They look like maybe big milk jugs from an old dairy? And from a distance, it looks like one is Brass and one is Copper? I wonder if there’s much demand for these….

Is there somewhere in Sarasota Florida or the surrounding area that I can re tin my pots?

Spotted online on 1-December-2024 on Marshall’s USA site. I’m sure they will be featuring more of this series in the days to come. I would have snagged this but looking for the cast iron handles instead. Product link: https://m.marshalls.com/us/m/jump/product/home-home-kitchen-tabletop-cookware-bakeware/Made-In-France-2.6qt-Inocuivre-Copper-Sauce-Pan/4000310215?colorId=NS4155034&pos=1:34&N=3716624651

Since electric cooktops control their power output by cycling on and off, I’m wondering if copper presents an issue with temperature stability over time. I can imagine the temperature in a very responsive pan might rise and fall as the burner turns on and off.  This might be most pronounced at low heat settings where the on/off duty cycle is low.  It seems one could be gaining evenness spatially across the pan while losing evenness in time. 

Has anyone found this to be an issue? 

I’m considering getting the Falk Copper Coeur since I’d like the option of using induction down the road.  If even over time is a real concern, maybe the outside stainless layer of the Copper Coeur would provide a better balance for an electric cooktop? 

I will soon be the proud owner of a silver lined duparquet copper sauté pan with lid.

Some care questions if you don’t mind.

How long does the lining last without scouring?

If I have to scrub on it a bit what should I use? (I’m planning on boiling water to release most of the food)

Cast iron handle: rust prevention needed?

Is overheating an issue with silver?

If I need the silver redone in the future who do I talk to? I don’t expect duparquet copper to be around forever.

Thank you for the advice fine chefs of Reddit

My dad is retiring and my family all wanted to chip in some and buy a silver-lined copper cookware. I've seen discussion around Soy and Duparquet but does anyone have recommendations on a comparison between different manufacturers? Any sort of list or advice on how to do a comparison myself is appreciated. Or even just other personal anecdotes that can help inform our choice?

Right now, we are leaning towards Soy's 25cm Crepe Pan since he loves making crepes, they offer engravings, and are slightly less expensive - but I see concerns around their customer service. I appreciate the feedback in advance.

For educational purposes only, I am not considering buying this (because I’m not a fan of cookware with helper handles if I can avoid them). My question is: is this a good deal at $99 ? What is the copper thickness ? I’m not able to see a substantial copper layer in the photos. Thanks !

https://posh.mk/mlIHSZALTOb

Does anyone have any experience making pommes Anna using the actual copper cookware of that type? I have the pot and am going to try to make it but it seems tricky and all of the examples online use cast iron. It is very tricky so I was looking for any real world experiences people have….

10

Soy Tuerkiye have told me their tin is pure, while usually other facilities don’t use pure tin, but alloys with aluminium in there. Has anyone any insides into this? I wondered why the lining on my soy pot degraded so insanely fast( I only used it for making gentle stuff like risotto/cook eggs while my other copper pans from mauviel take a lot more abuse and the lining looks perfect still).

I’d really appreciate tipps where to get high quality re tinning done in germany!