English | 2020 | ISBN: 9780062943750 | 5 hours |

A gorgeous love letter to our most revered cookware-copper pots, cast-iron skillets, and classic stoneware-and the artistry and workmanship behind them, written by an expert craftsperson, perhaps the only woman coppersmith in America.

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 history and traditional pioneer kitchens, early cooking methods, and original metals used in pots during the early years of America, 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 familiar with the old ways who could teach and inspire her. She began making her own cookware not only to connect with the artisanal traditions of our nation's past, but to adopt the pioneer kitchen to cook and eat healthier today. Why cook fantastic, healthful food in a cheap pan coated with toxic chemicals and inorganic elements? she asks. If you buy one high-quality item made from natural materials, it can serve your family for generations.

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.

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