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  1. Spencer
    27.04.2023 @ 03:09

    Martha is currently a great admirer of beautiful things and a deeply practical person. This combination of qualities may explain why she is drawn to copper cookware. Shiny utensils – pots, pans, bowls, and much more – are impressive but also useful. In fact, thanks to the unique properties of this metal, each vessel can even do its job better than a similar one made of other materials. Martha bought her first copper cookware in Paris in 1961. She had just read the newly published Mastering the Art of French Cooking and was eager to take advice from Julia Child, Louisette Bertholle, and Simone Beck when she gathered her batterie de cuisine, or kitchen supplies. “Copper pots are the most satisfying for a cook,” the pioneering writer wrote. So Martha went to Martha E. Dehillerin, a respectful kitchenware store, and bought some pots. Sauté pans and stocks were next on the list. “Its really a different experience to cook with copper,” she says. “Everyone should have at least one piece.” The metal itself is an excellent conductor of heat, allowing for better control and precision. “Its an incredible virtue to heat evenly. There are no hot spots,” says French chef and restaurateur Daniel Boulud, who has a large copper cookware set in his DBGB kitchen and bar in New York. If you only have one piece, he recommends a sautoir or rectangular sauté pan that is large enough to cook four to six people (10-12 inches). The square frying pan is a close second for him. European chefs have appreciated the fine qualities of copper for centuries. Handsome home and restaurant kitchens in the mid-19th century were well-equipped with copper cookware, as well as complex and imaginative molds for ice cream, mousse, and jelly. When you buy one of these early pieces today, “you own history,” says Eve Stone, a partner at Eve Stone Antiques in Woodbridge, Connecticut, where Martha has bought many fine old pieces, as she added to her collections. “You think, who used these in the 1850s? What did they do?” Stone says. However, Martha has not been looking for rare rarities. Over the years, she has also picked up numerous 20th-century pieces from tag sales and consignment shops – their shine is notorious. “People didnt want to polish it anymore, so they sold it