French Lobster/Shellfish 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 inside, while the clams were cooked on the top.
Today the form has been known to hold anything a chef can create for baking, roasting etc.
Dovetailed and with solid brass hardware, the overall size with handles is 17″.
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.