Small Copper Roaster/Steamer
The French have a particular pan for every mode of cooking. This form of steamer originated in Brittany, the seafood capital of France. There, lobsters were steamed or poached for generations before those of us in other parts of the world thought lobsters were a delicacy.
Today the steamer pot has been known to hold anything a chef can create for baking, poaching, steaming or roasting.
We love antique copper pans and use them exclusively in our home. Copper conducts heat quickly and evenly with no hot spots on the bottom of the pan, allowing for greater control because the pans heat up faster, then cool down faster when taken from the heat. Copper pots are the prize of a chef’s kitchen.
This dovetailed pot is in great condition.