Copper, Iron, and Clay

A "beautifully photographed . . . indispensable cookware reference" featuring guidance and recipes for copper pots, cast-iron skillets and stoneware (David Lebovitz, author of My Paris Kitchen and Drinking French).

Today, most people are concerned about eating seasonal, organic, and local food. But we don't think about how the choices we make about our pots, pans, and bowls can also enhance our meals and our lives. Sara Dahmen believes understanding the origins of the cookware we use to make our food is just as essential. Copper, Iron, and Clay, is a beautiful photographic history of our cooking tools and their fundamental uses in the modern kitchen, accompanied by recipes that showcase the best features of various cooking materials.

Interested in early American cooking methods, Sara became obsessed with the crafts of copper- and tin-smithing for kitchenware—specialty trades that are nearly extinct in the United States today. She embarked on a journey to locate artisans nationwide who could teach her and began making her own cookware to connect with the artisanal traditions of our nation's past and adopt the pioneer kitchen to cook and eat healthier today.

Richly illustrated with dozens of stunning color photographs, Copper, Iron, and Clay showcases each material, exploring its fascinating history, fundamental science—including which elements work best for various cooking methods—and its practical uses today. It also features fascinating interviews with industry insiders, including cookware artisans, chefs, entrepreneurs, and manufacturers from around the world. In addition, Sara provides recipes from her own kitchen and some of her famous chef friends, as well as a few historical favorites—all which are optimized for particular kinds of cookware.