Tin-Lined Copper Sauté Pan with Lid by Cuisine Romefort

Straight sides and a matching lid make this copper sauté pan useful for preparations that begin uncovered and finish with gentle, covered cooking. The tin-lined body is offered in five capacities, from a compact 1.1 quarts to 4.7 quarts, each with a long cast iron handle. Copper’s response to heat adjustments is especially welcome when moving from a lively start to a quieter simmer; protect the soft tin lining throughout.

“A lid gives a shallow pan another useful role. I like the option of containing moisture for part of the cooking, then lifting the lid to watch the finish, with the heat kept gentle enough for the tin lining.”
-Mrs. Mayfair

Product Details

• Material: Solid copper body with tin lining; cast iron handle.
• 4.7 qt measurements: Capacity: 4.7 qt; Rim diameter: 11 in.; Base diameter: approx. 10.6 in.; Body height to rim: 3.15 in.; Overall length with handle: approx. 20.1 in.; Pan weight: 7.3 lb. Lid weight: 1.76 lb.
• 3.6 qt measurements: Capacity: 3.6 qt; Rim diameter: 9.5 in.; Base diameter: approx. 9.1 in.; Body height to rim: 3.15 in.; Overall length with handle: approx. 18.5 in.; Pan weight: 5.5 lb. Lid weight: 1.3 lb.
• 2.7 qt measurements: Capacity: 2.7 qt; Rim diameter: 8.7 in.; Base diameter: approx. 8.3 in.; Body height to rim: 3.15 in.; Overall length with handle: approx. 17.7 in.; Pan weight: 4.9 lb. Lid weight: 1.1 lb.
• 2.3 qt measurements: Capacity: 2.3 qt; Rim diameter: 7.9 in.; Base diameter: approx. 7.5 in.; Body height to rim: 3.15 in.; Overall length with handle: approx. 15.6 in.; Pan weight: 4.2 lb. Lid weight: 0.88 lb.
• 1.1 qt measurements: Capacity: 1.1 qt; Rim diameter: 6.3 in.; Base diameter: approx. 5.9 in.; Body height to rim: 2.56 in.; Overall length with handle: approx. 12.6 in.; Pan weight: 2.2 lb. Lid weight: 0.66 lb.
• Included: One sauté pan with matching lid in the selected capacity.
• Design & Use: Straight-sided tin-lined sauté pan with matching lid; one pan and lid in the selected capacity. Not compatible with induction.
• Made in France.

Care & Ownership

Use low to medium heat, keep food or liquid in the pan while heating, and never heat it empty. Tin melts at approximately 446°F; this is a material limit, not an oven-safety rating. Use wooden or silicone utensils and avoid metal tools, scouring pads and abrasive cleaners. Gray changes in the tin are normal; do not scrub them away. If the lining is worn through or damaged, have it assessed for re-tinning before further cooking.

Wash by hand with warm water, mild dish soap and a soft cloth or sponge, then rinse and dry thoroughly, including the cast iron handles. Do not put in the dishwasher. Allow hot cookware to cool gradually before washing; avoid plunging it into cold water. Store in a dry place, with a soft separator if pieces are nested. Use dry potholders for hot handles.

Copper darkens naturally with use. To restore its brightness, use a copper polish suitable for cookware or the maker’s lemon-and-fine-salt method on a soft sponge; rinse away all residue and dry promptly. Keep copper polish off tin-lined interiors and follow the polish directions for food-contact surfaces. Avoid abrasive pads.

Maker / Heritage

Cuisine Romefort grew from Benoît Romefort’s work at the sharpening wheel. Trained in Thiers, France, he spent years sharpening knives for home cooks and professional chefs in his Berlin shop before developing the family brand with his son Marc. That close attention to working tools carries into the cookware: solid copper discs are spun into shape through rotation and pressure in France, giving each vessel a body of copper rather than a decorative copper coating. The collection keeps the traditional distinction between unlined specialist pieces and tin-lined cooking vessels, allowing the tool to be chosen for the way it will be used.