The big box from Brooklyn Copper Cookware (BCC) arrived this evening, and I just unpacked the 6 QT casserole + lid, and the 3 QT sauté pan. They are thick and heavy hand-made tin-lined 3mm copper pots with cast iron handles.
Brooklyn Copper Cookware in on to something - these pots are very special indeed and BCC deserves hearty congratulations for producing these wonders! I am in awe - these are artisanal masterpieces, heirloom cookware that will make many wonderful meals during my lifetime and for generations to come. I can’t wait to start cooking with them!
BCC currently offers a selective range of products including a 3 QT sauté pan, a 3 QT rondeau, and a 6 QT casserole with a 10” lid that also fits on all of their current 9.5” diameter pots. They will be reintroducing a slightly smaller 14 QT version of their original 16 QT stock pot, and have announced the pending release of 1, 2, and 3 QT sauce pans:
The Brooklyn Copper Cookware pots are more artisanal than my Mauviel pieces. The BCC pots are thick 3mm copper lined with tin, and they are entirely made by hand. My Mauviel pots & pans are all current production (acquired new in 2015) 2.5mm copper lined with SS, except for a tin-lined 11" rondeau which is 3.3mm thick. Mauviel is made on a larger scale with more automation, and so appear to be more modern than the BCC pots.
If I could use a musical example to illustrate the similarities and differences between Mauviel and BCC: Imagine the Bach cello suites played on a modern cello with steel strings by Mstislav Rostropovich as opposed to Anner Bylsma playing a Stradivarius cello with gut strings. Rostropovich is appealing to more modern sensibilities in his style of playing, while Bylsma is striving for authenticity with a more historically informed performance practice that is as close as possible to what Bach would have heard. Both performances are superlative, engaging, and relevant - I enjoy them both immensely, and they both nourish the soul. To me Mauviel is akin to the more modern interpretation, and BCC is the more authentic and historically informed performance. They both have a place in my kitchen.
I imagine that Mauviel made pots in say 1905 that were more comparable to what BCC makes today than to what Mauviel is currently producing. They have grown far beyond the operation they started in 1830, and have evolved into a modern interpretation of their artisanal roots. They are still a relatively small company owned and run by the 7th generation of the founding family, but they have a product range that appeals to multiple markets and price points, of which high end-copper is but one of their offerings. BCC on the other-hand is making a selective range of artisanal copper products by hand and without compromise. They are appealing to those cooks who want to reach the pinnacle of their craft, much as the Stradivarius workshop once did for musicians many generations ago.