I had this product in my hand at the store and decided to do some research before purchasing and came across your review. I think you do a great job of reviewing products. Very clear and professional.
chriscolumbianyc12 why are y'all trying to cook an egg in a pan without any oil or butter and not expecting it to stick? it's scientifically impossible. they tell you to season the pan so that you actually create the nonstick quality at your house, then afterwards, everytime you cook on it some of that nonstick quality wears away.
Well I just watched 'both' your reviews on the Gotham steel pan and the Red copper pan and my only regret was that I didn't watch your reviews before I purchased the pans. It was my fiance's birthday and she really wanted these pans so I went ahead and got them for her, without checking them out. I guess we'll treat them like other pans and use butter or oil with them, totally defeating the whole purpose of these pans. So much for the fantastic claims, right? But with all this said it was great watching your reviews. Your a pleasure to watch without a doubt. You were so informative, knowledgeable and explained it all with the hands-on experience , us as consumers need to see and understand. I hope you have many more reviews in the future so as to lead us in the right direction. Thank you and keep up the great reviews.............Tommy PS..........I do have one question. As these are virtually the same pans, the Red Copper pan [I believe] said you had to "season" the pan before you use it, but the Gotham did not. 1) Should we go ahead and season the Gotham pan as the Red Copper one or 2) does it really matter, since they both stick no matter what you do? A little confusing I think.......:-(
Thank you for the the review. Confirmed my suspicions. I can get far better egg results in an antique 9" well seasoned cast iron pan, and the cast iron works marvelously well on my induction cooker. And it s safe to use in a +500F oven. Then of course at that high degree of, I would have to rinse the pan after it cooled and wipe it with a coating of vegetable oil and place it upside down in a 450F oven for thirty minutes, and letting it cool. It will have a glossy look and be non-stick. For eggs I very lightly coat the pan after heating on low-medium heat with a dab of butter to add flavour. Being sure to let the butter quit foaming. Letting the butter to lightly brown increases the flavour. To baste the egg(s) cover the pan with a lid for about 2-3 minutes and moisture in the egg will self baste. The yolk should be soft. If you prefer, cook the eggs for 5 minutes to set the yolk. Also, with routine care, the cast iron should be good for another 100 years. Never wash the pan with soapy water as this will make it necessary to re-season it. If something does stick, add a Lille fat and salt to the pan and scour it. Then rinse it under running water. Wipe dry and use a paper towel and a teaspoon oil after heating it on low heat. This will add to the seasoning. Also using cast iron causes some iron molecules to become part of the food which is beneficial, especially if one has an iron deficiency. No chipping or any carcinogenic chemicals from the cast iron. As a side note, as a retired chef of over 50 years of experience, all copper I used had the copper cookware tinned lined except for copper bowls to use to whip egg whites as the eggs leached copper molecules to make stiffer beaten egg whites for meringues.
I've had mine for about two weeks and never tried cooking in it dry. Always skim it with a little Vegetable oil. I've never seen a pan that you could cook completly clean in without some kind of skim coat of oil . So far Mine has worked great. I've cooked in it probably 8 times already.
@2:11 They probably took advantage of shortage in the supply chain. I found some more crazy pricing too, due to the fact it has been sold out. You got it cheap enough before the supply dried out.
I fairly recently bought 2 beautiful looking ceramic non-stick pans and now find things beginning to stick. I was wondering where I went wrong in my cooking methods and was considering buying “Red Copper” having seen the propaganda advertising. Now I know not to bother, thanks. Also I note some people say preheat the pans, others say don’t use too much heat, no wonder it gets confusing. Good review.
Thanks for the thorough review. I had never heard of that pan until moments ago. But I'm usually skeptical of things that are sold on TV, and I've had plenty of "non-stick" frying pans that are only non-stick if a bit of butter oil is used. One time I bought a pan that begins with "T" at a large department store, and was told it was completely non-stick. Wrong! Later, when I returned to speak to the salesperson she told me I might have had a "dry pan", whatever that is. At another demo that she gave, I saw her reach underneath her table and spray Pam on her pan (discreetly) before using it for the demo! So, lesson learned. And I knew that this red copper pan was too good to be true. For one thing, it looks cheaply made, and I question the conductivity of the metals that are used. Thanks again.
What temp do you have the pan on? I ask because, I have the green pan and it sticks terrible. However, I learned to cook on low only, now it cooks perfect. Give Medium a try.
Olga, thank you sooooo much for this review! I was just about to buy that big square one, but I was skeptical, so I took to RUclips and found your video. Thanks for saving me 60 bucks. I'll just stick to my trusty ol' cast iron!
Thank you so much for sharing. I bought this pan from Walmart for $10 and I just tested it out and my scrambled egg didn't just slide out and it didn't stick and the clean up was easy
Egg did not slide out of mine, everything stuck and it is impossible to clean. Now I find out Red Copper may be causing copper toxicity, a dangerous health hazard. Threw my pan out. A complete waste of time and money. What a piece of junk.
I got two pans and I must say, one is holding up great. The second one is already blackened. I've tried to clean off the black markings but it will not come off.
For inexpensive go with T-fal, they make some great stuff, bit more upscale Analon or Circulon, high end All Clad (they're not none stick but they are great).
I just bought one b4 seeing this video. seasoning it now. bought it at Walgreen's, for $19.99, used my points cost me $1.29!! I'll be sure to use oil or butter though, great buy for me! only reason I bought it was I had the free points.
A little oil is usually a good idea on any pan. I tested mine with nothing and eggs did NOT stick, although I had to nudge the edges with a spatula before they would slide around. Not needing oil makes it a good pan for searing meat.
You did say that in the first egg test, it did not stick. The underside of the egg looked less browned / burnt, and the only residue on the pan was potentially from the plastic utensil you used to lift the egg. What were you doing differently (apart from using plastic) in that run?
Hey Brandon try this out. If you have this pan no oil, any other pan a small amount of oil. Turn on the stove high for 30 seconds, let the oil heat a little, then change heat to about 1/3 of what it will go. Crack egg on a flat surface and drop egg on the pan directly in the middle. 2 egg use a cup to combine yhen drop both in the middle. Again turn heat down by half, should be almost off. Let egg cook about 60 seconds the if wanted flip egg only let second side cook about 30 seconds, no flip let first side cook a little longer......enjoy
Got my son-in law one. for his birthday because he said he wanted to try one, but I wouldn't buy one for myself. I had one of the older ones and it does not woek as advertised. Hope his works better.
Had my red copper pan for 3 mos. now and I pretty much JUST use it for my eggs...NEVER once had they burned to the bottom of the pan and on the few occasions I let them go too long.....I simply wiped it out with a paper towel easy peasy
Your red copper pan does not have the same design on the bottom as mine does nor does it carry the bulbhead logo as mine does....that being saod, even after being seasoned I still have to use oil. Also, my red copper scratched easily.
Yeah, get the Red Copper from Big Lots...much cheaper and if you use it like a normal non-stick (no metal utensils, handwash with a non scratch brush, cook on moderate heat with a very light coat of oil or butter (applied with a paper towel) and don't use plastic utensils that melt on the bottom of the pan these will give good service for the cost.
I too did the same test with the egg and only had small spots of the egg white stick to the pan, I then used cooking spray on my red copper pan and fried another egg and still had a problem with the egg sticking
Hi. Can you recommend a good basic nonstick pan for basic stuff like eggs and pancakes? I'm using a Greenpan and a tfal pan from my local store that has been pretty good. But always looking for good ones around $20 or less. Any recommendations?
If you don't abuse the pan, as she stated; no steel utensils, moderate heat and hand wash. I'm getting good service from my Red Copper for the $ I paid. I bought the pans from Big Lots and got an additional 20% off their much lower price. The big frying pan was about $14 when I bought it. I do use a light coating of oil or butter when I use the pans (no PAM though). Nothing sticks, works as demonstrated on TV...in fact I just did fried chicken the other day. Cooked to perfection, no sticking or staining and clean up was a rinse and then handwash with dish soap. No scrubbing at all.
Well, I sure would like to say it worked for me, but I had the same problems seen in this video. I followed the directions to the letter. I seasoned it as directed. The first few uses it worked just like it said in the commercial. After about the third time I used it things started sticking. It got worse and worse. I have now used it about 20 times at all different settings from low to medium high temperatures. I get to eat about 90 percent of my eggs at this point. The rest stays stuck to the pan. It's Feb. 22, 2017 now. I got the Red Copper pan for Christmas, 2016 so I have had it for about 2 months. My wife saw me watching the commercial and saying how great it seemed to work. They say in the instructions to season it about once a year. It may be that it needs to be seasoned more often, maybe once a month. Truthfully, that's not worth the trouble. In addition, it does scratch very easily. There is one very bad scratch right in the middle of the cooking surface of the pan. I have now idea how it is getting scratched since I am so careful with it.
i just got this pan as a gift .... tried a sunny side up egg with nothing in it. No oil, butter, fat nothing and the egg was sliding around no problem with temp on high.. I did put more than a thin coating of oil when seasoning the pan though.
Im pretty sure the reason why the egg test didn't work is you might of had the stove on high and not medium low hence the burned egg problem. Just a thought.
I was using voice texting, excuse all the mistakes...I haven't washed this pan,only while it out with paper towels....I've made fried eggs, omelets,fried cheese and pepperoni roll ups,burgers,stir fry veggies,this pan is amazing!!! I'm glad I didn't see this video before I bought it because I would still be using my Teflon pans....I flip my eggs without touching them...haven't tried sugar....but venison steaks which have no fat at all usually stick bad just slide around,which is great because I only want the taste of my meat and spices without oil
OMG... your gorgeous!!! thanks for the review it helped me decide not to buy one unless I can find one on sale... there's no way I'll pay $40 for one...
I won't claim this to be fact, as I don't have one myself to compare to but you might have gotten a forgery/knockoff. I've read that the true Red Copper branded pans have the words "Red Copper" branded into the handle (where it meets the pan), as well as, on a bright red "Bulbhead" symbol on the pans bottom. Yours does not appear to have that. That doesn't mean that what you've posted is necessarily inapplicable, just something to take into account when reviewing. This can be a real problem with purchases made through Amazon.
Hi Olga ! I love to cook myself and very much appreciate your reviews. Per my more than 35 years of cooking experience however and engineering knowhow, perhaps it would help us more, viewers, if you always make sure and describe your temperature settings for every demo you make. I know how important this is scientifically and for those who just cook to eat but doesn't really love doing it. This temperature is super important in cooking results and more so, if you ask me, on the "non-stick" features of cooking pans....additionally as important, please tell us where the product is manufactured or made. USA quality-made products to me are very reliable and dependable ..., Germany and Japan notably too ! Thanks and keep up you great work 👍!
After trial and error found out it works as good as teflon with a tiny bit of Canola Oil Spray. All I do is eggs. It works perfect. I won't try to do meat well done. Use cast iron for that they are the best/.
I just picked this up at Walmart for $19.98. I'm sure I'll be happy with it as long as it lasts me longer than the horrible Yoshi Blue and Organic Green pans.
OK Here is the thing..... this copper coating pans are GREAT for Induction cooking only with control heating setting not recommended for gas nor electric as these are uncontrolled and such. I like how the copper cookware goes in the oven and with the use of NuWave PIC and other induction appliances these copper cookware perform as indicated
At $19 maybe you received a knock off, especially since the TV add says it is dishwasher safe and scratch resistant and this is not what you experienced......I have read many comments concerning these type of pans...some people have had bad results and others rave revues so I am wondering why such a wide variety of comments.....Are there knock offs being sold as the real thing?
That is why I tried it. There is NOTHING to leach. The coating is ceramic. Not sure it is all that much of an improvement over stainless or my cast iron pans though, although the cast iron is darn heavy!
I loved how you are so calm when describing about the hand mislebelled as cool handle ,i was hoping you would shout -- son of a bitches i almost burned my hand (oh remind me of a sienfield episode of suing the company)
"Will not scratch" is a silly claim from any company. Even diamonds can scratch each other if rubbed together. The better scratch resistance is from a stainless steel pan with an aluminum layer inside for even heating. The stainless steel will hold on to the ceramic coating better than the aluminum since aluminum is a much softer metal than stainless. I bought the "MAKER Homeware 8 Inch Stainless Steel Skillet with Nonstick Ceramic Coating" from Amazon (the 8 inch skillet which is really 8.5 inches) because of this and because of the excellent reviews. It's also 18/10 tri-ply clad, PTFE, PFOA and Cadmium free.
I'm so surprised by your egg test results. I cook eggs everyday in my red copper pan and they do not stick at all. My mom bought me the pan and I was extremely skeptical about her "no grease needed" claim so I was pleasantly surprised that it works as advertised. I wonder what we're doing differently?
ive seen other reviews of the same product and the pan worked perfectly. I bought red copper pan and its completely non stick, its quite amazing... maybe some of them work or they made a bad batch of pans
another Girl here made a test with the same Pan, the egg and the cheese would not burn, you put the heat too high, and also left the egg too long in. I even have not the same Pan, I use another one where it said alittle fat is needet, but I use alittle water only and when it is hot i put the egg in, and it does not burn and not stick in the Pan, and I use low heat and it cooks perfect.
Exactly, a little light coat of oil or even butter will keep stuff from sticking. And the heat is an issue. I used my Red Copper today for scrambled eggs and dropped some cheese on top. The cheese that hit the pan cooked down to brown/black but did not stick or discolor the pan. Easy clean up with a hand rinse and wash. If used correctly, not necessarily according to the sales pitch, I think the pan will give good service for the low cost if you buy at a discount retailer like Big Lots.
First, can I just say that you're lovely? I hope you don't mind that. :) I do agree to never order from TV infomercials, it's almost always a rip-off of some sort. With that said, I have no experience with this pan, but I do know people that do use it, and love it. Their experience is much different than yours. I bought one today, at the recommendation of my sister-in-law, and am anxious to try it. Maybe I'll post here again with my own experiences. Thanks for the review.
I don't get it. I watched your review of the Gotham steel pan and the egg test went much better than this one. Was their something different about the egg test this time around? God bless everyone.
I wasn't sure what they used in the infomercial since they didn't specify, so I decided to experiment. I'm afraid sugar alone might be a lot more messy.
Olga, i wanted to say how beautiful you are and congrat on the way you made your make up its perfect... im a photographer btw. Oiling and oven heating the pan wont do anything with any ceramic based pans, these instructions sound like generic ones and are good with cast iron pans. Also the claim that you dont need any oil or butter is false. every time you cook with a ceramic coated pan you need some oil, but very little. With oil or butter eggs slide with ease like in the commercial. hope this helps
The whole point of the commercial is that the lady in the commercial says she didn't use any oil, butter or pam to get the eggs to slide around and that you don't need any for them to.
you should use a very light coat of oil on the pan...I did "season" mine as indicated...I have cast iron, which is the best for cooking but it takes YEARS to get a good "coating" where things don't stick like glue to the bottom of the pan. These work just fine if you don't abuse them. Will they last years? Probably not, but then again neither did my other VERY expensive non-stick pans...LOL
My red copper pan is 5 months old and it does not perform as advertised. Food sticks to it, no sliding off, it's scratch and cracked. The company wants me to pay for shipping and send them $8.99 for a replacement which is half the cost of the pan, that's Not much of a life time warranty. I am not satisfied with this product at all. False advertising.
+Bruce Flores if you are willing to spend the money and looking for a nonstick fry pan get a Woll or Swiss Diamond Woll is made in germany not willing to spend so much tfal professional is good for ceramic pans GreenPan are good never buy as seen on tv even the over rated ninja blenders i dont like my favorite brand is the Waring Xtreme series for stainless steel the best brands are All Clad and Lagostina both brands have lower end made in china series but when going to higher end of both brands All Clad made in USA Lagostina made in Italy
I wonder if anyone else noticed in the commercial when she's "making" the Philly cheese steak the cheese is placed on top of the meat in the pan, but when when she supposedly picked the food up with the hoagie roll, the cheese is still on top, when it should be on the bottom now. 😖
Being a chef for some time now i personally would not recommend these pans to anyone if you want a good pan for cooking or baking Cast Iron is the way to go they last a lifetime
What do the Red Copper Pan, Orgreenic, and Gotham Steel have in common? Aside from not working, they're all the same pan with only slight changes (the handle and rivets are a dead give away). Once enough people realize they don't work, they change the color and the name. So now they've changed the shape, check out the all new square version. They claim they don't require fats or oils, but always show meat and eggs in their commercials because both contain fats and or oils. Being a vegetarian, the Orgreenic pan was a huge disappointment. Even with oils, I still got the blackening/roughening carbon on the surface Olga experienced, which only quickly built up over time. I eventually got a stainless steel wok, and frying pan, and never looked back.
I had this product in my hand at the store and decided to do some research before purchasing and came across your review. I think you do a great job of reviewing products. Very clear and professional.
+Johnny “Coach D.” D Glad you found this review before your purchased the product. Glad it was helpful! :)
So I got one of these pans and I love it. I'm not sure how you screwed up cooking an egg, I cook eggs every day and have zero problems.
Same here...no problem...great pan
+Chuck Reiss Does the egg slide around super easily like in the commercial? Without any oil, butter or pam?
Yes! You have to put it on low heat though, but otherwise yes it works just like the commercial!
Not mine! Egg completely sticks (and I've tried every heat setting). Pure junk.
chriscolumbianyc12 why are y'all trying to cook an egg in a pan without any oil or butter and not expecting it to stick? it's scientifically impossible.
they tell you to season the pan so that you actually create the nonstick quality at your house, then afterwards, everytime you cook on it some of that nonstick quality wears away.
Well I just watched 'both' your reviews on the Gotham steel pan and the Red copper pan and my only regret was that I didn't watch your reviews before I purchased the pans. It was my fiance's birthday and she really wanted these pans so I went ahead and got them for her, without checking them out. I guess we'll treat them like other pans and use butter or oil with them, totally defeating the whole purpose of these pans. So much for the fantastic claims, right? But with all this said it was great watching your reviews. Your a pleasure to watch without a doubt. You were so informative, knowledgeable and explained it all with the hands-on experience , us as consumers need to see and understand. I hope you have many more reviews in the future so as to lead us in the right direction. Thank you and keep up the great reviews.............Tommy
PS..........I do have one question. As these are virtually the same pans, the Red Copper pan [I believe] said you had to "season" the pan before you use it, but the Gotham did not. 1) Should we go ahead and season the Gotham pan as the Red Copper one or 2) does it really matter, since they both stick no matter what you do? A little confusing I think.......:-(
I appreciate you did this review. Its very clear and convincing. I saw the commercial on TV and was impressed. But now, my thought flipped.
I'm glad this helped you! Thanks for watching!
We have 2 of these pans and love them...no sticking
hi Olga! Thank you for making this video. Listening to your voice makes me feel better.
Thank you for the the review. Confirmed my suspicions. I can get far better egg results in an antique 9" well seasoned cast iron pan, and the cast iron works marvelously well on my induction cooker. And it s safe to use in a +500F oven. Then of course at that high degree of, I would have to rinse the pan after it cooled and wipe it with a coating of vegetable oil and place it upside down in a 450F oven for thirty minutes, and letting it cool. It will have a glossy look and be non-stick. For eggs I very lightly coat the pan after heating on low-medium heat with a dab of butter to add flavour. Being sure to let the butter quit foaming. Letting the butter to lightly brown increases the flavour. To baste the egg(s) cover the pan with a lid for about 2-3 minutes and moisture in the egg will self baste. The yolk should be soft. If you prefer, cook the eggs for 5 minutes to set the yolk.
Also, with routine care, the cast iron should be good for another 100 years. Never wash the pan with soapy water as this will make it necessary to re-season it. If something does stick, add a Lille fat and salt to the pan and scour it. Then rinse it under running water. Wipe dry and use a paper towel and a teaspoon oil after heating it on low heat. This will add to the seasoning.
Also using cast iron causes some iron molecules to become part of the food which is beneficial, especially if one has an iron deficiency. No chipping or any carcinogenic chemicals from the cast iron.
As a side note, as a retired chef of over 50 years of experience, all copper I used had the copper cookware tinned lined except for copper bowls to use to whip egg whites as the eggs leached copper molecules to make stiffer beaten egg whites for meringues.
We just saw the commercial for this at work and we had to know if it actually works like they say. Of course it didn't! Great review!
Thank you for this! I was all for it when I saw the infomercial then thought to look at reviews before buying. GREAT REVIEW!
I've had mine for about two weeks and never tried cooking in it dry. Always skim it with a little Vegetable oil. I've never seen a pan that you could cook completly clean in without some kind of skim coat of oil . So far Mine has worked great. I've cooked in it probably 8 times already.
maybe lower the heat on the eggs so they dont burn?
You hit the nail right on the head. The heat is too high.
@@hunterking7624 Just like the expectations. On the other hand if she went all jerryrigeverything on it you know exactly where the limits are.
I bought mine and seasoned it, I heat on medium and its worked flawlessly so far.
@2:11 They probably took advantage of shortage in the supply chain. I found some more crazy pricing too, due to the fact it has been sold out. You got it cheap enough before the supply dried out.
I fairly recently bought 2 beautiful looking ceramic non-stick pans and now find things beginning to stick. I was wondering where I went wrong in my cooking methods and was considering buying “Red Copper” having seen the propaganda advertising. Now I know not to bother, thanks. Also I note some people say preheat the pans, others say don’t use too much heat, no wonder it gets confusing. Good review.
Thanks for the thorough review. I had never heard of that pan until moments ago. But I'm usually skeptical of things that are sold on TV, and I've had plenty of "non-stick" frying pans that are only non-stick if a bit of butter oil is used. One time I bought a pan that begins with "T" at a large department store, and was told it was completely non-stick. Wrong! Later, when I returned to speak to the salesperson she told me I might have had a "dry pan", whatever that is. At another demo that she gave, I saw her reach underneath her table and spray Pam on her pan (discreetly) before using it for the demo! So, lesson learned. And I knew that this red copper pan was too good to be true. For one thing, it looks cheaply made, and I question the conductivity of the metals that are used. Thanks again.
What temp do you have the pan on? I ask because, I have the green pan and it sticks terrible. However, I learned to cook on low only, now it cooks perfect. Give Medium a try.
excellent well thought out review.
Olga, thank you sooooo much for this review! I was just about to buy that big square one, but I was skeptical, so I took to RUclips and found your video. Thanks for saving me 60 bucks. I'll just stick to my trusty ol' cast iron!
I was very appreciative of the video. The video, for red copper was so misleading and your HighYa video saved me from throwing my money away.
Thank you! Glad this helped!
Good review, thank you. I have 2 questions, what if the temperature was turned down for your eggs? Can the pan be used with induction stove tops?
Thank you so much for sharing. I bought this pan from Walmart for $10 and I just tested it out and my scrambled egg didn't just slide out and it didn't stick and the clean up was easy
Egg did not slide out of mine, everything stuck and it is impossible to clean. Now I find out Red Copper may be causing copper toxicity, a dangerous health hazard. Threw my pan out. A complete waste of time and money. What a piece of junk.
Most people can't stand this sound but I could listen to it FOREVER!
I got two pans and I must say, one is holding up great. The second one is already blackened. I've tried to clean off the black markings but it will not come off.
some plastic utensils will leave residue on your pan, particularly if the heat is too high on the pan while cooking.
For inexpensive go with T-fal, they make some great stuff, bit more upscale Analon or Circulon, high end All Clad (they're not none stick but they are great).
I just bought one b4 seeing this video. seasoning it now. bought it at Walgreen's, for $19.99, used my points cost me $1.29!! I'll be sure to use oil or butter though, great buy for me! only reason I bought it was I had the free points.
+Allen Hook That's a good deal! Hope you still enjoy it, despite its downfalls.
A little oil is usually a good idea on any pan. I tested mine with nothing and eggs did NOT stick, although I had to nudge the edges with a spatula before they would slide around. Not needing oil makes it a good pan for searing meat.
I had the heat on medium still I have the same burnt problem. Thank you.
Wow! I was about to buy two of these pans, thanks for your review!
Wonderful reviews - very well expressed and edited.
i received my pan and did the instruction on the manual...So far its a very nice pan compared to our old ones.
I'm glad it's working out well for you! Thanks for the feedback! :)
the egg stuck cause you had to much heat
Eggs always stick no matter what.
I experimented with low and high heat and unfortunately had similar results.
You did say that in the first egg test, it did not stick. The underside of the egg looked less browned / burnt, and the only residue on the pan was potentially from the plastic utensil you used to lift the egg. What were you doing differently (apart from using plastic) in that run?
Hey Brandon try this out. If you have this pan no oil, any other pan a small amount of oil. Turn on the stove high for 30 seconds, let the oil heat a little, then change heat to about 1/3 of what it will go. Crack egg on a flat surface and drop egg on the pan directly in the middle. 2 egg use a cup to combine yhen drop both in the middle. Again turn heat down by half, should be almost off. Let egg cook about 60 seconds the if wanted flip egg only let second side cook about 30 seconds, no flip let first side cook a little longer......enjoy
not for me. I got the gotham steel pan and was surprised as how the egg practically just comes right off.
God bless everyone.
Great review it answered all the questions I had about this pan.
Got my son-in law one. for his birthday because he said he wanted to try one, but I wouldn't buy one for myself. I had one of the older ones and it does not woek as advertised. Hope his works better.
Let us know how he likes it!
i love how u say "Oven" Olga...i love u!! keep up the great work excellent reviews
Had my red copper pan for 3 mos. now and I pretty much JUST use it for my eggs...NEVER once had they burned to the bottom of the pan and on the few occasions I let them go too long.....I simply wiped it out with a paper towel easy peasy
Your red copper pan does not have the same design on the bottom as mine does nor does it carry the bulbhead logo as mine does....that being saod, even after being seasoned I still have to use oil. Also, my red copper scratched easily.
I agree 100% on your review... thank you for thanking the time to do this...
Is there a pan on the market you would recommend? I have been needing to purchase new ones and not sure what to buy.. Thanks...
Yeah, get the Red Copper from Big Lots...much cheaper and if you use it like a normal non-stick (no metal utensils, handwash with a non scratch brush, cook on moderate heat with a very light coat of oil or butter (applied with a paper towel) and don't use plastic utensils that melt on the bottom of the pan these will give good service for the cost.
I too did the same test with the egg and only had small spots of the egg white stick to the pan, I then used cooking spray on my red copper pan and fried another egg and still had a problem with the egg sticking
That was my experience as well. Thank you for sharing!
Hi. Can you recommend a good basic nonstick pan for basic stuff like eggs and pancakes? I'm using a Greenpan and a tfal pan from my local store that has been pretty good. But always looking for good ones around $20 or less. Any recommendations?
Hi! Can you tell me what kind of video camera (or dslr) are you using for filming your videos? Thank you.
Thank you! You just saved me not only money but aggravation.
Thank you so much for your honesty! l wanted to buy this pan. I will not buy this pan. Thanks again!!!
Thanks for the review. :)
Very thorough.
Is Jesus cooking on Red Copper??
If you don't abuse the pan, as she stated; no steel utensils, moderate heat and hand wash. I'm getting good service from my Red Copper for the $ I paid. I bought the pans from Big Lots and got an additional 20% off their much lower price. The big frying pan was about $14 when I bought it. I do use a light coating of oil or butter when I use the pans (no PAM though). Nothing sticks, works as demonstrated on TV...in fact I just did fried chicken the other day. Cooked to perfection, no sticking or staining and clean up was a rinse and then handwash with dish soap. No scrubbing at all.
im turning 12 tomorrow august 3 and my sister got me this pan because i LOVE cooking! and i REALLY like cooking breakfast!!!
Well, I sure would like to say it worked for me, but I had the same problems seen in this video. I followed the directions to the letter. I seasoned it as directed. The first few uses it worked just like it said in the commercial. After about the third time I used it things started sticking. It got worse and worse. I have now used it about 20 times at all different settings from low to medium high temperatures. I get to eat about 90 percent of my eggs at this point. The rest stays stuck to the pan. It's Feb. 22, 2017 now. I got the Red Copper pan for Christmas, 2016 so I have had it for about 2 months. My wife saw me watching the commercial and saying how great it seemed to work. They say in the instructions to season it about once a year. It may be that it needs to be seasoned more often, maybe once a month. Truthfully, that's not worth the trouble. In addition, it does scratch very easily. There is one very bad scratch right in the middle of the cooking surface of the pan. I have now idea how it is getting scratched since I am so careful with it.
Your review was quite helpful....thank you.
i just got this pan as a gift .... tried a sunny side up egg with nothing in it. No oil, butter, fat nothing and the egg was sliding around no problem with temp on high.. I did put more than a thin coating of oil when seasoning the pan though.
very glad I watched review before investing in this cookware. Thank-you for the review as it was helpful! peace out. T.-
Im pretty sure the reason why the egg test didn't work is you might of had the stove on high and not medium low hence the burned egg problem. Just a thought.
Correct assumption...you're telling the real truth. lol
At 4:01 you said heat up the fan instead of pan
I was using voice texting, excuse all the mistakes...I haven't washed this pan,only while it out with paper towels....I've made fried eggs, omelets,fried cheese and pepperoni roll ups,burgers,stir fry veggies,this pan is amazing!!! I'm glad I didn't see this video before I bought it because I would still be using my Teflon pans....I flip my eggs without touching them...haven't tried sugar....but venison steaks which have no fat at all usually stick bad just slide around,which is great because I only want the taste of my meat and spices without oil
OMG... your gorgeous!!!
thanks for the review it helped me decide not to buy one unless I can find one on sale... there's no way I'll pay $40 for one...
awesome! need more reviews on over acting American TV sales
Wow thank you , you just saved me some money ...very nice review
She used to much heat...thats all
Yes I thought that too. You're right.
You must own one of these pans. LOL
I won't claim this to be fact, as I don't have one myself to compare to but you might have gotten a forgery/knockoff. I've read that the true Red Copper branded pans have the words "Red Copper" branded into the handle (where it meets the pan), as well as, on a bright red "Bulbhead" symbol on the pans bottom. Yours does not appear to have that.
That doesn't mean that what you've posted is necessarily inapplicable, just something to take into account when reviewing.
This can be a real problem with purchases made through Amazon.
is this the same company that does the cooper chef.
Hi Olga ! I love to cook myself and very much appreciate your reviews. Per my more than 35 years of cooking experience however and engineering knowhow, perhaps it would help us more, viewers, if you always make sure and describe your temperature settings for every demo you make. I know how important this is scientifically and for those who just cook to eat but doesn't really love doing it. This temperature is super important in cooking results and more so, if you ask me, on the "non-stick" features of cooking pans....additionally as important, please tell us where the product is manufactured or made. USA quality-made products to me are very reliable and dependable ..., Germany and Japan notably too ! Thanks and keep up you great work 👍!
Those are great tips! Will definitely keep in mind for future reviews! Thanks for watching! :)
Very good and in depth review
I have lots of scratches on mine but the food still does not stick .but it warp 😕 😒
After trial and error found out it works as good as teflon with a tiny bit of Canola Oil Spray. All I do is eggs. It works perfect. I won't try to do meat well done. Use cast iron for that they are the best/.
I just picked this up at Walmart for $19.98. I'm sure I'll be happy with it as long as it lasts me longer than the horrible Yoshi Blue and Organic Green pans.
I hope it works well for you!
OK Here is the thing..... this copper coating pans are GREAT for Induction cooking only with control heating setting not recommended for gas nor electric as these are uncontrolled and such. I like how the copper cookware goes in the oven and with the use of NuWave PIC and other induction appliances these copper cookware perform as indicated
Did you season the pan as directed
and also the handle of the pan haves the red copper name branded on it just like your other pan
Thank you for the review!! (Just a suggestion on future videos, I would upgrade the mic's BC the echoing is so bad) other than that, great job!
Thanks for the suggestion! That issue is already fixed! :)
At $19 maybe you received a knock off, especially since the TV add says it is dishwasher safe and scratch resistant and this is not what you experienced......I have read many comments concerning these type of pans...some people have had bad results and others rave revues so I am wondering why such a wide variety of comments.....Are there knock offs being sold as the real thing?
I would never use this pan (call me crazy, but I don't trust any non-stick not to leach). Use only stainless or cast iron. But Olga is lovely :)
That is why I tried it. There is NOTHING to leach. The coating is ceramic. Not sure it is all that much of an improvement over stainless or my cast iron pans though, although the cast iron is darn heavy!
I loved how you are so calm when describing about the hand mislebelled as cool handle ,i was hoping you would shout -- son of a bitches i almost burned my hand (oh remind me of a sienfield episode of suing the company)
"Will not scratch" is a silly claim from any company. Even diamonds can scratch each other if rubbed together. The better scratch resistance is from a stainless steel pan with an aluminum layer inside for even heating. The stainless steel will hold on to the ceramic coating better than the aluminum since aluminum is a much softer metal than stainless. I bought the "MAKER Homeware 8 Inch Stainless Steel Skillet with Nonstick Ceramic Coating" from Amazon (the 8 inch skillet which is really 8.5 inches) because of this and because of the excellent reviews. It's also 18/10 tri-ply clad, PTFE, PFOA and Cadmium free.
hmmmmm....aluminum coating!! Very tasty
Did you season the pan before cooking anything?
I'm so surprised by your egg test results. I cook eggs everyday in my red copper pan and they do not stick at all. My mom bought me the pan and I was extremely skeptical about her "no grease needed" claim so I was pleasantly surprised that it works as advertised. I wonder what we're doing differently?
the egg test was the first thing i did plus cook chicken no oil and work real good i will not use the scratch test but the cooking part is good
did you season the pan first?
did you season the pan according to the directions first?
ive seen other reviews of the same product and the pan worked perfectly. I bought red copper pan and its completely non stick, its quite amazing... maybe some of them work or they made a bad batch of pans
Nice review, Olga. Would love to see you review the GreenPan now. Watched this and your Gotham review. :)
Thanks for the suggestion! We'll keep it in mind!
So in your opinion, which pan passes the test? Gotham, Red Copper or Copper Chef?
another Girl here made a test with the same Pan, the egg and the cheese would not burn, you put the heat too high, and also left the egg too long in. I even have not the same Pan, I use another one where it said alittle fat is needet, but I use alittle water only and when it is hot i put the egg in, and it does not burn and not stick in the Pan, and I use low heat and it cooks perfect.
Do you have a link to that other test?
Exactly, a little light coat of oil or even butter will keep stuff from sticking. And the heat is an issue. I used my Red Copper today for scrambled eggs and dropped some cheese on top. The cheese that hit the pan cooked down to brown/black but did not stick or discolor the pan. Easy clean up with a hand rinse and wash. If used correctly, not necessarily according to the sales pitch, I think the pan will give good service for the low cost if you buy at a discount retailer like Big Lots.
First, can I just say that you're lovely? I hope you don't mind that. :)
I do agree to never order from TV infomercials, it's almost always a rip-off of some sort.
With that said, I have no experience with this pan, but I do know people that do use it, and love it. Their experience is much different than yours.
I bought one today, at the recommendation of my sister-in-law, and am anxious to try it. Maybe I'll post here again with my own experiences. Thanks for the review.
Thanks! I hope your experience is better! Let us know how you like it!
Ok, I've used it a few times now and I think it's great!
I don't get it. I watched your review of the Gotham steel pan and the egg test went much better than this one. Was their something different about the egg test this time around?
God bless everyone.
Does the pan still work well after all of this time??
Red copper has 2 handles and branded on those handles or am I wrong
you ruined the test by adding water to the sugar, not how it was done in the commercial!
I wasn't sure what they used in the infomercial since they didn't specify, so I decided to experiment. I'm afraid sugar alone might be a lot more messy.
When you testing something (anything) you should stay away from guessing ... rather try it.
The very first moment I watched you,,, I already fell in love with your delicateness to speak.
Your video stopped me from spending any money on this pan, thank you Olga Highya!!!
Glad this helped!
Again, nicely done.Thanks
Did you cook it on medium?
Also
You are supposed to season the pan first like the old iron pans
Very helpful for me!
walmart sells this also in there stores 19.99
and it's a complete waste of money.
Olga, i wanted to say how beautiful you are and congrat on the way you made your make up its perfect... im a photographer btw.
Oiling and oven heating the pan wont do anything with any ceramic based pans, these instructions sound like generic ones and are good with cast iron pans. Also the claim that you dont need any oil or butter is false. every time you cook with a ceramic coated pan you need some oil, but very little. With oil or butter eggs slide with ease like in the commercial.
hope this helps
The whole point of the commercial is that the lady in the commercial says she didn't use any oil, butter or pam to get the eggs to slide around and that you don't need any for them to.
you should use a very light coat of oil on the pan...I did "season" mine as indicated...I have cast iron, which is the best for cooking but it takes YEARS to get a good "coating" where things don't stick like glue to the bottom of the pan. These work just fine if you don't abuse them. Will they last years? Probably not, but then again neither did my other VERY expensive non-stick pans...LOL
My red copper pan is 5 months old and it does not perform as advertised. Food sticks to it, no sliding off, it's scratch and cracked. The company wants me to pay for shipping and send them $8.99 for a replacement which is half the cost of the pan, that's Not much of a life time warranty. I am not satisfied with this product at all. False advertising.
There's actually a side by side comparison of both the Gotham Steel and the Red Copper. It's pretty good.
God bless everyone.
thanks for the test video , much appreciated, was thinking of buying it,,,,not so much now
+Bruce Flores if you are willing to spend the money and looking for a nonstick fry pan get a Woll or Swiss Diamond Woll is made in germany not willing to spend so much tfal professional is good for ceramic pans GreenPan are good never buy as seen on tv even the over rated ninja blenders i dont like my favorite brand is the Waring Xtreme series for stainless steel the best brands are All Clad and Lagostina both brands have lower end made in china series but when going to higher end of both brands All Clad made in USA Lagostina made in Italy
+Bruce Flores Really glad this helped! Thanks for watching!
I wonder if anyone else noticed in the commercial when she's "making" the Philly cheese steak the cheese is placed on top of the meat in the pan, but when when she supposedly picked the food up with the hoagie roll, the cheese is still on top, when it should be on the bottom now. 😖
+kunfussed213 I didn't catch that. Unfortunately, things in these infomercials are not always what they seem.
+Olga Belous Exactly.
Being a chef for some time now i personally would not recommend these pans to anyone if you want a good pan for cooking or baking Cast Iron is the way to go they last a lifetime
We all know that, but cast iron is a pain in the ass.
Did you put vegetable oil and put it inside oven in 20 minutes at 200 °?
I actually put this in the oven at 500 degrees for about 15-20 minutes and it seemed to hold up well.
What do the Red Copper Pan, Orgreenic, and Gotham Steel have in common? Aside from not working, they're all the same pan with only slight changes (the handle and rivets are a dead give away). Once enough people realize they don't work, they change the color and the name. So now they've changed the shape, check out the all new square version.
They claim they don't require fats or oils, but always show meat and eggs in their commercials because both contain fats and or oils. Being a vegetarian, the Orgreenic pan was a huge disappointment. Even with oils, I still got the blackening/roughening carbon on the surface Olga experienced, which only quickly built up over time. I eventually got a stainless steel wok, and frying pan, and never looked back.
i love how u to the tests that i wont to do
That's what we're here for! Hope it was helpful! :)
Olga Belous it dose it....i want to try them when i see it one of your videos makes me really think about on of them
Have any of these companies ever even replied to your tests?
Not that I'm aware of! :)