/ck/ - Food & Cooking

[Anonymous No.8080955]

are copper pans/pots a good investment? what would a copper pan be good for that other pans are not?

[Anonymous No.8080968]

You can use them in the microwave.

[Anonymous No.8080974]

>>8080955
Soooo pretty

[Anonymous No.8080976]

>>8080955
I think the big claim is supposed to be even heat distribution because of how well copper conducts heat.

[Anonymous No.8080984]

All of the above except the microwave.
The copper will tarnish in time tho. It's what copper does.

[Anonymous No.8080988]

Don't know, but common consensus is copper woks are shit tier.

[Anonymous No.8080992]

>>8080974
yeah it is
>>8080976
cast iron also has equal head distribution tho right? I already have a cast iron pan that I use regularly, so if this is the main advantage to copper, i'll probably pass. plus it costs 3x times the price of my skillet

[Anonymous No.8080998]

>>8080984
Yeah but then you just clean it with ketchup

[Anonymous No.8081007]

>>8080992
Cast iron is terrible for heat distribution. It's advantage is it's ability to retain heat, which can also be a disadvantage because it's less responsive.
Copper and cast iron are polar opposites in terms of heat distribution.

Disclaimer: my SS pan has a copper base But I did some research. I haven't used all copper.

[Anonymous No.8081014]

>>8080998
Lemon juice and/or vinegar and/or baking soda

.

[Anonymous No.8081064]

>>8080955
I've got copper, aluminum, and cast iron

The copper is great for eggs and pan sauces. It's also very good for any situations where precise control at low burner settings are desired

The aluminum is a good general purpose material. It could stand in for the copper, the copper just takes it to the next level

The cast iron I just use for stuff like corn bread and oven roasted vegetables. It's clumsy and takes too long to respond to changes, but in an oven that's not all too important

The most common retarded things I hear about copper are that it's toxic (not an issue because essentially all copper pans are lined with steel or tin), and that it gets tarnished and you have to polish it autistically or you will die (I assume this is the cast iron neckbeards responsible for this one, since they autistically massage flaxseed oil into MUH PORES on a daily basis)

The main "problem" with some copper is that it's tinned (although most of the modern stuff you see isn't). Tinned copper likes to be babied although it's really nice for eggs. Otherwise the only real drawback is that it costs more, but neckbeards don't have any qualms about drinking $200 a month of craft beer, so it's really a bogus argument

[Anonymous No.8081210]

>>8080976
copper also has anti-bacterial properties. Which was an important quality in cookware before Alexander Fleming came along

[Anonymous No.8081879]

>>8081014

Ketchup, lemon juice, and vinegar are all acidic. Baking soda is caustic. For removing tarnish, you're better off with some acid to help remove it. I'm not saying it's impossible to use baking soda; with a little water, it would make a nice, very gentle, abrasive to remove the tarnish.

[Anonymous No.8081913]

>>8081064
This. Copper is best for sauces due to its great ability of conducting heat. Stainless steel is also good for cookware, a little less expensive than copper.

[Anonymous No.8081940]

copper is anti bacterial, so you don't need to cook as long to make meat safe to eat

[Anonymous No.8081957]

>>8081210

You mean "toxic properties". Nearly all copper cookware is coated on the interior. In the early days it was done with molten tin. Tin is soft so periodically the pan has to be re-tinned. It also melts at a low temperature which can be a problem if you leave an empty pan on the hob.

But like >>8081064 said, the toxicity of copper is simply a point of discussion. It's not a problem for your food because the pans are lined.

[Anonymous No.8082095]

The handle is copper too kek, that's retarded.

[Anonymous No.8082103]

>>8082095
Actually it's brass, but I agree
My cast iron handled pans are much more pleasant to use
Cast iron is one of the greatest insulators known to cooking

[Anonymous No.8082114]

>>8082103
I take it back if it's brass.

I know cast iron is something you should have because it's very good at what it's supposed to do, but is it good for every day use, like a nice tri-ply stainless steel pan is?

[Anonymous No.8082118]

>>8080955
Copper pans are good for when precise temperature control is needed for things like sauces and emulsions.

Cast Iron has good heat retention which makes it good for things like quick sears.

Stainless steel is good as an all-rounder, and it's more durable and less expensive than copper, so you can afford to do more intensive work in it like sauteeing or even flambeeing.

[Anonymous No.8082140]

>>8080955

I currently use stainless steel. I'm probably going to buy some cast iron ones but the stainless steel is a great allrounder. I'm not sure why I should use copper. The distribution of temperature might be awesome but you can also preheat the stainless steel ones well.

[Anonymous No.8082151]

>>8080955
>investment

Tools should never be an investment.

Copper is generally considered to be the best, but only the top chefs would be able to tell the difference between a copper-clad pan and a good quality aluminum clad pan.

[Anonymous No.8082152]

>>8082140
it depends on thickness, but your average copper pan (~2.5mm) has the heat distribution of a 7mm thick aluminum pan, but with the responsiveness of a 2.5mm aluminum pan

it's not critical, because good aluminum is really good, but it is nice if you don't mind spending the money

[Anonymous No.8082155]

>>8081940
>copper is anti bacterial, so you don't need to cook as long to make meat safe to eat

good one

[Anonymous No.8082156]

>>8082151
>a copper-clad pan
that's not what this thread is about

how embarrassing for you

[Anonymous No.8082159]

>>8082156
>it's not like the OP posted a picture of a copper clad pan or anything

wew lad

[Anonymous No.8082169]

>>8082156
DELETE THIS!

[Anonymous No.8082173]

>>8082159
that isn't a copper clad pan
this just keeps getting worse for you

[Anonymous No.8082182]

>>8082173
>that isn't a copper clad pan

oh i see, we're being trolled

[Anonymous No.8082192]

>>8082182
>I was just pretending to be retarded
you weren't pretending

[Anonymous No.8082194]

>>8082151
>Tools should never ben an investment.

Get a load of this tool.

[Anonymous No.8082201]

>>8082156
>>8082173
>>8082192

Do you even know what cladding means? Because it seems like you don't.

[Anonymous No.8082203]

>>8082194
he's afraid of spending on the copper clad luxury pans that you can't even tell the difference from my as-seen-on-TV pans.

the most prestigious chef's in the world can tell maybe, but not your average man on the street.

[Anonymous No.8082207]

>>8082201
keep digging, maybe you can distract them!

[Anonymous No.8082220]

>>8082207
>translation: no, I have no fucking clue what I am talking about

Good job knocking the thread off course though.

[Anonymous No.8082229]

>>8082220
this is getting tiresome now
you should try to learn about cookware before running your mouth off
please don't post anymore, we're trying to have a discussion

[Anonymous No.8082237]

>>8082229
>>8082220
here, I even did your homework for you:
https://www.amazon.com/Revere-Copperclad-1-Quart-Covered-Saucepan/dp/B00005B5YY

https://www.amazon.com/gp/aw/d/B0002L5FOS/ref=mp_s_a_1_11?ie=UTF8&qid=1473552904&sr=8-11&pi=AC_SX236_SY340_FMwebp_QL65&keywords=mauviel+pans

slight difference but it's ok you learned something new :)

[Anonymous No.8082262]

>>8081879

>baking soda is caustic

[Anonymous No.8082385]

>>8082114
cast iron is kind of a pain in the ass sometimes because even if it's properly seasoned, it will inevitably need to be seasoned again after constant use. Also a lot of newer cast iron is manufactured in a way such that the surface is full of tiny nooks and crannies as opposed to the smoother cast iron of years past and is therefore not quite as non-stick as the ones your grandparents probably used.

Also they're heavy as fuck and the handles get hot as shit.

[Anonymous No.8082404]

>>8082385
uh, it's generally laquered, what pans are you using where you have to season the handles?

[Anonymous No.8082412]

>>8082385
>cast iron properly seasoned

What meme is this?

[Anonymous No.8082418]

>>8082404
where did I say I season the handles?

>>8082412
google is your friend

[Anonymous No.8082420]

>>8082262
He obviously meant basic or alkaline. Caustic refers to being extremely basic, to the point that it damages organic tissues. It's a common mistake since acidic refers to all solutions with a pH below 7, but caustic refers to only the extremely alkaline. An acidic substance can be just as damaging as a caustic substance, but not all acidic substances are as dangerous as all caustic substances. It's a weird double standard that you don't have to be a douche about, you know he meant basic.

[Anonymous No.8082430]

Just get a normal pan with a copper base
they heat up liquids really well

[Anonymous No.8082458]

>>8082420
You're fucking basic you goddamn autist.

[Anonymous No.8082462]

>>8082418
>where did I say I season the handles?
someone said op's pan has a copper handle
I said it's brass, but that cast iron was better
someone started talking about seasoning
I said why
you said oh but it's not the handle

I suppose some vintage pans may require a new coat but I still wouldn't season them like it's a lodge skillet or something

[Anonymous No.8082468]

>>8080955
Copper is the second most efficient electrical/heat conductor, behind silver. The reason copper is so popular in industry is that it's much cheaper than silver, and still conducts very well.

[Anonymous No.8082479]

>>8082462

I was replying to a guy who asked if cast iron is good for every day use.

[Anonymous No.8082544]

>>8082468
>copper is #3
>silver is #2
I believe gold is the #1 conductor.

[Anonymous No.8082548]

>>8082544
We're talking about thermal conductivity. Not using pans to build circuitry.

[Anonymous No.8082559]

>>8082548
>navel oranges
>California oranges

conductivity is conductivity.

[Anonymous No.8082567]

>>8082559
Well, in both cases, you're wrong. Silver is #1

Try to cope

[Anonymous No.8082604]

>>8082237
>Revereware is the only kind of clad copper

see, we were right about you not knowing dick. a little bit of knowledge can get you in a lot of trouble, as anon has demonstrated.

[Anonymous No.8082615]

>>8082604
we're anonymous, there's no face to save, not that you could
just go to bed

[Anonymous No.8082627]

>>8082237
What point are you trying to make? Both of those are clad.

[Anonymous No.8083050]

>>8082420
But baking soda is acidic. You just need to add water.

www.aww.com.au/how-to/expert-qa/baking-soda-bicarb-soda-baking-powder-what-is-the-difference-13045

I think that when people say "caustic" they mean "scratchy". But that's just my opinion.

[Anonymous No.8083116]

>>8083050
baking soda is literally the opposite of acidic. It's a base.

[Anonymous No.8083120]

>>8083116
>the expert you linked to is wrong
ok. i'll pass it on. thank you!

[Anonymous No.8083135]

>>8083120
>the """expert""" on Women's Weekly is wrong
You're serious? You can literally eat baking soda to neutralize an acidic stomach.

[Anonymous No.8083145]

>>8083050
>>8083120
Actually, I actually read the article you linked.

>Bicarbonate of soda is a pure leavening agent. It needs to be mixed with moisture and an acidic ingredient for the necessary chemical reaction to take place to make food rise. Because it needs an acid to create the rising quality, it is often used in recipes where there is already an acidic ingredient present, such as lemon juice, chocolate, buttermilk or honey.

You didn't even read the fucking article properly, did you? When you mix water, baking soda, and a weak acid, you get air bubbles.

[Anonymous No.8083147]

Get the CopperChef™ cooking pan with new Cerametech© coating! It's my favorite infomercial to watch ever since they stopped showing the NutraBullet with its patented cyclone technology that emulsifies the cells, turning them inside out, so that regular foods become nutrient packed superfoods!

[Anonymous No.8083148]

>>8083120
the "expert" doesn't say that anywhere in the link. baking soda is a base. this is not up for argument.

other people learn this in like 7th grade, anon.

[Anonymous No.8083150]

>>8083145
Read it again. Baking soda is not bicarb of soda. It has bicarb as an ingredient.

Just out of interest; do you have a learning disability?

[Anonymous No.8083156]

What does /ck/ think about scanpans?

[Anonymous No.8083160]

>>8083145
>I actually read the article you linked.
But only after you commented. Now you've read and tried to move goal posts to save face anonymously. How sad is that? This isn't even a debate.

Certainly not worth debating.
When someone suggests using baking soda as a cleaning aid it is implied that water is to be added. Did you think that someone suggested rubbing dry powder onto the surface of a copper pan? Wew!

[Anonymous No.8083164]

>>8083160
>water is to be added
I meant 'liquid'. Sorry. Usually lemon juice.

[Anonymous No.8083179]

>>8083116
>baking soda is literally the opposite of acidic.
>>8083148
>the "expert" doesn't say that anywhere in the link.

>>8083050
>www.aww.com.au/how-to/expert-qa/baking-soda-bicarb-soda-baking-powder-what-is-the-difference-13045
>Baking powder, which contains bicarbonate of soda, comes pre-mixed with the acidic ingredient for you – so all you need to add is the moisture. The acidic ingredient most often used in baking powder is cream of tartar.

[Anonymous No.8083187]

>this fucking autism

even a cursory search would tell you that baking soda (sodium bicarbonate) is a mild base

[Anonymous No.8083189]

>>8083187
context?

[Anonymous No.8083193]

>>8083189
chemistry?

[Anonymous No.8083194]

>>8082615
how does it feel to get owned?

[Anonymous No.8083248]

>>8083187 (Mad?)
Sure, baking soda is a base for baking powder, but that's not the issue here.
How many more (You)s do you need before you get you're fix?

[Anonymous No.8083641]

>>8082385
Sounds like hell for me, I hate making extra work for myself. I'll stck to my all rounder, low maintenance cookware.

[Anonymous No.8083655]

>baking soda is acidic

[Anonymous No.8083762]

>>8082627
Did you look at the links? Or do you just not understand what "cladding" means? The Mauviel is actual copper, the Revereware is copper clad

[Anonymous No.8083797]

>>8080955
not worth the money

the only real advantage of copper is that you can change the temperature easily

but I think they are prone to hot spots

so I'd only get one copper sauce pan

it's not worth buying non-stick copper because the pan lasts 10+ years, but the coating lasts maybe 2-3

iron is the most durable, but only good for constant temperature cooking and batch cooking
roast pans, sausages

also this >>8083655

[Anonymous No.8083803]

>>8083762
Nice damage control, retard.

[Anonymous No.8083827]

>>8083803
We're well past the point where you can deflect by acting dumb. I can only assume you're just bored. Have some attention. It's on me.

[Anonymous No.8083835]

>>8081064
This nigga gets it

It has great conductivity so food cooks evenly (translation: you don't have to constantly stir things)

[Anonymous No.8083840]

>>8082194
i think you mean "investment"

[Anonymous No.8083844]

>>8082237

[Anonymous No.8083846]

>>8082404
you're supposed to season the handle too m8

at least that's what the internet told me

[Anonymous No.8083851]

>>8083050
congrats man you made it into my dumb /ck/ posters collage

[Anonymous No.8083852]

>>8083835
"This nigga" here

It's not really about stirring things, you can achieve the same effect with a heavy aluminum pan or those godawful disc bottom pans

What (actual, not clad) copper gives you is the even heat of thick aluminum, with the quick response time of thinner aluminum

The problem with thick aluminum is that you don't really see pans with ~7mm thick aluminum except disc bottom (which has drawbacks). There used to be (not sure if there still is) a line of unlined aluminum pans about 6mm thick, but nothing lined. So as a practical matter unless you're commissioning custom pans, copper is always going to be the best performing material you can get in a store

>>8083844
>I'm just going to keep shitposting pay attention to me REEEEEeEEeeEeeeeEEE
Here is more attention

[Anonymous No.8083860]

>>8083150
>. Baking soda is not bicarb of soda. It has bicarb as an ingredient.

You are quite obviously thinking of baking powder because that statement is completely wrong. Go look at the ingredients list of your baking soda right now

>Active ingredients: Sodium Bicarbonate........100%

Also sodium bicarb is bicarb of soda

Baking powder is the one with a couple acidic compounds in it in addition to sodium bicarbonate

[Anonymous No.8083865]

>>8083851
Biologcially tomato is a fruit, not a vegetable.

[Anonymous No.8083867]

>>8083846
>the internet
You mean 4chan?

The tin would be fucked well before the handle got hot enough to do any seasoning

I imagine that's why laquering is done

[Anonymous No.8083891]

>>8083867
never mind i thought you were talking about cast iron my b

[Anonymous No.8083895]

>>8083865
but that's mostly true

If you said "Biologically tomato is a vegetable, not a fruit" then we'd be getting somewhere

[Anonymous No.8083909]

>>8083179
baking soda and baking powder are different

[Anonymous No.8083918]

>>8083844
Lincoln offered the south to keep their slaves if they would just keep paying taxes and stay with the union

[Anonymous No.8083918,1]

Dead thread but this needs to be addressed:
>>8083860
>You are quite obviously thinking of baking powder
I was and I apologize. I truly had baking powder in my head but wrote baking soda instead for some reason. Looking back at the comments I see that I did that multiple times, completely contradicting the link that I posted.
At the time I was getting frustrated, wondering if I was speaking a different language, but now I see that I sort of was.
Not sure why that happened but I'll put it down to sleep deprivation.
Again I apologize for being the autist. I'm so embarrassed that I don't know if I can show my anonymous face here again!

>>8083909
>baking soda and baking powder are different
This is exactly what I was trying to argue and at the time I thought that was what I was saying. I'm so sorry that managed to fuck that up so badly.

wew