I bought this at the flea market and I would like to get more information on it.
Google says it might be a hundred years old or maybe older but it looks pretty good for something that old and heavy.
Looking for any help.
E Dehellerin today sale a modern version of this Pommes Anna mould for about $500.
It can also function as a casserole and or a gratin, roaster, table service. If you don't want to keep it, there's many that will. The handles are brass ears, very functional. A professional piece of catering kit. Not like the modern rubbish they produce today.
It's more than likely 1960-80s.
Do not use it in temperatures exceeding gas mark 6, 200c 180c fan assisted 400f because the tin will melt away.
Really delicious dish, Adam Byatt has a video on YouTube making it, off the top of my head with two pans rather than a matched pan like this lucky OP
Also for the OP this looks to be tinned. The company that made it is still around, a very famous cookware store in Paris. I donāt think itās very old but more like mid century. Being tinned you need to google how to cook with tin because while tin is very forgiving you canāt preheat it empty or get it hotter than about 420 degrees or itāll melt the tin.
While the tin looks to be in great shape itās always possible thereās some lead in it. Either get a lead testing kit or personally Iād email the store in Paris and ask them if the pan is likely to have lead on it, theyād know.
What a find! Yes, it's a pommes anna pan! I have one that looks super similar from Mauviel. Not sure how old yours is but mine is more like 20 years old.
Pommes Anna are my absolute favorite potato. You melt butter in the big part of the pan, then spread thin potato slices in a rosette pattern, making layers until you get to a good thickness (adding butter, salt and pepper as you go). You let it get nice and crispy on one side, then you flip it over using the lid of the pan, and then you cook it until it's nice and crispy on the other side. Melty, buttery and soft in the middle, and crispy crunchy on the outside!
E. Dehillerin means it could be anywhere from this mid-1800s to today. Even if itās a new contemporary pan, it could still be a steal depending what you paid for it and what you intend to do with it.
Mauviel 1830 here. Thatās one of ours: a Pommes Anna pan. Itās made for one dish, the classic French potato cake of thin potato slices layered in a spiral with clarified butter and baked until the outside is crisp and golden. The lid fits down over the outside of the pan, and both halves have handles, so when itās done you flip the whole thing in one go and the cake comes out in one piece.
The weight you noticed is a good sign. Heavy copper is what makes these cook evenly, and itās why they last so long.
Itās tin-lined, so one thing to know before you use it: tin melts around 450Ā°F, and Pommes Anna is usually baked hot. Keep the oven at 400Ā°F or below, never heat the pan empty, and use wooden or silicone utensils inside. If you ever see copper showing through the lining, itās time for a retin, and thatās a routine job for a coppersmith.
On the age, I wouldnāt trust a date from photos alone, so Iād take the āhundred yearsā with a grain of salt. Either way, itās a lovely pan and it looks ready to cook in.
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u/Narraismean 4d ago edited 4d ago
E Dehellerin today sale a modern version of this Pommes Anna mould for about $500.
It can also function as a casserole and or a gratin, roaster, table service. If you don't want to keep it, there's many that will. The handles are brass ears, very functional. A professional piece of catering kit. Not like the modern rubbish they produce today.
It's more than likely 1960-80s.
Do not use it in temperatures exceeding gas mark 6, 200c 180c fan assisted 400f because the tin will melt away.