A 24 cm stewpot, a 31 cm frying pan, and a 31 cm fish pan. The stewpot weighs 4 lb 9 oz. The frying pan weighs 3 lb 10 1/2 oz. The fish pan weighs 2 lb. 3 1/2 oz. Stewpot is a circa 1971 Jean Matillon. The frying pan came from Fantes about twenty years ago and looks like Mauviel but is a tad thicker than Mauviel table service. The fish pan is from Bazar Francais 666 in 1973 and looks like regular Mauviel table service. I do not have calipers, but as you can see these are all of typical table service thickness. They have seen an awful lot of use. The stewpot is also perfect for pasta, soup, and steaming large things, like globe artichokes. The frying pan, despite its size, has good enough heat dispersion to be great for jobs like four chicken paillards to make piccata. The fish pan, in addition to knocking out a terrific sole meunier, is just right for two chops. As you can see, they could do with retinning, but they are fine for cooking “as is.” $50 each plus shipping or make an offer.
As you can see, although not true antiques, these are pretty old. The fact is that I have plenty of other pans that can be used instead of these. When I began this journey I could not afford extra fort, but these still did very well, well enough that I would say that thinner (but not too thin) tinned copper is second only to very heavy tinned copper. Plus, it is easier to lift and move around.
I’m learning to braise and would love to try in this. (Have learned about the benefits of braising in the oven, will update the other thread later.) vecchiouomo, I’ll attempt to message you
The 12" frying pan is still available. Make an offer! It is ideal for cooking four pounded chicken breasts or four large cauliflower steaks at a time. Lids that size are hard to find and of limited utility. A sheet pan works perfectly for things like melting cheese.m
These photos are remarkable because they show perfect examples of well-used, quality tinned copper pans that are still in perfectly serviceable condition.
I considered buying all of them because they are yours and I’d love to cook with your pans, knowing all of the dishes you have made for family and friends in them over the years. But my cup runneth over with copper abundance.
It can be, but polishing to a “Downtown Abbey” level is a Sisyphean task. I think your degree of polish and patina is both instructive and beautiful.
It’s the pans’ linings I think everyone should pay close attention to. No exposed copper after decades of regular use–no need to retain. Overconcern about tin linings is the #1 bugaboo for inexperienced buyers, #2 being polishing. Your photos dispel both.
. Is that a Pelikan I spy?
