I can't wait for the cook video. I said below I can't bring myself to spend the money on copper but thankfully what I can do is live vicariously through Uncle Scott. Cheers!
Uncle Bob cleans up pretty good!! 😂😂😂 He’s looking pretty snazzy in that sweater! What next, a three piece suit?? 😂😂😂 Always fun and educational to watch.
Congrats! I remember seeing a video on the Eater youtube channel about the owner of this brand and was totally impressed; he was a rocket scientist I believe, fell in love with pans, bought the trademark and now makes these beauties by hand. I'm happy for you, Scott! Take care!
Pan envy....I now have it. Thank you Uncle Scott for allowing me to live vicariously through you as it pertains to this beautiful cookware. I am now imagining a nice long low and slow cook and simmer of an amazing saucy recipe.
Wow, those pans are gorgeous. I was not aware of the Duparquet brand. Let me tell you, 15 years ago I purchased a six-piece set of Falk copper pans (each with its own lid) and it literally changed my life. My cooking skills went way up as I learned to use copper the proper way - cooking at moderate temperatures, coaxing out the flavors of the foods, and gaining a better touch by focusing more on the process. Today my pans have a lovely patina and are as good as when they were new. Scott, I hope you enjoy your pans as much as I have and I'm sure you will build a nice set the months to come.
I have some vintage tin-lined copper. You are gonna love it! Pleeeeeze, cook an egg! And thanks for buying this! I looked at them last summer but couldn't justify the cost... yet. Bought some Falk copper (looove the wok).love your shows!
Congratulations Scott. nice gear ! let's see what you can do. I got mine off facebook marketplace. couldn't be happier. it is a treat just to use them.
Hahaha....I loved your first reaction to the pan!!!!!....."Holy cow!". I think that is the best review you can give any unboxing....LOL! Your wife is gonna kill you, but she'll likely thank you later...
She’s gorgeous! I have a copper core 5 quart sauté pan from All Clad that I am becoming quite fond of I think the next copper piece will be a 3 quart saucier. I look forward to seeing how this works for you. Congrats 🎉
If you get one of those sauciers let me know! I have been looking at them as well, and that will probably be the next big addition. Which one are you looking at? I got my sister one of those 5-quart All-Clads as a house warming gift a few years ago and she loves it.
I love my Duparquet. I got the 12.5 saute with the silver lining. My wife says it makes the best sloppy joes she has ever had. I have the 8.5 fait tout with the silver lining on the way and should be here Monday. They truly inspire better cooking.
What would be a few recipes you like in the big saute? I need to come up with a list of good ones to try for the review. I have my eye on some of the silver-lined, but I need to let the credit card bill shock of these tins to wear off before I get one.
My wife likes that i cook lots of stuff in it not just fancy food. My favorites are ossobucco or braised beef short ribs. That being said i made white chicken chili last night and my wifes favorite is still sloppy joes. Just remember never heat the pan empty, use wood or silicone utensils and cook a liitle lower temperature than other pans. No high heat searing but browning is good.
That is an amazing pan - and made right here in the USA. I know Duparquet also makes solid silver pans as well. Maybe you can do a comparison between the copper and silver sauté pans? Worse case is you can sell it after and buy a nice used car!
I have a few Duparquet pans, and they are by far my favorite pans in the kitchen. I have one with the silver lining, and I honestly don’t know if that was worth the splurge… other than being beautiful it reacts about the same IMO. You can probably seer a steak with the silver, but I prefer other pans for that. Duparquet is also East Coat Tinning, and I recommend using them for re-tinning, as I’ve bought and re-tinned some vintage pieces.
There's no need to fear melting the tin, this is a hugely overblown issue for two reasons: (1) Fresh foods are mostly water, which cools the surface much more drastically while cooking than most people realize. Two effects are at play: the food acts as a heat sink, sapping heat energy from the conductive metal it's sitting on -- especially with solid copper which transfers its heat extremely efficiently -- and the water in food cools its surroundings as it cooks by evaporative action. While 450F might sound like a normal cooking temp because it's an oven setting we're all used to using, in reality the pan surface during a robust saute, searing meat, etc will be normally in the 200s-300s; the Maillard reaction sweet spot is lower than most people would guess, 280-330F, as above a surface temp of 330 proteins and sugars start to brown less and burn more. So if the pan is reasonably full of e.g. meat or vegetables, it's harder than you think to get the tin to melt. Contrary to popular advice, you're also totally safe to put your tin-lined pan in an oven set well above tin's melting point; here's a short video where I demonstrate how much a veggie medley cools the tin in a copper gratin in a 550F convection oven, and clip a data illustration by Chris Young showing how the evaporative cooling effect of moisture in a big piece of meat keeps its surroundings far under the oven temp. ua-cam.com/users/shortsyMBlZLTqXbk (2) Tin itself starts to melt at 450F, but melting your tin lining won't cause it to slosh around the pan and expose bare copper, mix into the food, or otherwise fail and need retinning as most people assume. You really can only cause cosmetic wear if you accidentally overheat it. This is because once wiped on copper, tin is bonded to a tin-copper intermetallic which has a melting point closer to that of copper itself, which you can't reach on a stove. If you blast it with heat and melt some tin, the worst that can really happen is cosmetic wear: areas of tin above its natural thickness and not bonded to the intermetallic (wipe marks or drips of excess) can coalesce into beading, or if you swipe at melted tin with a utensil, you can smear the top layer of tin oxide and/or polymerized fat. None of this affects how the tin cooks or cleans, or materially hastens the need for retinning. You shouldn't fear marring your tin this way, freshly wiped tin may be pretty but it's a "living" metal and its appearance will change with use regardless. Normal tin tarnish will eventually blend and mask any smearing, and beading will eventually wear down like wipe marks do with cleaning (raised areas aren't bonded to the intermetallic, so they wear much faster than the rest of the tin). My advice for copper beginners, at least while you're getting used to how copper without the nonconductive stainless layer responds on your stove, is to saute, sear, etc in relatively low melting point fats like butter or extra virgin olive oil, so you know to turn the heat down when the fat starts to smoke to dial in the right cooking temp. If you ever see patches of tin go shiny during high heat cooking, simply turn the heat down, or lift the pan off the burner for a few seconds to let it cool, and cook on. Here's a great article on tin-copper intermetallic, the reason tin wiped on copper is much tougher than tin itself and can easily hold up to a couple decades of everyday use with proper care. www.vintagefrenchcopper.com/2020/01/a-little-science-about-copper-and-tin/#:~:text=At%20the%20threshold%20between%20the,and%20Cu6Sn5.
These are fantastic comments and I really appreciate you sending them in. I will try to incorporate some into a video and if I can figure out how to pin them at the top of the comments section of the video, I will. Feel free to post a link to your copper site here too!
Wow Scott, holy cow, that copper pan is fancy. Thankfully, my wife does not have to worry about me getting one, even if I could afford it, it would not work on the induction cooktop I have at home.
Jim Hamann at East Coast Tinning / Duparquet Copper Cookware re-tinned my first set of tin-lined copper cookware from the mid-1980s some time around 2008 or so. He did a fantastic job. Eventually I upgraded that original Williams-Sonoma copper cookware set to over 20 pieces of Mauviel Cuprinox Style 2.0 mm thick copper with stainless steel lining and handles that doesn't need to be re-tinned, but the person I gave the older set of copper to says they're still going strong with Jim's re-tinning. The 2008 economy crash did in Mauviel's upgraded 2.0 mm thick Cuprinox Style line. They dropped it in favor of the 1.5 mm thick and 2.5 mm thick versions, without slight flares on the pan tops (for easy pouring) and other changes like stainless steel handles. In a mad dash to get what I MIGHT need before it was gone, I ended up buying WAY too much, and sometimes got the very last pots of their types available anywhere; but I got what I wanted and love it (and love cooking with it). Even with over 20 pieces of copper now (about $6,000 at the time) if you polish it once a month or so it's pretty easy to keep clean. It also looks pinkish when you first polish it, and only after a few days does enough tarnish return (from the atmosphere) to make it beautiful and orange-ish again. For anyone who does have copper cookware needing re-tinning, I can't recommend Jim's East Coast Tinning more highly.
Nice! Can't wait to see the cook test. 3.1 mm is insanely thick so no wonder it's so heavy. I stumbled upon Duparquet a few years ago when I fell down the rabbit hole of copper cookware. I've always had my eye on a solid silver 11" fry pan. I just need to convince my wife it's worth spending $5,100 on a single pan - ha! Back in the real world, I'd love to get a silver-lined 11" fry pan since it's a more earthly -- but still eye-watering -- $650 for the thinner one, or $950 for the extra-thick beast.
Congratulations! I can’t wait to get your take on these over Falk. I’m researching tin lined, or possibly silver lined, copper cookware. I hope you post away with videos of this cookware. How quickly were you able to get your pieces?
I'm very intrigued by copper cookware, particularly traditional tin-lined, and actually own but have never used several vintage NOS pieces from France. But it's just so expensive and my regular stainless steel and enameled cast iron cookware work with such excellence that I just can't see shelling out the bucks for copper.
It's nice to see the handsome, clean shaven version of you reflecting in the copper. Just tell the Mrs that you bought a few pieces of art, not cook pans.
Uncle Scott, I saw that Duparquat lines some of their pans with silver. I also found some used Danish pans from a company called Eva Solo which lined theirs with silver (now they use stainless steel) but I was wondering if you have any experience with silver lined pans?
I do not know the specifications for this pan, but generally speaking, people used to have tin-lined pans and pots re-lined for maintenance. Have no idea about the frequency, it would depend on usage I assume.
I thought u were confused about the stainless lined.. I checked.. and I guess you didn’t miss the part where he mentioned it and I did (I’m cooking). The link shows a 3 piece for $3600
My grandfather, born 1900, learned the profession of a tinsmith - and literally saw his profession die very soon. You could have definitely used his services.
Hi Scott, I’d like to know more about your motivation to buy / review this piece of cookware. What does it cook better than other sauté pans? It obviously looks awesome.
I will get into this more when I do the review, but tin-lined copper is old school and I like learning the old-school ways of cooking, plus it's high-end and I like the look, and lots of great cooks swear by it... seems like I needed to try a piece and see what all the fuss is about.
@@UncleScottsKitchen Thank you so much. I totally get that point. Probably one of the reasons why I like cooking one pots in my Dutch ovens using just charcoal so much.
Copper is more than twice as conductive as the next best cookware metal (3003/4 aluminum alloy), so it heats more evenly than other pans, and it's uniquely fast to respond to changes in heat input compared to other heavy pans (although the latter is more pronounced with thinner copper than with 3mm+). Tinned copper doesn't have the nonconductive stainless layer slowing it down, so it has the full benefit of copper's responsiveness; and tin is naturally anti-stick, similar to well seasoned cast iron or carbon steel, but without the need to maintain seasoning or the reactivity with acidic liquids.
Going down the rabbit hole: Copper Cookware 😄 yep. I have a Sur La Table splayed 2.5qt 2.5mm copper /stainless steel pan with lid that looks like yours that's actually what I make rice in 🤣 yes a rice pan, it actually works surprisingly well like a French oven... great heat distribution.
Anyone in the uk watching Netherton Foundry makes AMAZING spun iron pans and tin lined copper pans tho only 1.5mm. I have induction hob but do have an outdoor Campchef gas grill sooooo maybe one day I’ll get one. I’d be interested how this cooks. Given that you buy copper for its insane reaction to heat change, being so heavy will that hinder how quickly the food heats/cools.
I understand that many people still love tinned copper cookware. However, being traditional doesn't always mean better, tin is an obsolete material to be used on cookware, it is a fact. Buying an expensive pan that can't withstand heat is like having a sport car that can't run fast. Also you will have to pay $100 or more for each re-tinning service. There's a reason why most big copper cookware companies are not making tinned cookware anymore. Just go with stainless steel lined copper, they are not perfect either but they're definitely better and not necessarily more expensive than the tinned ones
Thank You for a unboxing and story about PERFECT MAKED US made pan from Duparquet! French-style cooking techniques AND French-style cookware ARE totally in harmony: if You are cooking almost in French-cuisine,- You’ll NEWER MELTING YOUR TINNED COOKWARE. In US (with MORE AGRESSIVE cooking thermal technics, and historically less sensitive to delicate tastes of dishes) You never point attention to this GAINT DIFFERENCE. So, if You buying French-style cookware, PLEASE LEARN FRENCH-STYLE COOKING TECHNICS BEFORE. Because this brings You to MORE TASTY, MORE DELICIOUS WORLD OF DISHES!
I bought this same sauté pan from Duparquet but mine does not have the helper handle. It is extremely heavy and pretty much impossible to lift when taking food out of it. I do love it, but have subsequently replaced my range with an induction cooktop so it has gone into storage for now along with all my other copper pans.
Noooooooooooooooooo... that big beautiful pan should be doing some cooking and not in storage! Maybe you could get one of those adapter plate things and use it on your induction? No idea if they work well or not.
@@UncleScottsKitchen perhaps but I have fitted out with cast iron, carbon steel and all clad copper core to make up for it. Next house will have a gas stove for sure!
It's similar, but not exactly. The walls are angled out at the top, but the bottom still has a fairly pronounced angle, unlike a rounded edge in a saucier.
ahh thanks for the clarification...originally wondered across your channel looking for seasoning instructions on a carbon steel matfer pan...which turned out well...wonderful pan @@UncleScottsKitchen
This is actually worrying me! The pan is so heavy there is no way there will be a flip, that's for sure. And it's so wide I don't know if i can just cook one egg without the rest of the pan overheating. May have to do some sort of frittata or Spanish omelette.
@@UncleScottsKitchen I've noticed that in the states the cooks tend to do eggs at a significantly higher temerature than the French style of cooking where eggs and omelets are done on medium low, or even low heat. There is the possibility to order their products with a silver lining versus the tin lining. I think when your wife goes on vacation - that you should order one of these pans with a silver lining and do a comparison for all of us dreamers. I'd never buy such a fantastic and expensive heirloom bit of cookware for myself - buy my daugher recently got married and a 9" Duparquet is on it's way to her. Your channel is an expensive indulgence for me. Thanks ... I think. ;)
I don't know yet because I haven't even cooked in it once so far BUT already I think if I had it to do over again I would get the rondeau version (two loop/helper handles and no big one)... it's really in the dutch oven realm more than the pan realm.
That is a Komo Fidibus Classic grain grinder. We grind wheat and my wife makes homemade bread. Reviewed it a few years ago: ua-cam.com/video/lhNJiw3iAn0/v-deo.html
Definitely no t in my budget…also not something I can wield while cooking. That said, it is beautiful. Love to support American craftsmanship. At the moment looking at Smithey Ironware. They are gorgeous and would love to have one.
@@UncleScottsKitchen Smithey is absolutely top notch cast iron, and worth every penny it costs. I own Smithey, Stargazer, Field and Finex cast iron. Smithey and Field are my favorites. Smithey is heavier for size and hands down my favorite heavy CI. Field is hands down my favorite for (relatively) lighter CI. Smithey will be running a Black Friday sale soon. Good time to grab your first one! 😎👍
As long as I don't melt the tin, I hear that they should last a home cook 10 - 20 years between retinnings. And if my wife sees the credit card bill, I may not have that long anyway!
I can't wait for the cook video. I said below I can't bring myself to spend the money on copper but thankfully what I can do is live vicariously through Uncle Scott. Cheers!
Uncle Bob cleans up pretty good!! 😂😂😂 He’s looking pretty snazzy in that sweater! What next, a three piece suit?? 😂😂😂 Always fun and educational to watch.
Congrats! I remember seeing a video on the Eater youtube channel about the owner of this brand and was totally impressed; he was a rocket scientist I believe, fell in love with pans, bought the trademark and now makes these beauties by hand.
I'm happy for you, Scott!
Take care!
I saw that video too. He seems an artist!
Those pans are absolutely beautiful. I am drooling with envy. Enjoy them for us!
Here we go. Finally copper tin lined. You handsome beast you.
Pan envy....I now have it. Thank you Uncle Scott for allowing me to live vicariously through you as it pertains to this beautiful cookware. I am now imagining a nice long low and slow cook and simmer of an amazing saucy recipe.
Wow, those pans are gorgeous. I was not aware of the Duparquet brand. Let me tell you, 15 years ago I purchased a six-piece set of Falk copper pans (each with its own lid) and it literally changed my life. My cooking skills went way up as I learned to use copper the proper way - cooking at moderate temperatures, coaxing out the flavors of the foods, and gaining a better touch by focusing more on the process. Today my pans have a lovely patina and are as good as when they were new. Scott, I hope you enjoy your pans as much as I have and I'm sure you will build a nice set the months to come.
Oh dear, this pan gives me pan-envy .
I have some vintage tin-lined copper. You are gonna love it! Pleeeeeze, cook an egg!
And thanks for buying this! I looked at them last summer but couldn't justify the cost... yet. Bought some Falk copper (looove the wok).love your shows!
Thank you very much for sharing that I’m boxing. Copper is my favorite metal and I am really really want to get some copper cookware sumday.
Congratulations Scott. nice gear ! let's see what you can do. I got mine off facebook marketplace. couldn't be happier. it is a treat just to use them.
Hahaha....I loved your first reaction to the pan!!!!!....."Holy cow!". I think that is the best review you can give any unboxing....LOL! Your wife is gonna kill you, but she'll likely thank you later...
She’s gorgeous! I have a copper core 5 quart sauté pan from All Clad that I am becoming quite fond of I think the next copper piece will be a 3 quart saucier. I look forward to seeing how this works for you. Congrats 🎉
If you get one of those sauciers let me know! I have been looking at them as well, and that will probably be the next big addition. Which one are you looking at? I got my sister one of those 5-quart All-Clads as a house warming gift a few years ago and she loves it.
I’ve never heard of Duparquet before. I just did some research and found that they also sell solid silver cookware… Holy Cow. So temping 😂😂😂
I love my Duparquet. I got the 12.5 saute with the silver lining. My wife says it makes the best sloppy joes she has ever had. I have the 8.5 fait tout with the silver lining on the way and should be here Monday. They truly inspire better cooking.
What would be a few recipes you like in the big saute? I need to come up with a list of good ones to try for the review. I have my eye on some of the silver-lined, but I need to let the credit card bill shock of these tins to wear off before I get one.
My wife likes that i cook lots of stuff in it not just fancy food. My favorites are ossobucco or braised beef short ribs. That being said i made white chicken chili last night and my wifes favorite is still sloppy joes. Just remember never heat the pan empty, use wood or silicone utensils and cook a liitle lower temperature than other pans. No high heat searing but browning is good.
That is an amazing pan - and made right here in the USA. I know Duparquet also makes solid silver pans as well. Maybe you can do a comparison between the copper and silver sauté pans? Worse case is you can sell it after and buy a nice used car!
I have a few Duparquet pans, and they are by far my favorite pans in the kitchen. I have one with the silver lining, and I honestly don’t know if that was worth the splurge… other than being beautiful it reacts about the same IMO. You can probably seer a steak with the silver, but I prefer other pans for that. Duparquet is also East Coat Tinning, and I recommend using them for re-tinning, as I’ve bought and re-tinned some vintage pieces.
There's no need to fear melting the tin, this is a hugely overblown issue for two reasons:
(1) Fresh foods are mostly water, which cools the surface much more drastically while cooking than most people realize. Two effects are at play: the food acts as a heat sink, sapping heat energy from the conductive metal it's sitting on -- especially with solid copper which transfers its heat extremely efficiently -- and the water in food cools its surroundings as it cooks by evaporative action. While 450F might sound like a normal cooking temp because it's an oven setting we're all used to using, in reality the pan surface during a robust saute, searing meat, etc will be normally in the 200s-300s; the Maillard reaction sweet spot is lower than most people would guess, 280-330F, as above a surface temp of 330 proteins and sugars start to brown less and burn more. So if the pan is reasonably full of e.g. meat or vegetables, it's harder than you think to get the tin to melt. Contrary to popular advice, you're also totally safe to put your tin-lined pan in an oven set well above tin's melting point; here's a short video where I demonstrate how much a veggie medley cools the tin in a copper gratin in a 550F convection oven, and clip a data illustration by Chris Young showing how the evaporative cooling effect of moisture in a big piece of meat keeps its surroundings far under the oven temp. ua-cam.com/users/shortsyMBlZLTqXbk
(2) Tin itself starts to melt at 450F, but melting your tin lining won't cause it to slosh around the pan and expose bare copper, mix into the food, or otherwise fail and need retinning as most people assume. You really can only cause cosmetic wear if you accidentally overheat it. This is because once wiped on copper, tin is bonded to a tin-copper intermetallic which has a melting point closer to that of copper itself, which you can't reach on a stove. If you blast it with heat and melt some tin, the worst that can really happen is cosmetic wear: areas of tin above its natural thickness and not bonded to the intermetallic (wipe marks or drips of excess) can coalesce into beading, or if you swipe at melted tin with a utensil, you can smear the top layer of tin oxide and/or polymerized fat. None of this affects how the tin cooks or cleans, or materially hastens the need for retinning. You shouldn't fear marring your tin this way, freshly wiped tin may be pretty but it's a "living" metal and its appearance will change with use regardless. Normal tin tarnish will eventually blend and mask any smearing, and beading will eventually wear down like wipe marks do with cleaning (raised areas aren't bonded to the intermetallic, so they wear much faster than the rest of the tin).
My advice for copper beginners, at least while you're getting used to how copper without the nonconductive stainless layer responds on your stove, is to saute, sear, etc in relatively low melting point fats like butter or extra virgin olive oil, so you know to turn the heat down when the fat starts to smoke to dial in the right cooking temp. If you ever see patches of tin go shiny during high heat cooking, simply turn the heat down, or lift the pan off the burner for a few seconds to let it cool, and cook on.
Here's a great article on tin-copper intermetallic, the reason tin wiped on copper is much tougher than tin itself and can easily hold up to a couple decades of everyday use with proper care. www.vintagefrenchcopper.com/2020/01/a-little-science-about-copper-and-tin/#:~:text=At%20the%20threshold%20between%20the,and%20Cu6Sn5.
These are fantastic comments and I really appreciate you sending them in. I will try to incorporate some into a video and if I can figure out how to pin them at the top of the comments section of the video, I will. Feel free to post a link to your copper site here too!
@@UncleScottsKitchenthanks Scott! I emailed it to you, UA-cam kept deleting my reply here.
Wow Scott, holy cow, that copper pan is fancy. Thankfully, my wife does not have to worry about me getting one, even if I could afford it, it would not work on the induction cooktop I have at home.
Jim Hamann at East Coast Tinning / Duparquet Copper Cookware re-tinned my first set of tin-lined copper cookware from the mid-1980s some time around 2008 or so. He did a fantastic job. Eventually I upgraded that original Williams-Sonoma copper cookware set to over 20 pieces of Mauviel Cuprinox Style 2.0 mm thick copper with stainless steel lining and handles that doesn't need to be re-tinned, but the person I gave the older set of copper to says they're still going strong with Jim's re-tinning.
The 2008 economy crash did in Mauviel's upgraded 2.0 mm thick Cuprinox Style line. They dropped it in favor of the 1.5 mm thick and 2.5 mm thick versions, without slight flares on the pan tops (for easy pouring) and other changes like stainless steel handles. In a mad dash to get what I MIGHT need before it was gone, I ended up buying WAY too much, and sometimes got the very last pots of their types available anywhere; but I got what I wanted and love it (and love cooking with it).
Even with over 20 pieces of copper now (about $6,000 at the time) if you polish it once a month or so it's pretty easy to keep clean. It also looks pinkish when you first polish it, and only after a few days does enough tarnish return (from the atmosphere) to make it beautiful and orange-ish again.
For anyone who does have copper cookware needing re-tinning, I can't recommend Jim's East Coast Tinning more highly.
I'll add that I have a couple of his Duparquet pieces and cooked some French-style scrambled eggs in one this morning and it worked great!
I don’t tell my husband about prices of copper pots and pans too🤣🤣. Now I want that 12.5 sauté pan! So beautiful!
Nice! Can't wait to see the cook test. 3.1 mm is insanely thick so no wonder it's so heavy.
I stumbled upon Duparquet a few years ago when I fell down the rabbit hole of copper cookware. I've always had my eye on a solid silver 11" fry pan. I just need to convince my wife it's worth spending $5,100 on a single pan - ha!
Back in the real world, I'd love to get a silver-lined 11" fry pan since it's a more earthly -- but still eye-watering -- $650 for the thinner one, or $950 for the extra-thick beast.
Congratulations! I can’t wait to get your take on these over Falk. I’m researching tin lined, or possibly silver lined, copper cookware. I hope you post away with videos of this cookware. How quickly were you able to get your pieces?
wow absolutely gorgeous!! can't wait for the cook video on the sauce pan!
That's a gorgeous pan! Looking forward to your assessment of its performance. War Eagle!
Wargle!
I'm very intrigued by copper cookware, particularly traditional tin-lined, and actually own but have never used several vintage NOS pieces from France. But it's just so expensive and my regular stainless steel and enameled cast iron cookware work with such excellence that I just can't see shelling out the bucks for copper.
It's nice to see the handsome, clean shaven version of you reflecting in the copper. Just tell the Mrs that you bought a few pieces of art, not cook pans.
If she complains about the credit card bill I will just threaten to grow my hair and beard right back out! Ha!
Uncle Scott, I saw that Duparquat lines some of their pans with silver. I also found some used Danish pans from a company called Eva Solo which lined theirs with silver (now they use stainless steel) but I was wondering if you have any experience with silver lined pans?
Great presentation, in french you would say: "fe: tu:", although the pan ou showed is more of a sauce pan
I do not know the specifications for this pan, but generally speaking, people used to have tin-lined pans and pots re-lined for maintenance. Have no idea about the frequency, it would depend on usage I assume.
How much more expensive is the silver lined pan? Silver melts at 1,763F so shouldn't be a problem melting it
I thought u were confused about the stainless lined.. I checked.. and I guess you didn’t miss the part where he mentioned it and I did (I’m cooking). The link shows a 3 piece for $3600
And yes I laughed in shock when I saw the price. 😆
My grandfather, born 1900, learned the profession of a tinsmith - and literally saw his profession die very soon. You could have definitely used his services.
Hi Scott, I’d like to know more about your motivation to buy / review this piece of cookware. What does it cook better than other sauté pans? It obviously looks awesome.
I will get into this more when I do the review, but tin-lined copper is old school and I like learning the old-school ways of cooking, plus it's high-end and I like the look, and lots of great cooks swear by it... seems like I needed to try a piece and see what all the fuss is about.
@@UncleScottsKitchen Thank you so much. I totally get that point. Probably one of the reasons why I like cooking one pots in my Dutch ovens using just charcoal so much.
Copper is more than twice as conductive as the next best cookware metal (3003/4 aluminum alloy), so it heats more evenly than other pans, and it's uniquely fast to respond to changes in heat input compared to other heavy pans (although the latter is more pronounced with thinner copper than with 3mm+). Tinned copper doesn't have the nonconductive stainless layer slowing it down, so it has the full benefit of copper's responsiveness; and tin is naturally anti-stick, similar to well seasoned cast iron or carbon steel, but without the need to maintain seasoning or the reactivity with acidic liquids.
@@northcoastcopper thanks for this valuable input. I knew about the copper properties but nothing about the tin surface.
Going down the rabbit hole: Copper Cookware 😄 yep.
I have a Sur La Table splayed 2.5qt 2.5mm copper /stainless steel pan with lid that looks like yours that's actually what I make rice in 🤣 yes a rice pan, it actually works surprisingly well like a French oven... great heat distribution.
They make it lined in Silver too. want to see a review on that.
Anyone in the uk watching Netherton Foundry makes AMAZING spun iron pans and tin lined copper pans tho only 1.5mm. I have induction hob but do have an outdoor Campchef gas grill sooooo maybe one day I’ll get one.
I’d be interested how this cooks. Given that you buy copper for its insane reaction to heat change, being so heavy will that hinder how quickly the food heats/cools.
Hey Scott, happy haircut day!
My attempt at seeming borderline respectable!
I understand that many people still love tinned copper cookware. However, being traditional doesn't always mean better, tin is an obsolete material to be used on cookware, it is a fact. Buying an expensive pan that can't withstand heat is like having a sport car that can't run fast. Also you will have to pay $100 or more for each re-tinning service. There's a reason why most big copper cookware companies are not making tinned cookware anymore. Just go with stainless steel lined copper, they are not perfect either but they're definitely better and not necessarily more expensive than the tinned ones
Great haircut. Keep it like this from now on.
Is that you, mom? Ha! My mom would approve of your comment.
@@UncleScottsKitchen 😂
I am also curious about the 6.5in fait tout. I was wondering if it was too small to be useful?
Thank You for a unboxing and story about PERFECT MAKED US made pan from Duparquet!
French-style cooking techniques AND French-style cookware ARE totally in harmony: if You are cooking almost in French-cuisine,- You’ll NEWER MELTING YOUR TINNED COOKWARE.
In US (with MORE AGRESSIVE cooking thermal technics, and historically less sensitive to delicate tastes of dishes) You never point attention to this GAINT DIFFERENCE.
So, if You buying French-style cookware, PLEASE LEARN FRENCH-STYLE COOKING TECHNICS BEFORE.
Because this brings You to MORE TASTY, MORE DELICIOUS WORLD OF DISHES!
That’s a sweet pan man
pan unboxing is important, but let's focus on the haircut. Things are really looking up now. The copper haircut, really
wow very cool. i’m from rhode island and had no idea these pans were being made nearby! wonder if there’s a locals only discount … 😅 cheers
Gorgeous pans!
I bought this same sauté pan from Duparquet but mine does not have the helper handle. It is extremely heavy and pretty much impossible to lift when taking food out of it. I do love it, but have subsequently replaced my range with an induction cooktop so it has gone into storage for now along with all my other copper pans.
Noooooooooooooooooo... that big beautiful pan should be doing some cooking and not in storage! Maybe you could get one of those adapter plate things and use it on your induction? No idea if they work well or not.
@@UncleScottsKitchen perhaps but I have fitted out with cast iron, carbon steel and all clad copper core to make up for it. Next house will have a gas stove for sure!
im curious to see the silver lined version...and is a fait tout like a saucier?
It's similar, but not exactly. The walls are angled out at the top, but the bottom still has a fairly pronounced angle, unlike a rounded edge in a saucier.
ahh thanks for the clarification...originally wondered across your channel looking for seasoning instructions on a carbon steel matfer pan...which turned out well...wonderful pan @@UncleScottsKitchen
I've been a subscriber for a while now , did you ever try out Mafter Bourget copper ? I can't recall if you did TIA
wow fancy shmanzy. How about a Falk for induction?
egg test please!
This is actually worrying me! The pan is so heavy there is no way there will be a flip, that's for sure. And it's so wide I don't know if i can just cook one egg without the rest of the pan overheating. May have to do some sort of frittata or Spanish omelette.
@@UncleScottsKitchen I've noticed that in the states the cooks tend to do eggs at a significantly higher temerature than the French style of cooking where eggs and omelets are done on medium low, or even low heat. There is the possibility to order their products with a silver lining versus the tin lining. I think when your wife goes on vacation - that you should order one of these pans with a silver lining and do a comparison for all of us dreamers. I'd never buy such a fantastic and expensive heirloom bit of cookware for myself - buy my daugher recently got married and a 9" Duparquet is on it's way to her. Your channel is an expensive indulgence for me. Thanks ... I think. ;)
Hello Scott
Being so heavy do you think you will use it much?
I don't know yet because I haven't even cooked in it once so far BUT already I think if I had it to do over again I would get the rondeau version (two loop/helper handles and no big one)... it's really in the dutch oven realm more than the pan realm.
maybe see if you can change it for a Dutch oven. it is beautiful but for that money I would want it to be one of my work horses.@@UncleScottsKitchen
What are your thoughts on copper diffuser plates?
I use one for my visions skillet and it’s so much nicer than aluminum.. way better at distrubution and it heats fast.
NICE!
Is that a wooden coffee bean grinder next to the toaster?
That is a Komo Fidibus Classic grain grinder. We grind wheat and my wife makes homemade bread. Reviewed it a few years ago: ua-cam.com/video/lhNJiw3iAn0/v-deo.html
@@UncleScottsKitchen cool
Hope you got your knife out of the box? Good way to lose it (at least for me). Love your pan cast, thanks!
After I read you comment, I couldn't remember and actually went back and checked... it was safe and sound.
@@UncleScottsKitchen Oh good! When I saw you drop it in the box during the show I cringed 😄. 👍
Definitely no t in my budget…also not something I can wield while cooking. That said, it is beautiful. Love to support American craftsmanship. At the moment looking at Smithey Ironware. They are gorgeous and would love to have one.
Smithey cast iron is awesome. Their customer service is top notch as well!
@@darkhorsefive0my sister lives in Charleston…hoping to go visit and pick one up!
@@isabelab6851 you won’t be disappointed. 👊😎
If you get a Smithey let me know what you think about it. I want to get one of their pieces at some point too.
@@UncleScottsKitchen Smithey is absolutely top notch cast iron, and worth every penny it costs. I own Smithey, Stargazer, Field and Finex cast iron. Smithey and Field are my favorites. Smithey is heavier for size and hands down my favorite heavy CI. Field is hands down my favorite for (relatively) lighter CI.
Smithey will be running a Black Friday sale soon. Good time to grab your first one! 😎👍
Wait, where did James May go
My wife cancelled him.
That buck tho
My dad gave it to me... Buck Folding Hunter, although I've never actually hunted or skinned a buck with it. Opens packages like a charm though!
@@UncleScottsKitchen as a knife guy it’s nice to see.
Tin is very soft, in addition to its low melting point. I am baffled over how it can be used for cookware. Let us know how it works out.
Somewhere in this thread is a post from NorthCoastTinning.. great info in it
Non-metal utensils and keeping temps below smoking points.
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Fait tout- sounds like toot, means basically make all or make everything.
Faye-too -- the final "t" is silent (true of many final consonants in French).
But, yes, the "everything" pot.
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I just read that tin melts at 445 F - that’s 230°C. Well then, happy cooking!
Not only do you have to pay for the re-tinning, you have to pay for shipping both ways.
As long as I don't melt the tin, I hear that they should last a home cook 10 - 20 years between retinnings. And if my wife sees the credit card bill, I may not have that long anyway!
For £800 I can eat out for long time.
Isn’t this to decorate the kitchen? Wouldn’t like to having shaking it around to make a French omelet.
Is a Ferrari to decorate the garage?