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Vintage French Copper Pommes Anna Saucepan with Lid

Vintage French Copper Pommes Anna Saucepan with Lid

$395.00

As if plucked from the bustling kitchen in a French manor home, we are so proud to present this magnificent Vintage Copper and Bronze Pommes Anna Pan. Produced by the venerable coppersmiths of Mauviel in Normandy, France, it is an exceptional piece that is destined to become an heirloom.

This gorgeous Copper Pommes Anna Pan with Lid is classic in every detail: beautifully crafted of extra heavy, extra thick copper which is lined with tin for ideal heat conduction. Both the pan and its lid are fitted with heavy bronze handles. From the beloved collection of an avid chef, this impressive piece will be the gleaming centerpiece of any gourmet kitchen and reflects the uncompromising soul of French cooking.


Strictly one-of-a-kind and subject to prior sale. In very good vintage condition with one small blemish to the copper as shown in the alternate images. Circa 1980s. 3.25" deep x 10.5" in diameter (11.25" wide including handles). 

Learn More About Pommes Anna*

With only two main ingredients, butter and potatoes, Pommes Anna (Potatoes Anna) is a minimalist triumph of French technique. It is also one of the more challenging potato dishes to prepare and a true glory to any cook who makes it correctly.

A buttery cake composed of paper-thin slices of potato, Pommes Anna is similar to potato gratin in the way it is layered and baked. But unlike a gratin, which is lightly browned on top and creamy soft all the way through, pommes Anna emerges from the oven with a tender, slippery interior and a crunchy golden crust. It is a gorgeous contrast in textures.

To make it, the potatoes are trimmed into cylinders (to ensure a neat and attractive shape), sliced and then layered into a skillet sizzling with clarified butter. The potatoes are first cooked on top of the stove, to sear and brown them on the bottom, then moved to the oven to bake until the slices in the center turn soft. After baking, the pan is inverted onto a platter and presented as a stunning, burnished cake of crunchy potato petals.

Pommes Anna was created in the mid-19th century by the chef Adolphe Dugléré at Café Anglais in Paris. It was most likely named after Anna Deslions, one of the café’s grandes cocottes, who is said to have entertained an international coterie of princes and other dignitaries in a private salon above the dining room.

It’s telling that the dish was named for a glamorous courtesan. At that time, the potato still had a somewhat shady reputation among the French, having been considered poisonous for centuries after its introduction to Europe. It seemed delectable, yet just a little bit dangerous.

Potatoes arrived in France in the 16th century via the Spanish, who encountered them in what is now Colombia. The combination of the Northern French climate and the varieties of potato that were imported produced sad, watery tubers, thought to be toxic and unfit for human consumption. As late as 1748, potatoes were outlawed as crops in Paris. Because of their resemblance to the twisted limbs of lepers, the tubers were believed to cause the disease.

This began to change in the late 18th century through the efforts of Antoine-Augustin Parmentier, a French army officer who developed a taste for potatoes in a Prussian jail in Hamburg, where he was held captive after the Seven Years War.

Once he returned to France, Parmentier persuaded King Louis XVI to embrace the potato, both as a delicacy for the court when dressed up with cream and butter, and as cheap, reliable food for the poor when made into soups and gruels. This is why his name is linked to several French potato dishes, including hachis Parmentier, a baked dish of minced meat and mashed potatoes, and potage Parmentier, a puréed leek and potato soup.

Over the next centuries, potato preparations flourished, and potatoes soon became a necessary accompaniment to roasts, stews and sautéed dishes across the French repertoire de cuisine. Today, pommes Anna is considered to be among the finest of all French potato dishes, one skillful cooks take pride in making.

* From The New York Times "The New Essentials of French Cooking" by Melissa Clark.

Learn More About Mauviel

In 1830, in a Normandy village called Villedieu-les-Poêles, which is located near the Mont-Saint-Michel, Mr. Ernest Mauviel established the Mauviel manufacturing company.

Villedieu-les-Poêles, “the city of copper”, has an 800 year heritage of copper manufacturing. The strength and foundation for Mauviel's manufacturing expertise is based upon this rich tradition of copper manufacturing that has been handed down from generation to generation.

Throughout the world Mauviel products are used by many famous chefs and professionals. Each piece is crafted with elegant style, exacting standards and of the best quality. Mauviel is designed to meet the needs of the most discerning professional as well as home cooks.

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