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/ck/ - Food & Cooking

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File: 39 KB, 800x550, Copper+Core+Saucepan+with+Lid+and+Loop.jpg [View same] [iqdb] [saucenao] [google]
10518633 No.10518633 [Reply] [Original]

Are copper core pans a meme?

>> No.10518648

No

>> No.10518650

>>10518633
no, they’re not popular and your vocabulary leaves a lot to be desired. sue your english teacher

>> No.10518672

>>10518633
Yes
You have to season them before and after every use
They forever to get hot
They cook unevenly
You're not supposed to wash them

>> No.10518675

>>10518672
sounds like cast iron

>> No.10518676

>>10518633
Yes they leech dangerous chemicals into food at high temperatures.

>> No.10518690

>>10518675
Shaddup, you faggot

>> No.10518692

>>10518675
you can wash cast iron, and there's no need to season it with every use

>> No.10518887

>>10518633

>magnetic

why would you need a magnetic pan?

>> No.10518888

>>10518887
People love hanging their shit on magnetic strips now. Modern decor type stuff

>> No.10518890

>>10518887

So it works on an induction burner.

>> No.10518894

>>10518633
Depends on what you mean. Some "copper core" or "copper" pans have only a very thin layer of copper, either for decorative purposes or to allow them to legally claim that their product is, technically, "copper core". Those pans suck.

However there certainly are pans that have a thick copper core, and those are damn good. Expensive too. (i.e. All-clad).

Though if you want the best stainless pans with a thermally conductive core those are Demeyere Atlantis, with an extremley thick aluminum core. Aluminum does not have as high thermal conductivity as copper, but they make up for it by sheer thickness.

>> No.10518897

>>10518887
So you can use the pan on an induction cooktop which is all the rage with affluent suburbanites these days.

>> No.10518915

>>10518890
>>10518897
You don't have to be magnetic to be affected by magnetic fields.

I'm guessing whoever drafted the image is just retarded.

>> No.10518954

>>10518676
>copper core
>copper doesn't even touch the food
>stainless steel on outside AND inside
U wot m8?

>> No.10518976

>>10518954
I have an all clad copper core pan...it's amazing! I love it! I made beef rouladen which requires cooking on the stove for an hour and a half. This could easily dry out the meat in a less heat conductive pan. Mine turned out juicy and perfect. Really would have been harder with a lesser pan.

I highly recommend at least owning one, it will make you like cooking genius

>> No.10519031 [DELETED] 

>>10518633
I have an all clad sautee pan. I see no difference between it and muh cast arn

>> No.10519035

>>10518915

Nah, you're just being ignorant. Magnetic is a bog standard layman's term for materials that exhibits ferromagnetic properties and being 'affected by magnetic fields' describes basically every material, the vast majority of which won't work with induction burners

>> No.10519045

>>10519035
That's the bog standard layman being ignorant, it's not my problem

>> No.10519059

>>10518915
You might want to look up the definition of 'magnetic'.

>> No.10519091

>>10518650
Learn to capitalize the first word in every sentence. Do you best to realize that you're an underage faggotcunt, too.

>> No.10519117

>>10519091
>Do you best

>>bitches about capitalization
>>fucks up spelling.

>> No.10519192

>>10519059
No, you might.

>> No.10519204

>>10519045
Bog standard laymen have been ignorant for all of human history. Adapt with the times.

>> No.10519217

>>10519204
>just throw out the definitions of perfectly good words
No

>> No.10519472

>>10519091
>I know you are but what am I
grow the fuck up.

>> No.10519482

>>10518633
Copper has essentially the exact opposite advantage that cookware at the opposite end of the utility spectrum, cast iron, has. Cast iron has a fuck ton of thermal mass, meaning it holds a huge amount of energy. This in turn means it is very temperature stable, and that it can transfer a fuckload of energy to your food if you get it hot enough- useful for braising, searing, roasting etc.

Copper changes temperature very easily and very rapidly and very smoothly. It will have much more minimal hotspots on the same burner compared to other types of cookware, and will change temperature very quickly and accurately when you turn the stove up or down. This makes it pretty useless for the things you'd use cast iron for but fantastic for doing delicate tasks that need fine temperature control. It's used a lot in high end restaurants for sauce work and patisserie type applications because of this. If it's lined with tin or steel, it's also nonreactive which is a plus.

Clad cookware is the 'best of both worlds' cookware. Not as intense on the side of thermal mass as cast iron (and not nonstick like cast iron or carbon steel) and not quite as precise as straight copper, but fairly good at both. It's meant to be general-purpose cookware. My grandmother got some for her birthday once and I've used it, it's really nice but there's a reason restaurants, who have the money and space to have a ton of different cookware, specialize their cookware to different tasks- clad cookware isn't quite as good as the optimal material at any given task, although it's much better than that material at tasks outside its ideal use.

>> No.10519535

>>10519482
>will change temperature very quickly and accurately when you turn the stove up or down.

How do copper cookwares work on electric stoves? Electric stoves turn on and off to maintain temperature with the assumption that the cookware will retail heat between heating element turning off then turning back on later.

>> No.10520477

>>10518633
i once had a dream where i warped a pan like this and then i tried fixing it by hitting it with a hammer to un-warp it then all the liquid metal inside started oozing out

>> No.10521050

>>10518650
Get fuckef

>> No.10521242

>>10518633
Copper is a great conductor which is why we use it for anything in the first place, but aluminum does a decent job as well. A 3 ply aluminum pan with a stainless steel coating is sufficient

>> No.10521281

>>10519535
Electric stoves have thermostats, they don't just randomly turn on and off. If the pan cools down the thermostat will click off and the electric element will turn back on until it's returns to the set temperature.

>> No.10521294

>>10519535
Depends on the stove. The glass-top electric stoves (not induction) tend to hold a lot of heat in the stovetop so the temp will remain pretty even. The coil-top electrics retain little heat so the temperature could fluctuate.

Whether or not the fluctuation occurs also depends on the duty cycle of your stove. Some turn on/off with long delays, perhaps even multiple minutes. Others have duty cycles that are in fractions of a second so you would't even notice.

>> No.10521303

>>10521281
An OVEN has a thermostat.
Very few electric range tops have thermostats. They have a duty cycle control. Turn the knob to max and it's on 100% power all the time. Turn it to 50% and it will be on full power half the time and off half the time. Depending on the stove it might be on for a minute, off for a minute. Or it might be on for a second, off for a second. Etc.

Some newer induction stoves have thermostats, but they are kind of stupid because they give the temp of the cooktop, not the temp of the food and thus the temp setting gives a false sense of what's going on.

>> No.10521335

>>10518897
>these days.
what's it like back there in 1999

is it as good as i remember? ;_;

>> No.10521341

>>10521303
i always thought ovens just used a potentiometer and a big transistor to regulate current

>>10518887
numales and roasties think magnets are magic and have healing properties

>> No.10521365

>>10521341
Home ovens have a thermostat, usually operated via a liquid filled bulb and capillary.

A very few, very expensive, commercial ones have p.i.d. constrols and a thermocouple. What's ironic is that PID controls kick the shit out of standard thermostats and aren't very costly these days, but for some reason they are rarely used in home ovens.

>> No.10521400

>>10521365
wait shit i meant
>i always thought STOVETOPS just used a potentiometer and a big transistor to regulate current
i know ovens have thermostats but it strikes me as odd that an electric stovetop would cycle power rather than simply regulate current

>> No.10522437

>>10518633
b..but would'nt the heat make the pan lose its magnetism?

>> No.10522536
File: 43 KB, 800x450, magnets_c.jpg [View same] [iqdb] [saucenao] [google]
10522536

>>10522437

>> No.10524453

>>10518672
That's cast iron, faggot. Copper has one of the fastest heat transfers possible, allowing for very precise control. Can't take acid though.

>> No.10524616

>>10518633
>mixing 3 different metals in close proximity together in a kitchen
g a l v a n i c
c
o
r
r
o
s
i
o
n

>> No.10524624

>>10522437
magnets lose their power after being heated to the curie point.
But to be more accurate, I'm guessing they mean that the pan supports induction cooking.

>> No.10524630

>>10521400
lots of electric heaters do not work linearly so current could only be regulated accurately if they put a microprocessor in there to control it. This would cost more time and money, not to mention safety issues (ovens now will be running software that needs to be vetted that it wont burn your house down).

>> No.10524765

>>10518633
Copper is good because it transfers heat quickly and evenly, but it's probably not worth the price. If you have a shit ton of money to waste go for it.

>> No.10525201

>>10518633
yes full copper or fuck off pleb