“Celia, are you paying attention to what I’m saying?”
Christopher at Chefs’ Warehouse was using his serious voice.
“The pot is ONLY for sugar, and you have to clean it each time BEFORE you use it to remove any verdigris, which is poisonous..”
Ok, so that got my attention. I was ready to put the Mauviel unlined copper pot back on the shelf, but Pete was so excited that I couldn’t veto him. The last time he was this taken with a piece of cookware, we ended up with a waffle iron that has been in constant use for nearly thirty years.
That didn’t stop me wondering though – why on earth would anyone make a pot that was potentially dangerous? What advantage could it possibly offer? It breaks all the rules we have for buying cookware – it’s heavy (weighing in at over a kilo), it doesn’t go in the dishwasher, it’s not multipurpose and it’s going to look grotty within a month. Having said that, it is stunningly gorgeous at the moment.
We soon found out that it’s also absolutely amazing.
It seems to turn sugar and water into caramel all by itself. No stirring, no brushing down the sides, no fussing. It heats incredibly evenly, both on the base and up the sides, which helps to prevent crystals forming.
I was after a dark caramel for my hazelnut praline…
The caramel remained liquid while we stirred in the roasted chopped nuts and spread them out onto a greased sheet pan…
I chopped the praline into chunks…
…and added them to a bowl of tempered dark chocolate…
I love how the glistening golden praline matches the pot…
As usual, Pete was right – our new copper sugar pot is the bomb. Maybe we’ll try making spun sugar next!
Fig Jam and Lime Cordial 
This is so delicious that I have to go lie down now. I’m in a chocolate faint. :-) Fans self, Maz. :-)
Hahaha…sorry darling. Would deliver if I could!
Soooo pretty! But, oh,the upkeep. Worth it though, I suspect.
Misky, I’m going to have to keep it clean now that I know the green stuff is poisonous! :)
If you start making spun sugar, I will have to go see a shrink. Won’t be able to deal with my culinary inadequacies any longer
(sigh)
it is a gorgeous pot indeed….
Our first attempt at spun sugar resulted in hard toffee stuck to my hair…and my clothes…and all over the kitchen floor.. :) We did succeed in making toffee shards though – they were very pretty!
It is a stunning little pot performing magic tricks. Don’t we love new cookware more than anything in the world?
Well, after my immediate family and friends, yes. :)
Beautiful pot indeed! I have copper core pots and pans, but not such a wonderful pan as this. Ah, the possibilities….enjoy!
I’ve always resisted the copper cookware because of the maintenance, so this is a big exception for us. Are yours hard to keep shiny?
Stunning – I have lusted after copper pots for years now but always been a bit nervous of them. How do you clean copper?
Tanya, I *think* you can buy copper cleaner for the outside – not sure what you do about the inside. Or maybe you use it on all of the pot and just make sure to rinse really, really well.. :) This is our very first piece of copper cookware!
I need it.. I bet it’s like super expensive hahaha
Yep. :)
Surely you won’t stop at one. I fully expect to see a whole batterie de cuisine like this one http://www.nationaltrust.org.uk/petworth-house/things-to-see-and-do/servants-quarters/ Sounds like you’re going to have fun with sugar.
What an interesting photo! I’m sure the servants downstairs had a hell of a time keeping that all polished!
Such a beautiful pot and isn’t Chefs’ Warehouse Fabulous. Thanks to reading your blog it was a go to destination when I was last in Sydney. I almost choked when I read on the sign that it was for (something like) commercial sales only but went on in and they were so lovely and helpful and very happy to sell to me. I went back to Adelaide loaded with banetons, linen couche and other goodies. Thanks again!
Hahaha…I tell folks to ignore the “trade only” sign – trade get a discount but they will sell to the public as well. Sounds like you had a wonderful shopping trip!
What an amazing pot and where do you get your chocolate moulds from Celia? I gave all mine away years ago and am looking for some great new moulds that don’t cost the earth:)
Jody, I buy them from Candyland Crafts in the US. I’ve used silicon ones as well in the past from Aldi, but I really do prefer my plastic ones. They don’t last forever, but they’re only US$2 each – be aware of shipping though, as it adds about a dollar per mould to each order (I usually order 20 at a time though!).
http://www.candylandcrafts.com
Thanks for the information Celia. I will look them up. Have been having trouble getting good square moulds. I know that taste is most important but l want them to look good too:)
Rules are made to be broken (every now & again) and this gorgeous little pot would do it for me, too!
Amanda, it’s the prettiest little thing – for now… :)
Now that’s good information to know. That is the most beautiful pot I’ve ever seen though and it sounds like it’s sort of magic.
Usually working with sugar is a frantic affair here, but this pot lets us make toffee and caramel in a very calm way. Does that make sense? :)
I think so….but I see you as calm in most situations anyway.
Oh so beautiful, and oh so worth it Celia! Sometimes having such a specialized piece of equipment saves such a lot of time and angst in the kitchen, and if it makes you feel like a true domestic goddess- all the better :) xox
Becca, it really is the bee’s knees. Pete knows what he’s on about – I’ve learnt to listen when he gets insistent.. :)
LOL to Sally’s comment… and wow to you, Celia… now that’s a good purchase… we only ever had ONE in the cookware store and I’m not sure that we sold it!
Lizzy, we’ve only had it for a week and we’ve already used it three times. It’s great fun!
Can the Kitchen Police arrest you now for having a dangerous weapon? :)
Jody and interested others: I got my moulds from Candyland on Celia’s recommendation and I’m really happy with their performance. I bought about 15 to make the postage worthwhile.
Rose, I’m so glad you’ve had a good experience with Candyland as well. Isn’t their range enormous!
I don’t go into baking supply stores for precisely this reason! Williams Sonoma always is expensive – even when I’m determined just to LOOK! I would like a copper pan, though. Maybe I should just go and take a peek?
Heidi, it’s our first piece of copper cookware ever, and we’re loving it. Maybe you really should go and have a peek… :D
My, oh my, oh my! Words fail me:)
:) After my initial reluctance, I’ve become quite excited by it!
God, celia, I want that pot! c
actually i want a copper bowl too for whisking whites.. c
Celi, I don’t need a pot for eggwhites – now that would be TOO much for me to keep clean! :)
I had no idea these pots could be poisonous. I’m sure you will use it as much as the waffle iron and like you say, it’s very pretty at the moment. I love the look of your chocolates – so shiny and glossy xx
Thanks Charlie! I had no idea either – I was ready to put it back on the shelf! :)
a poisonous pot eh? Sounds like the beginnings of a most excellent short story Celia. I’m not doing much boiling of sugar and water these days so it’s hard to warrant…I ammmmm due a trip to Chef’s Warehouse though ;-)
Brydie, I do wonder if we can ever justify the expense – but hey, it makes Pete very happy and not a lot of cookware does that! We went to Chefs’ via the other direction on our last visit – I’d forgotten how close it is to your place! :)
What a gorgeous pot and just even the hazelnut praline on it’s own looks amazing. Lovely post.
Thanks Vicki! It was hard not to eat it as soon as it had cooled!
I love my copper cookware. Mine is aluminium plated though-to prevent potential poisoning which is good because I don’t tend to pay attention to instructions :P
Hahaha…I’m not either. Thankfully Pete is! :)
Ohhhhh I want one… how do I get one on the Gold Coast???? Liz x
I’m sure you’ll find somewhere that sells it up there! Or give Chefs a call, maybe they can work something out for you.
Oh Celia I wish I knew you were n the market for one….I just gave mine away. how annoying. Those chcolte looks amazing
Thanks hon – I didn’t know I was in the market for one – Pete just picked it up on our last visit to Chefs! :)
Celia, your pot is to die for. I would have all Mauviel if only I could afford it. We have the saute pan and it is truly wonderful.
Glenda, I would buy more if I had a Maus to clean it for me! :)
Don’t forget she is going cheap:)
Lucky lady, to get a copper pot, but I don’t envy the cleaning! Those chocolates look stunning – I’m sure they taste as good as they look.
Thanks Suelle! They were great fun to make too!
I have a copper bowl for egg whites. I would love a copper pot but they are so expensive.
It wasn’t cheap! But as we’ve already used it three times, I think it’s going to be a worthwhile investment! :)
Thanks for the info, I had no idea copper pot can be poisonous if not cleaned properly before use. Excuse my ignorance, but why can’t one use the pot for other purposes? Why only for sugar?
Norma, apparently you can’t use unlined copper for cooking anything acid like tomatoes, as the acid reacts with the copper to form a toxic compound. That’s why copper pots for those things are always lined.
If I made more sweets I’d be more tempted, mostly because they’re such beautiful pots. But, I’m still tempted…
Mimi, I know what you mean – we will probably START making more sweets now! :D
Looks amazing!
It really is! :)
Celia, I’d be too scared to use a potentially poisonous pot! :!
Stef, you and me both. I TOLD Pete that. I’m not scared anymore having read up on it though – I’ll just be sure to never use it for anything acidic and we should be right!
I have a round and green copper bowl I bought to whisk egg whites in languishing in the back of the cupboard. Too much effort to keep clean. I hope love your pot more that I like my bowl!
Sandra, I’m sorry you don’t love it! I do think we’ll use this pot more than we would an egg white bowl…hopefully! :)
Such a lovely post! Love the tale of your poisonous pot and I absolutely adore the chocolates. I wish you many successful caramels :)
Thank you thank you! :)
Hi Celia, Chef’s warehouse had the jam pans on special some time ago……..yes its wonderful to make preserves with. The copper cleaner they stock is just brilliant. You sent me on a great read about the reaction between copper and sugar; I now understand why jams are so successful in copper.
Elaine, what a shame we missed that one. And thanks for the tip – we’ll pick up some copper cleaner next time we’re in!
Oh gosh, you surprised me, Celia! I was already drooling with the chopped nuts in caramelised sugar…and then came your dark chocolate! I want!!!
Julie
Gourmet Getaways
Thanks Julie! They were fun to make!
Celia, I have had a copper pot on my wish list for years but keep not buying one as I wasn’t convinced it would work so well. But, you have shown me the error of my ways ;) I shall be getting myself one soon :)
Tandy, Pete will be pleased when I tell him that! And we’ve been really pleased with how well it works – it’s substantially different to cooking sugar in a stainless steel saucepan!
must must have one
Hahaha…you should go shopping with my husband! :)
absolutely gorgeous!!! love mauviel :) I had no idea that verdigris was poisonous. So that means every time I want to make a souffle I have to clean my copper bowl first. Good to know.
that golden praline..mmmm!
Hahaha…yes Bernice, probably best to clean it first… :D
I was waiting for this post. Can we talk about how gorgeous your chocolate is? Love it. That pot is too cute! Enjoy the weekend soul sista! xx
Thanks Em! The pot has been great fun to play with! :)
What a wonderful pot, I was thinking to myself what else could you use this for and then I saw your chocolates and understood, they are gorgeous!!!
Cheri, it’s interesting because I’m usually very anti single use items, but this one is a definite exception. It’s a joy to use!
OMG, Celia, how could you do that to us “innocent” readers, I mean I am drooling all over the screen. Love you new pot, it seems like a necessacity in a good kitchen.
Hahaha…sorry Cornelia! :)
I love that Pete gets as excited about a pan as you do. KP also loves kitchen shops. A great quality in a man don’t you think.
Sally, he only seems to get excited about very specific items but then he’s single minded – I don’t even bother trying to fight it any more! :)
http://www.mnn.com/health/healthy-spaces/stories/how-to-clean-copper-naturally
Also, those chocolates are beautiful. Nice thin shells. Lovely.
Thank you! Interesting link!
I adore the lustre of new copper pots and the beauty of old copper as well. Note to self “Don’t like the verdigris!” ;)
Hahaha… more importantly, “don’t EAT the verdigris!” :)
So licking is OK? ;)