Tin-Plated Copper Tarte Tatin Pan

“Made in France. What a crust! Some may disagree (looking at you Martha), but I think this is the best pan to make my favorite, Custard-Filled Cornbread, aka UniCorn Bread. Pour cream in the middle right before going into the oven; and just like magic, it's all custardy on the inside and crispy on the outside. And did I mention how beautiful it looks on the Thanksgiving table, especially after it patinas. Mauviel has been making copper pots and pans since 1830.”