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You have purchased one of the nest pieces of cookware anywhere, and one of the last still handmade in the United

States. Brooklyn Copper Cookware’s exclusive and original designs are unlike any other. Tooled to t American range

tops, every piece is spun from heavy-weight pure copper, tted with our custom solid cast-iron hardware and lined

with certied pure, lab-grade tin.

Every piece made by Brooklyn Copper Cookware is designed and made by hand, and 100% renewable. Copper

requires less than half the energy of other cookware metals to mine and smelt, and we capture 100% of our raw

material waste for recycling. Copper cookware not only ages gracefully, its performance actually increases with use.

Our wares will give you not merely years but generations of high performance in all cooking applications.

vessels, and today tin-lined copper has renewed relevance

for home and professional cooks. It is by far the least

energy- intensive cookware to manufacture, from the raw

material (either new or recycled) to the nished product.

Copper and tin combined oer many times more thermal

eciency than the next most ecient cooking metals,

with none of the hazards of more recent technologies.

For a thorough analysis of copper versus other common

cooking metals, see our website.

CONGRATULATIONS!

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leaving our shop. Since we’re serious about the organic

stu, we never coat any surface with the usual lacquers

or sealants used by many other copper cookware

manufacturers (who have to ship overseas). Still, we

recommend that you wash your new pot with a little soap

and hot water, and dry it with a soft cotton cloth.

When using Brooklyn Copper Cookware or any lined cooking vessel, never heat the pot empty! You could damage the

lining. Make sure your cooking liquid or fats cover the pot bottom before you heat (or, in the case of butter or other

solid fats, as you heat, give it a swirl!).

For dry searing or toasting, we recommend only carbon steel or unlined cast iron pans. That’s another thing: mind that

The iron handle has been warmed and given a light coat of butcher’s wax, but is otherwise untreated as well. You can

keep it rust-free with a periodic light application of neutral cooking oil or food-grade wax. Make sure to wipe o any

excess, and try to avoid cleaning the handle with detergents. If you do, just touch it up with a little oil (as you would a

carbon steel or cast iron pan) or wax.

Generally you will be able to use signicantly less heat with

your Brooklyn Copper Cookware to achieve desired results.

Copper is so thermally ecient that all the BTUs coming

into the pot go straight through and into the food with

practically no resistance, so dial your heat back to save

energy and money.

thick cloth.

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CLEAN CLEANING

Tin linings are as naturally close to non-stick as can be

found short of well-seasoned iron or steel. The lining

of your BCC copper pan should only be cleaned with a

sponge, soft brush or wash cloth. If food has stuck to the

lining it will generally let loose with soaking in hot, soapy

powders on tin. If you get some really nasty, starchy

stu stuck in there, boil water in the pot, add dish soap

ecological and old-fashioned way of using an acid and

salt. Traditionally, dipping half a lemon in non-iodized

coarse or kosher salt, and then rubbing it all over the

patinated surface and leaving for a few minutes brings

the copper color right up again. Wash immediately with

soap and rinse thoroughly, and don’t let it drip-dry or

your clean surface will have water spots.

A more recent “clean” method works, we think, even

better. Make a paste of 2 parts tomato ketchup to one

part salt and rub this onto the copper surface. Let stand

for a few minutes, then use a soft cloth to wipe o,

Finally, your Brooklyn Copper Cookware is for cooking, not storing,

foods. We advise against storing food in any cooking pot or pan,

especially in a refrigerator. It’s hard on the metal, hard on the ‘fridge

and wastes a lot of energy.

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HAND-MADE ORGANIC

Your Brooklyn Copper Cookware has been made completely by hand—from design drawings to the nal mirror

polish. We even make our own machine tooling so we can control every step of the manufacturing process. We

haven’t updated much from the days when copper cookware was last made in the US (right in Brooklyn, as a matter

of fact); pots are still turned on lathes using multiple hand operations and tin is still applied by the open-ame

prepared to improve with time and use. It’s also worth noting that the “bruising” that occurs when copper is heated

is natural and the beginning of a patina that increases the already amazing thermal eciency of your Brooklyn

Copper Cookware.

For heavy-duty cleaning, we’re fans of Wright’s® Copper Cream, which is a safe and very eective combination of

citric acid and ammonium chloride. We also nd Bistro Copper Cleaner (citric acid and ammonium hydroxide) very

eective, and for the toughest jobs Red Bear (high oxalic acid content) is hard to beat. One should always wear pro-

tective gloves when going the way of commercial cleaners, and please be sure to use only cream-based products —

although clay and other ne powders are common in copper cleaners, “abrasive” cleaners (such as Bon Ami) will dull

the copper nish and coarsen the surface, making it progressively more dicult to clean completely.

Your cast iron handles generally need very little if any attention in normal use. Your skin oils as well as regular heat-

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Making Brooklyn Copper Cookware is an intimate act, meaning we stay very close to every single piece we produce.

We don’t just check quality periodically; making BCC the “Culinary Cream of the Crop” (Consumer Reports) is a matter

of continuous awareness for us, and because every single piece is slightly dierent from all its brethren we judge each

piece through each step of its making. What we have at the end of any day is either a truly great pan, or it doesn’t get to

the end of that day. We don’t hesitate to pull any element at any point, because every step is redoable and every bit is

fully and easily recyclable.

When your Brooklyn Copper Cookware arrives, you hold a product made with dedication and passion by a designer, a

coppersmith, an ironsmith and a tinsmith. Surpassingly little can go wrong while making such a simple tool the way we

make them, but if it does and we somehow didn’t catch it, just let your pot dealer know and we’ll make it 100% right.

Check out the full warranty on our website.