Tinned Copper Saucepan, Raised from Sheet and Riveted

A copper saucepan heats evenly; lined with tin, it keeps the copper away from the food. Raise a copper disc into a pan over the stake, anneal it whenever it stiffens, rivet on an iron handle, then tin the inside as Andrew Ure (1839) describes: scour, heat, rub with sal ammoniac, melt tin with rosin on it and wipe it over with tow. The picture: copper saucepans with riveted iron handles in the kitchen of Bourbilly Castle, Burgundy.