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Best Copper Pan Brands in the World ?

Hi TJ,
That is a very nice oval dish - good job I did not see this for sale! but I remember the white tiles that the pan is standing on - think was on ebay with another nice copper pan (gaillard?)
Please tell me your ebay name so I can save you as a seller for the future!
My e mail, nathansamueldavis@yahoo.com I am from UK (New Zealand based at present)
Regards
Nathan

Nov 06, 2013
nathan76 in Cookware

Best Copper Pan Brands in the World ?

Hi TJ,
Thanks, and you mention about your "files" and I am intrigued as to how and why etc that you collect this info?? excuse me being nosey but it seems interesting!
I enclose a pic of a 20cm s/s bourgeat next to one of my fav unmarked (except chefs or hotel initials "INT") tin lined 32cm 6kg slightly sloped sided saute pan with cast bronze or poss brass handle, I believe it to be English made due to its features but I may be wrong?? you may know something about this??
One of my most used pans is a English leon jaeggi silver lined copper fry pan which even at a modest 1.75mm thick helps make the most amazing sourdough pancakes that do not stick, burn (my cast iron fry pan can not compare) or risk the melting of tin at higher temps - highly recommended tool.

Would it not be great if others shared stories and or pics of their copper collections??

Regards
Nathan

Oct 31, 2013
nathan76 in Cookware

Best Copper Pan Brands in the World ?

Hi TJ, Amazing list... I can only add Havard Villedieu of which I have one of, it is of good quality however it is no match for several of my others (esp Gaillard) of which you or kaleo have listed. My favorite stainless lined is def Bourgeat catering grade range with cast iron handles - they are well made and nice to use. Most of my best tin lined do not have markings and I will always wonder who made them!
cheers
nathan

Oct 31, 2013
nathan76 in Cookware

Retinning Copper Cookware - Do It Yourself

Thanks Alarash thats good advise and pretty much how I thought it may be! I will post my results (in the next few weeks hopefully) I have had about 15 pieces retinned by thomas gameson & sons in UK, they are cheap and excellent! but I bought out several pans to here in New Zealand that needed doing (thinking i could find someone here) but only 2 people in the country "dabble" in retinning and charge 4-5 times what I paid from gamesons, therefore I am very keen to master the art as a long term security! cheers, Nathan

Feb 18, 2013
nathan76 in Cookware

Retinning Copper Cookware - Do It Yourself

Thanks Kaleo for that info.
I have had the pan I will start on fine sandblasted inside so it is back to perfect smooth bare copper ( a guy who has some experience recommended this for best results although it was a bit costly - but I have no other choices here) so I guess I still should clean/scrub with NaOH/fine wire wool as you rec or I have read 10% sulfuric acid in distilled water also??
Did you pre melt tin or if not what shape/size solid form was it in? and what flux would you use next time?
cheers, Nathan

Feb 18, 2013
nathan76 in Cookware

Retinning Copper Cookware - Do It Yourself

I see your post is a year old now and wondering if you mastered the art of retinning??? I am getting info and gear together to DIY it as here in NZ there are no proper retinners left! and I have several heavy pans that need doing.
I am going to try natural Rosin resin as flux and a tallow soaked cotton rag/moleskin/old jeans to wipe and use 99.9% pure tin.
I will use a plumbers torch and outside gas ring and use a vapour mask too!
Any input from any one please, cheers, Nathan

Feb 18, 2013
nathan76 in Cookware

Is this pot tin-lined or stainless-lined copper--how to tell?

Thanks for the quick photo reply jeremy and i will keep you posted with my results. Your mark looks the same as a confiture/jam pan that is on its way to me and I am told it was a retirement gift brand new to a french chef in the 60,s - 70,s. I enclose a photo of marking from my gaillard saucepan that seems much older - the mark is almost the same but different somehow from yours and confiture pan. there is also the gaillard mark that says J&E Gaillard and has the paris address. There is a set of gaillard pans just listed on ebay uk with same marking as yours but steel looking rivets on cast iron and more machined looking edges.
Would like to put the puzzle together! any input would be great from other gaillard owners.
cheers, Nathan

Nov 09, 2012
nathan76 in Cookware

Is this pot tin-lined or stainless-lined copper--how to tell?

thanks Kaleo, My french is basic although I have been meaning to get this book since you recommended it few months ago, also I need to ask vin @ old copper too. will update when I find some info. cheers, Nathan

Nov 09, 2012
nathan76 in Cookware

Is this pot tin-lined or stainless-lined copper--how to tell?

Hi Jeremy, I am trying to work out dates & the different markings that Gaillard used and would love to see a photo of the makers mark on this. Also if anyone can shed light on the history of Gaillards production that would be great as info is very hard to find.
cheers, Nathan

Nov 09, 2012
nathan76 in Cookware

silver-lined copper pan

Thanks Kaleo, Was the "seasoning" process just a case of using it a few times and taking care to only wipe out rather than wash?
Also has anyone heard of any health benefits of cooking in silver? and why is there only a couple of companies making silver lined pans? is it purely a cost thing?

Kaleo, did you mean you tinned your pan at home?

Cheers, Nathan

Sep 15, 2012
nathan76 in Cookware

silver-lined copper pan

Have some vintage silver plated copper fry pans on the way to me and am keen to find out the main advantages & how I should use & maintain them in comparison to my tin lined copper pans. ps Kaleo, did you end up silvering your 4mm saute?

Sep 14, 2012
nathan76 in Cookware

Care and feeding of copper pans

Hi Kaleo
Have tried old copper with no luck but enclose photos. I have been collecting copper cookware for only 6 mths but have pretty good experience in other types of vintage / catering quality kitchen equip, have had to learn fast and found out the hard way by spending 180 GBP on some copper plated alloy crap set of 5 pans from france!! now I am concentrating on 3mm + heavy oldies such as Gaillard etc and re tining if needed (I am from UK but live in NZ and put the pans in containers that I ship other things here in) I am keen to speak to others about their collections and tips etc - might start a new thread.
Cheers, Nathan

Jun 03, 2012
nathan76 in Cookware

Did this tin-lined copper pan get too hot?

does anyone know mark of chef hat with france in it and made in france stamped next to it on tin/copper fry pan

Jun 02, 2012
nathan76 in Cookware

Care and feeding of copper pans

Hi, does anyone know about makers markings on copper pans? Just found tin lined copper fry pan at second hand market here in NZ for $10! has made in france and picture of chef hat with france in it. I saw similar mark on ebay uk few months ago and seller thought it was Matfer bourgeat but I cant find more info to confirm, cheers

Jun 02, 2012
nathan76 in Cookware