16cm. Copper Creme Renversee Pan

A late nineteenth century, French copper creme renversee pan. These were used, amongst other things, for making desserts such as creme caramel where the caramel was first heated on the stove and then the egg mix poured in and the whole would then be baked in the oven. This example is made from quite a heavy gauge of copper and it dates from c.1890. It has flat form handles to the sides and a small, acorn shaped, brass finial to the lid. It is in very good condition, but the base is slightly convex, so it would work best on gas. The interior has been re-tinned so that it can be used.

Dimensions: Diameter of pan 16.3cm. Overall width of pan including the handles 21.5cm. Depth of pot 10.2cm. Overall height including the handle 12.5cm.

Price includes postage within the U.K. Shipping to the U.S.A. add £25. Most of Western Europe and £12.