OhMsLucy
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posted on September 4, 2004 05:56:56 PM new
Hi everybody,
I have another age ID question. This time it's an escargot pan.
I bought this excellent antique escargot pan in July of last year from an EO poster. Every time I go to my kitchen I kinda wonder what it's exact age might be.
Although I've looked back at that thread I don't see any comments as to age.
It's about 12" in diameter and maybe 2" deep. Made of heavy copper with a zinc lining. This tells me it's quite old as modern pans aren't made of copper/zinc. It has 13 large depressions for the escargot.
It's a cooking utensil, as opposed to a serving dish.
Anyone have any clues? Thanks in advance...
Lucy
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CBlev65252
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posted on September 4, 2004 06:02:45 PM new
Lucy
Are you sure it's an escargot pan? Maybe it's for muffins or how about hard boiled eggs? Age? Hmmm, my mom had something of this nature hanging on our wall back in the 70's.
I'm sure an expert will be a long to help you at any time.
Cheryl
. . .if you still try to defend the infamies and horrors perpetrated by that Antichrist- I really believe he is Antichrist- I will have nothing more to do with you and you are no longer my friend.. . - War and Peace, Tolstoy
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OhMsLucy
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posted on September 4, 2004 06:05:55 PM new
Absolutely, Cheryl. No mistaking it. Most definitely NOT for muffins or HB eggs. 
Edited to add... nor is it for Aebleskiver.
Lucy
[ edited by OhMsLucy on Sep 4, 2004 06:09 PM ]
[ edited by OhMsLucy on Sep 4, 2004 06:12 PM ]
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CBlev65252
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posted on September 4, 2004 06:16:17 PM new
I'm stumped, Lucy. The only one I know of here who is real good at that stuff is fluffy and she's not around. Maybe if she see's this thread, she'll chime in?
Don't get me started on the two buck chuck!
Cheryl
. . .if you still try to defend the infamies and horrors perpetrated by that Antichrist- I really believe he is Antichrist- I will have nothing more to do with you and you are no longer my friend.. . - War and Peace, Tolstoy
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Roadsmith
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posted on September 4, 2004 06:21:51 PM new
;D Tsk tsk, kiddies!
Hey! How come my smiley face didn't show up?!
[ edited by Roadsmith on Sep 4, 2004 06:23 PM ]
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CBlev65252
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posted on September 4, 2004 06:23:04 PM new
I know, we're bad. Hey, it's Saturday night AND a holiday weekend. The two buck chuck is flowing like water. What else is a gal to do?
Cheryl
. . .if you still try to defend the infamies and horrors perpetrated by that Antichrist- I really believe he is Antichrist- I will have nothing more to do with you and you are no longer my friend.. . - War and Peace, Tolstoy
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OhMsLucy
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posted on September 4, 2004 06:34:46 PM new
Which smiley face were you trying to post? This one? 
Me
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CBlev65252
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posted on September 4, 2004 06:39:01 PM new
Ya, that's it. LOL!
Cheryl
. . .if you still try to defend the infamies and horrors perpetrated by that Antichrist- I really believe he is Antichrist- I will have nothing more to do with you and you are no longer my friend.. . - War and Peace, Tolstoy
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OhMsLucy
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posted on September 4, 2004 06:41:10 PM new
No, Cheryl, I don't think Fluffy will even see this. She DID post in the old, original thread.
I guess I could post a link to it if you think that would help. Then you could see ALL the postings that led to my purchase of this wonderful antique! 
Lucy
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ltray
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posted on September 4, 2004 07:53:02 PM new
Hi Lucy,
I'm not an expert on copper but I bought a wholesale lot of these from Turkey in '95. That does not mean that yours is not old, it just means that it would take someone with some antique copper experience to tell the difference.
Typically, the antique ones were solid copper with a zinc/tin liner only on the food surface.
Does your have any makings on it? Typically the Turkish stuff is not marked. It is also not as heavy as say, 1800's American or European copper. But then, its like glassware, you almost have to hold it in your hands to be able to tell.
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ltray
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posted on September 4, 2004 08:04:11 PM new
Hi Lucy,
I just tried to look for you old thread but the link I have to AW archives is not working. Sorry, I've been gone awhile and missed the original post...
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OhMsLucy
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posted on September 4, 2004 08:11:47 PM new
Hi Ltray,
Do you recall the weight of yours? I don't see any markings on mine. The only other one I've seen like it was when I was in cooking school about 20 years ago. The chef was Italian, studied in France. He brought his stuff with him when he emigrated to the US.
Lucy
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OhMsLucy
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posted on September 4, 2004 08:16:24 PM new
Ltray, here's a link to the old thread:
http://www.vendio.com/mesg/read.html?num=2&thread=519694&id=519694
Lucy
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ltray
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posted on September 4, 2004 08:20:20 PM new
Thanks Lucy, I be reading.... <g>
[ edited by ltray on Sep 4, 2004 08:20 PM ]
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ltray
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posted on September 4, 2004 08:33:51 PM new
Great Thread. I have an old cast iron Aebleskiver pan and did not even know what it was. I thought it was for eggs, lol.
Still don't know the answer to your question though and am interested to find out. I still have a box of assorted turkish copperwares in my shed that I was thinking of ebaying some day. I used to have some of them decorating my kitchen wall. I never used them for cooking because I did not trust the zinc. The wholesaler said they were safe for cooking but I was a little leary.
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OhMsLucy
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posted on September 4, 2004 08:47:41 PM new
Hi Ltray,
Well, I don't think I'd ever use this for cooking either. (Never liked escargot, I know how to cook them but don't have to eat them.) But it's darn nice hanging on the wall!
As far as the Aebleskiver, try making some of them yourself. Basically it's a pancake cooked in a hollow ball, traditionally served with Lingonberry preserves. A bit tricky but fun once you're mastered it! If you ever get to Solvang or some other Danish-influenced area be sure to have some.
We used to go camping with a group of friends, once a month at least. I'd make Aebleskiver for breakfast. They stay hot longer than regular pancakes. I'd just keep on cooking them and handing them out the door of the motorhome, three or four impaled on a bamboo skewer like you see me using to turn them in the picture.
Lucy
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AintRichYet
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posted on September 5, 2004 01:29:34 AM new
I think it is an early century piece ... you stuff your dollops of cookie dough into each one.
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OhMsLucy
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posted on September 5, 2004 03:12:21 PM new
Nope, Aint, as established in the earlier thread, it's most definitely an escargot pan!
BTW, that was one of the absolute funniest threads I ever saw on the EO. Priceless...
Lucy
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AintRichYet
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posted on September 5, 2004 03:15:37 PM new
But I could stuff my cookie dough in it if I wanted to. LOL
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OhMsLucy
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posted on September 5, 2004 03:18:41 PM new
Why, soitainly, Ain't! What kinda cookies and do you plan to bake them?
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AintRichYet
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posted on September 5, 2004 03:21:28 PM new
... heck. Almost any kind ... I would make some dough then I'd roll some balls and stuff 'em in there. ...
something simple (I ain't no Betty Crocker)
lol
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OhMsLucy
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posted on September 5, 2004 03:27:50 PM new
You know, the cookie I bake the most is chocolate chip from the Pillsbury Doughboy. That would work!
My 30-something middle son lives in one side of my duplex. Just has to have those cookies sitting there when he pops in to do his laundry here in the house.
I buy the dough in a five pound tub at Smart & Final. Takes maybe 15 minutes to get a couple dozen into the oven.
Good stuff!
Lucy
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Libra63
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posted on September 5, 2004 07:27:50 PM new
For aebleskiver you need the cast iron pan designed just for that. I doubt if anything else would work. It's danish.
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Libra63
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posted on September 5, 2004 07:30:45 PM new
Okay I'll bite. What is Smart and Final.
Smart because you buy them ready to cook and Final because they turn out.
Sounds like my place to go shopping.
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OhMsLucy
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posted on September 5, 2004 07:51:58 PM new
Hi Libra,
Yes, you absolutely do have to have the cast iron pan to make Aebleskiver. They're available by mail from places in Solvang.
Smart & Final is a restaurant supply place in the western US. They sell stuff in large quantities. I buy most of my paper goods there. Good prices and they carry some things not available elsewhere. If there's not one in your area I'm sure you can find another restaurant supplier that would have the same things.
http://www.smartandfinal.com/
Lucy
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bjboswell
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posted on September 6, 2004 07:00:06 AM new
Lucy, This thread peaked my interest. I have always thought these pans were for poached eggs. I have an old French one in my kitchen copper collection... I wrote to the dealer I bought it from,she is from Belgium. She says that these were used to bake apples! Makes a great deal of sense to me. An indention for each apple and an enclosed area for the "goop" you choose to pour on. Mine is marked France and has handles on each side. I believe yours is Turkish. They have flooded the copper market. Hope this helps.
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