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There were of course no lightweight, non-stick, aluminium cooking pots in Victorian and Edwardian times.
In ordinary households, the cooking pots were cast iron which made them very heavy. They usually had long handles, so that they could be lifted with two hands.
The handles of course got very hot in use, so were normally held through a cloth.
Copper was a better conductor of heat than cast iron and could be made thinner than cast iron pots. This made them lighter and quicker to use. However, copper was much more expensive. So it was mainly found in reasonably well-off homes.
If you can add anything to this page, I would be pleased to hear from you.
As there were no non-stick surfaces, it was very difficult to clean a saucepan after use - as I remember from experience and to my cost in the 1940s and early 1950s.
I understand that in Victorian stately homes, scullery maids were expected to clean saucepans by rubbing sand into them with their bare finger tips!
Also, as copper tarnished, the scullery maids had to polish the outsides of the pots too! The above photo shows well-polished copper pots while the photo on the right shows them tarnished.