Rooted in the traditions of provincial French cooking, this antique copper escargot pan likely dates to the late 19th century. It speaks to a slower, more practical way of life, where food was prepared with patience and served simply, straight from the oven to the table.
Formed with seven shallow wells and fitted with a turned wooden handle, it was designed for cooking escargots gently in butter, garlic, and herbs, allowing the heat to be evenly held and the dish to be enjoyed at its best. Unlike larger moulds intended for formal service, pans such as this were everyday kitchen tools, used regularly in country houses, small auberges, and family kitchens.
At the beginning of the 19th century, French writers often remarked on the care given to humble regional dishes. In his Almanach des Gourmands, published from 1803 onwards, Alexandre-Balthazar-Laurent Grimod de La Reynière wrote of escargots as a food that rewarded simplicity and attention, best enjoyed without haste.
The softly worn interior and darkened handle bear the marks of repeated use, suggesting meals prepared over many years and shared without ceremony. Hung on the wall when not in use and brought down when needed, this pan would have formed part of the quiet rhythm of daily life.
Both honest and enduring, it is a piece of French culinary history that reflects a way of cooking shaped by time, familiarity, and the pleasure of eating well.
Size(cm): L47.5 D21
*Some of our antique objects have been gently shaped by time and may show light, natural signs of age such as a soft patina or subtle surface wear. These quiet details are part of their charm. Each piece is carefully checked and thoughtfully prepared before sale, ready to be enjoyed in its next chapter.
Rooted in the traditions of provincial French cooking, this antique copper escargot pan likely dates to the late 19th century. It speaks to a slower, more practical way of life, where food was prepared with patience and served simply, straight from the oven to the table.
Formed with seven shallow wells and fitted with a turned wooden handle, it was designed for cooking escargots gently in butter, garlic, and herbs, allowing the heat to be evenly held and the dish to be enjoyed at its best. Unlike larger moulds intended for formal service, pans such as this were everyday kitchen tools, used regularly in country houses, small auberges, and family kitchens.
At the beginning of the 19th century, French writers often remarked on the care given to humble regional dishes. In his Almanach des Gourmands, published from 1803 onwards, Alexandre-Balthazar-Laurent Grimod de La Reynière wrote of escargots as a food that rewarded simplicity and attention, best enjoyed without haste.
The softly worn interior and darkened handle bear the marks of repeated use, suggesting meals prepared over many years and shared without ceremony. Hung on the wall when not in use and brought down when needed, this pan would have formed part of the quiet rhythm of daily life.
Both honest and enduring, it is a piece of French culinary history that reflects a way of cooking shaped by time, familiarity, and the pleasure of eating well.
Size(cm): L47.5 D21
*Some of our antique objects have been gently shaped by time and may show light, natural signs of age such as a soft patina or subtle surface wear. These quiet details are part of their charm. Each piece is carefully checked and thoughtfully prepared before sale, ready to be enjoyed in its next chapter.
