/ck/ - Food & Cooking

>>12933700
No. The tin lining is shit, and a pain in the ass.

Copper is fantastic for anything that needs to react very quickly to your temp.

Great for delicate fish frying, or sauce making, or candy making, etc.

It's not something you should really concern yourself with unless you just want to look somewhat wealthy and show off, or if you ACTUALLY know how to cook to a decent extent and are capable of taking advantage of a good copper sauce pan or similar.

>>12933735
Almost no modern copper uses tin lining.It's all generally a 0.2mm layer or similar of stainless steel. With 2-2.5mm copper exterior.

>>12933700
No, it makes water taste awful.

>>12933737

>>12933736
>stainless steel
>sticks

>>12933764
>he's incapable of cooking

sorry mate.

>>12933736
>Almost no modern copper uses tin lining.It's all generally a 0.2mm layer or similar of stainless steel. With 2-2.5mm copper exterior.
Sounds like a shitty pan.

>>12933736
Oh, ok, that’s helpful, thanks. I know it’s trendy to like it but I’m more interested in whether it’s quality and good for my cooking. I don’t buy a lot of cookware and I do need a new big pot and medium sized pot (for instance: I make big pots of pasta sauce to freeze and just use a smaller pot for a fresh round of pasta for that meal). So I don’t need a full set - just frying pan, big pot, medium sized pot.

From what you’re saying though, it seems like a copper frying pan might be a good idea but not the pots. My kind of slow cooking would need something fine to keep temperature even but for a long time. So, I dunno...

>>12933700
Buy a Swedish diamond pan if you want to spend your money on a meme.

>>12933769
>cooking on a stainless steel "lining"
Just get a stainless steel pan, retard.

>>12933770
Lmao how is tin any better?

Stainless is perfectly fine for pretty much anything you'd regularly be using copper for.

I do own some vintage copper that is tin lined, and it's a proper pain in the fucking ass when it needs to be re-tinned, you're either dealing with shitty re-tinning done cheap, or you're sending it out to a specialist and getting charged out the ass for restoration on an antique.

>>12933782
0.2mm of stainless steel is used because stainless steel is a fucking GARBAGE tier conductor. It's only used to protect the copper and to be used as a cooking surface.
If you get rid of the 2mm of copper on the outside, it loses all of it's thermal performance, so why the fuck would I just use stainless steel?


People don't use copper with tin lining due to the tin, it's because of the copper dumbass. The same holds true when the lining is stainless instead of tin.

>>12933775
A big pot like the one i have here >>12933795
will run you $500-1000 depending who it's from and the thickness.

Vintage stuff can be found for much cheaper if you look around, but finding that particular pot took me over a decade of hunting around for copper.

>>12933795
Tin is inert, and smooth/naturally non stick, and won't affect flavor especially with acidic ingredients. Would be perfect if it wasn't for the low melting point.
>stainless steel
Yea just get a stainless steel pan fucko, and 2mm of copper is really low end in the first place. Just don't buy shit like that in the first place, you dumb faggot.

>>12933795
Might as well spray paint copper color on your kettles, and broth maker dumbass.

>>12933832
no, 1 or 1.5mm is low end.

2 or 2.5mm is standard for actual copper you plan to work with.

And no, a stainless steel pan, even a nice 5-ply one, simply wont compare with the thermal conductivity of real pure copper.

>>12933837
It's okay, we can't all have a copper collection

>>12933844
4mm, or it's actual shit.
>It's okay, we can't all have a copper collection
Most people like you just think they do though.

>>12933851
lol, Matfor Bourgeat engineers at a trade show said if more than 2.5mm copper did anything for thermal conductivity, they'd use thicker. But since it doesn't all of their current lineup use 2.5mm copper.

I don't know of a SINGLE company that offers 4mm copper.

Even E. Dehillerin only offers 2.5-3mm.

>>12933868
>salesmen says a thing to sell their product
Gee I wonder why they would rather sell less material for more money.

Solid silver pans are where it's at homeboy. Just lard them up.

>>12933874
lmao, yes a company that charges out the ASS for copper, and would have zero issue charging more for thicker copper, totally just wants to save a few bucks and fuck your performance by NOT offering you the best performance possible.


For what purpose? If thicker copper made sense, you'd have companies advertising their MASSIVE thicc copper, instead almost everyone in the ENTIRE industry has settled on 2.5mm

>>12933883
Solid silver is great since it's naturally anti-microbial, the downside is you need to polish that shit far too often for it to look decent.

Not to bring up the obvious price issue with solid silver cookware.

>>12933885
They would need new tooling, and have to make global changes across their whole supply, and manufacturing chain to accommodate a thicker copper that's more capable at heat retention.
Why would they invest that much when they can just keep pumping out on old machinery?
Also copper is a meme. Silver is superior in every way.

>>12933893
Silver cookware seems price competitive with copper.

>>12933914
Lmao, stop replying you've already proven you're retarded enough for me.

>>12933922
Lol from who? Because everything i've ever seen shows any decent sized copper cookware will run you over $1000 a piece.

>>12933926
>copper
Silver

>>12933803
Your collection is amazing.

Also, I probably wasn’t being clear enough on the size but I was thinking of something like this as what I mean by a ‘big pot’. I’m unclear on sizing, sorry.

https://www.francecorner.com/copper-cookware/408-65884-bouilloire-palmouse.html#/227-size-12_cm

>>12933923
But you're the retard you dumbass.
>sub 4mm copper
>stainless steel lined
Just off yourself already.
>>12933926
Guess I'm wrong. Honestly thought that there was an Australian company that was offloading silver cookware at a reasonable price.

>>12933939
Yeah, something like that is much smaller than what I was thinking.

I'm not personally a fan of 1.5mm copper like that piece is, but for a stew pot, it's probably fine.

Copper is like $2/lbs bros.
Should I buy a bullion, and hammer out a cooking set?

>>12933971
I mean, pretty much anything like this you're paying for craftsmanship and labor, not the material value of the metal.

>>12933885
Hes trolling you dude

>>12933966
Sorry, the size I was thinking about is 24cm. Can you think of another brand you’d recommend as you obviously know what you’re talking about. Also, given what I cook, do you think I should look at something else altogether? I’m thinking maybe copper isn’t right for slow strews and pasta sauces after all. It’s just I really need something new and given I don’t need a whole set, I thought I could splash out a bit. I have a really nice heavy Le Crueset frying pan but my gf has already cut into the bottom of it with a knife so I thought maybe at least a copper one would be good for that - I do a lot of breakfast fryups and steaks so it seems it could be good for that.

>>12933976
I just watched a few yt videos, so I'm feeling pretty confident now.

>>12933990
I personally wouldn't bother with stock pots, stew pots, etc unless you want a collection.

Frying pan, sautee pan, sauce pan. Those I can see getting some actual use out of.

As for copper brands, E. Dehillerin, Matfor Bourgeat, Falk, Mauviel, Duparquet, Brooklyn copper are all ones I have experience with.

>>12934005
Ok, excellent, thank you! I’ve screen capped this and will look into those brands further. Also, the terms too as clearly ‘stew pot’ isn’t really helpful.

Thanks again very much for the help, man. I’ve been meaning to ask someone for a while now but I just don’t know anyone and I don’t really trust the staff in the cooking shops round here.

>>12934005
Ok, so just looking at Dehillerin: this seems like it could be very good for something like what I cook. It says extra heavy which I guess is good for long cooking times. I mean, it’s VERY pricey but I would get a shitload of use out of a pot like this. I was thinking of going for the 24cm size. What do you think?

https://www.edehillerin.fr/en/saucepan/349-918-pan-cuprinox-extra-strong-tail-bronze.html#/175-choix_diametre_cm-24

>>12934057
Looks good to me, 5.7 liter capacity, weighs over 8lbs.

>>12933914
>they would need to forge pans and pots that are 1mm thicker
Fuck that sounds impossible, how could an industry that makes 2mm copper pans EVER adapt and make 3 or 4mm ones? It's just too hard, that's why they let all the money from having the best pans on the market slip away.
You're too preoccupied with copper cookware when your problem is all the lead paint chips you inhaled as a child.

>>12934063
Well, yeah, I guess it’s pretty big. I’m really excited about this though. I didn’t know what they were called or about this make at all but I would DEFINITELY get a lot of cooking use out of this. I like to make stews to freeze for the week and this glorious thing would just make my whole cooking sundays for the rest of the winter.

Going to see if there’s a supplier so I can go look at it size wise as maybe I could go down too.

Thanks again so much, man. You’ve been a really big help.

>>12934118
Well it IS a sauce pan, not a stock or stew pot, so it wont hold a MASSIVE amount of volume.
If you want something deeper you can also get this
https://www.edehillerin.fr/en/stock-pot/360-986-pot-copper-etame-without-lid.html#/175-choix_diametre_cm-24
For almost the same price.

Though it's tin lined instead of stainless steel and comes without a lid, so if you wanted a lid it would be another $70 or so. And the tin lining will eventually need to be re-tinned as it will wear out, unlike stainless steel.

Also tin melts at around 450f, so you can't do anything at very high temps on tin lined copper.


And yes, I always would recommend seeing something in person first, even if you aren't buying it form them.

>>12934191
Ah, ok! So, what do you think? This instead? What diameter do you think? 24cm is quite big for the amounts I cook. What if I got this and then a smaller diameter of the sauce pot for my second pot? The tin lining isn’t a hassle for me I don’t think. The main thing is I can just leave it on the stove for long periods of time at low heats. My current cheap pot I want to get rid of (inherited from a breakup) I have to constantly monitor as things tend to sink and get stuck at the bottom which I guess is a feature of using cheap pots.

>>12934244
>The main thing is I can just leave it on the stove for long periods of time at low heats
That's basically what they're meant for yeah.

>What if I got this and then a smaller diameter of the sauce pot for my second pot?
I personally started with a 28cm frying pan, an 18cm sauce pan, and later on got some larger stock pots and stew pots.

>>12934252
Ok, so then that works!

Would you recommend this as just a good frying pan for breakfast and then pre-searing meats for roasting and stewing, etc? (they’ve got 28cm!)

https://www.edehillerin.fr/en/all-purpose-pan/379-1084-poele-induction-copper.html#/175-choix_diametre_cm-24

Then I could go for the saucepan again but in 20cm and still heavy copper as that way I can leave myself open to cooking maybe quick pasta sauces, etc.

https://www.edehillerin.fr/en/saucepan/349-917-pan-cuprinox-extra-strong-tail-bronze.html#/174-choix_diametre_cm-20

And then, of course, the big stew pot you linked to: https://www.edehillerin.fr/en/soups/454-bath-soup-copper-etame-with-lid-diameter-18.html

I mean, it’ll set me back a fair bit but bar the tin relining, and with the right care, I reckon this stuff will last me well the rest of my life so I think it’ll be an excellent investment anyway.

>>12934289
Oh, and what diameter on the soup pot do you think? 24 still?

>>12934289
I personally enjoy a large wide frying pan, so i got a 28cm one.

20cm sauce pan is fine.

And yeah, for stock/stew pots because they're taller, width isn't AS important, so look at what volume it holds as a better idea for what size you should get.

>>12934312
Alright, done, done, done and sold! Just emailed them now to see who their London stockists are so I can go in and check. To be honest, though, I think you’re spot on with sizing anyway so I’m actually not that fussed if I can’t see them and just order online direct from them as that’ll likely be the cheapest anyway.

Wow, I’m so happy! I’ve been agonising over this for months and I’m just sick and tired of my crappy pots especially coming up to soup and stew season now. I KNEW 4chan would know! You’re a legend, man. Seriously, thanks so much. I had no idea on makes and terminology and sizes or thicknesses, etc. so this has been a massive help. Thank you so, so much. When I get them I’ll start a thread showing them and then maybe cook something to show my impressions.

Thanks again, my based cooking senpai friend :)

>>12933737
No

>>12933795
Nice range

>>12935532
Yup, it's a bit stupid price, but the quality is solid.

>buying copper

>>12933795
unf sexy setup. def envious of that range.

t. poor ass hedgehog teeth witch

>>12933775
Its been 'trendy' since the 70s moron...

>>12936651
Yeah, the range is honestly the best i've used outside of a professional kitchen.

Wolf is just kinda stupid priced, so buy on-sale if you're considering it.