I came across this on eBay. It is a very cool set of pans that are increasingly hard to find. I have one such pan and absolutely love it. If I did not already have a kitchen well stocked with pots and pans, I would snag it.
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Reminds me of my Mom’s old club aluminum, thickness-wise.
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Very similar stuff. It is nearly bulletproof, has amazing heat dispersion, and will season nicely. Plus, it has that charming “Old France” look, the kind of stuff you might see at Cordon Bleu over half a century ago.
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Photo from Etsy. I did not realize Club Aluminum was hammered! This is what we had in the kitchen, along with the obligatory cast iron skillet and some Revere Ware, of course, for style.
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That Club set is terrific. The wooden handles are an interesting proposition. They do not get hot. They are comfortable and secure to grip. They require a bit more care than cast iron. Since aluminum ought not go in the D/W anyway, it seems like a great choice.
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But, yanno, we aren’t supposed to eat food that’s been cooked in raw aluminum. … evidently club pieces are still highly sought after. For good reason.
I have no issue with cooking in raw aluminum. Maybe I need to perform research. A ton of restaurant kitchen cookware is raw aluminum. I do not use my aluminum pan for acidic or alkaline things. It is a small saucepan suited to boiling eggs, melting butter, and cooking small amounts of rice. I do not own one, but a well seasoned bare aluminum omelette pan sounds pretty good.
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Most people don’t know what’s being used in restaurant kitchens. Which is fine with me.
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Well these are very common workhorses:
There, that wasn’t so bad. Was it? 
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Pity those folks who have never set foot (or browser) in a restaurant supply store. 
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I think people often picture their resto meal being prepped in some nice Mauviel or some such, when , in reality, it’s usually raw aluminum.
That is one beautiful set of pans, though.
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My thoughts exactly…
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You see less raw aluminum but disk-bottomed stainless and three-ply stainless are ubiquitous.
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You see the raw aluminum in coffee shops and dives. Agree the disc bottom rules in better kitchens.
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Yep.
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