Copper Plates & Serving Platters

Copper plates and serving platters

This category covers service plates, boat-shaped dishes, footed stands, nut bowls and meze sets. Each is hammered from a single sheet of copper and every food-contact surface is tin-lined. The tin keeps copper from touching the food, so the pieces are safe on the table.

A plate is harder to make well than it looks. The sheet has to be worked outward from the centre so the metal thins evenly across its width; if the smith hurries, the rim ripples and the plate will never sit flat. Every finished piece goes on a flat bench for checking before it is tinned.

Which size for what?

Small plates of 12 to 16 cm (roughly 5 to 6 in) are for meze, sauces and nuts. From 20 to 26 cm (8 to 10 in) they work as main-course and breakfast plates. Above 30 cm (12 in) the large platters are meant for rice, dumplings and shared service. Footed models add height to a table setting and suit desserts and dried fruit.

• 12 to 16 cm: meze, olives, sauce, nuts
• 20 to 26 cm: dinner and breakfast plates
• 30 to 40 cm: rice, mantı and shared main courses
• Footed stands: baklava, dessert, dried fruit, and height on a crowded table

Serving on copper

Warm the plates first if the food is hot. Copper takes its temperature from whatever touches it, so a cold plate pulls heat out of the food faster than porcelain does; a minute under hot water and a wipe dry settles it. The same property works for you in the other direction, and a chilled copper platter keeps cheese and fruit cool through a long table.

Use and care

Hot food is fine, but these are serving pieces, never place them on a flame or in the oven. Do not leave acidic foods such as lemon, vinegar or pickles standing on them for long. Wash by hand in warm water and dry immediately; copper left wet will stain. The dark patina on the outside can be brought back to a shine with copper polish if you prefer. Stack them with a cloth or a sheet of paper between and the rims will not scuff each other in the cupboard.