If you had asked me a week ago whether there was ever a Park Hotel in Scheveningen, I wouldn't have had the answer straight away. Then I found this pan, with a maker completely unknown to me and yes, there was. The former Parkhotel in Scheveningen was located at Parkweg 13 in Van Stolkpark, built in 1893 in Neo-Renaissance style. It was part of the expansion of Scheveningen as a seaside resort.
This copper piece comes from one of the most storied hotels in France.
Maurice de Hirsch was born Moritz von Hirsch auf Gereuth on 9 December 1831 in Munich, Bavaria . He was one of the five richest men in Europe, and almost no one remembers his name. His family were Jewish court bankers, ennobled in 1818. His grandfather was the first Jewish landowner in Bavaria. His father was banker to the Bavarian king and was made a Freiherr Baron in 1869.
When L'Aubergade at 13 Route du Pontel closed its doors, officially liquidated on 16/08/2024 after generations of the Bordier family I was able to acquire part of the copper batterie. My French friend David picked up the lot himself on site, so I know for 100% that this is the original batterie from the MOF kitchen
Outside Utrecht stands Kasteel de Haar - the largest castle in the Netherlands. Inside its basement lies something every copper collector wants to see: 150 antique copper pans.
Proper maintenance is essential to preserve the beauty and performance of tin-lined copper cookware. Whether you own a modern copper pan or an antique French copper piece, understanding how to clean, use, and maintain copper cookware will help it last for generations. This guide covers everything from daily care and heat management to re-tinning and long-term storage. Caring for tin-lined copper cookware may seem daunting. Surrounded by myths and outdated assumptions, these pans are often seen as fragile or merely decorative. In reality, tin lined copper is made to be used. With a few clear, time tested guidelines, caring for these pans is no more complicated than maintaining any high quality non stick cookware. Understanding how to cook, clean, and treat them with respect is all it takes to enjoy them for decades.
For centuries, copper cookware was considered the gold standard in professional kitchens like hotels, restaurants and castles long before modern materials became widely available, chefs relied on copper for its exceptional cooking performance and durability.
It was 18 januari when i saw this sauteuse on a Dutch website, i knew because the way it is build and the oxidation of the inside it has to be Silver lined. After a short chat with seller the deal was done. To buy items like this not seing them in real is always a gamble, if is the lining is intact and usable its a awesome find if not it is at very high cost te gives it a new silver inside.
It was one of those Sundays when the air carried just the right amount of crisp autumn chill, and the sun slowly broke through the clouds. I didn’t have much planned for the day, on these days it is nice to check out some websites for good quality copper pans. There’s something magical about sifting through old objects, this feeling that you might find something with a story, something that’s perhaps hundreds of years old.Suddenly something caught my eye a large set of copper pots and pans displayed on a grass field, there were various pots, pans, and lids most of them showing the typical discoloration that only time can bring: a tarnished sheen that gave them a sense of history allready. In the middle of the collection stood a large pan, I immediately felt the pull of that one object. It was a classic sauteuse pan, possible handmade, with a weighty copper that caught the sunlight and reflected it back.I immediately felt the urge to know more. It was as if the pan spoke to me, not literally, of course, but it had something magical about it, a hidden story waiting to be discovered. I Immediately contacted the seller and showed my interest in that particular pan and asked for a extra picture and information. I didn't have to wait long for a response“That one? she wrote me . “It’s always that pan that catches people’s eyes. It has something special about it, doesn’t it?”I asked about the history of the pan, she didnt knew anyting about it but she said there was a word on it "Barrier", she was kind and helpfull and told me she had another nice and heavy sauteuse as well the same evening i purchased both!
