Peek into the kitchen of almost any National Trust house or stately home and chances are you’ll spot copper somewhere: rows of copper pots, jelly moulds hanging on the wall, preserving pans or in utensil pots.
While you can, of course, buy copper pans brand new – Shropshire-based Netherton Foundry is a great place to look for cookware, copper or otherwise – there’s something especially lovely about the patina of an aged vintage or antique piece.
So, when you’re shopping for an old copper pan, how can you tell if it's a quality piece? From linings and rivets to weight, maker’s marks and condition, here’s what to look out for.
Why copper?
While part of copper’s enduring appeal is in the aesthetic, the metal’s strength lies in the way it conducts heat. Copper's highly conductive, so responds quickly when you alter the temperature, and spreads heat evenly across the pan.
One thing to bear in mind in a modern kitchen is induction. Copper isn’t magnetic, so traditional copper pans won’t work on an induction hob – although hob converters offer a potential solution.
So what should you look out for if you come across one while antiquing?
The copper pan checklist
Check the weight
Pick the pan up. Good-quality traditional copper cookware should feel substantial in your hand. Weight alone won’t tell you whether a pan is good quality but it’s a good starting point.
Check the lining
Older copper cookware may be lined with tin, nickel or silver, while modern pans often use stainless steel.
If the lining is tin, don’t be put off if it has turned grey or dark with age – what matters is whether it’s still intact. Check the base, corners and sides for exposed copper. If copper is showing through, the pan should be professionally retinned before you start cooking with it regularly.
It’s worth your while to know what the lining is made from, as softer metals such as tin need a gentler approach to cleaning than harder linings.
A worn lining doesn’t necessarily mean you should walk away from an otherwise lovely pan. Retinning has always been part of the working life of traditional copper cookware, so just factor the cost into your purchase. And, of course, if you’re buying mainly for display, a worn lining may not matter at all.
Look at the handles and rivets
Traditional copper pans often have substantial iron, brass or bronze handles held in place with large rivets. On handmade pieces, those rivets may be slightly irregular rather than perfectly uniform.
Give the handle a check. It should feel secure, without badly loose rivets, splits or obvious distortion.
Turn the pan over
Dents, scratches and a little unevenness are all perfectly normal in antique cookware. They may come from years of use, or reflect the handmade nature of the piece. What matters more is whether the pan is still practical to use.
Place it on a flat surface and see how it sits. A little wobble or unevenness isn’t necessarily a problem, but a badly warped base can make the pan frustrating to use.
Search for a maker’s mark
Have a good look over the sides, base and handles for stamps, inscriptions or maker’s marks. A recognised maker can add interest and value, while hotel stamps and initials give a piece a bit more history.
That said, plenty of good antique pans were never marked at all so don’t dismiss an unmarked piece!
How to care for antique copper
First up, and perhaps most importantly, never put antique copper cookware in the dishwasher. Wash tin-lined pans by hand with warm water, washing-up liquid and a soft cloth or sponge – avoid abrasive scourers that could damage the lining. It’s also best to avoid sudden changes in temperature. Plunging a very hot copper pan into cold water can cause it to distort.
When it comes to the outside, it’s really a matter of taste. Some people love the bright glow of freshly polished copper, while others prefer the softer browns and reds that build up naturally over time.
If it has an interesting patina, think twice before stripping that away as that could play into its value. When in doubt, ask a specialist before reaching for anything too aggressive.
Are antique copper pans worth it?
If you love the look of old copper and want something with a bit of history, they can absolutely be worth the expense. Where you buy really comes down to how much risk you’re happy to take. eBay can turn up bargains, but you’re often buying from photographs alone, so it can be harder to judge the weight, condition and warping.
Buying from a reputable antiques dealer, such as Lassco or English Salvage, will usually cost more, but you’re paying for a little more reassurance: a clearer description, more knowledge about the piece and the confidence that it’s already had a professional once-over.
Whichever route you take, don’t be afraid of a little wear. With antique copper, it's all part of the charm. It’s the structural condition and lining if you plan to cook with it that really matters.
Daisy Bendall is the Houses Editor at Country Living and House Beautiful, where she spends her days sourcing some of the most inspiring homes across the country. Prior to specialising in real homes, Daisy worked for Good Housekeeping, Red, Elle Decoration and Prima, styling shoots, covering the latest decorating trends and hunting down the best buys for your home.
