I have a few copper cookware items, and I love them a lot. A few things I’ve noticed that this video didn’t really cover is that silver lining is far superior to tin and stainless steel lining. It will last you a very long time before you need to re-line it, and it’s the best heat conductor out of all metals so you don’t need to sacrifice performance like with stainless lining, and it can be heated over 450 degrees unlike tin. Another thing I’ve noticed is that you have to be very careful with how much heat you’re using. When I was using stainless steel cookware, like All-Clad, I would normally have to use my stove at medium heat for any searing or simmering I’d have to do. With my copper, I have to use the same burner at the lowest 2 settings to get the same simmer temperature. I tried it at first with my normal medium setting and I ended up discoloring the lining and copper exterior due to overheating. It went away after I polished it one though. Lastly, it is very heavy. I have cookware with copper between 2.5mm and 3mm and it is as heavy as my cast Iron and carbon steel cookware. If you have a problem handling heavy things, I suggest getting a smaller amount of copper, which will be cheaper, or sticking with tri-ply stainless. Anyway, those are some of the things I feel like this video didn’t talk about that I would have liked to know before finding out for myself.
@@tracietackett5104 the guys who owned this video is a pot pan artisan with a shop he has copper with tin steel and silver lined as well as pure silver too...ile be getting some silver lined and silver as I see it as an investment for a lifetime of cooking efficiency and pleasure.
I realy appreciate your feedback about this..I was thinking along the same lines even thoe im no expert...I know I want to get some of his silver and silver lined pans...his shop dosnt have much of a range especially if your after big stock pots ect but he certainly has quality.
Jim Hamann at East Coast Tinning / Duparquet Copper Cookware re-tinned my first set of tin-lined copper cookware from the mid-1980s some time around 2008 or so. He did a fantastic job. Eventually I upgraded that original Williams-Sonoma copper cookware set to over 20 pieces of Mauviel Cuprinox Style 2.0 mm thick copper with stainless steel lining and handles that doesn't need to be re-tinned, but the person I gave the older set of copper to says they're still going strong with Jim's re-tinning. The 2008 economy crash did in Mauviel's upgraded 2.0 mm thick Cuprinox Style line. They dropped it in favor of the 1.5 mm thick versions, without slight flares on the pan tops and other changes. In a mad dash to get what I MIGHT need before it was gone, I ended up buying WAY too much, and sometimes got the very last pots of their types available anywhere; but I got what I wanted and love it (and love cooking with it). Even with over 20 pieces of copper now (about $6,000 at the time) if you polish it once a month or so it's pretty easy to keep clean. It also looks pinkish when you first polish it, and only after a few days does enough tarnish return (from the atmosphere) to make it beautiful and orange-ish again. For anyone who does have copper cookware needing re-tinning, I can't recommend Jim's East Coast Tinning more highly.
I bought a 6 pc. Set of copper cookware set by the. " Original GREEN PAN" OVER 20 years ago and I STILL have them: EXCELLENT shape/ condition. NO scratches, dents, burns; LOOKS great: EXCELLENT condition. I love my pots: I don't allow anyone to use them but me. I take EXCELLENT care of my pots and pans. Thank you: I still have the recipes, papers that came with it NO tear just. EXCELLENT: I LOVE MY COPPER POTS.❤😊😊😮🎉
My stainless steel lined Falk copper pans have seen heavy daily use in a professional kitchen for 25 years and they are still as good as new. The heat distributes perfectly even. They are literally the best pans on the planet.
@@jflsdknf They do have the cast iron handles but rusting has never been an issue, We wash them with regular Dawn dish soap and water. Maybe because they see daily use the rusting has never been a problem. Once in a blue moon I will remove the patina from the copper with a salt and vinegar mix using a green scotch brite pad. Hope this helps.
I'll stick (no pun) with carbon steel or All-Clad; a fraction of the cost and far more durable. The only folks I know with copper cookware A) use it as decoration in their spotless, pro-grade kitchen, and B) never cook in said kitchen.
Nero Wolfe I’m with you. There are some advantages of copper. And for very specific foods the responsiveness of copper could be useful. I will take my triply for day to day use though.
Silver, besides tin and stainless steel, is mentioned as a liner material a couple of times in the video, but the advantages and disadvantages (apart from the obvious cost) of that material are not elaborated. Would silver be easier or more difficult to maintain than tin? Does it conduct heat better or worse than tin or steel? Is it sticky like steel? How hot can you get it before it melts?
it has a pretty good melting point compared to tin so it has better heat distribution, its more durable to tin in terms of physical and chemical resistance tho it will need a different style maintenance. specifically removing the oxide layer chemically. and ofc its super expensive tho technically "better" but just bc its better doesnt make it the most optimal choice
Silver is a bitch to maintain, and some people are sensitive to it. Their skin gets grey (seriously, look it up). Think silver cutlery, and how you have to keep polishing the stains away. Only über-rich folks have silver stuff, because they can afford both it and the staff to clean it.
I have a silver lined pan…imo it’s no more durable than tin and if you damage it (can even happen from food sticking too hard) say goodbye to the pan and your bank account because you’ll have to ship it off to get relined..a pretty penny. I also found tin much more nonstick as well. Because silver is so much more expensive they’ll put as thin as possible a lining on the pan which as I said makes it very prone to damage. It’s not worth it
Depends on who does it, and the size of the pan. Usually $60-$150 from what I’ve seen. Thickness of the copper walls is the best signifier of quality. Look for copper that is 2mm thick or more. I only buy pans 2.5mm or thicker.
been a chef for 35 years, loved copper to cook with, but today i do love induction even more and a dishwasher. so all my copper pots are gone, and that is fine to me.
@@Alobger Induction stoves aren't perfect. Not all metals are compatible with induction for one and pans have to also be completely flat to work effectively. You can still cook just fine on a warped pan on a gas stove top, you don't have to buy cookware that is compatible, and you don't have to worry about the burner cycling on and off from time to time.
L4D2_Ellis, flat cookware is prerequisite for normal electrical cooktops, but most certainly not for induction. Yes, you will need cookware adapted to induction, but these days it’s difficult to find cookware that isn’t. While I agree that the cycling on and of can be annoying (extremely on a normal electric cooktop), at least you can turn it down to a low simmer. I’ve never used a gas cooktop, that could be turned down low enough - unless it was a five litre stew where you could discard the bottom half inch.
@@Alobger Depends on the induction stove top. Sure there are induction burners that are concaved for wok cooking, but it'd be awkward if you tried to put a frying pan on that surface or a round bottomed wok on a flat surface. Plus some people have complained about their warped pans not heating as effeciently on their induction burners. Non induction compatible cookware still exists. Plenty of it even. All aluminum pans and copper pans without a stainless steel bottom for one. But at least there are updates to future portable burners/stoves where they can work on aluminum or copper. Question, where do you live? With your frequent induction use, lack of good gas stovetops, and your surname, I get the feeling that you're European. In the United States at least, induction stoves are significantly less common. Last I checked less than 10% of households here have induction stoves. I've seen lots of cooking videos of restaurants in Europe and almost none seem to have open burner stoves, those types of stoves are much more common here. Even non-open burner stoves here provide a very good simmer. I've never burned anything on the lowest setting on my gas stove top, ever. This likely explains our differences in experience on certain stoves. Companies like Blue Star and Capital, among other open burner stoves provide well made burners where simmers can go as low as 130F/54C. One range maker called Thermador also makes special gas stoves where the burners act similarly to electric stoves where their simmer setting cycles the flame on and off for low burners.
I just love copper so much. It looks really intimidating to people who don't feel like putting in a bunch of work for their tools, but I personally need stuff like that to keep me occupied. Plus, copper is better for cooking than stainless. And it's pretty. Like, really pretty.
I'm so happy to see Serious Eats break through the stranglehold common cheaper pans have on the cookware conversation. People think their cast iron, carbon steel, or All-Clad stainless-clad aluminum is the ultimate pan. In terms of objective performance, it isn't. If you're willing to spend $100 or more on a skillet-or whatever your primary pan is, where excellent cookware may be a good investment-learn about high-end cookware. Copper has one singular objective advantage over everything else, and that's responsiveness: how quickly the pan heats up and cools down. This may or may not be important to you. You can cool a pan fast enough for most just by moving it to an unheated cool burner. I consider stainless-clad aluminum superior by other measures, being much more conductive by weight and less expensive. However, the thick aluminum needed to be as conductive as thinner copper is unusual. But it's lighter and holds much more heat which for my cooking is far more important than responsiveness. I want the pan to hold temperature when I add in meat to sear, like thick cast iron or carbon steel, but at a lighter aluminum weight. I get that with my stainless-clad aluminum Demeyere Proline skillet. It cost less than a hundred dollars and I'd put it's objective performance up against everything that costs less than a thousand. As for copper, I strongly prefer stainless or silver coatings to tin. Tin has one advantage, it's less sticky than stainless. Silver may be pretty non-stick, too. But tin is soft and delicate. It needs periodic retinning and worst of all you can't cook on high heat. It has a lower melting point than the smoke point of many of my cooking oils! Silver won't melt and is much lower maintenance. But expensive. Stainless is thin (usually like 0.2mm, if I recall) so it doesn't really affect conductivity (just as silver, though more conductive even than copper, is put on so thin it doesn't really make a difference). The biggest problem I have with copper is that the market is not as competitive and modern as stainless-clad aluminum and the cookware is not designed as well. Cast iron handles are traditional and typical but objectively inferior. Why would I want to use the heaviest and most rust-prone material for the handle? People actually go through the whole seasoning process just for the handle! The handles should be stainless or aluminum and flawlessly welded on (no rivets!), with air gaps at the base of the handle to minimize heat transfer to the handle from the hot pan. I don't think any copper pans are made that way. The best stainless-clad aluminum pans are and they do everything stainless-clad copper does with less maintenance except that aluminum of equal conductivity of copper will be thicker (but lighter!) than copper and hold more heat (which is what you want for searing and why people love cast iron). My stainless-clad aluminum pan with it's 3.7mm aluminum core holds as much heat as a carbon steel pan, or 90% of a cast iron pan (so pretty much the same), but weighs several pounds less. The interior is stainless with no rivets. It's very nice and cost $95. Whether you want a non-stick, seasoned, or bare metal cooking surface is subjective, as is whether you want a pan that can hold a lot of heat so that the temperature is steady. I want a stainless steel cooking surface, maximum conductivity (even heating across the pan), and high heat capacity so that the hot pan won't drop 200°F upon adding my food. I get better sears now in my $95 stainless skillet I use every day for almost everything than I did with my thick cast iron and extremely-thick (3/8") carbon steel. All-silver pans might perform _slightly_ better than anything else (conductivity is slightly higher than copper and no coating is required) but those are more jewelry than cookware. I don't know if the people who buy them even care about thermal conductivity. $10,000+ for a skillet, with larger cookware sizes costing tens of thousands of dollars. But if a method to produce silver very inexpensively is discovered, we may see silver become more common in the kitchen than ever before. That's what happened with aluminum, which used to be a precious metal. Also, I want to buy well-made gold-plated flatware but I've never found it for sale at a reasonable price. It should be inexpensive to produce but perhaps there just isn't enough demand. I want it because gold is minimally reactive and unlike stainless steel or silver it does not have a taste. Not enough to notice when you're eating food off of it, at least. No more metallic taste! Plus it has the same self-santizing oligodynamic effect as silverware (although slower-acting than silver). Nerd out more on the thermal properties of cookware metals here: www.centurylife.org/thermal-properties-of-metals/
Matt Weiner most ppl are copper deficient. Now they came after copper mugs, most are now tin lined, or lacquer on inside. I’ve found rich ppl still have access to real copper cookware. 😒
If tin melts at a much lower temp than copper then it would seem more likely that the tin would get into your food before the copper, acid involved or not
Traditionally tin was deposited on the copper and Brass Utensils for the sole purpose that it can get into your food and thus help with better metabolism. Tin should deplete and get into your body.
@Whats the frequency Kenneth I'm inclined to agree with Gabriel Martins with the sunk cost you seem to suffering from. From what I've seen looking around Hexclad looks interesting but ultimately doesn't seem to be much of an improvement over a good carbon steel pan. Also your claim of being an engineer to difficult to take seriously when you haven't provided any clear answers as to why you believe hexclad is superior.
@Whats the frequency Kenneth My rather innocuous reply seems to have gotten a rise out of you. Its not healthy to claim everyone who disagrees with you to be delusional. Have a less than pleasant day.
I told myself this... Then I found one in stainless... And was so charmed by how dang pretty they are that now I have like six. (And none have tin on them. Ha ha ha)
I don't care for copper maintenance like keeping it polished and looking pretty. I would buy copper solely out of performance only and will never buy one tinned lined unless I get it for free as a gift. Tin has a lower melting point than PTFE nonstick coatings, scratch more easily, and less slick than the previously mentioned nonstick coatings. Why should I spend over a hundred dollars on a pan with a coating that can potentially melt, can't handle metal utensils, and have the spend almost the same amount of money after a few years just to have it retinned? Tin-lined copper to me just has more cons than pros to it. Also the "perfect ring" on the pancakes shown at 0:36 can happen in plain tri-ply stainless. I've done it with a 2mm thick tri-ply pan. The aluminum in the pan is approximately 1.2mm thick. That copper pan is probably 1.5mm thick, which is equivalent to about 3mm of aluminum in terms of even heating. My less even heating pan makes the exact same ring. Not much of a selling point. Even worse, they're making silver dollar pancakes on what looks like a 10 inch pan. Ten inch pans aren't all that large so the heat doesn't have much to spread out to. If they used a pan with a 12 inch cooking surface instead of a 7-8 inch cooking surface, that would speak volumes as to how even heating a pan is.
As beautiful as a copper pan is, it is not for day to day use. An all-clad will do 90% of your cooking and it is the most versatile without a doubt. I respect the guys craftsmanship though.
and a fraction of the cost just get any other tri ply since all clads patents ran our years ago. Cuisinart multiclad pro rates very comparable for much less. And a cheap steal or cast iron has its place.
Some info. Most people don't know.... The human body needs a certain amount of copper as a mineral supplement....either pills or cook with copper.! Same with iron....cooking with cast iron can give the body some iron deposits...
I know that I cannot use unlined copper pot for general cooking due to acidic ingredients. But I also heard that copper can be cleaned by vinegar and salt. Now I'm confusing. Cooking acid is dangerous but cleaning unlined copper cookware with vinegar or lemon is OK?
The pans shown in this video look more decorative than actual cookware.. Debuyer or Mauviel pans are way thicker and with stainless steel interior. Tin stopped being used in pans 50 years ago. This video was sponsored by allclad..
Uh, I want a durable inner lining that won't accidentally expose raw copper to acids in my food. That's a really good way to get copper poisoning and permanent neurological damage. Ingesting tin isn't particularly healthy, either.
They were being made with too much oil in the pan. They aren't the best pan to use for pancakes, as they need to cook on a hotter surface than what is preferable/allowable in a copper pan without liquid water to regulate the cooking temperature
@@gcg8187 he sells copper pans to people who use them as kitchen accessories. And cook maybe an omlette every once in a while. Real chefs use carbon steel and clad cookware. People who cook every day don't have time to baby their tools.
@@mrpipps90 how many chefs do you know? Or are you talking about the highly produced cooking shoes on TV which are designed to sell you products? You know who use copper? The old brewing and chocolate industry.
No denying coper is pretty but if you really must have perfectly consistent heat just get a big aluminium heat defuser and use any old pan. Much cheaper and lower maintenance.
NoddyBebe Train everyone is copper deficient for the most part it helps cells function properly. Also supposedly helps with fighting off infection/viruses
But which kind of pan is ultimately better, copper or cast iron? Copper is a great conductor of heat and cast iron is a poor conductor of heat but cast iron heats evenly and it's thickness retains heat.
No, it says "notice the perfect circle" meaning the example shown was the ideal. What he has saying was the bad example. It was confusing to overlap it like that!
Buy stainless steel lined copper pan instead, problem solved. Less and less manufacturers are making tin-lined copper cookwares these days, do not waste your money getting one
It’s Great in the kitchen to LOOK AT . But I’ll stick with my stainless steel pots and pans thank You!!!!!!! Stainless steel!!!!!! FASCINATING 🖖🖖!!!!!!
Stainless steel is cheap, for sure. But I'm not poor, I use my pans every day, and I like my cooked meals to turn out perfectly. Copper and cast iron cover all the bases between them.
It's praxtical when a cook knows how to use his tools. If you would use metal utensils on a tin lined copper pan, then you would also do same to "non-stick" coated aluminum pans too.
I have a few copper cookware items, and I love them a lot. A few things I’ve noticed that this video didn’t really cover is that silver lining is far superior to tin and stainless steel lining. It will last you a very long time before you need to re-line it, and it’s the best heat conductor out of all metals so you don’t need to sacrifice performance like with stainless lining, and it can be heated over 450 degrees unlike tin. Another thing I’ve noticed is that you have to be very careful with how much heat you’re using. When I was using stainless steel cookware, like All-Clad, I would normally have to use my stove at medium heat for any searing or simmering I’d have to do. With my copper, I have to use the same burner at the lowest 2 settings to get the same simmer temperature. I tried it at first with my normal medium setting and I ended up discoloring the lining and copper exterior due to overheating. It went away after I polished it one though. Lastly, it is very heavy. I have cookware with copper between 2.5mm and 3mm and it is as heavy as my cast Iron and carbon steel cookware. If you have a problem handling heavy things, I suggest getting a smaller amount of copper, which will be cheaper, or sticking with tri-ply stainless. Anyway, those are some of the things I feel like this video didn’t talk about that I would have liked to know before finding out for myself.
You need friends
Thank you. I apreciated your comment Kyle.
What brand do you own. New to this and doing my home work before I buy. What brand do you recommend I look at before i purchase my cookware
@@tracietackett5104 the guys who owned this video is a pot pan artisan with a shop he has copper with tin steel and silver lined as well as pure silver too...ile be getting some silver lined and silver as I see it as an investment for a lifetime of cooking efficiency and pleasure.
I realy appreciate your feedback about this..I was thinking along the same lines even thoe im no expert...I know I want to get some of his silver and silver lined pans...his shop dosnt have much of a range especially if your after big stock pots ect but he certainly has quality.
Jim Hamann at East Coast Tinning / Duparquet Copper Cookware re-tinned my first set of tin-lined copper cookware from the mid-1980s some time around 2008 or so. He did a fantastic job. Eventually I upgraded that original Williams-Sonoma copper cookware set to over 20 pieces of Mauviel Cuprinox Style 2.0 mm thick copper with stainless steel lining and handles that doesn't need to be re-tinned, but the person I gave the older set of copper to says they're still going strong with Jim's re-tinning.
The 2008 economy crash did in Mauviel's upgraded 2.0 mm thick Cuprinox Style line. They dropped it in favor of the 1.5 mm thick versions, without slight flares on the pan tops and other changes. In a mad dash to get what I MIGHT need before it was gone, I ended up buying WAY too much, and sometimes got the very last pots of their types available anywhere; but I got what I wanted and love it (and love cooking with it).
Even with over 20 pieces of copper now (about $6,000 at the time) if you polish it once a month or so it's pretty easy to keep clean. It also looks pinkish when you first polish it, and only after a few days does enough tarnish return (from the atmosphere) to make it beautiful and orange-ish again.
For anyone who does have copper cookware needing re-tinning, I can't recommend Jim's East Coast Tinning more highly.
Omg! That pan came out so beautiful! I don’t own any copper cookware, but i am envious of them when i see them.
I bought a 6 pc. Set of copper cookware set by the. " Original GREEN PAN" OVER 20 years ago and I STILL have them: EXCELLENT shape/ condition. NO scratches, dents, burns; LOOKS great: EXCELLENT condition. I love my pots: I don't allow anyone to use them but me. I take EXCELLENT care of my pots and pans. Thank you: I still have the recipes, papers that came with it NO tear just. EXCELLENT: I LOVE MY COPPER POTS.❤😊😊😮🎉
My stainless steel lined Falk copper pans have seen heavy daily use in a professional kitchen for 25 years and they are still as good as new. The heat distributes perfectly even. They are literally the best pans on the planet.
No doubt.
How do you wash them in a professional kitchen, since the cast iron can rust. Or do you have the stainless handles
@@jflsdknf They do have the cast iron handles but rusting has never been an issue, We wash them with regular Dawn dish soap and water. Maybe because they see daily use the rusting has never been a problem. Once in a blue moon I will remove the patina from the copper with a salt and vinegar mix using a green scotch brite pad. Hope this helps.
The second best cookware is Coper lined with real silver. The best is the whole pan made of silver. If you can afford it.
Thank you for the video, didn't know how much Maintainance copper was
What maintenance? Retinning every 5-7 years?
It can be a lot of maintenance but you can also choose to let the patina go.
I'll stick (no pun) with carbon steel or All-Clad; a fraction of the cost and far more durable.
The only folks I know with copper cookware A) use it as decoration in their spotless, pro-grade kitchen, and B) never cook in said kitchen.
We use ours all the time and love to cook.
@Eric Kennedy yes, I like cookies
@Eric Kennedy p.s. you can get some great deals around black Friday on pans like this, I got mine for 50% off.
Nero Wolfe I’m with you. There are some advantages of copper. And for very specific foods the responsiveness of copper could be useful. I will take my triply for day to day use though.
There's a thai recipe using yolk and sugar, can't make that with any other pan except copper
Silver, besides tin and stainless steel, is mentioned as a liner material a couple of times in the video, but the advantages and disadvantages (apart from the obvious cost) of that material are not elaborated. Would silver be easier or more difficult to maintain than tin? Does it conduct heat better or worse than tin or steel? Is it sticky like steel? How hot can you get it before it melts?
it has a pretty good melting point compared to tin so it has better heat distribution, its more durable to tin in terms of physical and chemical resistance tho it will need a different style maintenance. specifically removing the oxide layer chemically. and ofc its super expensive tho technically "better" but just bc its better doesnt make it the most optimal choice
Silver is a bitch to maintain, and some people are sensitive to it. Their skin gets grey (seriously, look it up). Think silver cutlery, and how you have to keep polishing the stains away. Only über-rich folks have silver stuff, because they can afford both it and the staff to clean it.
Gabriel is misinformed. Silver is miraculous to the living organism
I have a silver lined pan…imo it’s no more durable than tin and if you damage it (can even happen from food sticking too hard) say goodbye to the pan and your bank account because you’ll have to ship it off to get relined..a pretty penny. I also found tin much more nonstick as well. Because silver is so much more expensive they’ll put as thin as possible a lining on the pan which as I said makes it very prone to damage. It’s not worth it
Copper pots and pans are the best. They are expensive and need maintenance (cleaning). But they are terrific.
All pans need cleaning. I have owned copper for many years. You only need to polish them if you want too. They don't need it.
Super informative. Thanks!
How much does it cost to retin a copper pot and how do I know when I find a good quality pot?
I paid 15€ to retin a 20 cm casserole
Depends on who does it, and the size of the pan. Usually $60-$150 from what I’ve seen. Thickness of the copper walls is the best signifier of quality. Look for copper that is 2mm thick or more. I only buy pans 2.5mm or thicker.
been a chef for 35 years, loved copper to cook with, but today i do love induction even more and a dishwasher.
so all my copper pots are gone, and that is fine to me.
chefalbino, I’ve never understood why professionals would prefer gas over induction.
@@Alobger Induction stoves aren't perfect. Not all metals are compatible with induction for one and pans have to also be completely flat to work effectively. You can still cook just fine on a warped pan on a gas stove top, you don't have to buy cookware that is compatible, and you don't have to worry about the burner cycling on and off from time to time.
L4D2_Ellis, flat cookware is prerequisite for normal electrical cooktops, but most certainly not for induction. Yes, you will need cookware adapted to induction, but these days it’s difficult to find cookware that isn’t. While I agree that the cycling on and of can be annoying (extremely on a normal electric cooktop), at least you can turn it down to a low simmer. I’ve never used a gas cooktop, that could be turned down low enough - unless it was a five litre stew where you could discard the bottom half inch.
L4D2_Ellis, and no induction isn’t perfect, but it has decidedly less drawbacks than the alternatives.
@@Alobger Depends on the induction stove top. Sure there are induction burners that are concaved for wok cooking, but it'd be awkward if you tried to put a frying pan on that surface or a round bottomed wok on a flat surface. Plus some people have complained about their warped pans not heating as effeciently on their induction burners.
Non induction compatible cookware still exists. Plenty of it even. All aluminum pans and copper pans without a stainless steel bottom for one. But at least there are updates to future portable burners/stoves where they can work on aluminum or copper.
Question, where do you live? With your frequent induction use, lack of good gas stovetops, and your surname, I get the feeling that you're European. In the United States at least, induction stoves are significantly less common. Last I checked less than 10% of households here have induction stoves. I've seen lots of cooking videos of restaurants in Europe and almost none seem to have open burner stoves, those types of stoves are much more common here. Even non-open burner stoves here provide a very good simmer. I've never burned anything on the lowest setting on my gas stove top, ever. This likely explains our differences in experience on certain stoves. Companies like Blue Star and Capital, among other open burner stoves provide well made burners where simmers can go as low as 130F/54C. One range maker called Thermador also makes special gas stoves where the burners act similarly to electric stoves where their simmer setting cycles the flame on and off for low burners.
Gorgeous.. Wish I knew someone I could send mine to be refined one day… do you accept pans form out of state?
This is great content
Good information. But if you need to find someone to resurface a pan how do you find them?
I just love copper so much.
It looks really intimidating to people who don't feel like putting in a bunch of work for their tools, but I personally need stuff like that to keep me occupied. Plus, copper is better for cooking than stainless.
And it's pretty. Like, really pretty.
I have an old one where the inside is copper lined. Is this safe for cooking?
I'm so happy to see Serious Eats break through the stranglehold common cheaper pans have on the cookware conversation. People think their cast iron, carbon steel, or All-Clad stainless-clad aluminum is the ultimate pan. In terms of objective performance, it isn't. If you're willing to spend $100 or more on a skillet-or whatever your primary pan is, where excellent cookware may be a good investment-learn about high-end cookware. Copper has one singular objective advantage over everything else, and that's responsiveness: how quickly the pan heats up and cools down. This may or may not be important to you. You can cool a pan fast enough for most just by moving it to an unheated cool burner. I consider stainless-clad aluminum superior by other measures, being much more conductive by weight and less expensive. However, the thick aluminum needed to be as conductive as thinner copper is unusual. But it's lighter and holds much more heat which for my cooking is far more important than responsiveness. I want the pan to hold temperature when I add in meat to sear, like thick cast iron or carbon steel, but at a lighter aluminum weight. I get that with my stainless-clad aluminum Demeyere Proline skillet. It cost less than a hundred dollars and I'd put it's objective performance up against everything that costs less than a thousand. As for copper, I strongly prefer stainless or silver coatings to tin. Tin has one advantage, it's less sticky than stainless. Silver may be pretty non-stick, too. But tin is soft and delicate. It needs periodic retinning and worst of all you can't cook on high heat. It has a lower melting point than the smoke point of many of my cooking oils! Silver won't melt and is much lower maintenance. But expensive. Stainless is thin (usually like 0.2mm, if I recall) so it doesn't really affect conductivity (just as silver, though more conductive even than copper, is put on so thin it doesn't really make a difference). The biggest problem I have with copper is that the market is not as competitive and modern as stainless-clad aluminum and the cookware is not designed as well. Cast iron handles are traditional and typical but objectively inferior. Why would I want to use the heaviest and most rust-prone material for the handle? People actually go through the whole seasoning process just for the handle! The handles should be stainless or aluminum and flawlessly welded on (no rivets!), with air gaps at the base of the handle to minimize heat transfer to the handle from the hot pan. I don't think any copper pans are made that way. The best stainless-clad aluminum pans are and they do everything stainless-clad copper does with less maintenance except that aluminum of equal conductivity of copper will be thicker (but lighter!) than copper and hold more heat (which is what you want for searing and why people love cast iron). My stainless-clad aluminum pan with it's 3.7mm aluminum core holds as much heat as a carbon steel pan, or 90% of a cast iron pan (so pretty much the same), but weighs several pounds less. The interior is stainless with no rivets. It's very nice and cost $95. Whether you want a non-stick, seasoned, or bare metal cooking surface is subjective, as is whether you want a pan that can hold a lot of heat so that the temperature is steady. I want a stainless steel cooking surface, maximum conductivity (even heating across the pan), and high heat capacity so that the hot pan won't drop 200°F upon adding my food. I get better sears now in my $95 stainless skillet I use every day for almost everything than I did with my thick cast iron and extremely-thick (3/8") carbon steel.
All-silver pans might perform _slightly_ better than anything else (conductivity is slightly higher than copper and no coating is required) but those are more jewelry than cookware. I don't know if the people who buy them even care about thermal conductivity. $10,000+ for a skillet, with larger cookware sizes costing tens of thousands of dollars. But if a method to produce silver very inexpensively is discovered, we may see silver become more common in the kitchen than ever before. That's what happened with aluminum, which used to be a precious metal.
Also, I want to buy well-made gold-plated flatware but I've never found it for sale at a reasonable price. It should be inexpensive to produce but perhaps there just isn't enough demand. I want it because gold is minimally reactive and unlike stainless steel or silver it does not have a taste. Not enough to notice when you're eating food off of it, at least. No more metallic taste! Plus it has the same self-santizing oligodynamic effect as silverware (although slower-acting than silver).
Nerd out more on the thermal properties of cookware metals here: www.centurylife.org/thermal-properties-of-metals/
Great comment!
Y
Why don't you just use chopsticks to eat your food. No metal taste😆😆😆
Tldw: pans that look good and have too much maintenance to be worth it.
Also cooper dust is bad for environment n ur
health
@@AnhVu-xo8hs Hope you don't drink the water out of your house tap then...
what mantainance ?
@@AnhVu-xo8hs What is the relevance of your post? It's copper pan - no "copper dust" involved.
Matt Weiner most ppl are copper deficient. Now they came after copper mugs, most are now tin lined, or lacquer on inside. I’ve found rich ppl still have access to real copper cookware. 😒
ehh I don't want a pan that can potentially melt.
Buy one lined with stainless
any pan can potentially melt stupid
@@jflsdknf And lose all thermal response and non-sticky advantages. It's a pickle.
agreed!! haha copper pans i thought were cool and the best, but its actually a pain in the ass and it's for people that get a hard on about pans.
To be fair, nonstick pans degrade under the same conditions
If tin melts at a much lower temp than copper then it would seem more likely that the tin would get into your food before the copper, acid involved or not
Traditionally tin was deposited on the copper and Brass Utensils for the sole purpose that it can get into your food and thus help with better metabolism. Tin should deplete and get into your body.
@@aarushileo Very interesting .... any links or studies on this.
Thank you sir you help me make an important decision❤
So finally which is best steel or copper????
great vid....fully enjoyed watching it...thx
Is copper pots good fir cooking
this video convinced me to never buy a copper pan
@Whats the frequency Kenneth I'm inclined to agree with Gabriel Martins with the sunk cost you seem to suffering from. From what I've seen looking around Hexclad looks interesting but ultimately doesn't seem to be much of an improvement over a good carbon steel pan. Also your claim of being an engineer to difficult to take seriously when you haven't provided any clear answers as to why you believe hexclad is superior.
@Whats the frequency Kenneth My rather innocuous reply seems to have gotten a rise out of you. Its not healthy to claim everyone who disagrees with you to be delusional. Have a less than pleasant day.
actually they're awesome just get stainless steel as a liner.
@@gab.lab.martins Matfer Bourgeat carbon steel pans are legendary. Legendary for how easily they warp. Yurz.
I told myself this... Then I found one in stainless... And was so charmed by how dang pretty they are that now I have like six. (And none have tin on them. Ha ha ha)
I don't care for copper maintenance like keeping it polished and looking pretty. I would buy copper solely out of performance only and will never buy one tinned lined unless I get it for free as a gift. Tin has a lower melting point than PTFE nonstick coatings, scratch more easily, and less slick than the previously mentioned nonstick coatings. Why should I spend over a hundred dollars on a pan with a coating that can potentially melt, can't handle metal utensils, and have the spend almost the same amount of money after a few years just to have it retinned? Tin-lined copper to me just has more cons than pros to it.
Also the "perfect ring" on the pancakes shown at 0:36 can happen in plain tri-ply stainless. I've done it with a 2mm thick tri-ply pan. The aluminum in the pan is approximately 1.2mm thick. That copper pan is probably 1.5mm thick, which is equivalent to about 3mm of aluminum in terms of even heating. My less even heating pan makes the exact same ring. Not much of a selling point. Even worse, they're making silver dollar pancakes on what looks like a 10 inch pan. Ten inch pans aren't all that large so the heat doesn't have much to spread out to. If they used a pan with a 12 inch cooking surface instead of a 7-8 inch cooking surface, that would speak volumes as to how even heating a pan is.
Get a 2.5mm copper stainless steel lined pan. Super even cooking and responsiveness.
@@DanielAnchondo I would if they were cheaper.
Do you have to remove the lacquer on a copper tea kettle before use on a gas stove? If so, how do you do it? Thanks.
You can remove the lacquer on most copper pieces by immersing them in a solution of 1 tablespoon baking soda per 1 quart boiling water.
As beautiful as a copper pan is, it is not for day to day use. An all-clad will do 90% of your cooking and it is the most versatile without a doubt. I respect the guys craftsmanship though.
and a fraction of the cost just get any other tri ply since all clads patents ran our years ago. Cuisinart multiclad pro rates very comparable for much less. And a cheap steal or cast iron has its place.
@@RainCity3rd No. All-Clad is still the best for the money.
this guy has a HARD ON for copper pans, but it's just a pretty looking high-maintenance kitchen accessory.
@@jawtek82 No it isn't.
@@l4d2_ellis20 Then what is?
Good Morning Sir
How Many Prize One Set copper pots and Pans for Bhartiya Rupees I am Bhartiya for delhi
Holy cow! That is Some Information. ThNks
BTW: I heard dogs barking, during the night... while typing,
There it is, again.
Not like the usual way.
Very cool
Some info. Most people don't know....
The human body needs a certain amount of copper as a mineral supplement....either pills or cook with copper.!
Same with iron....cooking with cast iron can give the body some iron deposits...
Can i get my copper cookware with laquer coating??
No
An ex boyfriend's mother gifted me a set of Mauviel copper pots and I have to mentally prepare myself like everytime I use them 😢.
You'll be fine with enough practice. You've got some very good cookware.
what's the introduction instrumental name?
I know that I cannot use unlined copper pot for general cooking due to acidic ingredients. But I also heard that copper can be cleaned by vinegar and salt. Now I'm confusing. Cooking acid is dangerous but cleaning unlined copper cookware with vinegar or lemon is OK?
In the Old days it was silver in SIAD the pan
copper is so good for join of bone health
With my well water, they would be jet black in 48 hrs.
Its that flatlander texas water😅 ive had my fair share...no thanks
The pans shown in this video look more decorative than actual cookware.. Debuyer or Mauviel pans are way thicker and with stainless steel interior. Tin stopped being used in pans 50 years ago.
This video was sponsored by allclad..
Not true. Mauviel still sells tin lined copper, as does Baumalu, and Ruffoni.
tin lined copper lasts longer is a little more responsive to heat than stainless lined copper
Uh, I want a durable inner lining that won't accidentally expose raw copper to acids in my food. That's a really good way to get copper poisoning and permanent neurological damage. Ingesting tin isn't particularly healthy, either.
I have copper coated titanium cookware. I dont see any tin. But it doesnt turn green
no you have junk
I love how these pans look but I’d be in a full panic mood every time I cook with it thinking That there are bits of metal in my food.
Then again, polyurethane...
haha exactly this guy has a HARD ON for copper pans, but it's just a pretty looking high-maintenance kitchen accessory.
Yet you likely use non stick pans all the time and have teflon in your blood...
Those pancakes had no color tho😮
They were being made with too much oil in the pan. They aren't the best pan to use for pancakes, as they need to cook on a hotter surface than what is preferable/allowable in a copper pan without liquid water to regulate the cooking temperature
exactly. this guy has a HARD ON for copper pans, but it's just a pretty looking high-maintenance kitchen accessory.
@@gcg8187 he sells copper pans to people who use them as kitchen accessories. And cook maybe an omlette every once in a while.
Real chefs use carbon steel and clad cookware. People who cook every day don't have time to baby their tools.
@@MRony uhhhh...plenty of chefs with copper cookware in their kitchens...
@@mrpipps90 how many chefs do you know? Or are you talking about the highly produced cooking shoes on TV which are designed to sell you products?
You know who use copper? The old brewing and chocolate industry.
How can I order sir
Can you make me a copper pan with silver in SIAD
Lol, copper pans are great. Just be a metallurgist, bro
No denying coper is pretty but if you really must have perfectly consistent heat just get a big aluminium heat defuser and use any old pan. Much cheaper and lower maintenance.
Ringing endorsement of copper pans this is not: so can't go to high heat and must be fixed every x years?
You don't need high heat for most cooking. If searing meat, use a cast iron skillet or dutch oven.
Hi, do you guys know a place near Montreal in canada that does restauration ?? Thank you
John Meigs wow ! Thank you very much for your time !
This is serious misleading about the vast majority of copper cookware.
2.5mm copper with stainless steel lining. That's what you want
Yes.
Then you don’t get health benefits of copper
NoddyBebe Train everyone is copper deficient for the most part it helps cells function properly. Also supposedly helps with fighting off infection/viruses
NoddyBebe Train unlined. Just a small dose long term kinda like copper pipes. Doctor means nothing useful unless you’re a surgeon.
NoddyBebe Train of course not everyone but a lot of ppl. Of course no doctor actually cares about it’s patients.
But which kind of pan is ultimately better, copper or cast iron? Copper is a great conductor of heat and cast iron is a poor conductor of heat but cast iron heats evenly and it's thickness retains heat.
Cooking pancakes incorrectly with too much fat in the copper pan is not a good representation of an uneven heating.
Can I sent my pan to you to re-tin? send me your details please.
Prison Mike can't sell u on copper pans
thats what she said?!
Thank you, Prison Mike
I love copper tho, you can’t go wrong.
Unless you don’t know how to use copper
The pancake example of a “bad pan” was using his copper pan?!
No, it says "notice the perfect circle" meaning the example shown was the ideal. What he has saying was the bad example. It was confusing to overlap it like that!
copper foster wallace
I'd definitely buy it.
If it wouldn't melt.
Where do you send your copper pans to get redone in 2023? Or does that not exist anymore?
Buy stainless steel lined copper pan instead, problem solved. Less and less manufacturers are making tin-lined copper cookwares these days, do not waste your money getting one
hiii
Hello
It’s Great in the kitchen to LOOK AT . But I’ll stick with my stainless steel pots and pans thank You!!!!!!!
Stainless steel!!!!!!
FASCINATING 🖖🖖!!!!!!
Stainless steel is cheap, for sure. But I'm not poor, I use my pans every day, and I like my cooked meals to turn out perfectly. Copper and cast iron cover all the bases between them.
It’s nice! But wrong information! It’s how you make the product!
Forget about tin lined copper, get stainless lined ones instead, problem solved
He didn’t even discuss the benefits of stainless interior? Wtf, this video is so misleading. What he said could not be further from the truth
Of course not, he's biased against stainless steel.
Aluminum is second to copper in year conductivity, it is non-reactive, and inexpensive to produce.
Yeah this is definitely too much work for very little benefit.
Hllo sri imcoppr mastr
Hllo sri imcoppr mastr imseekr gob pak
Hllo sri imcoppr mastr imseekr gon
Ugh, what a waste of copper.
folks, the guy is tinning copper pan for a living, give him a break..
Not interested in having to re tin my cookware. Bourgeat and Falk make a superb copper pan. Tin is just a thing of the past.
No thanks, too expensive and too delicate.
I would not want to eat something cooked on tin lining
Why?
so you've never eaten something out of a can you complete moron
It's not practical. The cost is too high for most people.
Doesn't look practical at all...
It's praxtical when a cook knows how to use his tools. If you would use metal utensils on a tin lined copper pan, then you would also do same to "non-stick" coated aluminum pans too.
First
So in short; looks great, works not so great, and not very durable.
So this is a bad product 😂😂😂,