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TRADITIONAL HOME - February+March 2016 - "Copper King"

 


WALL STREET JOURNAL - August 6, 2015

"As a mechanical engineer with a master’s degree in aerospace engineering, Jim Hamann never thought he’d be spending his days hammering away at beautifully decaying bowls of copper for a living.  But a decade ago, while working at a tech startup that was going south fast, he went on a food-and-wine vacation with his girlfriend, Linda Troia, to Burgundy, in France, and serendipitously ducked into an antiques store....."


BOSTON HOME MAGAZINE - Fall 2015

"The art of spinning a sheet of copper into elegant cookware has been somewhat lost on this side of the pond. So much so that when shoppers at the South End kitchen store Farm & Fable pick up a Duparquet, Huot & Moneuse, Co. copper pot, they assume, based on its fine quality and heavy weight, that it was imported from France. “It blows their minds that these pots are made in Rhode Island,” says storeowner Abby Ruettgers.

The craftsman behind these beautiful heirloom pieces is Jim Hamann, a food lover with an engineering background who developed a passion for copper work after purchasing an extra-large (but very dinged-up) stockpot in Burgundy in 2004.......   On a whim, Hamann set up a website offering copper-cookware restoration and refinishing services out of his East Greenwich workshop. The orders flooded in. He continues to restore pots—­stripping them of their aged linings, hammering out dents, and relining and polishing them to their original state. He also sells vintage pieces, using his website as a forum for those looking to buy and trade. But what makes him most notable is that he crafts new pots from scratch, one of the few people in the U.S. to do so using traditional techniques...."


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DESIGN NEW ENGLAND MAGAZINE - Jan/Feb 2015

"Jim Hamann likes to say he didn’t choose copper, it chose him. It was 2004, and Hamann was vacationing in the Burgundy region of France when, after dinner one evening, he ducked into an antiques shop. There he spotted a beat-up copper stockpot on a back shelf. It seemed to be calling his name. The shop owner said the pot had come from La Côte d’Or, a Michelin three-star restaurant owned by Bernard Loiseau, a chef who was at the forefront of the French modern food movement.  Hamann bought the pot, brought it back to his home in Rhode Island, and started to restore it. It was an ambitious undertaking but not out of character for the graduate of Cornell University’s College of Engineering. “I was one of those kids who was always taking things apart,” he says, “reading about them and figuring out how things work.” That’s exactly how he approached the “pan that started it all.” Like most copper cookware made before 1990, the pot’s cooking surface had been lined with tin.  Most copper cookware manufactured today is lined with stainless steel, which has neither the rich look nor the culinary subtlety of tin. However, tin is a relatively soft metal, and after years of cooking and washing and cooking and washing, it wears away and exposes the copper. Because copper will react with acidic foods such as tomatoes or vinegar, the lining should be replaced, a process called retinning.  It took seven tries before he was satisfied with the results for his in his sleek, Providence loft, Jim Hamann poses with the tall covered stockpot he says “started it all.” The other copper pots and pans are from his new line manufactured under the Duparquet, Huot & Moneuse Co. name......"


YANKEE MAGAZINE - March/April 2013

"Jim Hamann's first encounter with the copper cookware that would become his life's work occurred in 2004 in Saulieu, a town and France's Burgundy region. In an antiques shop, he came across the copper stock pot from Bernard Loiseau's legendary La Cote d'Or restaurant, and he brought it home with him to Rhode Island. The pot was worn from years of use and needed retinning. Inspired, Jim learned to do the work himself, and eventually started a business, East Coast Tinning. Today, customers from around the world trust him to revive there prized heirlooms

. Soon, merely refurbishing cookware wasn't enough, and he was frustrated with the poor quality of the new pots on the market. After months of research, trial, and error, jim began manufacturing artisanal copper cookware based on the designs of favorite vintage American pieces, featuring thick copper walls, tin linings, cast iron handles, and massive rivets. He bought the rights of the name of a long defunct American manufacturer, Duparquet, Huot, and Moneuse Co., and now produces some of the finest authentic copper cookware available today.  "There is no doubt," jim says, "that the beauty of the meal is connected to the beauty of preparing the meal, and to the soul of the person who is putting it together for us."


LUXURY MAGAZINE- Winter 2015

"Nothing conducts heat better than silver-lined copper pans.  Duparquet Copper offers this top-shelf, made-to-order line from $1000.  duparquet.com"


PROVIDENCE JOURNAL - June 2013

"It was well worn, with the lining gone, the exterior banged up from years of use. But something about the copper stockpot sitting in a Burgundy, France, antiques shop in 2004 called to Jim Hamann.  When the dealer told him it had come from the restaurant across the street, the late three-star Michelin chef Bernard Loiseau’s legendary La Côte d’Or, Hamann knew he would be lugging it home with him to Rhode Island. “I needed to figure out how to restore it,” he said. “But I had no idea what I was getting myself into.” .....


EDIBLE RHODY - Winter 2013

"Jim Hamann is a lucky guy. He has been able to turn a hobby and a passion into a livelihood. The single father of two sets of twins—15-year-old boys and 17- year-old girls—gave up a career in sales and marketing to devote more time to them. Plus, he gets to wear a ponytail and rumpled jeans.............    As the owner of East Coast Tinning he is gaining a reputation for a unique skill: turning old copper cooking pots and pans into gleaming beauties. Copper pots, beloved by chefs and serious home cooks, are a kitchen luxury. They’re usually seen hanging from designer kitchen pot racks in the pages of home decorating magazines. But surprisingly, there are lots of people who treasure their old copperware. Every day these nicked and dented pieces arrive at Jim’s door, looking like muddy old pennies, their tin linings worn away and their interiors rusty from wear. When he ships them back to their grateful owners two weeks later, they look as if they’ve come new, directly from a fine kitchen store....."