Tin-Lined Copper Soup Pot with Lid by Cuisine Romefort - 6.3 qt

Higher walls give this 6.3-quart copper soup pot room for broth, vegetables and the slow gathering of a soup. A tin-lined interior separates the food from the copper body, while two cast iron side handles and a matching lined lid complete the pot. The solid copper construction responds readily to heat adjustments, making a quiet simmer easier to manage as ingredients are added.

“A soup pot needs to be comfortable to move as well as pleasant to cook in. I appreciate the two side handles here, particularly once the broth and vegetables have made the pot considerably heavier.”
-Mrs. Mayfair

Product Details

• Material: Solid copper body with tin lining; cast iron handles.
• Measurements: Capacity: 6.3 qt; Rim diameter: 9.5 in.; Base diameter: approx. 8.7 in.; Body height to rim: 6.5 in.; Overall span with handles: approx. 13.4 in.; Pot weight without lid: 7.1 lb. Lid weight: 1.3 lb.
• Included: One soup pot with matching tin-lined lid.
• Design & Use: High-sided soup pot with tin lining, two cast iron side handles and matching lid. 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.