“How’s it made?” Answered.

9.5" Sauté pan bodies ready for tinning.

9.5″ Sauté pan bodies ready for tinning.

I had occasion to organize my thoughts on our manufacturing process recently, which over the past several years has evolved utterly without semblance of a plan. Since no one has manufactured copper cookware domestically for over a generation, it was never going to be the sort of path for which maps already existed. Not to mention that scaling hand-making to the level of hand-manufacturing is these days thought to be at least crazy, if not impossible. For example, Continue reading

Up Next: Saucepans.

Espagnole. Demi-glace. Bordelaise. English Gravy. Poivrade. Port-Berry. Grüne. Ravigote. Robert. Hunter. Aux Fines Herbes. Genevoise. Hot and Sour. Lyonnaise. Barbecue. Marinara. Yorkshire. Béarnaise. Curry. Alfredo. Coulis. Hollandaise…

Photo of Barb

How your new saucepan cover starts life: cardboard and clay. Barbara Stork designing old school.

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Cockles and Prawns, Green and Black

Cockles and Prawns, Green and Black

Shellfish have had the long sunny days of summer to fatten up, making them especially sweet, unctuous and tender now that it’s early Winter. Arriving home with a few dozen cockles and prawns I put our new BCC 6 Quart Casserole on the fire and brought together this dish.

There are a couple of exotic ingredients in here. If you want to skip making it yourself, a good Italian market would likely have dry squid ink pasta. But if you have the pasta maker and are going for it, that same market might carry the ink too (Japanese markets are also a good bet)! Otherwise, sealed packets of squid ink (about 4g per – more than enough for the recipe) are available on-line and require no refrigeration. Continue reading

Little Things Make for Integrity

Little Things Make for Integrity

The Starting Line-up.

As you know, we’ve taken some pains to make absolutely everything having to do with Brooklyn Copper Cookware here in the US – design, tools, metal smithing and metal itself, all done here. We committed to this not for chauvinistic or nationalistic reasons, but because we believe that people, companies, farms, and entire economies are at their best when they appreciate, pay attention to Continue reading

Cooking Up Art.

For a change of pace I’d like to share some thoughts about pots and pans apart from making and marketing them. While we love creating tools with which people can do their best work, we also think cookware matters in lots of ways beyond its mere utility, and such ideas form some of the spirit of our enterprise.

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Deep Organic

Organic: how far do you take it?

Living in a huge city it’s difficult to even stress organic, much less keep organic (in the sense that one easily keeps kosher or halal here in Brooklyn). The city is a constructed, human artifact – definitionally inorganic, right? Yet under the city, through the cracks and openings in its veneer, the organic world shows through. Continue reading

On Making Stuff

For the now several decades of my prior working life I produced results.

These results were just that, something to point to when someone drew a line. As a student, I wrote papers on esoteric subjects such as “non-discontinuous rabbit temporal segments” (I studied philosophy); the deadline was usually the end of a semester. During my time as a non-profit administrator volunteer hours were the measure of success, and by the end of every year we’d aimed to record a few more. As a trader, there was our annual profit and losses to tally and circulate to clients, with the hope that over time we showed more of the former and little of the latter. For nearly thirty years my results were words and figures, all of which over the long haul have as much as evaporated in the memories of the people to whom they were terribly important at the time they were produced, myself included.

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