Copper Cookware
 

Hi Everyone,
I am in Paris now and thoroughly enjoying myself! Thanks to everyone for all of your suggestions and replies to my questions.

I would like to buy a copper saute or sauce pan while I'm in Paris. I thought I remember seeing something posted earlier about places to buy one, but cannot find it.

Does anyone know of a place?

Merci,
Jane

The premier place is probably E. Dehillerin

http://www.e-dehillerin.fr/en/index.php

It's best to do some homework first, so you know what you're looking for - size, thickness, interior finish, handles, etc. Best also to price shop online before leaving home. Depending on what you have in mind, it may not be a bargain in Paris with the dreadful exchange rate. And, be thinking about how you would get your purchases home. Shipping is quite expensive for heavy items.

That is indeed the best place. There used to be another almost identical place but now it is a chic clothing shop.

Thank you both. This is exactly what I was looking for.

Size and weight is what kept my daughter and me "honest" when we were there - but it didn't keep us from drooling over their cookware. Their "cellar" has some gorgeous copperware. I had to settle for some good knives and some kabob skewers.

Is A. Simon still there? We purchased several items from them.

Stu Dudley

A couple of good places to compare prices online:

www.cookware.com

www.cutleryandmore.com

www.surlatable.com

The selection is Paris is far greater, and prices are much lower (a disparity which has increased since I made purchases several years ago), if you can haul the items home with you and avoid shipping.

One trip, I brought a fold-up nylon duffle. I bought quite a bit of fabric and two copper pans. I buried the pans in the fabric and carried the bag onboard. At that time, I could not find a small saucier anywhere at home. Not only is it absolutely perfect for making beurre blanc, hollandaise, etc., every time I use it I remember shopping for it and buying it and just being in Paris.

Good luck!

I haven't compared prices with Williams and Sonoma or Sur la Table but Napa Style has some nice hand hammered copper pans lined with tin:

www.napastyle.com

Have you researched copper cookware? Know if you want stainless or tin lined? Anyone have any preferences?

A.Simon is very near Dellherin, but with the exchange rate as it is (or EVEN when it was at par) I found no bargains or even very affordable things to be had. FUN to look.
Williams Sonoma has a copper dutch oven on sale for $100 right now--half price.

>>Williams Sonoma has a copper dutch oven on sale for $100 right now--half price.<<

Those are nowhere near the same quality as you can get in France.

Stu Dudley

Compare Williams Sonoma to this:

www.frenchcopperstudio.com/

Stu Dudley

Yes, E. Dehillerin in Paris. I've shopped there for decades and they have everything one could dream of and lots of copper pots.
Or try a good Homegoods, T.J.Maxx, or T.J.Maxx and More here in the States. We have very good ones here in L.A. area. I don't know where you live though. Happy Travels!

You can also check out copper pans at Galeries Lafayette, which is useful for shipping things home.

I'm far from an expert, and copper is undeniably beautiful and has certain cooking advantages. But -- and I suspect you are aware of this -- there are maintenance issues to consider. One nice pan, though, can't hurt to see how you like it. Good luck!

Anyone going to Normandy check out Villedieu-Les-Poetes (actually between Caen and Mont-St-Michel). Famous for quality copper cookware, it is a small community and easily shopped. We have purchased several pieces there and are well pleased.

Jinx Hoover

Again, I agree that you have to consider the quality and all features of copper pans. I've never had any desire to collect them because if you peek in restaurant kitchens, the gleaming copper pots are hanging all over, but the chefs are using commercial aluminum (?) pans - with the occasional dish presented in an individual copper serving pan of some sort. I have many of those - oval gratins, individual pots with lids.

Williams-Sonoma carries Mauviel online and in their stores, but also a line of very thin copper pans in their stores. If you look carefully, the display pieces are often dented.

If you want to economize, some of my larger pieces are Calphalon Tri-Ply Copper and they do a very nice job.

I've learned to purchase purpose specific pieces and only invest the big bucks where nothing else produces the same results and it gets used all the time.

I'm a major home chef and have 7 copper sauce pans, 5 saute pans, and 1 large oval casserole pan - all (except 3) purchased in Villedieu-la-Poeles in '84 when the Franc/dollar was 10/1. They are nickel lined. Three of the 13 pans were purchased more recently either in Villedieu or A.Simonn in Paris - and they are stainless lined. This year, nickel is starting to wear off on 1 sauce pan, so I've been looking at all the options for replacing it. High quality US made pans ware whimpy - not the same stuff. If you lifted a French pan then a US pan - you would immediatly notice the difference. Imported French pans purchased from a US distributor are very expensive. Dehillerin is costly to ship here. I'm chosen to purchase the replacement while we're in Paris for 3 weeks in Sept. Even if I don't purchase enough to qualify for a VAT refund, it will be my least expensive option. I can use it while in France too (we've rented and Apt).

I also have 3 aluminum Calphalon saute pans, and 2 sauce pans. All are the same size as ones I have in Copper. The copper saute pans have a tendency to warp after extended use - the calphalon does not. I have 2 stovetops - 8 burners total. Four are gas, and 4 are solid cast iron electric. I use the electric stove the most. Because the copper saute pans are warped, they "rock" a little on the electric solid burners, so I use them when I cook with gas.

The copper sauce pans work a lot better than Caphalon. Heat is conducted faster, so it heats up quicker when I turn on the heat, and it also heats more evenly from top to bottom because the walls of the pans conduct better and are also more insulated. The pans cool down faster too, so I can move them to a countertop sooner than Calphalon The saute pans work about the same - copper & Calphalon.

I don't polish my copper pans - gave that up 20 years ago.

I imagine restaurants use aluminum pans because they get beat up a lot & it's better to beat up a $30 aluminum pan than a $130 professional copper pan. The non-professional pans (Williams Sonoma, Sur la Table) would not last long in a restaurant.

Stu Dudley

StuDudley...Oh, do I miss the days of 10 to 1. I was there that year and shopped until I literally dropped. I was just mentioning it to someone last week and couldn't remember the exact year...so now I know it was 1983. Smiles. Happy Travels!

Our original set of copper pans were tin lined (all purchased from Dehillerin); now there is only one shop in our area that does retinning, bummer. Our nickel lined pots are holding up well; however we only use alcohol flame with them. Stainless steel lining is the best if you use the stove. We have purchased several pots via the Dehillerin web site; packing and shipping costs roughly doubled the price.

Stu

Loved the paella pan on your link to french copper. Such a bargain - $1,800 reduced to $1,400. www.frenchcopperstudio.com/ourch2fopapa1.html

Jane,
Cannot help you in Paris but Villedieu les Poeles in lower Normandy is where they are all made. This is a wonderful town with plenty of outlets and a copper factory where they make all the copper pans you'll ever need. If you cannot get to Normandy go to a restaurant supply store, they'll have the copper sauteuse etc.
And the food is better than Paris as well.

Don't laugh but the easiest way to clean your copper pots and pans is with Ketchup, just smear it on , let it sit a bit then wipe off with paper towels before rinsing. Mine pots all gleam and they are used almost daily.

There is a Villedieu les Poeles outlet in Paris on the Via de Aquaduct (something like that) that runs at street level from the Bastille Opera along Ave Daumesnil. We priced there & Dehillerin/A.Simon and the Villedieu prices were higher because it was higher quality (thinker & heavier). Several years ago, there was an article by someone like Particia Wells that said she always took her copper there because she didn't trust anyone else to re-nickel it.

Stu Dudley

Thanks Everyone! I found Dehillerin and bought a small saute pan. This was more about having an extra special purchase on my first visit to Paris. I'll remember it everytime I use the pan.

Jane

If in the Périgord noir, pass by St. Amand de Coly to visit the workshop of MOF Alain Lagorsse next to the information office. My wife now regrets not buying a whole set of his pans, but the stuff was pricey even then.