Manufacturers tend to be obscure about this question, and it's hard to tell from a picture. - rowanngilman. In all the years I've been using my copper pans I can not recall having to scrub them in an abrasive manor. No burning or sticking, even if you have forgotten them for a while. Generally quality heavy weight copper cookware is hard to find. Here's why you want Peter to take care of reviving your copper cookware: My VERY old pot, purchased in France, hadn't a shred of tin left in it, making it unusable. Free shipping on many items | Browse your favorite brands | affordable prices. To sear off that steak you are better off using a cast iron skillet. Also, buying saucepans singly from different manufactures is OK as they tend to match each other. - MARC", "PETER, THANK YOU—IT'S BEAUTIFUL, INSIDE AND OUT. When it comes to price versus performance 2 to 2.5mm tends to be the sweet spot. The other thing that struck me was the tin lining is non stick. This makes it ideal for cooking stews and roasts. If you would like us to determine the cost of re-tinning one or more items, please use the form below. What he DIDN'T do was try to make it look like new. When I bought my first 3mm tinned copper saucepan and boiled water, I was amazed when the water not only boiled from the bottom but also from the side as well. Copper cookware is available in various grades, lightweight 1 mm thick pots and pans are common and relatively inexpensive, while the heavier grade 2.5mm and 3mm stuff is quite hard to lay one's hands on. Forsale vintage items are professional thickness - mostly from France and England - fine quality. So what's so special about heavy weight copper cookware? Also, tin does not lose its non stickiness, like some high-tech fry pans seem to do. Therein lies the skill of the tinner. Copper, unlike cast iron or stainless steel, reacts quickly to temperature changes, which makes it unsurpassed for temperature control - especially when using an electric stove. Clients across the country would send me their collections of old French or English or American copper. How do I measure my pan or pot to figure the number of tinning inches? But this is a difficult thing to do, while some others may claim to do this, nasty runs and bumps in the metal finish can result. Bare copper reacts with acid foods like tomatoes and vinegar and is hazardous to one's health. It just happens quite naturally all by itself. Thank you so much! The copper was thick, the handles were solid, and the rivets were massive. I seem to want to keep them all, but that just isn't practical. View cart for details. admin. - Janine", "PETER, YOU DID A MAGNIFICENT JOB ON THE TWO POTS I SENT YOU! Published on June 27, 2019. A hammered finish on a vintage pot is a sign of real craftsmanship. I also use the heavier weight au gratin pans for roasting vegetables. It is really a style thing. At Duparquet we hand craft best-in-class, heirloom-quality copper cookware for clients ranging from the passionate home cook to the gourmet restaurants of Relais & Chateaux. I've bought quite a few items on eBay thinking they where thicker than they actually turned out to be. Seen on a modern pot or pan and it is likely produced by machine. VFC. Copper Sauce Pan Set of 2 - 2.7mm - French - Retinned - Hammered, 6 1/2" Splayed Sauteuse Evasee (Fait Tout/Windsor) - 2mm - Vintage French - Retinned - 1 Qt, 11 1/2" Splayed Sauteuse Evasee (Fait Tout/Windsor) - 4Qt - 4.5mm - Retinned - Made 1850 to 1900, 11 1/2" Dehillerin Saucepan with Lid - Rare 10 Qt - 3.5mm - Retinned - Made 1890 to 1914. "The pots arrived today and they look FABULOUS!!! The only downside to tin is that you can not use high temperature cooking techniques. My most recent addition is a fantastic 19" x 15" 3mm tin lined copper roasting pan. Tin has a fine crystalline structure that is naturally non stick and chemically inert, while stainless steel has a rather coarse structure that really is not non stick. 11 1/2" Dehillerin Saute Pan - 3.5MM - Retinned - Made 1890 to 1914. Many times pots need retinning before they can be used, they can be got for a good price at antique fairs, shops, online etc. I sent it off to Peter who, for a more than reasonable price, applied two layers of tinning, which transformed it to restaurant quality. Copper cookware comes in three flavors: bare, tinned or stainless steel lined. Free shipping on many items | Browse your favorite brands | affordable prices. Get the best deals on tin lined copper when you shop the largest online selection at eBay.com. One should not cook in a bare copper pot, and if copper shows through the tin lining it should be retinned. One should not cook in a bare copper pot, and if copper shows through the tin lining it should be retinned. I personally do not feel guilty taking a plastic scouring pad to clean my cookware once and a while to brighten up the tin. How do I measure my pan or pot to figure the number of tinning inches?