I am looking to make a big one-off investment in some new pans that will last me a lifetime. I currently have some very good analon pans, but to be honest I do not risk using metal utensils as I have seen these pans ruined by these despite the claim that they are suitable to use with analon pans. I would love suggestions for heavy duty use both in pro kitchen and home kitchen.
Any thoughts? I didn't find heat dsitribution performance that much better than the thick Al pan I was using. And the disadvantage was that it was very heavy. Overall didn't think advantages outweighted hassle of hefting it around. Now versus stainless steel maybe the better thermal properties will be noticeable. As with many things in the kitchen, it depends on what you use the pan for.
If it's a saucepot that you use for boiling water and steaming vegetables, you won't tell a bit of difference between heavy copper and thin stainless steel. If it's a saute pan that you use for high heat cooking, heavy aluminum or copper will absolutely outperform thin stainless steel.
That said, you may not find that copper significantly outperforms aluminum for this kind of pan I recommend thick aluminum disk bottom designs for most saute pans.
If it's a pan you use to do things make temperature-sensitive sauces, melt chocolate and heat eggs for custards over direct heat, etc. As John points out, there is the issue of weight. Copper weighs more than aluminum and thin stainless steel, although not as much as cast iron. If weight is an issue for you it isn't for me then it's something you should take under consideration. There is no definitive "best" in cookware. Choosing a cookware design is all about figuring out what's best for you, your budget, your cooking style, your specific cooking needs as well as the needs of your cooking task , your strengths and your weaknesses.
I find that overkill is almost as common as having bad cookware. I reccommend stainless steel Allclad, et al over copper if for nothing else than the up keep.
Keeping those bad boys copper shiny is a weekly labor, if not daily. If its not important, than I don't understand the arguement. Stainless does everything copper does, at less cost, and labor. You can find those cheap tin lined copper pans for decoration at flea markets. I love my copper pot for making candy. I also love my other copper-lined pieces. However, I'm not sure I would pay regular prices for them; I'm not sure I can afford them. I have gotten most of my pieces on sale.
I know you're thinking of getting a set. But if you're willing to wait and search, you'll be able to get some great deal out there. I'll tell you one thing.
Who would want All Clad stainless over Falk copper? Not me thats for sure. Now a few words on upkeep of copper. If you're anal retentive, then copper might not be the best thing for your mental health. If you don't mind your pans looking like they are loved and well used, then get copper. Upkeep on the Falk is not that bad because the finish is brushed and not shiney. This allows for easier polishing because you won't be marking up a shiny surface.
I clean mine up every weeks or when friends come over and use Barkeepers Friend and it takes maybe 15 minutes. No big deal. I love cooking with my pans and am glad I bought them. They feel and look so much better than All Clad which looks like any other SS pan Falk has class IMHO. My Photography: Bob Worthington Photography. My music: Coronado Big Band. Thanks a lot for all these responses, and the advice.
I am planning on looking around for a while and deffinately wont be paying standard prices, and then when I find the exact pans i want I will search for deals. I will be sure to look at that website as well Octaveman - thanks for that. We recently bought the "Try Me" copper sauciere from Falk.
I have only used it a couple of times, but love it already. Copper did a noticeably better job of making caramel and reducing two cups of apple cider down to two tablespoons of syrup. I don't plan to sweat the aesthetics, but love the control that copper provides. Falk Culinair pricing. This source appears to have better prices on Falk copperware.
One word on price: I don't quite understand the difficulty some people have with the idea of shelling out a couple hundred bucks for a superior pan that will last the rest of their lives.
I can understand not wanting to pay two hundred bucks when a better or equivalent pan can be had for half as much. But think of it this way: a two hundred dollar pan costs less than a television that will only last a few years.
Providing for extremely even heat distribution throughout the pans cooking surface. Many pans will only have a copper bottom or lining around the heating surface. This type of cookware is still a great option for maintaining a reliable cooking temperature.
Adhesion: Copper is one of the best metals on earth for providing adhesion between surfaces. Copper will support uniform and smooth coverage on both non ferrous and ferrous base metals. This means when copper is coated with another metal like stainless steel, it will help keep all surfaces tightly connected, resulting in extended product life as well as even heat dispersion. They boast an ergonomic stainless steel handle with a custom-designed soft grip section to add both strength and comfort.
These saucepans are designed to work on all hobs apart from induction ones. Both the 16cm and 18cm saucepans come with dome lids which also have the soft grip handle for easy use. The Nuovva copper saucepan set comes with 3 beautifully designed pans that will satisfy all your cooking needs.
It includes a 2. If you are perhaps living alone and are looking for a single copper saucepan then you simply cannot go wrong with Kitchencrafts model. It has a luxurious and trendy design that not only looks great but performs great too. Kitchencraft have built their saucepan with a state of the art, triple-layer construction that ensures precise heat control. This precise heat control makes this pan the ideal companion when tackling the more tricker recipes. The Vogue copper sauteing pan features a thermocore design that ensures superior heat conductivity and reducing the number of heat spots that lead to uneven cooking.
The pan itself is made up of 3 layers. Aluminumum has bee place between layers of high-quality stainless steel and copper. The 14cm ProWare saucepan boasts a heavy-gauge stainless-steel body with a modern copper base. This combined with the trendy, strong stainless steel handle with an ergonomic grip makes this mini saucepan the perfect companion for any home cook.
It is suitable for all hob types with the exception of induction. This is a truly beautiful pan that will not only yield superior cooking results, but look good whilst doing it!
Copper saucepans are a great addition to any kitchen. Although they can be a tad more expensive, copper-based saucepans can make your cooking much better. The layer of copper on the bottom can help spread the heat more efficiently across the bottom. Furthermore, the pan heats up quickly but loses its heat just as fast. This makes it perfect for cooking more delicate proteins like fish, scallops, or other seafood. So, copper saucepans are pretty good if you know how to use them.
You can also use copper saucepans for cooking creamy, intricate sauces without compromising on taste. Furthermore, nothing can elevate your kitchen better than a set of copper cookware. Much like nonstick coating, some copper pans come with drawbacks. It is because copper from unlined copper pots can leach into your food. Too much copper in our body can be toxic. However, even copper from unlined copper storage bottles can seep into the food. Acidic foods can further destroy the copper and cause it to seep into your food.
If your copper pans are lined, however, they should be perfectly safe to use. Stainless steel or tin are the most common coatings for copper pans.
Copper pans are a much pricier option than nonstick, stainless steel, or even cast iron pans. It is because copper is a far more superior cooking product. Copper pans distribute heat much more evenly than other pans. Copper is also more expensive than steel, which accounts for its high price. There is also a limited supply of copper and high demand, which keeps the prices inflated.
Even practised chefs covet having a copper cookware set, which gives them an inevitable hype and increases the cost. While most foods are safe to cook in a copper pan, you should refrain from cooking anything acidic with copper.
In most cases, that means it will have a chemical reaction to what you're cooking, causing a metallic flavor to leach into your food. Before you start cooking, you should get an understanding of what your copper cookware is lined with.
Tin gives your copper a great, non-stick surface to work with, but it has a few drawbacks. Tin is also easily scratched and chipped with metal utensils and harsh scrub brushes.
This not only reveals the copper beneath the lining, but also could lead to small pieces of tin ending up in your food. Caring for copper is as simple as using wooden utensils when cooking, so as not to scratch the lining; not using too much heat when cooking; and rubbing it down with a little acid every now and again.
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