Copper saucepan
The tin-lined copper saucepan that spreads heat evenly – the tool of country-house kitchens and restaurants.
Copper conducts heat very well and was the material of wealthy households and large kitchens. Saucepans, pots and moulds hung in rows on the kitchen wall, often in several sizes.
Copper is poisonous with acidic food, so the vessels were tinned inside. Today copper is used mostly in restaurants and by enthusiasts, often with a stainless-steel lining.
Materials: Copper, tin lining, iron or brass handle
Manufacture: Raised or rolled from copper sheet and tinned inside; the handle was riveted on.
Handles fixed with rivets, not welded.
Tin lining inside that has to be renewed from time to time.
The owner’s initials or the house’s mark; sometimes an inventory number.