I got one of them fancy copper pans

[closetohumping 17,547]

Three years ago.   First two months it was so magical that I thought sorcery was applied on it.   Now every god damn thing sticks to it

[staboner 5,015]

goddamn thats awful to read. my wishes to you and your family in these hard times friend

[dcbc 14,568]

Copper is a pain in the ass. I can see an expert wanting some copper pots for sauces because there is no more precise a piece of cookware when it comes to temperature control. But for most of us, it's just a delicate pain in the ass to keep in good condition and looking pretty. The real stuff is lined with tin and is easily scratched. It's going to stick unless you are a wizard with controlling temperature, and even then it probably will stick. If you're rough on it, it will need to be re-tined sooner or later.

 

 

[closetohumping 17,547]

27 minutes ago, dcbc said:

Copper is a pain in the ass. I can see an expert wanting some copper pots for sauces because there is no more precise a piece of cookware when it comes to temperature control. But for most of us, it's just a delicate pain in the ass to keep in good condition and looking pretty. The real stuff is lined with tin and is easily scratched. It's going to stick unless you are a wizard with controlling temperature, and even then it probably will stick. If you're rough on it, it will need to be re-tined sooner or later.

 

 

Just gonna buy a new pan.  Non copper

[TankedBevo 2,487]

My cast iron leaves so much less of a mess behind than my copper pan I essentially never use the copper anymore. 

[ROFL BOX 6,650]

I'm thinking you don't have the REAL copper, just one with the copper color?  They need to be re-sealed every 5 or 6 months.  Coat with veg oil, stick in oven for something like 400 for 45 minutes or something like that.  Instructions are available on the web.

[irishtexan 11,532]

What’s wrong with cast iron? It’s cheap and it fucking works.

[futureman 22,565]

[dcbc 14,568]

12 hours ago, closetohumping said:

Just gonna buy a new pan.  Non copper

 

Edited June 11, 2020 by dcbc

[Asithappens 974]

12 hours ago, dcbc said:

Copper is a pain in the ass. I can see an expert wanting some copper pots for sauces because there is no more precise a piece of cookware when it comes to temperature control. But for most of us, it's just a delicate pain in the ass to keep in good condition and looking pretty. The real stuff is lined with tin and is easily scratched. It's going to stick unless you are a wizard with controlling temperature, and even then it probably will stick. If you're rough on it, it will need to be re-tined sooner or later.

 

 

No shit, copper is a pain. 

Unless you have a domestic staff who can take care of the copper stuff (and re-tin them) don't get it.  Looking at you, Lord Grantham. 

As far as precise temperature control? Ok, but who really needs it? I don't. Maybe there are a lot who are better cooks who do. 

I like cast iron but it's no bueno for acidic stuff (tomato sauces, etc.) 

Check out Marshalls or TJMaxx for good stuff that's cheap(er). I like the enamel over cast iron stuff. Or you can get the cheaper non-stick stuff and replace it every 3 years. If you want to put the pot/pan in the oven be sure that what you get can do that.

[Asithappens 974]

My son was looking at Hexclad pans. I've never heard of them but they seem to me to be like All Clad. 

Probably a bit overpriced, but pretty high quality and should last a lifetime. 

[dcbc 14,568]

58 minutes ago, Asithappens said:

My son was looking at Hexclad pans. I've never heard of them but they seem to me to be like All Clad. 

Probably a bit overpriced, but pretty high quality and should last a lifetime. 

No copper in my kitchen.  For reasonably priced tri-ply stainless, also look at Cuisinart Multiclad Pro.  I've got the more expensive made in France (vs. China) version and it's excellent, easy on the eyes, and way cheaper than All Clad. 

But stainless isn't necessarily nonstick either. 

[Celery Man 21,027]

4 hours ago, Asithappens said:

No shit, copper is a pain. 

Unless you have a domestic staff who can take care of the copper stuff (and re-tin them) don't get it.  Looking at you, Lord Grantham. 

As far as precise temperature control? Ok, but who really needs it? I don't. Maybe there are a lot who are better cooks who do. 

I like cast iron but it's no bueno for acidic stuff (tomato sauces, etc.) 

Check out Marshalls or TJMaxx for good stuff that's cheap(er). I like the enamel over cast iron stuff. Or you can get the cheaper non-stick stuff and replace it every 3 years. If you want to put the pot/pan in the oven be sure that what you get can do that.

le creuset stuff is expensive but as far as... expensive ass things I bought, I do not regret buying a big orange le creuset skillet 13 years ago. That and my chef's knife were my first two kitchen purchases and I still use them every week.

[DougO 5,257]

Copper cooks like shit, but fip a few flapjacks in it and all your wrist and elbow soreness will be gone, and you can hang with Jerry Rice and Brett Favre in pick-up football.

[CooterBrown 18,091]

le creuset stuff is expensive but as far as... expensive ass things I bought, I do not regret buying a big orange le creuset skillet 13 years ago.

I have a yellow one. That color was half the regular price on Amazon 10 years ago. I use it for everything except eggs.