We’re very grateful for the wonderful print and online press coverage Brooklyn Copper Cookware has received over the years:

“The heavy, iron-handled pots perform beautifully. They are lined with nonreactive laboratory-grade tin. The pots come with one free retinning and polishing. Cleaning copper just takes some scrubbing with lemon juice and salt. The cookware is made the old-fashioned way, with pure tin linings instead of stainless steel, which even many European manufacturers use.”

– The New York Times

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“The Brooklyn Copper Sauté tops all the uncoated pans in our ratings. The 9.5-inch pan was the only one in our tests to earn an Excellent rating for cooking evenness; sautéing performance was on a par with the four other copper pans in our tests. The handle is sturdy and stays cool to the touch when the pan is in use.”

“The cream of the culinary crop.”

– Consumer Reports

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“There’s no need to go to Parisian kitchen supply store E. Dehillerin to capture that feeling (or to reap the benefits: It heats evenly and maintains the heat). We have our eye on Brooklyn Copper Cookware, which makes copper pots and pans the old French way: by hand. A nonstick tin lining instead of stainless steel means they heat up faster.”

– Bon Appétit

“BCC have begun producing larger diameter pots, and the 11″ 5QT rondeau is the perfect size for cooking for a dinner party of 4 or more people. I posted a short review previously of the 11” rondeau. I made duck ragu for 6 people along with fresh pasta in my new 11″ rondeau. The thick copper pan, which is lined with hand-wiped tin, performed flawlessly. It is ideally suited to braising either on the stovetop or in the oven, and it is built to outlast us all. This is artisanal craftsmanship at its finest – hand-made without compromise in the tradition of the finest French copper cookware from the 19th and 20th centuries.”

– Chowhound

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“Roasting pans made from copper actually provide a superior roasting experience when compared to any other material because of copper’s incredible ability to conduct heat.”

– Michelin Guide

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“Mac Kohler is the man behind Brooklyn Copper Cookware, which is one of a handful of companies keeping alive, and in fact expanding the production of fine copper cookware in America. It’s been an incredible journey, from discovering a piece at the Brooklyn Kitchen, working to make pots and pans in Brooklyn proper, until Hurricane Sandy destroyed that factory. Picking up the pieces and finding true artisans to carry on these nearly lost crafts elsewhere in America.”

– Heritage Radio Network

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“The pieces you’ll find from Brooklyn Copper Cookware are embodiments of good science and craftsmanship. So, what should you look for? The best copper pans are handcrafted—hammered out by a coppersmith, then lined with pure tin (by a tinsmith) before being fit with a cast iron handle (by an ironsmith). Legit.”

– Bon Appétit

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“Not only are BCC’s pans American-made, they’re produced by metal crafters in America’s rust belt, who kept these irreplaceable skills alive like a lost language. And, as you’ll read, while the BCC v2.0 pans are at least the equals of the greatest European makers’, they stand apart as unmistakably American in form.”

– Hungry Onion

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“BCC has hit another home-run here, and these saucepans prove again that they are one of the leading manufacturers of copper cookware on the planet – and they are entirely made in the USA.”

– Chowhound

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