Iron – Special Session
May 9-15, 2021
James D.W. Cooper
Fry or Sauté
A frying pan, frypan, or skillet is a flat bottomed pan used for frying, searing, and browning foods. Typically 8 to 12 inches in diameter, it has a long handle and low sloping sides. A pan of similar dimensions but with more vertical sides is a sauté pan. In our week at Penland we will explore both forms, making a forged iron skillet and a copper sauté pan. In doing so we will learn basic sinking and raising techniques, the design and forging of handles, how to properly use a file, riveting, tinning of copper, and seasoning of iron cookware. Please come with an appetite for work, new ideas and good food. All levels.
Studio artist; former conservator at the Metals Museum (TN); teaching: Appalachian Center for Craft (TN), Penland; collections: City Center Park, Greensboro (NC), Birmingham Botanical Gardens (AL), Emory University Children’s Hospital (GA), Metal Museum, Penland School.