Normandy Kitchen – the Home of Quality French Kitchen Copper WHY USE A JAM PAN MADE FROM COPPER? Traditionally the best cuisine uses copper pans that have their interiors tinned or silvered and the best jam making uses copper and utensils that are untinned and are plain copper throughout. In effect for centuries when cooking syrups, caramels or jams, copper was used as it works … Continue reading Copper Jam Making – Normandy Kitchen Copper
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Copper pans come unlined and lined. Unlined copper pans can be used for: 1. Jam, fridge jam, jellies, chocolate and sugarcraft including marshmallows and nougat 2. Beer making/Brewing 3. Chutneys and preserves 4. Whisking egg whites (you get a firmer result as the egg white reacts with the copper) 5. Sabayon or Zabaglione pans Confectionery, Sugar and chocolate require many specific tools, often dedicated to … Continue reading What foods do you cook with lined copper pans or unlined copper pans? What is the difference?
This Daubiere or Braisiere, a smashing old pan, is about 150 years old and can be used today like it was the day it was made. Continue reading Normandy Kitchen Copper – The Home of Quality French Copper – Daubiere the French Casserole
Copper Water Carrier or French Ferrat This lovely water carrier, sometimes miss identified as a drum, is a mid 18th to early 18th century item. Totally hand made it is designed to carry water from a well or river, either on the head or on the hip. There is a small round indentation on the base that, will the help of a small cushion or … Continue reading Normandy Kitchen Copper French Ferrat or Water Carrier
Buying good copper is an expensive business both for the items and the shipping costs, so making a good informed choice is a must! Continue reading Normandy Kitchen Copper– the Home of Quality French Kitchen Copper – Cooking and Caring for Copper
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The benefits of tin are that is better at heat distribution and tin is relatively non stick. Stainless steel doesnt colour unless it’s overheated where as tin will darken over time – it is almost like seasoning a pan as it becomes more non-stick as it gets older. Continue reading Stainless Steel or Tin lined Pans Copper Pans, which is better?
I am often asked what is the best thickness of copper to cook with 1mm, 2mm, 3mm or more?
The truth is that there is no easy answer.
Continue reading Copper thickness in Copper Pots and Pans, does it matter?
A good copper preserving pan is the one that does what you want it to do, many pans are great for one persons needs but totally unsuitable or lacking for another’s needs. Continue reading French Copper Jam Pans, Confiture Pans, what to look for in an ideal preserving pan or watch your weights!!
We at Normandy Kitchen check all our roll tops for completeness and any damage, our exacting standards mean you never get a bad pan, or a broken ring! Continue reading Rolltop Copper Pans. What to look out for and what to avoid
Keep a look out for good flat bottoms if you are buying antique or certainly pre used pans, especially those that have been retinned, make sure your bases have been renovated too. Continue reading What to look for in a renovated copper pan, or flat bottoms who needs ’em?
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