Born in Brooklyn, forged in the USA

Our home is in Brooklyn, NY, literally down the street from the late, great Waldow Co., the last pot maker from the heyday of coppersmithing in America. We got our start on the old Waldow tooling before designing our own

2009

Organic Cookware purchased and DBA Certificate No. 763443 issued at Kings County Courthouse, Brooklyn, NY.

2010

Organic Cookware contracts Hammersmith Co. in Brooklyn to manufacture solid copper cookware on legacy lathe and casting tools from the Bruno Waldow Co.

Brooklyn Copper Cookware, Ltd. incorporated, DBA retired, BCC website and first inventory commissioned, aging Waldow tooling tested and found (mostly) serviceable. Prototype pans reviewed by Alice Waters, Daniel Humm, Cindi
Pawlcyn and Joyce Goldstein. Florence Fabricant of the New York Times gets wind of the BCC project and is deferred until after the new year.

2011

Brooklyn Copper Cookware website launches, interview and photography with NY Times, failure of several lathe tools, first word-of-mouth sales. Times article appears March 23rd, entire uncompleted inventory sold out within hours. Online store remains open. Back orders pile up.

More tooling failures, tin shortages, iron foundry closes, Martha Stewart Living and Food and Wine magazines request articles.

Press coverage heavy, inventory consistently low, back orders pile higher. Website shopping cart crash takes 3 weeks to restore. Collaboration with 11 Madison Park Restaurant

2012

Brooklyn Copper Cookware featured in Season 2, Ep. 2 of New York Originals. Back orders pass 3 months. Back orders pass 4 months. Hammersmith quality problems. Hurricane Sandy damages Bushwick shop. Hammersmith let go. Back orders refunded.

2013

Website taken down. Work begins on new, original Brooklyn Copper Cookware designs and tooling. Design drawings circulated, responses surveyed, decision made to reopen and move production to Ohio, Indiana and Wisconsin.

2014

Brooklyn Copper Cookware v. 2.0 relaunches, pre-sales of first all-new BCC designs drive production. Introduce the 9.5″ Sauté, 6 Quart Casserole, Stocker and 3 Quart Rondeau and they sell out, funding second and subsequent production runs.

2015-2018

Tooling and introduction of 1, 2 and 3 Quart Saucepans, 11″ Sauté, 5 Quart Rondeau, 10 Quart Casserole and 3 Quart Casserole Continuous press coverage from places like Chow Hound, Bon Appetite, etc. First small profit after 8 years.

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