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E. Dehillerin Copper Cookware

I'm thinking about ordering some thick copper from E. Dehillerin. I wondering if anyone has and what their experience was.

I have a few questions. There are two places look on their website. The front page under copper lined with tin and the cooper range in the catelogue. The prices and, sometimes, dimensions, don't match. At first I assumed the catelogue was after the VAT but that doesn't add up either. Also they don't specify the thickness of the pans but rather lumps them into 2.5mm to 3.5mm. Nor do they say whether this includes the tin lining and how thick it is.

All of this leaves me feeling apprehensive. But all I've read tell me this is a good shop.

I must have the thickest copper.

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  1. How do you pronounce "Dehillerin"? I took French in college, but I'm having a hard time with the "h."

    Also, someone frequently posts about a copper cookware company in Brooklyn NY. Since he's not here, I'll post it for him. I don't know about the thickest copper, but this stuff gets raves.


    2 Replies
    1. re: Jay F

      Hi, Jay F:

      I think that would be... me. If anyone wants American-made copperware, this is it. These folks are exceptionally nice, exceedingly competent, historically cognizant, and fanatically devoted. Support them. Please. Incidental benefit: they are heir to tooling to make (i.e., recreate) the very best American copperware ever--you have but to ask.


    2. You might also try faulk culinair. Very nice brushed copper and stainless steel. Tin is okay but with continued acidic cooking tin will discoler.

      1. Well, I know what I want. That is. 3mm+ thickness, tin lined. I really want to hear from someone who has ordered this online from E. Dehillerin.

        Hammersmith (Brooklyn Kitchen), doesn't have the size of saute pan I am looking for, small 5.5" to 6". And I think a 1 eighth thick stockpot is over kill.

        Kaleo: What old company does Hammersmith have the tools for? Does this mean I could get 1 eighth of an inch splayed sauce pans?

        1 Reply
        1. re: stock is my muse

          hammersmith has some of the patterns or whatever you call them for the old Waldow copper cookware. i have a few of the Waldows. they are over 30 years old and still good.
          anyway, email and ask Hammersmith. they are very responsive, nice folks.

        2. Dehillerin have a flawless reputation in Paris and throughout France (the demeanor of their clerks is not all that prize-worthy -- but the merchandise is beyond question). I don't own any of their copper, but they really do supply many of the top restaurants in the city and have for generations -- and you don't earn that position by selling second-rate merchandise.

          1 Reply
          1. re: sunshine842

            Hi, sunshine842:

            "...and have for generations.'

            Yep, 191 years. I have one of their "modern" coffeemakers, only 157 years old.

            Imagine what Williams Sonoma (founded 1956 in homage to Dehillerin and its food culture, then sold out to corporatists in 1976) will have turned into by the year 2147. It will probably have "matured" into a credit card and/or technology conglom.

            By then, Dehillerin will be pushing 400, and my bet is they'll be doing pretty much the same as always.


          2. Hi,
            Rocky Mountain retinning is another made in USA option. http://www.rockymountainretinning.com Their pans are well made, 3mm. They have smaller pans too. I think mine is 1 1/2 qt.

            6 Replies
            1. re: Pietime

              Hi, Pietime:

              This RMR set is wonderful, I have one. I think smallest of the 4 pans is 0.9Q, the biggest 2.3Q. To me, the smallest one is just too small, and I cook regularly for 1 and 2. Frankly, I'd have preferred one size larger than the 2.3 be included. But at $340 for the new, hammered thick set and lids, this is an awesome deal.

              I'm not completely sure these are American-made. They are American-*assembled* and *tinned*. They are a hair under 3mm, but substantially thicker than 2.5mm. One of these pans is the one I have described boiling dry THREE times now, WAY past 437F, and still with no copper showing through. I can't say enough good about them.


              1. re: kaleokahu

                You're right -assembled & tinned in USA- the origins of the pot I didn't ask, but most likely somewhere in Europe.. The shop was an unexpected find on a trip to Denver. I split the set with my traveling companions & mine is around 11/2 qt. It's a pleasure to cook in.

                1. re: Pietime

                  Hi, Pietime:

                  If you found the shop, you know what a great guy Peter is. He's so good at tinning that many other tinners simply sub out their jobs to him--he showed me the boxes of pans with the others' return labels.

                  I DID ask, and was told only that Peter obtained the components from someone (I got the impression it was a business venture gone wrong), but that is all he would tell me. He also told me at the time--maybe 2 years ago--that he had only 20 or so sets left to sell.


                  1. re: diamond dave

                    Hi, diamond dave:

                    Yeah, maybe getting older, maybe all that aluminum cookware, maybe engrossed in Chowhound, I dunno. It took me awhile to admit it, but the lesson learned is important--it's not always an unmitigated $$$ disaster to boil one dry.

                    This one is now my "torture pot", and I'm going to treat it like a... to see how much abuse it can take. It continues to bear up well.


                    1. re: kaleokahu

                      Great endorsement for the quality of the cookware.