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Built this box to hold our Royal Rummy game. Maple body, eucalyptus and red heart splines.

I have one humongous artifact, an S&A Co pot from the 19th century that I hang in the outdoor cooking area it's very much in the tradition of Tekebo's pots. It's funny you mentioned the pots, just last week a guest of mine commented on this hanging pot and asked if I had ever used it. Unfortunately not, it's just too large and needs a tinning in the worst way. However I love the look it commands and the strength it takes to hold with two hands. Here's a pic and please excuse the condition, it hasn't been cleaned in over a year from it's exposure to the weather but I love it just the same. I'm with Syzygies when it comes to pans....carbon steel and cast iron meet the needs. I do remember my folks owning a set of Revere copperware made in the 50 or 60's, they're still employed in the family somewhere today. Nice pans Tekebo, you did them justice.

My husband and I scour e-bay and European markets for copper pots and pans and, because they are often bashed up, we get them beaten out and re-tinned by a lovely man at Sherwood Tinning. We recently picked up a set of three pots in France and had them re-tinned. They are the best quality yet, with a beautiful hammered finish and quite a thick gauge. See the difference between one of our standard pots and the beautiful hammered one in the pictures below. I can't say that they cook any better than any other sort of pot but I love the look and they bring me joy every time I pick one up.

David you have cooked well enough to know what you need. Find a local welder and design and build it. It will be a fun project Sent from my iPhone using Tapatalk

I use All-Clad Copper Clad (a discontinued line) and Bourgeat almost exclusively or when I don't, I am using cast iron. All the copperware has stainless steel liners, except for one Irish skillet which has a nickel lining. I checked out tin lined but quickly determined its inherent limitations were not for me. Nor were Mauviel copperware, at least those made at the time I was buying. The All-Clad has stainless steel handles, which stay cool. The various Bourgeat have cast iron handles, which do not stay cool. Bourgeat is what I use when temperature control is critical as it has a thicker copper layer; the All-Clad for day-to-day. However, Bourgeat copperware is incredibly heavy so just be prepared if you go that direction. Brass handles are a good way to go to the emergency department for burn care /s. My cookware is "vintage", I bought most of it 30+years ago and still use it daily. Copper does require cleaning, but so do many things. I find a great deal of satisfaction in using high quality tools, whether cookware, KKs, woodworking and hand tools, and glassware. YMMV, as TonyB often says.

Ok, here's some serious trivia for the really old timers here: I gave away my copper cookware to "Kim" of "David and Kim", whom I met at a 2003 Kamado cookoff in Sacramento. My french cooking teacher had many copper pots. I mainly winced at the hours spent polishing, but hey, he was in the trade and cooking is part theater. He died a year ago but his web site lives on; yes that's Anthony Edwards the actor in the classes photo. He sold all his copper to help fund his retirement; I visited him regularly in rural PA for good food and conversations: La Cuisine Sans Peur In my experience copper does conduct better but the properties of the cooking surface dominate. My favorite pans are actually carbon steel with the heft of cast iron: Spring USA Blackline pans though this is a burgeoning category since I bought three, and other brands have a more practical shape now. After falling in love with Dominique Crenn through her memoir, I noticed that her restaurant is brimming with Mauviel stainless steel pans. A practical choice, easier to care for than copper but functionally rather similar in use. I now have a few Mauviel pans which I love. My favorite is a 6.3" curved splayed saute pan with lid (for making sauces or any equivalent activity such as the tempering step in Indian cooking) that doesn't show anymore on the US web site: M'COOK Curved Splayed Sautepan 7.9 In