I cook a lot of things in my BCC sauté.  It’s probably my most versatile piece in my large collection of cookware.  It’s a worthy rival to the best vintage pans of yore, and my BCC sauté is the one I reach for instinctively.

My A#1 favorite prep in my BCC sauté is wild mushrooms, and whenever I can get them, Morels.  It’s ridiculously easy in this pan.  A couple tablespoons of good olive oil or duck fat, a proud pound of prime Morels, a little lemon and scallion, and a knot of good beurre au sel to finish, and everyone’s wanting more!

Brooklyn Copper Cookware owned by Bill

A couple tablespoons of good olive oil or duck fat, a proud pound of prime Morels, a little lemon and scallion, and a knot of good beurre au sel to finish, and everyone’s wanting more!

Meet other Copperheads

Chef Sherri Mitchell

"It’s hard to describe how beautifully cute this piece is (in addition to being a workhorse, of course)"

Learn more about Chef Sherri

James Cermak

"Why do I buy Brooklyn Copper Cookware? Because it's made in the USA and it's supporting working families in America!"

Learn more about James
Loading cart ⌛️ ...