ABOUT BRASS & COPPER COOKWARE-PLEASE READ!

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WORDS OF CAUTION: Unlined copper and brass cookware can develop verdigris, a highly poisonous substance. For this reason, we tin line all our cookware. If you see ANY green coloration on a copper or brass surface, DO NOT USE that piece. If the tin lining of a piece begins to wear through from use, or is melted because the pot was boiled dry, it must be re-tinned. (I am sorry to say that I no longer re-tin.)

CARING FOR TIN LINED COOKWARE: The first rule is "NEVER BOIL THE POT DRY"! The second rule is "EVERYONE EVENTUALLY BOILS A POT DRY"! Tin lining will melt if there is no liquid in the pot to keep the temperature below the tin's melting point. Also, only wooden utensils should be used on tin lined cookware. Metal utensils will scratch and wear through the tin lining. To keep the tin lining bright, we recommend "Wright's Silver Cream" (See "MISC."). If the tin lining darkens, it is still ok (it is only cosmetic, the piece is safe to use). To keep the copper or brass shinning, use "Wright's Copper Cream". These products make shining copper & brass easy. But remember, it is ok to let your cookware turn a warm brown (copper), or deep red-brown (brass).

ALL OUR COOKWARE IS REAL. IT IS MADE TO BE USED IN A HEARTH, OR MODERN STOVETOP. TO LEARN A LITTLE ABOUT HEARTH COOKING, PLEASE READ "SOME THOUGHTS".

The originals I copy have survived for any one of many reasons. One thing is certain, they were taken care of. A copper piece was, and is, a pricey bit. You would keep it clean both inside and outside to the best of your ability. Proof? The best sand for cleaning pots was imported from France!! Which probably explains why so much early domestic cookware has sxposed edges that are polished smooth. They did not start out that way! The mark of a good housekeeper was her copperware was penny bright.