Posted: 8/9/2016 11:24:03 PM EDT
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Thinking about investing in some thick copper, SS lined. Small and large sauce pans, and a 10" skillet.
Anybody done this? Was it worth the $$? Thanks. |
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Copper, stainless steel, cast iron, carbon steel, etc. It all works well, and there isn't much difference between them. Get what you like, not what someone else thinks is best.
I have all kinds of expensive pots and pans because I like trying stuff out, and about half the time a non-stick skillet from Sam's Club gets used. |
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Quoted:
Copper, stainless steel, cast iron, carbon steel, etc. It all works well, and there isn't much difference between them. Get what you like, not what someone else thinks is best. I have all kinds of expensive pots and pans because I like trying stuff out, and about half the time a non-stick skillet from Sam's Club gets used. wrong, very very very wrong. let me ask you this OP, what makes you want copper over say a good set of allclad stainless? which by compariosn is cheap compared to a full set of copper. cookware |
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Quoted:
wrong, very very very wrong. let me ask you this OP, what makes you want copper over say a good set of allclad stainless? which by compariosn is cheap compared to a full set of copper. cookware Quoted:
Quoted:
Copper, stainless steel, cast iron, carbon steel, etc. It all works well, and there isn't much difference between them. Get what you like, not what someone else thinks is best. I have all kinds of expensive pots and pans because I like trying stuff out, and about half the time a non-stick skillet from Sam's Club gets used. wrong, very very very wrong. let me ask you this OP, what makes you want copper over say a good set of allclad stainless? which by compariosn is cheap compared to a full set of copper. cookware Right...they all conduct heat differently. |
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I've got a metric crap load of Mauviel's. I bought them ala carte over years but damn do they cook nice.
I would hate to think what it would cost to replace my pots and pans in todays dollars. PITA to keep polished and clean but they make my kitchen look awesome. 8 or 9 sauce pans/Saute pans, 5-6 Au gratin pans, bowls for egg whites (no cream of tartar for me), 2 rounds and platters and such. |