Slope). I said I didn't know, but knew people who would. Don't let me down...
  17. davidbdesilva

    Dinner in Brooklyn

    Coming in from Philly to see Macbeth at the Brooklyn Academy of Music on April 17th at 3pm. Would like to have dinner afterward some place that has very good food. Am open to any cuisine at all. I've looked in the surrounding area and these looked interesting to me: Bacchus, Chez Lola, Chez Oskar, Miriam, Belleville Bistro, Kif, and Scopello. Within walking distance would be ideal (but will take a cab if needed) and I'll be dining solo. Please let me know what your opinions are of those I've listed as well as any others you like. Thank you all very much!
  18. paulraphael

    Chocolate and copper

    I usually use a copper egg white mixing bowl for melting chocolate. Its conductivity helps the chocolate cool down quickly. But it just crossed my mind that chocolate is somewhat acidic. Does anyone know if it's so acidic as to disolve enough copper ions to interfere with flavor (or good health)?
  19. robert40

    Porchetta in Brooklyn

    Jason Neroni the last chef at 71CFF before it's closing has turned up in Brooklyn. http://nymag.com/daily/food/2006/11/why_ne...tters.html#more
  20. jogoode

    Brooklyn Mobilize!

    I just moved to (or, I should say, I'm staying for a while in) Carroll Gardens, Brooklyn. I never thought living in BK would keep me out of Manhattan, but it kind of has. For the last few weeks, I haven't eaten in Manh. except for a couple of F-train trips to Katz's, a trip to the 2nd Ave. Deli, some takoyaki at Otafuku on East 9th Street, and a trip to Beyoglu (for great cacik and ezme among other things) before a concert at the Met. Museum. I love exploring Sunset Park and Midwood as much as the next eGulleteer, but I'm trying to find good places in and around my neighborhood to prepare for the winter months. (Although I know I'll trek to DUMBO for Torres hot chocolate) I've been eating often at the Bedouin Tent, a small restaurant on Atlantic Ave. near Bond St., next to the dirt-cheap and competent French bistro, Bacchus. Bedouin is related to a few other restaurants, I think, one on Atlantic and one in Park Slope. The Merguez sandwich was very good, but not as good as their fine lambojim, pitza with ground lamb, tomato, parsley. Every piece of bread I've eaten there came right out of the oven, perfectly crisp while still slightly doughy. Good lentil soup and harira. Whenever I'm in Brooklyn Heights around breakfast time, I grab some tripe soup at Teresa's, on Montague. It's usually ready around 10 am. I've only once been to Noodle Pudding but was very happy with well-roasted, crisp-skinned half-chicken. Smith Street's Paninoteca 275 served panini to rival Bread in Soho, and thankfully without the scene. They are serving a spicy sausage and lentil stew this winter, which I have not tried, because I prefer to approximate the dish on my own with sausage from Esposito's Pork Store on Court Street. Charming Chestnut, on Smith Street, seemed rather ambitious for its size, so I stopped in for excellent grilled sweetbreads with pistachio relish. Wines by the glass are solid and to start they served bread with a high-quality herbed butter and pickles, both made in house. Fried semolina gnocchi with bacon and pumpkin and rutabaga ravioli are a couple dishes lined up for my next trip. They'll cost me something like $7 each. I think this may be the restaurant with the most potential. The chef is Savoy alum David Wurth. I haven't gotten to eat out as much as I'd like, but there seems to be a lot to try. Bar Tabac serves a fine burger. I haven't tried the infamous Grocery. I'm going to try Sample tonight, that little Smith Street restaurant that spends more time sourcing than cooking. Inexpensive and interesting wine by the glass, cheese from Artisanal, and preserved/canned treats from Italy, Lebanon, Japan, Spain.... I'll report later tonight. Has anyone been to any of these places and care to comment? I think Suzanne F once mentioned a meal at Bar Tabac.
  21. ravelda

    Copper Help

    Ok, I am sure that I am worrying about nothing, but I cooked with my new Mauviel copper frying pan on Saturday, and the copper has big patches where it has an almost rainbow effect. Firstly is this normal, and secondly, with copper cleaner, will this go back to its gorgeous copper colour? Somebody, please help!!
  22. mignardise

    Copper Cake

    Okay, shall I knead in color into the fondant first, then airbrush the copper luster on. Will that give me a more vibrant copper? Or, don't bother kneading color into the fondant, and just airbrush the heck out of it? meaning..starting with plain white fondant. And, if the consensus is to knead in color, what's the best colors to use for the primer for COPPER? Thanks!
  23. Stone

    Brooklyn Brewery

    Anyone ever go out there and take a tour? I thought about stopping by.
  24. aliénor

    Brooklyn dining

    we are spending 5 days in october in brooklyn. our place is is in dumbo near cobble hill area. we need some recommendations for dinners not too far away from our home location. ethnic eating is a plus, but good food is a must. we don't want to go into manhattan. tia
  25. Freddiechef

    BLANCA Brooklyn

    I have a spare seat available for tom or night (18th sept) I need to offload this seat as my friend can't come and I don't want to pay for a spare seat. Any one interested?