A four-class series from The French Fold, taught in partnership with Sertodo Copper, an Austin-based, handmade copper cookware company.
Copper has been the cookware of choice for serious French cooks for centuries — Julia Child kept a wall of it, Jacques Pépin swears by it, and today The Cook's Atelier in Burgundy teaches every workshop on copper pots and pans. This four-class series is your hands-on introduction to how copper behaves differently on the stove, how to care for it so it lasts a lifetime, and how to use it to make the kind of food that made French technique famous in the first place.
Each class pairs demonstration with hands-on practice, runs 90 minutes, and builds toward the next. Designed for home cooks who want to cook with more confidence and control.
Class 1 — Copper 101: Know Your Pan Start here. The science of why copper cooks the way it does, how to care for it, and your first taste of what it can do: brown butter and a proper pan sauce.
Class 2 — Silk & Butter: Eggs and Sauces The dishes that separate good technique from great technique. A true French omelette and beurre noisette, made the way copper makes them best.
Class 3 — Heat & Sear: Proteins in Copper Copper's real strength: precise, even heat for a perfect sear. Seasonal pan-seared fish finished with beurre blanc.
Class 4 — Sugar & Flame: Crêpes Suzette The grand finale. A live flambé, table-side drama included — crêpes pre-made so the class is all about the sauce and the show.
Format: Demo + hands-on
Length: 90 minutes per class
Level: Home cooks with some experience
Take home: Techniques, recipes, and the confidence to reach for copper in your own kitchen
Space is limited to keep each class hands-on.
Got more questions? Check out our FAQ page or contact us directly.
A four-class series from The French Fold, taught in partnership with Sertodo Copper, an Austin-based, handmade copper cookware company.
Copper has been the cookware of choice for serious French cooks for centuries — Julia Child kept a wall of it, Jacques Pépin swears by it, and today The Cook's Atelier in Burgundy teaches every workshop on copper pots and pans. This four-class series is your hands-on introduction to how copper behaves differently on the stove, how to care for it so it lasts a lifetime, and how to use it to make the kind of food that made French technique famous in the first place.
Each class pairs demonstration with hands-on practice, runs 90 minutes, and builds toward the next. Designed for home cooks who want to cook with more confidence and control.
Class 1 — Copper 101: Know Your Pan Start here. The science of why copper cooks the way it does, how to care for it, and your first taste of what it can do: brown butter and a proper pan sauce.
Class 2 — Silk & Butter: Eggs and Sauces The dishes that separate good technique from great technique. A true French omelette and beurre noisette, made the way copper makes them best.
Class 3 — Heat & Sear: Proteins in Copper Copper's real strength: precise, even heat for a perfect sear. Seasonal pan-seared fish finished with beurre blanc.
Class 4 — Sugar & Flame: Crêpes Suzette The grand finale. A live flambé, table-side drama included — crêpes pre-made so the class is all about the sauce and the show.
Format: Demo + hands-on
Length: 90 minutes per class
Level: Home cooks with some experience
Take home: Techniques, recipes, and the confidence to reach for copper in your own kitchen
Space is limited to keep each class hands-on.
Got more questions? Check out our FAQ page or contact us directly.
