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Sara Dahmen - Copper, Iron, and Clay

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Sara Dahmen Copper, Iron, and Clay
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Sara Dahmen, Copper, Iron, and Clay: A Smiths JourneySara Dahmens beautifully photographed book is the most useful resource on copper cookware Ive come across. An accomplished coppersmith, Sara not only shows us how copper cookware is made, but how to cook with it (along with a myriad of recipes), and care for it, too. The mysteries and mystique of cast-iron and clay cookware are explored in depth as well. Copper, Iron, and Clay is an indispensable cookware reference that every cook should have in their library. I learned so much from it . . . and you will too!David Lebovitz, author of My Paris Kitchen and Drinking FrenchA gorgeous, full-color illustrated love letter to our most revered cookwarecopper pots, cast-iron skillets, and classic stonewareand the artistry and workmanship behind them, written by an expert craftsperson, perhaps the only woman coppersmith in America.Today, most people are concerned about eating seasonal, organic, and local food. But we dont 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 kitchenwarespecialty 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 nations 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.Richly illustrated with dozens of stunning color photographs, Copper, Iron, and Clay showcases each material, exploring its fascinating history, fundamental scienceincluding which elements work best for various cooking methodsand 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 favoritesall which are optimized for particular kinds of cookware.

Sara Dahmen: author's other books


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Contents

Guide
TO THE ARTISANS AND CARETAKERS OF COPPER IRON AND POTTERY FROM ANTIQUITY - photo 1
TO THE ARTISANS AND CARETAKERS OF COPPER IRON AND POTTERY FROM ANTIQUITY - photo 2
TO THE ARTISANS AND CARETAKERS OF COPPER IRON AND POTTERY FROM ANTIQUITY - photo 3

TO THE ARTISANS AND CARETAKERS OF COPPER ,

IRON , AND POTTERY FROM ANTIQUITY TO TODAY ,

AND TO MY HUSBAND , WHO SAID OKAY

WHEN I WANTED TO DIVE INTO METALS , FROM WHERE

THERE S LITTLE HOPE OF RETURN

AND FOR UNCLE DOUG , WHO HOPEFULLY IS READING THIS

IN HIS UNEXPECTED ADVENTURE BEYOND

Uncle Doug and me with a tree we planted on his land in North Carolina The - photo 4

Uncle Doug and me, with a tree we planted on his land in North Carolina. The hill is now covered in riotous bamboo, which he also planted.

Contents Cooking in copper out in Portland Oregon Fi - photo 5
Contents Cooking in copper out in Portland Oregon Fire and food happen - photo 6

Contents

Cooking in copper out in Portland Oregon Fire and food happen everywhere I - photo 7
Cooking in copper out in Portland Oregon Fire and food happen everywhere I - photo 8

Cooking in copper out in Portland, Oregon. Fire and food happen everywhere!

I have a question for you: What are you cooking on?

What is it actually made of? Where was it made? Who made it? How long will it last? Like most of us, you probably have no idea where your cookware is from (other than the big-box store or catalog where you purchased it). I didnt either, for a really long time.

We care so much about the food were eating and where it came from. Lets take it a step further. Why are we cooking that fantastic, organic food in a pan coated with unknown elements? Why dont we look at cookware the way we look at our food choices? Why do we purchase cookware made with mystery chemicals but insist our vegetables are grown pesticide-free? Why do we accept that our pots fall apart and clutter landfills but protest the tons of plastic food wrappings tossed every day?

We need to take cookware to the next level. Its time to understand your cookware. Ask questions. Demand transparency, efficiency, and provenance.

I personally believe a discussion about cookware is part of the conversation about food. If were demanding to know if our food is made locally and with the least impact on the environment, we should expect the same of our cookware. We should care about where the molecular change happens to our food and be able to get answers about the ingredients in our pots and pans. The easiest way to do that is sometimes to go back to the beginning: Know who made your cookware, what it is made from, and why you are using it today.

You deserve that knowledge.

Cook well, and cook with meaning.

Me metal and my garage The first burn I remember getting was in my uncles - photo 9

Me, metal, and my garage

The first burn I remember getting was in my uncles forge in the hidden hills of North Carolina backcountry, where greenery drips on top of greenery in the summer. The smash and ping of Uncle Dougs hammer echoed and bounced between the steep slopes of the mountains on the edge of the Cherokee National Forest.

Like those true craftsmen of old, Uncle Doug had a spacious forge connected to the cement and aluminum box of a house where he lived with my aunt. The forges giant doors swung open to the elements to let the fires heat escape. Everything was covered with fluffy black soot and smelled of coal, leather, and dust.

I was just about to start twelfth grade and was visiting with my parents and brothers when I gamely said I wanted to try my hand at making a piece of wrought iron. I have no recollection of what I made. A nail? A cross? I still have the scar from the burn on my left index finger. It was a harbinger of things to come decades later, when I fell in love with fire and heat. But at seventeen I did it more to humor Uncle Doug and give my mother a good subject for action shots of our visit. Uncle Doug had fresh aloe planted near the door, facing the sunlight, and I spent the rest of the days visit with a gooey stick plastered to my finger, far away from the fire. Im glad I tried it, as the memory brings a big smile; sadly, my uncle died suddenly on March 30, 2019.

Other than brief trips to Uncle Dougs house and forge, metal wasnt part of my life at all. After college, I dove into advertising and marketing like a properly raised woman determined to use her education. My marriage at age twenty-two to John, my college sweetheart, brought me closer to metal, if only by way of my in-laws: My father-in-law made a living at the time by welding. In his basement he would build everything from the toy chests in my childrens rooms to impossibly tall birdhouses and fantastical creatures made from leftover scrap metal.

A trip to Uncle Dougs forge in 2001 when I received that very first metal burn - photo 10

A trip to Uncle Dougs forge in 2001, when I received that very first metal burn

Courtesy of the author

I spent my days hard at work at an ad agency and my evenings moonlighting as a wedding planner while John studied for finance tests. The closest I came to cookware was when I cooked in our tiny one-bedroom apartment in Milwaukee. The kitchen had a gas stove that needed to be lit with a match, and the eating area was so small we could only fit one of those outdoor bistro tables and two chairs in it. Our wedding china remained in boxes in our parents basements. I had a handful of pots and pans, which barely fit in cupboards jammed with our wedding gifts, plus some cheap nonstick pots from when Id been holed up in a minuscule efficiency apartment before John and I tied the knot. This was the best we could manage, and it didnt deter me from having dinner parties, though looking back, I wonder what I thought I was accomplishing by cramming even two more bodies into that tiny kitchen and eating area.

Shortly after John and I bought a house outside Milwaukee, the real estate market crashed in 2008. No one knew the extent of the damage at first or how much it would affect nearly every industry. Also, anything that happens on the coasts seems to show up later in the Midwest, so while we didnt feel the immediate dramatic effects of the crash the way they may have in New York, our recovery was going to take far, far longer. Because of this slow crash, I didnt think it strange to make a huge life change right then, so I left my steady job with benefits at the ad agency to strike out on my own as a full-time event planner. John would say it was because I never do anything the easy way!

Being a wedding planner did have its perks. Not only did I get to work with people who were usually extremely passionate about their marriage beyond the wedding day itself, but I was also able to design beautiful moments for them. Plus, I loved the tastings and food choices!

I could probably write a book about the event catastrophes that happened. (Um... the cake topper fell in the catering room and the brides head broke off, and The entire tent has collapsed in the thunderstorm, and even I know its four days before the wedding and youre almost due with a baby, but the maharajah horse the groom needed for the ceremony just died!) Still, I really loved doing weddings and events and met many wonderful people who are still friends today.

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