Copper and iron utensils for charcoal fires

In Viceroyalty kitchens, cooking was carried out in the peninsular tradition: with copper and iron utensils, which were requested from Spain by the people who came to inhabit the towns and cities. These tools were complemented with the utensils of the pre-Hispanic kitchen, which led to a mixing of tools in Poblano kitchens.<br>

Hemispherical dishes with handles, some of which had a plated interior. They were essential utensils on the stoves for being excellent conductors of heat. High quality pots that were well maintained could last for a lifetime. Because they were expensive, they represented a tradition and heirloom for homes. <br>

Copper is one of the preferred materials of cooks and chefs, especially to prepare salsas and candied foods. In Puebla, some families used the pots to prepare huevitos de faltriquera, a sweet that dates back to the Viceroyalty era and is still enjoyed today. <br>

These utensils are from the same family as pots, and were used even more. The stew pot is used to prepare stews and soups. The cauldron is a concave container with a handle and is used for slow-cooking. Some say it is the oldest kitchen utensil used by humans.<br>

It is a pot of a similar width and depth, with a relatively flat bottom, two handles and a id. It was recommended to plate its interior to prevent verdigris from forming. Called a "puchero" in Spanish, the use of this utensil has given a name to different dishes of traditional European cooking, such as "caldo de puchero."<br>

To cook in the traditional way, this pot is used to make "fondos," flavored and concentrated broths that are essential for making soups, creams and salsas. Today when they are old, these pots are highly sought after by cooks, chefs and collectors.

If you want to have a good range of copper utensils, but you can't have everything, this pot is a must-have. These pots don't make a good cook, but they sure help. Because they are nearly indestructable, they last forever. <br>

A pan with straight walls, a nearly flat bottom, and plated so that the copper does not form verdigris. Before molds existed, this pan was used to make cakes and breads for celebrations and parties.<br>

In the recipe book I inherited from my grandmother, one of the recipes indicates the use of this cake pan: "Tortilla soup. Slice the tortilla, brown it in butter and cut up some strips of seasonal chilis, lots of onion slices, cheese and epazote. Fry everything very well and once dry, put a layer of this in a cake pan and another layer of tortilla until it is filled. Add a little bit of broth from the stew pot and bring to a boil." <br>

Iron utensils were added to viceregal kitchens to coexist with copper utensils. Iron grilling and pans were created to fulfill specific functions: broiling and frying. These pieces were first made with wrought iron and then with cast iron. The slotted spoons were an accessory.<br>

Both the griddle and the frying pan, some with grilles, were iron utensils with a long handle to better manage them. They are placed over a flame or embers to roast meat in order to make it tender, juicy and golden. They are also used for fish that needs to be cooked quickly.<br>

Like all metals, these utensils are not exempt from corrosion, and thus require careful maintenance. The company Pagoel, established in Monterrey for over 70 years, makes iron utensils for Mexican families.<br>

Flat, shallow, round pan with a long handle. Old and traditional cooking utensil that is used to fry or toast. Any respectable kitchen must have several well maintained pans.<br>

Iron utensils used to iron clothes. They were used in the kitchen in the event there was no oven for pre-cooked foods, which were put on a very hot griddle to give them a brown crust and make them more appetizing.

In my grandmother's recipe book, there's special instructions for using a griddle: "Ham in wine. Add powdered sugar on top of the pre-cooked and cooled ham leg and cook on a hot griddle until it becomes golden brown."<br>

Several sizes, flat and with a long handle. They are used to remove the foam or fat from soups. These slotted spoons, some with a forged iron handle, are over 80 years old.<br>

In Puebla, they are a very important utensil for cooks preparing chalupas, one of the most beloved culinary delicacies.<br>