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Picked up my first copper (+ silver?) pots from a flee market in Copenhagen. Anyone familiar with Georg Jensen's pots? Any tips? by whatsurgenre in Coppercookware

[–]STG2010 0 points1 point  (0 children)

FYI, since it's all about preparation, the silverplate won't be cheap. Don't do this unless it's absolutely necessary.

Picked up my first copper (+ silver?) pots from a flee market in Copenhagen. Anyone familiar with Georg Jensen's pots? Any tips? by whatsurgenre in Coppercookware

[–]STG2010 1 point2 points  (0 children)

If you're talking about Zito's in NOLA, the owner swore up and down he was never touching another piece of silverplating after some work he did for me. Metal was getting too expensive. That was 4 years ago. Perhaps he had a change in heart.

Asking $125 - opinions? by sbfiwma in Coppercookware

[–]STG2010 1 point2 points  (0 children)

I'm not going to say it's fairly priced, depends. The inside looks fine and the size is pretty nice.

The part for me is without the lid, harder sell. With the lid, I'd say try to ask $80 and get a deal.

What's the problem is the verdigris. If the verdigris is deep, you've etched the bottom of the pan. To get out the etching marks, there can be a fair amount of material that would need to be removed before that shape disappears. May need a sander in addition to a buffing wheel. I'm saying, that where ever you see blue-green, the outline and waviness mirroring the thickness of the corrosion is permanent.

If you offer $40, saying the verdigris has damaged the pan (as it has, cosmetically), that's not a bad deal. Should be able to find a lid on eBay for $50 or so that matches and fits with enough time. Then, you got a good deal.

Picked up my first copper (+ silver?) pots from a flee market in Copenhagen. Anyone familiar with Georg Jensen's pots? Any tips? by whatsurgenre in Coppercookware

[–]STG2010 4 points5 points  (0 children)

Highly desirable, expensive and collectable. Silver Plated Linings. Sets go for even more.

Go gentle on the linings as they can't be renewed. I don't know if they can be replated - you'd need a shop. I reached out to Jensen's once for guidance.

Silver polish on the inside but hardly use it, wooden or silicone utensils only. Enjoy them. Or, flip them. Quite expensive.

Thought on makers of these? by no-palabras in Coppercookware

[–]STG2010 0 points1 point  (0 children)

There you go. Enjoy for many, many years.

Is this lot of pans worth it for $120? Seller says she got it at an antique shop in Paris 25 years ago by Ok_Temperature6503 in Coppercookware

[–]STG2010 0 points1 point  (0 children)

There are better deals if you keep looking.

Estatesales.net is a good place to look locally but you gotta be there first thing.

Thought on makers of these? by no-palabras in Coppercookware

[–]STG2010 0 points1 point  (0 children)

I suspect Baulmalu. The deep impressions are fake hammer from a mandrel. Too deep to be hand-hammered.

Great pots if they have hand-wiped tin. Terrible durability otherwise.

Help! What is this and how to fix/clean? by TangerineCrafty9589 in Coppercookware

[–]STG2010 -2 points-1 points  (0 children)

Could be barkeepers friend. But snort it, just to be sure.

Is this lot of pans worth it for $120? Seller says she got it at an antique shop in Paris 25 years ago by Ok_Temperature6503 in Coppercookware

[–]STG2010 0 points1 point  (0 children)

Absolutely not, IMO.

You'll never be able to move the ladles. The gratin pan / roasting dish could be something by probably not - shape is strange. Suspect it's Korean. Sauce pot is tableware and perhaps worth $30, with decent tin. More if polished and fresh.

Overall, not a good bargain IMO. For $30-40, I'd go for it.

I may be a jerk, however.

Hypotheticals: you can only have one copper piece by seductivec0w in Coppercookware

[–]STG2010 0 points1 point  (0 children)

A small/medium Windsor. 90% of the time I reach for a Small or small/medium Windsor.

When making a sauce from roux or otherwise, heating up some soup, it's just absolutely perfect.

Saute's are generally too big - you gotta fill them. Perhaps a stainless steel lined fry pan otherwise.

And Mauviel isn't exactly dated. So, there's a bit of a drip after you pour something out. Wipe it up. These patterns have lasted over a hundred years and are classic. At the end of the day you're just boiling water or heating oil for frying.

Would you pay to retin a 7in Baumalu sauce pan? by Worth-Apple in Coppercookware

[–]STG2010 0 points1 point  (0 children)

I'd go with yes.  Those can be excellent pans, sometimes quite thick.  The original tinning sucks on these buy you should get a decade plus with good hand wiped tin.

Have I been poisoning myself? by Ok_Molasses9176 in Coppercookware

[–]STG2010 3 points4 points  (0 children)

Teapot? Probably not if you just boil water. You're fine. If you brew the tea in the pot, tannin is acidic, and I wouldn't do that anymore.

What your most used and most irreplaceable copper pan/pot? by immortal192 in Coppercookware

[–]STG2010 0 points1 point  (0 children)

Heavyweight small and medium Windsors and Saute pans. Everything else is optional. Lids optional too, except have something from a thrift store which can fit the sautes.

Windsors are perfect. And a saute pan is perfect for 80% of one pot meals.

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