What metal are most antique pans?

Copper, in three titles out of four. Brass is a clear second, with smaller numbers in bronze and iron and one sample in English pewter. Cast bronze and heavy brass tend to sit in the upper band of the range, while plain small copper pans sit at the lower end.

Which type of pan turns up most often?

The jam or preserving pan, typically two-handled and wide-mouthed for boiling fruit and sugar. Copper is the usual metal for it. Warming pans come next, long-handled and covered, in copper, brass and iron. Cream setting pans from the dairy are a third recurring group.

How old are they usually?

The dated field spans 1750 to 1930, and 19th-century and Victorian labels carry the bulk of the category. The Georgian end is well represented too, with George III appearing across a good many titles. A few go earlier: two iron-and-brass warming pans with engraved handles put at around 1640 to 1660, and a bronze posnet catalogued as medieval.

Are sets of pans different from single ones?

Very. Matched graduated sets are the small group that carries the ceiling of the range, and single pans cluster a long way below. Runs of five, nine and ten Victorian copper pans have passed through, and sets of four recur. Some of the French groups come as graduated sets of copper and iron.

Do any come from outside Britain?

France is the only origin that recurs, in a modest number of titles, mostly graduated sets of copper and iron pans and one daubiere. One French group sits at the late edge of the period, in the 1920s to 1930s. A Welsh brass preserving pan and a Scottish iron pan stand are the only other named regions.

Why do bronze figures appear under pans?

Because the word covers the god as well as the vessel. Four bronze Grand Tour figures of Pan have gone through this heading. The classification has also swept in adjacent metalware: pan stands, chestnut roasters, a fish kettle, a trivet, a jelly mould and a set of shopkeeper's scales.

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Antique Pans

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Open copper and brass vessels from British and French kitchens and hearths, made for boiling preserves, setting cream, cooking over an open fire, and warming beds.