Foo Off-Topic chit chat with no general subject.

Copper pans

Old 03-12-17, 11:03 AM
  #1  
no motor?
Senior Member
Thread Starter
 
no motor?'s Avatar
 
Join Date: Dec 2005
Location: Chicagoland
Posts: 5,971

Bikes: Specialized Hardrock

Mentioned: 21 Post(s)
Tagged: 0 Thread(s)
Quoted: 880 Post(s)
Liked 15 Times in 11 Posts
Copper pans

Have any of you tried these? They look interesting on tv, but....
no motor? is offline  
Old 03-12-17, 11:37 AM
  #2  
Bandera 
~>~
 
Join Date: Mar 2013
Location: TX Hill Country
Posts: 5,681
Mentioned: 83 Post(s)
Tagged: 0 Thread(s)
Quoted: 982 Post(s)
Likes: 0
Liked 12 Times in 6 Posts
Originally Posted by no motor? View Post
Have any of you tried these? They look interesting on tv, but....
No link.
Any cookware advertised on TV w/ some miraculous properties is likely to be of suspect quality at best.

There are lots of good choices that will do the job and last for decades but no one material or composite of materials is ideal for each task in the kitchen.

I have enameled cast iron dutch ovens for long slow brazes, tri-ply stainless steel for most stove-top cooking (including induction), AL non-stick skillet for eggs and one copper/SS lined skillet just because. A motley but effective set of tools.
Never buy a "Set", just what you need w/ materials well matched for specific tasks and be sure to get lids.

Here's a good overview of cookware designs:

Best Cookware Buying Guide - Consumer Reports

-Bandera
__________________
'74 Raleigh Internat'l. '77 Trek TX900 FG. '90 Vitus 979. '10 Merckx EMX3. '13 Soma Stanyan

Last edited by Bandera; 03-13-17 at 04:52 PM.
Bandera is offline  
Old 03-12-17, 06:40 PM
  #3  
skijor
on by
 
skijor's Avatar
 
Join Date: Mar 2006
Location: Wisconsin
Posts: 938

Bikes: Waterford RS-33, Salsa Vaya, Bacchetta Giro 20 ATT

Mentioned: 9 Post(s)
Tagged: 0 Thread(s)
Quoted: 588 Post(s)
Likes: 0
Liked 1 Time in 1 Post
Nope.

What's old is new again. Cast iron.
http://fieldcompany.com/
skijor is online now  
Old 03-12-17, 07:47 PM
  #4  
Rollfast
What happened?
 
Rollfast's Avatar
 
Join Date: Jun 2007
Location: Around here somewhere
Posts: 7,350

Bikes: 3 Rollfasts, 3 Schwinns, a Shelby and a Higgins Flightliner in a pear tree!

Mentioned: 34 Post(s)
Tagged: 1 Thread(s)
Quoted: 1453 Post(s)
Liked 20 Times in 20 Posts
I microwave almost everything (not ice cream, don't get goofy). This includes both chicken and egg.
__________________
I don't know Everything...I've just been at it long enough to know why it's probably messed up.
Rollfast is offline  
Old 03-12-17, 07:48 PM
  #5  
Rollfast
What happened?
 
Rollfast's Avatar
 
Join Date: Jun 2007
Location: Around here somewhere
Posts: 7,350

Bikes: 3 Rollfasts, 3 Schwinns, a Shelby and a Higgins Flightliner in a pear tree!

Mentioned: 34 Post(s)
Tagged: 1 Thread(s)
Quoted: 1453 Post(s)
Liked 20 Times in 20 Posts
PS I'd date the peppy old redheaded gal...
__________________
I don't know Everything...I've just been at it long enough to know why it's probably messed up.
Rollfast is offline  
Old 03-12-17, 08:05 PM
  #6  
black_box 
Fax Transport Specialist
 
black_box's Avatar
 
Join Date: May 2008
Location: chicago burbs
Posts: 971

Bikes: '17 giant propel, '07 fuji cross pro, '10 gary fisher x-caliber

Mentioned: 3 Post(s)
Tagged: 0 Thread(s)
Quoted: 120 Post(s)
Likes: 0
Liked 0 Times in 0 Posts
Originally Posted by no motor? View Post
Have any of you tried these? They look interesting on tv, but....
A good set of cookware will be an investment, not a made-for-tv item. All-clad and higher end Calphalon would be a good place to start.

The buying guide above is pretty good. I have a tri-ply stainless/aluminum/stainless set of Calphalon which has been solid. A good quality pan will have the sandwiched metal run all the way up the sides, not just a disk on the bottom.

I got my set discounted when a Marshall Field's store was closing. I think Macy's is closing 40 some stores nation-wide, perhaps one is nearby.
black_box is offline  
Old 03-12-17, 08:05 PM
  #7  
windhchaser 
Senior Member
 
Join Date: Jun 2012
Location: baned from foo so for sure im not there .
Posts: 618

Bikes: Felt nine flow

Mentioned: 1 Post(s)
Tagged: 0 Thread(s)
Quoted: 648 Post(s)
Likes: 0
Liked 0 Times in 0 Posts
i got a non stick skillet from target yesterday its awesume its this 1 Tramontina Professional Pro 3004 Commercial Grade Nonstick Fry Pan
__________________
And the moral of the story is,
A band with no talent can easily amuse
Idiots, with a stupid, puppet show
windhchaser is offline  
Old 03-12-17, 08:10 PM
  #8  
FBinNY 
Senior Member
 
Join Date: Apr 2009
Location: New Rochelle, NY
Posts: 36,049

Bikes: too many bikes from 1967 10s (5x2)Frejus to a Sumitomo Ti/Chorus aluminum 10s (10x2), plus one non-susp mtn bike I use as my commuter

Mentioned: 121 Post(s)
Tagged: 1 Thread(s)
Quoted: 4337 Post(s)
Likes: 0
Liked 1 Time in 1 Post
No comment on those pans, but ceramic coatings are growing in market share and slowly supplanting PTFE based coatings. Good quality ceramic coated pans seem to work well, However, I've going back to polished stainless steel as I replace the fleet.
__________________
FB
Chain-L site

An ounce of diagnosis is worth a pound of cure.

“Never argue with an idiot. He will only bring you down to his level and beat you with experience.”, George Carlin

“One accurate measurement is worth a thousand expert opinions” - Adm Grace Murray Hopper - USN

WARNING, I'm from New York. Thin skinned people should maintain safe distance.
FBinNY is offline  
Old 03-12-17, 08:37 PM
  #9  
dksix
Senior Member
 
dksix's Avatar
 
Join Date: Jul 2015
Location: North East Tennessee
Posts: 1,620

Bikes: Basso Luguna, Fuji Nevada

Mentioned: 12 Post(s)
Tagged: 0 Thread(s)
Quoted: 4259 Post(s)
Likes: 0
Liked 0 Times in 0 Posts
A woman I work with bought one of the sets that come with the deep square frying pan. She says the non-stick of good but requires a little cooking spray but doesn't distribute heat well on her glass top range. I was going to request a set as a Christmas gift from my aunt but didn't due to the reports from my co-worked.

On a tangent. My aunt bought us a NuWave oven I guess Christmas of 2014 and it's been wonderful. It's something I do recommend often. It's great for cooking completely frozen meats straight out of the freezer. Line the catch pan with aluminum foil and spray to grate with some Pam for an easy and quick clean up. After 2 years I still use it for half the meals I cook.
dksix is offline  
Old 03-12-17, 09:11 PM
  #10  
clemsongirl 
Senior Member
 
Join Date: Feb 2008
Location: california
Posts: 134
Mentioned: 23 Post(s)
Tagged: 0 Thread(s)
Quoted: 195 Post(s)
Liked 62 Times in 25 Posts
Quality thick copper, stainless lined with cast iron handle pans are expensive and aren’t sold in 30/60 second U.S. tv ads. Thick copper allows for the even transmission of heat extremely well and can react quickly to heat changes, which is why experienced chefs seek them for precise control of even heating in and around a pans content. Mauviel makes good ones available in the U.S. ….which are expensive and will last decades. I have some old French hand hammered ones from my grandmother, which I still use.
clemsongirl is offline  
Old 03-13-17, 11:55 AM
  #11  
Juan Foote
LBKA (formerly punkncat)
 
Juan Foote's Avatar
 
Join Date: Jan 2010
Location: Jawja
Posts: 3,419

Bikes: Spec Roubaix SL4, GT Traffic 1.0

Mentioned: 11 Post(s)
Tagged: 0 Thread(s)
Quoted: 932 Post(s)
Likes: 0
Liked 3 Times in 3 Posts
We recently made a change from "good" non-stick pans to "good" stainless steel. We found out that gluten can stick in the minute scratches on teflon/coated pans and won't with stainless...so eliminate one more possibility making the SO sick.....
With that said. Our previous Calphalon pans were ok, so we decided to step up within their line to get some good Stainless ones. We immediately learned a few things about these versus coated pans.

One, get some good cooking spray. I don't care what bull**** you read about using a thin coating of oil and letting the pan be hot. If you don't wipe the pan and use cooking spray every single egg, you will be scrubbing the heck out of a pan.

Two, see above and make sure that for ANYTHING you cook in the pan, to have it (the pan) hot, FIRST. It's STILL going to stick like hell, but if you put it in cold you will need a chisel to get it out.

Three, be ready to pre wash the pan every single time you cook in it. If you cook sausage and then want eggs, be prepared to "hot wash" the pan first.

Four, buy a non stick pan to do your pancakes and scrambled eggs in, as frankly, it isn't going to do anything but make a burnt, stuck mess of those items.

Five, get some vinegar and a scrub pad. Use of the stainless pans will leave a mineral residue behind and stain your "stainless" pan.

Everything I have read indicates that copper is the exact same EXCEPT that it scratches easily, and holds gluten (if that's of concern to you)

Last edited by Juan Foote; 03-13-17 at 11:58 AM.
Juan Foote is offline  
Old 03-13-17, 11:59 AM
  #12  
Rollfast
What happened?
 
Rollfast's Avatar
 
Join Date: Jun 2007
Location: Around here somewhere
Posts: 7,350

Bikes: 3 Rollfasts, 3 Schwinns, a Shelby and a Higgins Flightliner in a pear tree!

Mentioned: 34 Post(s)
Tagged: 1 Thread(s)
Quoted: 1453 Post(s)
Liked 20 Times in 20 Posts
That's still okay because I use my plates and ceramics in a microwave.
__________________
I don't know Everything...I've just been at it long enough to know why it's probably messed up.
Rollfast is offline  
Old 03-13-17, 12:01 PM
  #13  
FBinNY 
Senior Member
 
Join Date: Apr 2009
Location: New Rochelle, NY
Posts: 36,049

Bikes: too many bikes from 1967 10s (5x2)Frejus to a Sumitomo Ti/Chorus aluminum 10s (10x2), plus one non-susp mtn bike I use as my commuter

Mentioned: 121 Post(s)
Tagged: 1 Thread(s)
Quoted: 4337 Post(s)
Likes: 0
Liked 1 Time in 1 Post
Originally Posted by Rollfast View Post
That's still okay because I use my plates and ceramics in a microwave.
Give it a few minutes. Someone is sure to post warning you of the dangers of ionizing radiation.
__________________
FB
Chain-L site

An ounce of diagnosis is worth a pound of cure.

“Never argue with an idiot. He will only bring you down to his level and beat you with experience.”, George Carlin

“One accurate measurement is worth a thousand expert opinions” - Adm Grace Murray Hopper - USN

WARNING, I'm from New York. Thin skinned people should maintain safe distance.
FBinNY is offline  
Old 03-13-17, 12:06 PM
  #14  
genec
genec
 
genec's Avatar
 
Join Date: Sep 2004
Location: West Coast
Posts: 26,262

Bikes: custom built, sannino, beachbike, giant trance x2

Mentioned: 26 Post(s)
Tagged: 0 Thread(s)
Quoted: 6115 Post(s)
Likes: 0
Liked 16 Times in 13 Posts
Originally Posted by Juan Foote View Post
We recently made a change from "good" non-stick pans to "good" stainless steel. We found out that gluten can stick in the minute scratches on teflon/coated pans and won't with stainless...so eliminate one more possibility making the SO sick.....
With that said. Our previous Calphalon pans were ok, so we decided to step up within their line to get some good Stainless ones. We immediately learned a few things about these versus coated pans.

One, get some good cooking spray. I don't care what bull**** you read about using a thin coating of oil and letting the pan be hot. If you don't wipe the pan and use cooking spray every single egg, you will be scrubbing the heck out of a pan.

Two, see above and make sure that for ANYTHING you cook in the pan, to have it (the pan) hot, FIRST. It's STILL going to stick like hell, but if you put it in cold you will need a chisel to get it out.

Three, be ready to pre wash the pan every single time you cook in it. If you cook sausage and then want eggs, be prepared to "hot wash" the pan first.

Four, buy a non stick pan to do your pancakes and scrambled eggs in, as frankly, it isn't going to do anything but make a burnt, stuck mess of those items.

Five, get some vinegar and a scrub pad. Use of the stainless pans will leave a mineral residue behind and stain your "stainless" pan.

Everything I have read indicates that copper is the exact same EXCEPT that it scratches easily, and holds gluten (if that's of concern to you)
Gee, I can cook those items in my old cast iron pan just fine... And it has been around long before anything "non stick."

BTW. I do agree with preheat... I can't think of one thing I put in a cold pan, other than either water or oil.
genec is offline  
Old 03-13-17, 12:10 PM
  #15  
Juan Foote
LBKA (formerly punkncat)
 
Juan Foote's Avatar
 
Join Date: Jan 2010
Location: Jawja
Posts: 3,419

Bikes: Spec Roubaix SL4, GT Traffic 1.0

Mentioned: 11 Post(s)
Tagged: 0 Thread(s)
Quoted: 932 Post(s)
Likes: 0
Liked 3 Times in 3 Posts
Originally Posted by genec View Post
Gee, I can cook those items in my old cast iron pan just fine... And it has been around long before anything "non stick."

BTW. I do agree with preheat... I can't think of one thing I put in a cold pan, other than either water or oil.

Mostly due to the fact that a property "seasoned" iron skillet is coated in a thin covering of oil. This is why you don't "wash" iron skillets.
Juan Foote is offline  
Old 03-13-17, 12:28 PM
  #16  
genec
genec
 
genec's Avatar
 
Join Date: Sep 2004
Location: West Coast
Posts: 26,262

Bikes: custom built, sannino, beachbike, giant trance x2

Mentioned: 26 Post(s)
Tagged: 0 Thread(s)
Quoted: 6115 Post(s)
Likes: 0
Liked 16 Times in 13 Posts
Originally Posted by Juan Foote View Post
Mostly due to the fact that a property "seasoned" iron skillet is coated in a thin covering of oil. This is why you don't "wash" iron skillets.
My point is, it isn't a non stick pan, and it works fine. You are touting using "a thin covering of oil," even in a non stick pan... by using spray.

Folks that I know that use those square copper pans, and no oil... end up turning out dry, scorched, eggs.

I use olive oil... it just tastes better.
genec is offline  
Old 03-13-17, 12:40 PM
  #17  
Bandera 
~>~
 
Join Date: Mar 2013
Location: TX Hill Country
Posts: 5,681
Mentioned: 83 Post(s)
Tagged: 0 Thread(s)
Quoted: 982 Post(s)
Likes: 0
Liked 12 Times in 6 Posts
Originally Posted by clemsongirl View Post
I have some old French hand hammered ones from my grandmother, which I still use.

If they use the traditional "tinned" lining be very careful to make sure that the pan lining is intact and no copper touches the food as copper reacts with acidic food, which is not a Good Thing

Tips on using traditional Tinned Copper cookware:

Tips and Guidlines for using Copper Pans | East Coast Tinning ? East Coast Tinning

A friend is an accomplished pastry cook and uses traditional copper pans shaped for the requirements of precise temperature control working with chocolate and her other alchemical potions and for nothing else. Inherited from family, carefully handled & washed with all of the patina of decades of use they are the Rene' Herse of the kitchen.

-Bandera
__________________
'74 Raleigh Internat'l. '77 Trek TX900 FG. '90 Vitus 979. '10 Merckx EMX3. '13 Soma Stanyan
Bandera is offline  
Old 03-13-17, 01:24 PM
  #18  
genec
genec
 
genec's Avatar
 
Join Date: Sep 2004
Location: West Coast
Posts: 26,262

Bikes: custom built, sannino, beachbike, giant trance x2

Mentioned: 26 Post(s)
Tagged: 0 Thread(s)
Quoted: 6115 Post(s)
Likes: 0
Liked 16 Times in 13 Posts
Cast iron pans... the blog.

Black Iron Blog: Old Cast Iron vs. New Cast Iron
genec is offline  
Old 03-13-17, 02:15 PM
  #19  
stardognine
Turquoise gatherer.
 
stardognine's Avatar
 
Join Date: Jan 2016
Location: Arid Arizona, for now.
Posts: 1,438

Bikes: 1985 Cannondale ST400

Mentioned: 12 Post(s)
Tagged: 0 Thread(s)
Quoted: 296 Post(s)
Likes: 0
Liked 7 Times in 7 Posts
Nothing beats the old Revereware copper-clad stainless steel, meaning the older stuff made in and before the 1970s. Don't use abrasive scrubbers on copper, use ketchup, or catsup, if you prefer. 😁
stardognine is offline  
Old 03-13-17, 02:26 PM
  #20  
mconlonx 
Str*t*gic *quivoc*tor
 
mconlonx's Avatar
 
Join Date: Jun 2007
Posts: 7,562
Mentioned: 42 Post(s)
Tagged: 0 Thread(s)
Quoted: 6783 Post(s)
Likes: 0
Liked 8 Times in 8 Posts
Right now, I'm on a diet which goes minimal on oil used to cook, instead substituting stock for sauteing. So non-stick is more useful than it was when we were cooking in butter and olive oil.

However, we both favor cast iron -- she has a 10" skillet, I have a 12".

Recently, though, we got turned on to carbon steel skillets:
https://www.cooksillustrated.com/equ...steel-skillets

Bought a couple and have been using them on a regular basis, and they are living up to their billing. The ones we got are the heavier ones, sourced from a local restaurant supply shop.
__________________
I know next to nothing. I am frequently wrong.
mconlonx is offline  
Old 03-13-17, 04:13 PM
  #21  
noisebeam
Al
 
noisebeam's Avatar
 
Join Date: Jun 2004
Location: AZ
Posts: 14,603

Bikes: Cannondale SuperSix, Lemond Poprad. Retired: Jamis Sputnik, Centurion LeMans Fixed, Diamond Back ascent ex

Mentioned: 46 Post(s)
Tagged: 0 Thread(s)
Quoted: 3261 Post(s)
Liked 17 Times in 9 Posts
Originally Posted by genec View Post
I can't think of one thing I put in a cold pan, other than either water or oil.
bacon

(i know you don't ever put it in a pan, cold or otherwise)
noisebeam is offline  
Old 03-13-17, 04:22 PM
  #22  
Bandera 
~>~
 
Join Date: Mar 2013
Location: TX Hill Country
Posts: 5,681
Mentioned: 83 Post(s)
Tagged: 0 Thread(s)
Quoted: 982 Post(s)
Likes: 0
Liked 12 Times in 6 Posts
Originally Posted by noisebeam View Post
bacon
Bacon is a form of Oil.

-Bandera
__________________
'74 Raleigh Internat'l. '77 Trek TX900 FG. '90 Vitus 979. '10 Merckx EMX3. '13 Soma Stanyan
Bandera is offline  
Old 03-13-17, 04:55 PM
  #23  
jon c. 
Senior Member
 
Join Date: Mar 2012
Location: Tallahassee, FL
Posts: 3,667
Mentioned: 2 Post(s)
Tagged: 0 Thread(s)
Quoted: 956 Post(s)
Likes: 0
Liked 5 Times in 5 Posts
Originally Posted by Bandera View Post
Bacon is a form of Oil.

-Bandera
Perhaps the highest and best form.
jon c. is offline  
Old 03-13-17, 05:27 PM
  #24  
HardyWeinberg
GATC
 
Join Date: Jul 2006
Location: south Puget Sound
Posts: 8,702
Mentioned: 27 Post(s)
Tagged: 0 Thread(s)
Quoted: 448 Post(s)
Likes: 0
Liked 5 Times in 5 Posts
Originally Posted by stardognine View Post
Nothing beats the old Revereware copper-clad stainless steel, meaning the older stuff made in and before the 1970s. Don't use abrasive scrubbers on copper, use ketchup, or catsup, if you prefer. 😁
I don't think we paid more than $0.50 for any of our pots/pans and they are all old revereware or cast iron, from garage sales.
HardyWeinberg is offline  
Old 03-13-17, 05:35 PM
  #25  
no motor?
Senior Member
Thread Starter
 
no motor?'s Avatar
 
Join Date: Dec 2005
Location: Chicagoland
Posts: 5,971

Bikes: Specialized Hardrock

Mentioned: 21 Post(s)
Tagged: 0 Thread(s)
Quoted: 880 Post(s)
Liked 15 Times in 11 Posts
Originally Posted by skijor View Post
Nope.

What's old is new again. Cast iron.
The Field Company - Cast Iron Skillets
I'm the holdout in my family with this, everyone else has gone to cast iron. I like it, but it's so freaking heavy and things still stick to it when I use them. I've got a small stainless steel pan I use for some grilling and it works great, but I'd like to get something for eggs when I make them that doesn't involve some complicated ritual to prepare and then keep clean. Or maybe I should just switch to hard boiled eggs....
no motor? is offline  

Thread Tools
Search this Thread

Contact Us - Archive - Advertising - Cookie Policy - Privacy Statement - Terms of Service

Copyright © 2018 MH Sub I, LLC dba Internet Brands. All rights reserved. Use of this site indicates your consent to the Terms of Use.