Hello cooking gurus - what's the consensus on the best copper pans available these days?

I've tried them, and find that for the vast majority of cooking I prefer cast iron skillets and stainless or aluminum pots. Delicate sauces are the one possible exception.

The main problem for me is that the copper cookware is simply too fragile.

I would suggest buying a few used ones on Ebay first to see how you like them. Otherwise, you risk having scads of expensive copper stored away in a back cabinet gathering dust. Don't ask.

But...

If you are determined...

Look for cast iron handles and tin lining.

Like cast iron, no acidic sauces or foods. For that stick with enameled cast iron.

Coppers only real benefit is spreading the hear quicker and more evenly than stainless steel or iron.

Are you talking Cu clad in the outer surface?

In any case, I’ve not found a benefit of Cu based cookware vs SS with Al (ie. All Clad SS/Al vs SS/Cu), especially to justify the price delta.

But if Cu is desired, I’d buy All Clad.

quote:

Originally posted by Fenris:

The main problem for me is that the copper cookware is simply too fragile.

But on those commercials they show them taking all kinds of abuse.

The main problem for me is that the copper cookware is simply too fragile [/QUOTE]

A copper bottom pan can mark an electric smooth top range. Its really not recommended, same with cheap aluminum pans. They transfer heat evenly and work well when it's layer in in the pan not on the bottom surface.

Those "copper" pans they advertise on TV are an entire different class from true copper cookware.

I have a couple solid copper pieces, they're strictly for working with sugar/candy or egg whites.

Good source.

https://soy-turkiye.myshopify.com

Most people who own copper pans, are pretentious and don't know how to cook. Maybe that's just the ones Ive met, maybe not. The important thing is if you do go with copper pans you must buy a rack to display it on, this is paramount!

quote:

Originally posted by Fenris:
But...

If you are determined...

Look for cast iron handles and tin lining.

I have this Ruffoni risotto pan - got it in Italy but i think they're available in the US. Makes great risotto, but it requires some effort to keep it nice.

Those new "copper" non-stick pans? Junk. Read the reviews online from buyers.

Real, solid copper pans? Just don't, because of copper poisoning. Here's an article about the Moscow Mule and why you should not use unlined copper.

https://www.washingtonpost.com...m_term=.ee18d5dd5395

quote:

Originally posted by TAllen01:
Those new "copper" non-stick pans? Junk. Read the reviews online from buyers.

Real, solid copper pans? Just don't, because of copper poisoning. Here's an article about the Moscow Mule and why you should not use unlined copper.

https://www.washingtonpost.com...m_term=.ee18d5dd5395

Again, as i said above. No acidic foods in cast iron or copper.

The wife bought one of those large Copper Chef pans a few months back and I'll tell you what, that thing gets used a lot. Clean up takes just seconds and it heats very evenly. We have a smooth top range and it causes no problems with it.

I bought the Copper Chef pan as well. I use it to make chili on my induction cooktop when I'm at work. So far it works as advertised. Of course it's not real copper.

quote:

Originally posted by Bassamatic:
The wife bought one of those large Copper Chef pans a few months back and I'll tell you what, that thing gets used a lot. Clean up takes just seconds and it heats very evenly. We have a smooth top range and it causes no problems with it.

I picked up one at WalMart several months ago and it is my favorite pan. I may look at getting some of their other products.

quote:

Originally posted by DSgrouse:
Again, as i said above. No acidic foods in cast iron or copper.

Well...

In order to be acid safe, most copper pans come lined with tin, stainless steel or rarely nickel. Tin is best for non-stick but can by damaged by excess heat and require re-tinning. Stainless is more durable nut is certainly not non-stick and can not be restored when worn through. Nickel, I don't know much about.

we have a really expensive set of copper pots and pans. NEVER AGAIN. a pain in the ass to wash, a pain in the ass to maintain so they look good, I rarely even use them I hate them so much

If you really want to spend silly money on the best...

https://www.mauvielusa.com/