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The Brooklyn Copper Cookware collection. (Left to right) 3 Quart Rondeau, 6 Quart Casserole with 10″ Flat Cover, 14 Quart Stocker with 10″ Flat Cover and 9.5″ Sauté.

“Copper pots are the most satisfactory of all to cook in, as they hold and spread the heat well and their tin lining does not discolor food….. To get the full benefit of cooking in copper, the metal must be 1/8 inch thick, and the handle should be of heavy iron.”

Julia Child, Mastering the Art of French Cooking, 1961

Simply the finest cooking tools ever made.

BCC Sauté

The Brooklyn Copper Cookware 9.5″ Sauté is made of solid 3mm copper with a hand-wiped tin lining and custom-designed cast iron handles.

“I have no problem whatsoever judging the BCC sauté as attaining the finest level of fit, finish and ergonomics I’ve ever seen. Nothing else I’ve handled comes close.

This pan will either make you cook better, or care about cooking more—in which case, you’re also likely to cook better.” — Chowhound

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Press and Reviews.

BCC press and reviews