I am very pleased with the re-tinning of my copper frying pan. I sent it to Launceston to be re-tinned and at the same time Ludwig cleaned the copper base for me so now it looks almost new, but not that new. The Lara stamped brand on the back is losing its final ‘a’ and therein lies the charm, it looks like an antique. A useful antique.
If you are a subscriber and read my post last year on Lara Copper you will see that I wrote a general story about this Launceston based artisan – this was before the re-tinning you see now.
The re-tinning is done by hand and that means the surface has brush marks, all characteristics of the artisan.
And now here is the ‘before’ photo I asked Ludwig to take, it is a bit fuzzy but really you don’t need more ugly. I have been using too high heat on my pan so I am now turning over a new leaf and using it for gentle sauteing, not rapid frying of Tuscan eggs in olive oil which was one of my favourite uses for it. So last night I used it to braise green peas gently with anchovies, olive oil, butter and a little water. A recipe from Neil Perry that I will use again.
I am so annoyed that I forgot to pack my French saucepan for him to re-tin surface inside is overdue. There is something about copper cookware that is irrestible for cooks and hopefully the tradition and craft will continue, particularly as we are lucky to have someone in Australia who can make these and even more fortunate for all Tasmanian food lovers that he is based here. For the record I sent my pan to Ludwig by Calows Coaches which I just have to give a plug as they run an excellent service to and from St Helens to almost anywhere in Tasmania.
This kind of craft is rare and I hope someone can take over when Ludwig gives it away.