/ck/ - Food & Cooking

[Anonymous No.14895375]

Are copper pans worth the money?

[Anonymous No.14895413]

>>14895375
Compared to high end name brand aluminum, yeah, it's worth it
If you're a cheapskate, cheap stuff has gotten pretty decent lately

[Anonymous No.14896582]

>>14895375
Wouldn't it be dangerous to cook with copper? You don't want that leaking into your food. It'd be like cooking with a lead pan

[Anonymous No.14896593]

>>14895375
depends what you're using it for.

Copper pans are for things that are sensitive to temp change, as copper provides much finer control of the temp in your pan.

So for delicate sauces, or in the case of a frying pan, searing delicate fish.

[Anonymous No.14896803]

Stainless steel set and one cast iron pan 4 LYFE. That being said I wish I had some copper-bottom pots

[Anonymous No.14896823]

>>14896582
Most modern copper pans have liners on the inside.

[Anonymous No.14896858]

>>14896803
about the only things that will be unlined are bowls for beating egg whites and occasionally a small unlined copper pot for making candy.


Pic related, the 3 bowls hanging off the right in this pic are my unlined copper bowls.

[Anonymous No.14896861]

>>14896858
meant for >>14896823

[Anonymous No.14896872]

>>14896823
>>14896858

so wots the advantage if they are lined with something else on the cooking surfaces anyway

I saw one of those "a girl eate fresh cooked pasta, this is how her body literally fucking exploded" videos on youtube but I assume it was the unlined copper instruments

redpill me on copper pots and pans

[Anonymous No.14896884]

>>14896872
>so wots the advantage if they are lined with something else on the cooking surfaces anyway
Because a pan with 2.5mm of copper and 0.1mm of stainless steel is still going to perform better thermally (respond quickly to temp changes) than standard stainless steel pans with an aluminum core.

[Anonymous No.14896953]

>>14896884
How is the butter not turning brown???

[Anonymous No.14896977]

>>14896953
I lift the pan off the heat if it gets too hot, thicc copper like that responds in just a second or two, it's great. The heat also comes back basically instantly when you put the pan back down.

That's why it's good for delicate fish, you can make sure you don't scorch anything or in the case of sauces you can more easily hold the temp to prevent it from fucking up. With flour based sauces for example, the startch has issues thickening with too high heat.

[Anonymous No.14897014]

100% worth it. Super good for deep frying too.

(not toxic due to stainless or tin coating)

[Anonymous No.14897054]

>>14895375
Copper pots are the $3000 gaming rig of cooking. Are they better? Obviously. Are they worth it? Fuck no.

[Anonymous No.14897080]

>>14897054
I mean, no one is forcing you to buy them new or at full MSRP.

I've never paid full price for my copper

[Anonymous No.14897112]

>>14897080
I've seen your pictures at least 20 times on here in the last couple months. Do you actually cook with them or do you just jack off while looking at the rack?

[Anonymous No.14897126]

>>14897112
>at least 20 times on here in the last couple months.
Bullshit
It was taken 2 months ago and posted 4 maybe 5 times.

[Anonymous No.14897323]

>>14897112
>Do you actually cook with them or do you just jack off while looking at the rack?
Yes

[Anonymous No.14897950]

>>14897323
Based cum cooker

[Anonymous No.14897999]

Nothing brings out the stupids like copper discussions
>>14896582
kys
>>14896872
not even worth replying to, kys
@14897054
kys no (you) for you
>>14897080
>perfectly shiny ruffoni
t. martha stewart wannabe who just buys it for decoration, kys kys kys

Everyone is stupid except me, not even meming, I'm right and everyone else is wrong and stupid

[Anonymous No.14898014]

Since their main advantage is being able to quickly react to temp changes, are they useless on an electric stove?

[Anonymous No.14898021]

>>14896977
does meat brown well in them?

[Anonymous No.14898377]

>>14898014
Its less intuitive, but they're not useless, you just need to lift your own off the surface more often until you dial the temp in.

Gas is much easier as the instant you turn the flame down or up, the pan reacts.

[Anonymous No.14898389]

You can find them on a garage sale for like 10 bucks. Polish them up, yeah, worth the money.
Also looks nice on the rack.

[Anonymous No.14898391]

>>14897999
>>>14897080 (You) #
>>perfectly shiny ruffoni
>t. martha stewart wannabe who just buys it for decoration, kys kys kys
Kek, cause yea its IMPOSSIBLE for someone to keep their copper clean AND use it.
Come on, keeping your copper looking decent isn't even hard, besides its not like I'm using any of those copper pans daily, the most used is the large frying pan once or twice a week at most, sauce pan maybe once every week or two, and the rest less often than that.
Its not like im beating egg whites every day or making a sauce every single day that would benefit from a copper sauce pan.

Semi frequent use and regular cleaning with some polishing (every 3-6 months) and your copper will look good too.

[Anonymous No.14898398]

>>14895375
as long as it isn't copper plated steel chinese f*ckery

[Anonymous No.14898440]

copper sounds like a meme desu. people talking about delicate sauces or delicate meats like fish, what difference could it make? yes copper responds more quickly to burner/heating element output but will this make a huge difference and is it worth the price premium of copper over 3/5 clad stainless?

[Anonymous No.14898441]

>>14898398
Most copper is fairly easy to see how thick the copper is see >>14896884
If you look at the edge of the pan it's a thick 2.5mm line of pure copper before it transitions to a tiny thin layer of stainless.

The weight is the biggest give away for most copper, so if it feels too light, it's probably garbage.

[Anonymous No.14898448]

>tfw I can't find a copper pan with carbon steel interior.
I don't want a sticky, stainless steel surface to cook on.

[Anonymous No.14898458]

>>14898440
Copper over 3-ply yes it's worth it.

Good 5 ply can cost as much, or close to copper prices anyway. And it DOES perform worse, but it's pretty close (at least the nicer 5-ply sets I've used).

I'd say for most home chefs the difference between 5-ply and copper is more about aesthetics than performance. In a professional kitchen, or the personal kitchen of a professional chef, copper makes a bit more sense as a good chef CAN take advantage of and notice the small difference between 5-ply and copper.

[Anonymous No.14898491]

>>14898448
I know in plumbing there are problems with corrosion when using copper and carbon steel pipes together.

So I assume there is some metallurgical reason that no one lines copper with carbon steel.

[Anonymous No.14898508]

>>14898491
copper and carbon steel are incompatible for that reason.

https://en.wikipedia.org/wiki/Galvanic_corrosion

>To reduce galvanic corrosion for metals stored in normal environments such as storage in warehouses or non-temperature and humidity controlled environments, there should not be more than 0.25 V difference in the anodic index of the two metals in contact. For controlled environments in which temperature and humidity are controlled, 0.50 V can be tolerated.

copper = -0.35 V
carbon steel = -0.85 V
delta = 0.50 V

stainless steel is -0.50 to -0.60 V depending on chromium content which yields a delta of 0.15 V to 0.25 V relatively to copper, so much smaller chance of galvanic corrosion.

[Anonymous No.14898519]

>>14898391
>every 3-6 months
Bruh my pans look like that in less than a week after polishing the exterior, you don't cook

[Anonymous No.14898533]

>>14898519
Lmao youre full of shit or a retard that can't keep their pans clean when cooking.

Here's a free protip, the moment you're done using the copper, fully clean it, dry it, and put it away.

Some mild discolouration will happen regardless, but nothing major requiring polishing unless you treat them like shit.

[Anonymous No.14898544]

>>14898508
>>14898491
darn. There go my hopes and dreams. thx for the answer tho

[Anonymous No.14898560]

>>14898519
>>14898533
pic related, the bottom of my most used copper frying pan, hasn't been polished in at least 5 months.

The sides of the pan still look good as seen in these images >>14897080 >>14896858 it's the large frying pan sitting flat on the shelf

[Anonymous No.14898571]

>obsessing about an oxide layer on a pan

[Anonymous No.14898615]

>>14898571
This, nobody cares.
Copper pans can be bought second hand, they typically outlast their stupid hipster owners

[Anonymous No.14898864]

>>14898519
if your pans look shit after a week you're an asshole in the kitchen, or you live 20 feet from the ocean in a hot humid as fuck climate.

[Anonymous No.14899034]

>>14897126
not that poster
I've seen you around plenty of times over not just the past few months. The 2.5 mm autism and hyperbolic statements make you stand out like a sore thumb

[Anonymous No.14899102]

>>14899034
I mean, the picture is dated 8/18/2020

I agree i've posted OTHER images previously, but I got that new rack shelf thing in august, and that was the first picture i took of the copper all in one place except for a similar picture on a smaller rack shelf from 2018 which i'd only posted a handful of times.

[Anonymous No.14899845]

>>14898533
It's called heat, it makes the shiny turn funny colors. You'd know this if you cooked.

>>14898864
Yes I am an asshole in the kitchen. Also in the bathroom, and the bedroom, and the living room. I'm just an asshole, but what does that have to do with your decorative pans?

[Anonymous No.14899851]

>>14899845
see >>14898560

[Anonymous No.14899859]

>all-clad everything
https://youtu.be/NK2FqPNIT_U?t=11

[Anonymous No.14900699]

>>14898377
but electric stoves cycle on an off on the lower settings, so the cooking would also cycle, right?

[Anonymous No.14900718]

>>14900699
Depends, electric ceramic top heat up a specific area and the pan sits on that spot, not directly touching any heat element. The ceramic top does not respond quickly to temp changes, so while yes it does cycle on and off, the actual temp isn't cycling TOO significantly.

pure coil tops are worse as they only apply the heat directly to where they make contact with the pan.

[Anonymous No.14900789]

https://madeincookware.com/products/the-carbon-sous-chef?variant=32549736906831

Any thoughts on madein? Is it just a meme or is actually the best one out there?

[Anonymous No.14902489]

>>14895375
i would say generally no, but on sale or at a garage sale or similar, then there is no reason to turn down a good deal on copper cookware.

[Anonymous No.14904275]

I've taken the induction pill, copper is haram. Only halal metals in my kitchen.

[Anonymous No.14904387]

>>14896872
It's a slightly better heat spreader than aluminium.

I'm holding out for pans with a pyrolithic graphite core. All clad was issued a patent for it a few years back. Pyrolithic graphite blows copper out of the water as a heat spreader.

[Anonymous No.14906370]

Does anyone know a good place to look for to get copper pans or all clad or anything good at a cheaper price? Like, I'll take minor dents or factory errors.

[Anonymous No.14907891]

>>14898458
This. Copper pans CAN be very worth it but only if you can take advantage of it. If you don't make food that needs fine temperature control- generally refined saucework, patisserie stuff, maybe real delicate poaching- it isn't really worthwhile over clad cookware. Also if you have an electric stove, the heat response of your actual burner is so slow that the advantage you get with copper is kind of counteracted.

If you can actually take advantage of it though, it's really nice, and it does look cool.

[Anonymous No.14908031]

>>14907891
>patisserie stuff
example? Or do you mean like chocolate tempering?

[Anonymous No.14908076]

>>14904275
which induction top do you use. what do you like about it

[Anonymous No.14908112]

>>14896953
He just said it allows for better temperature control. You can melt butter with heat without it turning brown you know.

[Anonymous No.14908131]

>>14895375
no

[Anonymous No.14908461]

>>14895375
All clad copper core
I got 2 pots from them and they are the best thing I bought in my life no lie.

[Anonymous No.14908503]

>>14908461
All-clad copper core is expensive.


$225 for a 10" frying pan, more than I spent on my Mauviel 10.2" 250C frying pan.

[Anonymous No.14909070]

>>14896582
What is "tinning"?

People have been cooking with proper copper pans for ages. The only copper cooking utensil where the ingredient actually touches copper, is the copper bowl used to whip egg whites in.

[Anonymous No.14909426]

>>14908076
I ended up getting a bosch 800 series cook top, but was using a duxtop hob for a few years before that. I'm in AZ, so honestly the best thing about them is that they don't heat up the house as much. Outside of that though, I like how it heats up almost instantly, doesn't have too bad of hot spots, and the temperature control works pretty well. It is for sure faster at boiling water than the old glass top electric stove, as well as gas unless I have some like 25K btu burner. Downside is that the cheaper hobs you can get don't heat super evenly, tend to only have like 10-15 power levels so getting a certain temperature can be impossible, and can be outdone by a decent gas stove. Also can't use a wok with induction, but a cheap propane hob fixes that.

tldr: le creuset > copper anyways

[Anonymous No.14909453]

>>14895375
Last 2 years I've been looking into buying copper cookware and I was even willing to spend extreme amounts of money for a copper pot, but all signs point to it being a bad choice.
I remember seeing a video of one guy making specialty copper cookware and there's just so much additional maintenance to them that it just doesn't seem worth it.
I've also read that if you scratch off the steel it can be poisonous.
So much shit to deal with with food-safe cookware I'd rather just stick to cast iron and stainless steel.

[Anonymous No.14909736]

>>14895375
do you like not using metal to stir?

[Anonymous No.14909793]

Doesn't work on induction.
Meat, especially chicken, sticks to it like glue and burns.
Starch makes the bottom become weird and enhances said problem above.

They look cool though. Like "I'm visiting grandma"-cool.

[Anonymous No.14909816]

>>14896582
Are you trolling, or is it humanly possible to be this retarded?

[Anonymous No.14910310]

>>14909793
>Meat, especially chicken, sticks to it like glue and burns.
I pan fry chicken in my copper all the time, wat are you even talking about?

[Anonymous No.14910335]

>>14895375
I had a copper bottom pot once that I liked a lot.

I would never buy this shit full price. I've seen some at estate sales that looked dope. I've just never take then chance cuz I have enough shit.

Probably cooks like all the other shit.

[Anonymous No.14910382]

>>14908503
>$160 3 years ago
>$270 now
Fuck

[Anonymous No.14910647]

>>14909426
thank you for the quick rundown. I appreciate it

[Anonymous No.14910652]

if you like making alot of sauces for a living yes

[Anonymous No.14910655]

>>14910382
it's covid related or something. I've seen it across a lot of things. I wouldn't expect the price to stay like that

[Anonymous No.14910808]

>>14910655
Yeah, looks like it goes on sale down that low occasionally, but only very briefly.