Accession Number

E133

Alternate Name

Preserve pan

Description

Large round copper preserve pan with two handles.

Narrative

This type of copper pan was commonly found in kitchens in the 19th and 20th centuries.
Of note is that copper is used in the inside of the pan. In general, copper is not a suitable substance for the inside of cookware because it reacts with both acidic and alkaline foods and leaches copper into the food. Verdigris, a poisonous substance when consumed, also occurs naturally on copper, creating its patina and characteristic green colouring with age. With jam and preserve production, the high sugar content of the mixture neutralises the acidity of the fruit and makes the copper pan safe to use. Preserve mixtures would always need to be prepared in a different, non-copper container and transferred to the copper pan for heating only after the addition of sugar. It would not be a suitable pan to use for sugar-free products.  The advantage of using a copper pan is that it is an excellent heat conductor and this, combined with the large surface area of the preserve pan design, allows for more of the fruit to be exposed to the cooking surface, resulting in a faster cooking time. 

History of Use

Unknown

Date

circa 1900

Dimensions

19.5 x 25 cm
19.5 cm height and 42 cm outside diameter includes handles.

Material

Metal, copper