Jens Quistgaard’s Iconic Copper Cookware Is Again—Right here’s Why It’s Definitely worth the Hype

Copper cookware glows. It radiates like Arthur’s grail. Camelot’s galley should’ve been crammed with the stuff. Buckingham Palace nonetheless is. Identical with the kitchens of Monet, Montgeoffroy, and Martha. There’s a purpose for this: Copper isn’t simply good—it’s clearly good. The metallic’s pure and the vibe’s probably the most electrical. Level being, copper rocks and—when molded into casseroles by famed Dansk designer Jens Quistgaard—it performs.

For Quistgaard, copper’s magnificence boosts its efficiency. In response to Stig Guldberg, writer of the biography, Jens Quistgaard: The Sculpting Designer, the Dansk designer sought to create casseroles that may “not be reserved for the range,” which means they might double “as a horny centerpiece” on any eating desk and thus remove the necessity of proudly owning—and subsequently washing—serving bowls. As supposed, Quistgaard’s copper, which debuted in 1960 and descends from his Ankerline and Købenstyle collections, is wealthy with stove-to-table advantages.

“The copperware, known as ‘Quistgaard’ cooks meals, then is delivered to the desk in all its magnificence,” wrote The Reporter Dispatch, throughout June of 1960. “Copper and brass cooking-ware for elegant stove-to-table service,” famous an advert inside The Oakland Tribune months later. “The sort of copperware individuals come from Europe raving about,” boasted a Dansk graphic inside The Honolulu Star-Bulletin in September 1961.

After which there’s the precise cooking half. Copper conducts warmth higher than any wand-waving, tailcoat-wearing human might and each metallic not named silver does. That means, nothing in your kitchen will get hotter quicker—or cooler faster—than copper cookware. This form of warmth agility makes it particularly apt for cooking something delicate—like sauces, caramels, or seafood.

As acknowledged within the authentic assortment’s producer’s care card, copper has some limits. To stay meals protected, copper cookware should be lined with one other metallic—typically tin—with a melting level of roughly 450F. Additional, with common use, that lining will naturally degrade over time and sure have to be changed inside 10 to twenty years. And, because the aforementioned châteaus, castles, and Bedford homesteads ought to’ve made clear: First-hand, high quality copper pots and pans will not be low-cost. All to say, for those who’re searching for a budget-friendly, all-in-one cookware answer—copper’s not your reply.

Nonetheless, for those who’re on the lookout for one thing that cooks meals and comes straight to the desk, one thing elegant, the sort of cookware individuals come again from Europe raving about, then you definately’re going to like the subsequent sentence. We’ve relaunched Jens Quistgaard’s Copper cookware within the Food52 Store. Give it a glance right here—and who is aware of? Perhaps your kitchen will begin glowing.