Copper pans

I recently purchased these copper pans at an estate sale. I don't know anything about them, except that I liked them. I don't see any markings on them. Can anyone tell me more about their origin, age or anything else about them or what I should look for when researching them.

 

they all look fresh, and made by the same hand...

 

If they're tinned, go ahead and use them.

 

A lot of these were/are handmade in Greece and Turkey.

 

Nancy's aren't steel handled. Hers appear to be hand forged copper handles.

Agree that if the tin is still intact, use them to cook with. One of the best conductors of heat for cooking.

 

Ok, good to know.

 

Nancy's look like the real deal from here. Pretty sweet, and you do NOT want to price out a similar set at Sur La Table or Williams Sonoma.

 

here are a few more close up pictures. Evely, what do you mean about not pricing out against WS. Do you think mine would be higher or lower?

 

They are listed high new. Not so much second hand.

The lead lined ones aren't gonna be desirable at all.

 

They aren't "lead" lined,they are tinned and it's not hard to re-tin them with
tin.

 

Tin would not be that dark ever.

 

If you look close,the tin remnants are barely visible.The pan has been "scrubbed" with Brillo pads or other materials removing the tin lining.

 

they appear to have been tinned at one time but scrubbed with a brillo pad but I'm not sure. Here are additional pics of the inside

 

I found this. The interesting point is the amount of rivets. New ones apparently have only two, while I see yours have four.

https://www.chowhound.com/post/french-antique-copper-pans-origin-date-quality-1056451?page=2

 

Scroll down to Copper. Says nickel was also used to line copper - after WWII up to the 1980s.

https://en.wikipedia.org/wiki/Cookware_and_bakeware