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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!!
Normandy Kitchen Copper 