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To describe Sara Dahmen as a woman who can do it all–is the understatement of the century.

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In fact, one of the many things she does is inspired by a century old craft of metalsmithing to create uniquely beautiful kitchenware in tin, copper and iron. We met Sara at this year’s International Home + Housewares Show where she debuted her modern cookware line, House Copper & Housekeeper Crockery: American-made cookware created with pure and organic materials. On the busy show floor at McCormick Place in Chicago, Sara’s stunning vintage designs, signature plaited braids and Wisconsin affability impressed potential partners and generated media interest. Read More.

 

When author Sara Dahmen wanted to recreate cookware she researched for a book she was writing about the Pioneer days of America, she got to work. She sourced local goods, found local companies to help with her venture and learned how to create cookware by hand.pure copper cookware, copper cookware, copper, american copper, pure copper, tinlined copper, american, pure copper, safe copper, healthy copper, safe copper cookware Now, as the Maker Movement is spreading across the U.S. and reverberating with consumers, Dahmen is establishing herself as an artisan in the field of cookware with both Housekeeper Crockery and House Copper.

GOURMETINSIDER managing editor, Emily Cappiello, recently spoke to Dahmen about what it’s like to be a true maker in the cookware industry. Read More.

 

 

Sara Dahmen wrote for London’s Root + Bone magazine.

Vintage copper, pure copper, american copper, house copperAmid the clamour and clutter of cooking, there’s another stream of discussion, though it’s muted, subtle, and sometimes just as snobby as foodie circles can get. Seek, and you’ll find, a cluster of chatter about the kitchen tools you’re using to make that divine culinary presentation. So. What are you cooking on? And what do you know about how it was made? And why it was made the way it was? And who made it? If people are desperate to discover the orgins of a cut of beef, it feels only a little obvious that the next deep dinner discussion should be about how that food was cooked – in what vessel and why. Read More.

 

 

video was circulating Facebook a few years ago, and this video changed my entire paradigm of cooking and eating healthy. In the video, Swedish scientists tested families for a variety of pesticides, herbicides, and fungicides.  They found hundreds in everyone from fathers to children.

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After having these same families eat exclusively organic food for two weeks, these levels dropped to nearly zero.  One of the scientists said something that resonated with me deeply: “We know very little about the long-term effects of eating food treated with pesticides, especially if you consider that chemicals can be much more harmful when combined together than they are on their own.” After this, I dove head-first into co-ops, growing a bigger garden, and sourcing as much organic as I could afford.  Oh, to go back to the days when we all lived off our own plots of land and chemicals were nowhere to be seen. Read More.

 

 

 Most of the cookware found in stores today — with a handful of exceptions — is made overseas and not made to last. But Sara Dahmen is out to change that. She’s the founder of House Keeper Crockery & House Copper, which manufacturers high-quality, American-made cookware that can be passed down through generations. The manufacturing process involves working with companies around the country, from sourcing the copper in Texas to spinning it in Ohio and making the copper rivets in Wisconsin, where Dahmen is also based. 

We asked Dahmen about her goals, what it takes to keep it Made in America, and what she envisions for the future.

 

Can you share a little bit about the history of Housekeeper Crockery? What made you start the company?

Housekeeper Crockery started in early 2015 and has subsequently created the House Copper branch and brand in 2016. So, it’s all relatively young.  Read More.

 

Five years ago, when I began living a healthier lifestyle, one of the first things I wanted to do was get new cookware for my kitchen. It freaked me out that I could barely remember where my silverware or cookware came from, how long I had owned them all, if I picked them up at the dollar store. Most of what I owned was plastic, cheap and practically disposable. Some of it even had Prop 65 cancer warnings on it!

This was a huuuge a-ha! moment for me!! My food was touching all this stuff before it ever even entered my mouth!! This was soooo important to get under control!!!

wanted to replace my cookware, but I didn’t. Not then. For some reason, it was something I put on the back burner mentally – investing in just about everything else – even more expensive things (moving, supplementsworkout gear, green beauty products)before I got back to thinking about my kitchenware. Read More.

 

 

 Our cast iron skillets were featured on the masthead of Food & Wine! Check it out!Food and Wine magazine