As you enter the Elizabethan kitchen at Burghley House in Stamford you are presented with over 250 copper cooking pots, pans, utensils and other related items hanging from the walls, along with a few turtle skulls. Many a stately home is filled with copper kitchenalia, from cooking pots that will hold many gallons of liquid to moulds to create jellies and ices. While such items are extremely decorative when highly polished, we must remember that they can also be used!
Copper for many centuries was the material of choice to use in a kitchen as it is hardwearing and has a low melting point. It heats quickly and evenly, and therefore cools relatively quickly when taken off the heat, unlike cast iron (sorry Le Creuset lovers). Copper is often used in top kitchens due to the way in which the metal heats, which means a lot less split sauces.
You will note when looking at copper cookware that is often lined, in tin if it is antique and stainless steel if it is modern, and must be relined if worn away; this is to make sure that no copper toxins enter the food, especially when cooking acidic items like tomatoes.
From large copper twin handled preserve pans, to samovars and Victorian kettles, copper kitchenalia can be found in many a Golding Young sale. The items that drive the highest prices are ones that are in pristine condition, as well as pieces that bear makers stamps, and in some cases the crests and coats of arms from the country houses that they may have been used in. So whether you want to move away from stainless steel pans to using copper, or want to create a decorative wall display of jelly moulds, keep an eye out on goldingyoung.com for forthcoming pieces.
