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Rocket scientist-turned-coppersmith Jim Hamann’s devotion to cookware came from a beautiful vintage pot he found on a trip to France. After starting a business restoring copper pots and pans for others, he decided to begin handcrafting his own, honoring the methods and quality of the centuries-old tradition at his company Duparquet Copper Cookware.
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Properly caring for your copper cookware will keep it at its maximum performance while minimizing your investment in maintenance.
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WHY COPPER
I like to say there are two reasons to cook in copper; the technical - and the aesthetic.
Whether polished to a high shine or left to a soft penny copper, the AESTHETIC of the metal works in kitchens from country to contemporary.
I can't tell you how many times a cook has told me how this aesthetic moves them. I hear from owners again and again that these copper pans CHANGE the way they cook - copper changes the way they THINK of cooking. Somehow, these pans take them to a different place - a different level - and it is deeper than just "looking nice" in the kitchen. These pans begin to take on a look that expresses the owner's savvy, experience, and life.
Aesthetic aside, copper remains the ultimate TECHNICAL cooking vessel as well. The superior heat conductivity of the metal means the cook is dealing with an evenly heated cooking surface. "Hot spots" don't exist as the copper will quickly move the heat throughout the pan. In addition, tin-lined copper is almost inherently non-stick. We cook at lower temperatures with copper and don't wash them as hard, so they build up a bit of a "seasoning" over time. So – the ultimate even heat AND a natural non-stick surface - technically a wonderful pan...