“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
Ready for your best recipes to get even better?
You’re ready for hand-made Brooklyn Copper Cookware. Organic and elemental extra-fort (3mm, or 1/8″) solid copper with hand-wiped tin linings and cast iron handles, made entirely in the US.
Simply the finest cooking tools ever made.
“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.”Shop The Collection
Talk to your copper pot dealer.
We’re copperheads and we love what we do. If you have questions about cooking in, or caring for tin-lined copper cookware (or any cookware, really), let’s talk.Contact Us
Introducing the new 3 Qt Small Casserole.
The classic Casserole pot comes out for slow, starch-thickened cooking, and copper moves energy with such finesse that you’ll soon forget hot spots were ever a thing—cooking is even and non-stick on the lowest of flames. BCC’s smallest casserole serves you and someone special in elegant abundance.
The 3 Quart Small Casserole pairs perfectly with our 7.5” Flat Cover—the same copper, tin and Stork iron in a perfect design. Just like what it covers.