Well I found this on google, so there must be more out there. I want one....I
find this subject right on topic.
Lagoon
Sep 28, 2004
You may be interested to know that I have just acquired a fairly splendid
copper, two handled, (brass handles)lidded cooking pan - like a casserole -
which is lined with pure silver. Or at least it looks as if it is, and says it
is on the side of the pan. It's marked with a crown, the word "Paris",the words
"cuivre and argent pur" (copper and pure silver), plus the letters "Bte", and
"S.D.G.D" and two clasped hands. It's about 25cm in diameter and 13 cm high. It
looks to me to be made about 1890s - early 1900s, but I can't be sure. So far
my attempts to find anything about it on the Net have yielded nothing. I did
find one book reference to the fact that, in the 18th Century, physicians
recommended that invalid meals by prepared in pure silver, and there are some
silver saucepans around. Interestingly, I acquired a smaller, otherwise
identical pan at the same time, the inside of which is absolutely destroyed,
looking very much as if the pan has been over heated, causing the silver lining
to actually melt. I do have an antique shop, and bought the pans to resell
eventually, but my interest in finding out who/when/why they were made is much
personal than commercial - and I thought the above might be of interest in
terms of the original query.
Dion Boehme
- Robertson, NSW, Australia
----- Original Message -----
From: Carol Ann
To: silver-list@eskimo.com
Sent: Tuesday, March 07, 2006 11:05 PM
Subject: RE: CS>Curing Cast Iron to As Good As Teflon Non Stick
LOL.. So how come there hasn't been silver cookware historically. Would be an
interesting subject to research. Old Bob, how bout it?
cking...@nycap.rr.com wrote:
Silver's melting point is between 1600 - 1700 degrees F.
If my wife's cooking near those temps, I'm eating at the diner!
Chuck
What is the output of a vacuum pump?
On 3/7/2006 8:15:24 PM, Carol Ann (saffiresk...@yahoo.com) wrote:
> Jim,
> I think there is quite a difference between eating cooked food from a
> silver plate at room temp, or using cups, bowls, spoons etc in a similar
> fashion, also at tolerable temps than there is in cooking at foods at very
> high heats with silver frying pans ~ which is what Dan is alluding too.
>
> Were it practical, in theory to do so, there is no doubt that there would
> be historical evidence of people using silver for cooking....when
> considering the time frames, one is generally talking about wealth that
> spared themse
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Carol Ann
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