Jump to content

braindoc

Owners
  • Posts

    136
  • Joined

  • Last visited

  • Days Won

    4

Posts posted by braindoc

  1. For some reason it seems that the Italians like the brass.  We have two from Rameria Mazzetti - in the middle row of the second photo - and a rectangular roasting pan from Navarini in the first photo.  To the left of that is a 50-year-old oval pan with brass handles from Bridge Kitchenware, beautifully refinished by Jim Hamann of East Coast Tinning/Duparquet Copper here in East Greenwich.

    Tyrus, you should check out his website and take a ride down to see his stuff.  We have a couple of his new pans too.  

     

  2. There are very weighty online discussions about that very question - some diatribes or polemics.  Most of our copper pans are tIn-lined.  However, out of curiosity and a weakness for good sales we bought some SS lined copper pans:  a Falk, a Mauviel, and a Made-In.

    We are merely home cooks, but I’ll give you my unasked for nonscientific opinion.  (If this were the cantankerous now-defunct Chowhound or current Hungry Onion cookware forum, I would be hesitant to post this.)   They are wonderful.  It is nice not to worry about using too much heat or accidentally stirring with a metal utensil.  They heat up and cool down quickly.  They are attractive and hefty.  I’m sure there are measurable differences from tin-lined, but at least for us it isn’t noticeable.  My limited understanding is that the thin SS lining only slows heat transmission minimally.  What is missing is the sense of doing something a little more special when we cook with the tin-lined.  That, however, might be of no concern for others.

    On a more esthetic note, I simply do not like the look of the stainless steel handles with copper.  The cast iron heat up slowly and have not been a huge issue.  Brass, however, is another story - hot within moments.

    • Like 1
  3. On 8/13/2023 at 11:43 AM, tony b said:

    I\6+ hours at 275F (Guru) over post oak and mesquite (smoker pot). Spritzed every hour after hitting 170F with equal parts apple cider vinegar, bourbon and water. Wrapped at 190F with Wagyu tallow. Pulled off at 203F. Rested in the cooler for 2 hours. 

    How much did your ribs weigh, Tony?  I’m planning on cooking a 7 pound rack of Snake River Farm wagyu ribs tomorrow and need to decide how early to start cooking.

  4. The pans are solid, and gorgeous with a subtle hammered finish.  

    I do not believe the phrase “currency arbitrage” has appeared in these forums before.  Once we knew we were not going to Europe this fall I stopped paying attention to exchange rates.  I was surprised to see the euro fall below one dollar several weeks ago.

    Rameria Mazzetti sells on Amazon under the name Bottega del Rame (literally copper workshop).  They also have their own website, https://www.rameria.com/ .  Prices are in dollars on the former, euro on the latter.  The Amazon prices include shipping, the website does not.  Even adding shipping costs, the website prices are noticeably lower.  Also, during checkout on the website 20% was taken off the price since US buyers do not have to pay the VAT.  I don’t know if that happens with a purchase through Amazon.

    If anyone is thinking about copper cookware, this is a good time.  Mazzetti’s prices compare favorably to those of the artisans here in the states.

    • Like 3
  5. 1 hour ago, tekobo said:

    Hiya @braindoc.  It is heavy gauge and lined and they confirmed that it is used for polenta.  That said, I just googled copper polenta pots online and they look nothing like this one.  Oh well, it is lovely, whatever it's official use 

    Here is a typical polenta pot, from Rameria Mazzetti:

     

    image.jpeg.98938f86a7080a71cc4e2bfd14ff5b75.jpeg



    I guess they can use that rondeau/casserole for polenta and lots of other things.

    • Like 2
  6. @Tekobo -  I’m so sorry.  Hopefully, being in Italy eases your pain.  Are you in the north?

    BTW, was that pan unlined?  I was surprised when I first read that untinned copper is traditional for polenta.  After a few hundred years, I guess the Italians know what they’re doing.


     

    • Like 1
  7. Not sure the photos do it justice.  It is the 12.5 inch saute pan, tin-lined, 310mm thick copper.

    @Tyrus:  He had some copper pots the size of yours waiting to be re-tinned.  It might be worth your while to get in touch and take a drive down to East Greenwich.  His place is very close to the EG waterfront; lots of places for shellfish and drinks 😉

    • Thanks 1
  8. What wonderful stories and pots!   There is just something special about this cookware - especially the older pieces.

    On 9/13/2022 at 8:13 PM, jonj said:

    I find a great deal of satisfaction in using high quality tools

    @jonj - Touché!!  That is exactly how I feel, whether cookware, Japanese knives, or well-made appliances.  Lots of people don’t understand this, and that’s OK.  

    We also have some of those All Clad copper clad pieces in regular use.   

    • Like 3
  9. For some reason or other I started researching copper cookware a few weeks ago.  Certainly, I don’t “need” copper pans, but I didn’t need a KK either.  I was browsing the Serious Eats website and came across on article about copper cookware.  The writer mentioned driving to East Greenwich RI to speak with Jim Hamann of Duparquet and East Coast Tinning.  I had no idea this widely acclaimed craftsman is located only 6 miles from us.

    I have read pretty extensively about tin v stainless steel lining, desirable copper thickness, brass v cast iron v stainless steel handles, etc.  Heat retention, conductivity, melting point . . . .  I have looked at Duparquet, Brooklyn Copper Cookware, Mauviel, Matfer Bourgeat, Falk, Bottega del Rame, Navarini, and others.

    I am in awe of the culinary skills of people here so I thought I’d ask for thoughts about your recommendations and experiences with copper cookware.  

×
×
  • Create New...