Bottom view. Note exterior hammer marks in addition to protrusions from interior hammer indents. Seems like someone took quite a bit of time making this pan. The dealer said he had seen items like this "in Turkey in the 1940s and they were old, even then."

Actually, Jerry, I've not been collecting for a while. I acquired almost half of the pans between 1976-1980. I got two in the mid-90's. The rest I just purchased a couple weeks ago. The total was 22 pans! Now, only 21 'cause I gave one away. There's a recent thread over on the Cooking Forum somewhere that describes how I ended up with all this copper. My favorite is in the first picture...it's the large round pan hanging from the top row of hooks on the left. That's my fav but not the one I use the most. The ones I use the most are the 4 qt saucepans & casseroles (I have both types) and the 10" skillets (I now have two...used to have three). My kitchen looks like a sales showroom for copper cookware........lol :o) I have way more than I need! There are only two of us, for Pete's Sake...how many pans could I possible need?? (throwing up hands in dismay) I don't have a copper Windsor. My Windsor is LC.

Thank you. I've done some more reading and I believe that it may have been a combination of heat and wine. I see no copper so I think its ok but I've located a nearby shop that does retinning so I'm going to take it to them and have them look at it. (Fante's in Phil.). I don't mind paying to have it redone since I only paid 20$ for it :)! It's a nice pan that looks like a mauviel but has no marks so I have no idea of the maker. Has heavy iron handles on both sides (one for hanging).

The long oval pan with the handle is a fish pan. As in sole meuniere (and this movie scene, lifted from Julia Child's auto-biography: LINK) The ones without handles and the small ones are gratins. The long oval ones can be used for vegetables (e.g. asparagus), gratins, fish and for finishing meats in the oven. The best copper for cooking is generally 2mm+, or generally the thickness of a nickel, or above. That's a handy way to check when you are shopping. No matter what, you had an excellent score. I too have too much cookware, include a lot of new and vintage copper. @ritaweeda -- it's easy to be afraid of tin. just remember -- always use medium heat or less, never anything above 400F, avoid preheating a pan without at least some oil in it (easy to forget it's on the stove) and never use metal utensils.