Unlined Copper Jam Pot by Cuisine Romefort - 3.1 qt

A flared copper body and two cast iron handles give this 3.1-quart jam pot the recognizable form of a French preserving basin. Its open mouth leaves room for stirring, while the narrower base keeps the vessel compact on the stove. Formed from a solid copper disc, the pot responds readily to changes in heat—a useful quality during the closely watched stages of preserving. This is an unlined specialist vessel for preparations suited to bare copper.

“I like a preserving pot that leaves the spoon room to travel around the sides. Here the flared rim is a practical detail, and the smaller capacity suits a carefully planned batch rather than an entire afternoon’s fruit at once.”
-Mrs. Mayfair

Product Details

• Material: Solid, unlined copper body with cast iron handles.
• Measurements: Capacity: 3.1 qt; Rim diameter: 10.4 in.; Base diameter: approx. 7.1 in.; Body height to rim: 4.33 in.; Overall span with handles: approx. 13.8 in.; Weight: 2.2 lb.
• Included: One jam pot.
• Design & Use: Flared, unlined preserving basin with two cast iron handles. Not compatible with induction.
• Made in France.

Care & Ownership

Use a tested, full-sugar preserving method specifically intended for unlined copper; combine the fruit and sugar before they enter the pot. Do not substitute low-sugar mixtures, cook fruit alone or use the basin for pickling, brines or acidic sauces. Transfer the finished preparation promptly, then clean and dry the pot; do not leave food to cool or stand in it.

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.