A Surface Shaped by Hand
The exterior of this stock pot bears the faceted, undulating marks of hand hammering – a process that produces a one-of-a-kind texture and a surface that catches the light from every angle. Each pot is worked by a craftsperson, and the hammered indentations subtly increase the surface area, contributing to the famously quick thermal response that copper brings to the hob. This traditional build connects the cook to a long lineage of copper cookware while delivering the control that modern recipes demand.
Stainless Steel Lining for Everyday Ease
Inside, the pot is lined with non-reactive stainless steel, so acidic stocks, fruit-based syrups and wine-heavy braises can simmer freely without taking on a metallic edge. This permanent lining removes the need for re-tinning, a maintenance task associated with older copper vessels, and means you can treat the pot with the same straightforward care you would give a quality stainless pan.
Handle and Lid Details
The handles are cast from solid brass, fixed with robust rivets that hold firm under the weight of a full batch of soup. Over time the brass will develop a darker, mellow patina that sits harmoniously with the evolving colour of the copper body. The lid, also hammered copper, is topped with a contrasting metal finial that stays cool enough to grasp with a folded cloth during cooking.
The Living Finish of Copper
With exposure to air, humidity and the heat of the hob, the copper surface darkens and may acquire a varied bronze-brown tone. This change is natural and has no impact on cooking performance. Some cooks treasure the antique character that emerges over months and years; others prefer to restore the original rosy brilliance with a copper polish from time to time. Either approach is entirely a matter of personal taste.
Hob and Heat Guidance
Traditional solid copper pots are not directly compatible with induction hobs, though they perform superbly on gas, electric coil, ceramic and halogen rings. For induction users, placing a flat induction converter disc beneath the pot can bridge the gap. Thanks to copper’s rapid conductivity, a gentle flame or moderate setting is often all that is needed to bring stock to a steady simmer, and the pot responds almost instantly when you adjust the heat down.
Care After Cooking
Hand washing with warm, soapy water and drying immediately with a soft cloth keeps both the interior and exterior in excellent condition. Abrasive scrubbers are best avoided, as they can scratch the stainless lining. When storing, placing a soft liner between stacked pots prevents the hammered surface from picking up fine scratches, though small marks that do appear simply add to the story of a well-used piece.
