Copper Thoughts
One day last year, I added the current OWF header graphic and didn't say anything about it. It's become a symbol of the site: When I interviewed Steve Sando for SFist he said, "Oh, I've seen your blog. The one with the copper pots, right?" UPDATE: Melissa reminds me that the original picture is available on her Flickr account.
I occasionally get questions about the pots, most recently from Jennifer Jeffrey at the second annual food bloggers' picnic. I thought I'd give everyone the answers to these Occasionally Asked Questions.
Are Those Really Yours?
Melissa took that photo from our dining room. My copper collection represents several trips to France, where I've added items in fits and starts. Some have come to me as presents. The pots are Mauviel copper lined with thin stainless steel (I opted out of the traditional tin or aluminum because those need to be relined from time to time, and the few craftspeople in the U.S. who perform this service charge a fortune.). We also own a copper mixing bowl for egg whites and two copper ice buckets. A couple other items as well.
How Do You Keep Them So Clean?
I don't. Melissa spent eight hours on our second anniversary polishing and scrubbing the entire collection as a surprise. She took the photo about half an hour after I came home and saw her efforts. Copper tarnishes quickly, so I rarely bother to polish the pots. My mom polishes hers after every use. When I do polish the copper, I use the polish they sell at E. Dehillerin in Paris, which is also where I found most of my items.
Should I Pony Up the Cash For My Own?
Probably not, unless you can buy them cheaply in France. Here in the United States, the markup often makes this equipment cost about twice as much as other good-quality pots and pans. I prefer copper, but I wouldn't argue that it's twice as good as something else in the store. Of course, if you just like the way they look, nothing I say will stop you.
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