Identifying copper cookware
I just bought a lovely copper flared saucepan on eBay and am looking for some help identifying the maker. The listing says it's probably Mauviel, but the seller wasn't sure. I feel quite sure it's not, and I'm thinking it's Ruffoni because the handle has a lovely leaf design where it's riveted to the pan. It's not the acorn design that Williams-Sonoma carries, but very similar (i.e., without the acorn itself). I'd post a photo, but all I can get off the eBay sight is too tiny to see, and I haven't, of course, received the pan yet - if you can still view the listing, it's at http://www.ebay.com/itm.... Ruffoni's site is less than helpful. Does anyone recognize it from the photo? Are there manufacturers of this sort of tinned copperware that also have decorative rivet plates? Or is there some website you know of that would help me pin the manufacturer down? Thanks so much in advance!
10 Comments
I can confirm two things for you: first, the tinning looks very good on this pan, if were I pressed I would say it is indeed new and has oxidized only slightly for having sat around for a while. Second, your suspicion that it is not a Mauviel pan is almost certainly correct. Even on their planished work the location on the Mauviel backstamp has for nearly a century been very reliably next to the handle. Additionally, the wall to this pan is thinner than Mauviel's tinned copper line, not to mention straight - Mauviel tooling puts a gentle curve in the wall. Finally, Mauviel brush finishes the tin interior of their pans, whereas the tin in the photos, while clearly hand worked and of good quality, various surface features suggest strongly the tin was not machine finished following application.
Elaborate brass castings such as is seen on the pan in question are more characteristic of Portuguese or Italian work, and perhaps some Spanish. The Italian vernacular also features rounded contours similar to Mauviel, while Portuguese and Spanish lines are generally straight. My bet would be that this pan originated with a small Iberian producer, but as far as a particular maker might be concerned that's about as close as I can get as small makers are legion in Spain and Portugal - Lisbon alone has 15+ small workshops producing for nearly every hardware store in the city, and few of them are backstamped.
http://www.replacements.com/
They'll need a photo but I've always found them very helpful.
Normally, the maker places their "stamp" name or logo along the top rim where the handle joins the pot. Do not despair if there is not one. You are buying the quality and thickness of copper along with the inside lining, not a "name".
Mine, for example have been used daily for about 40 years and are stampled "French Hotel" (brass handles, not iron).
Also, most copper is sold without lids. (Originally, the French did not use lids for anything as they reduced sauces and did not "steam" foods - which you do when you lid it.)
Be careful with tinned product - the tin will melt at high temps (and get into food?) and has a lousy taste that it gives off.
Use unlined copper bowls for beating egg whites ! You will not need any "stabelizer". Sabayon anyone ?