Copper Daubière

Date: Late 19th Century (Circa 1860–1890)
Medium: Heavy-Gauge Hammered Copper with Tin Lining

This daubière is a masterwork of 19th-century French coppersmithing, designed specifically for the low-and-slow preparation of daube (beef stew). The design focuses on thermal efficiency and moisture retention; while the pot itself is a deep, rectangular vessel, the lid is uniquely recessed to hold hot coals or water. This provided “surround heat” in hearth cooking or created a cooling condensation cycle that kept meat exceptionally tender without the need for excess liquid.

The construction is defined by its castellated (dovetail) seams, where copper sheets were hand-cut into “teeth,” interlocked, and brazed with brass or silver. This manual labor was necessary before the advent of machine-pressed copper and is a key indicator of its age and artisan origin. Excluding the handles, the pot’s profile is sleek and utilitarian, emphasizing the thick-gauge copper walls that prevent hot spots and scorching during hours of cooking.