Antique Copper Pans - Kitchen Consumer - eGullet Forums
2005年11月4日 · I cook with my copper cookware on a daily basis, and personally I wouldn't use a copper pan for "regular cooking" if the tin lining had failed. I'd get it re-tinned. Plenty of people eat food that's been cooked in lead-glazed pottery every so often, or drink hard booze that's been stored in a lead crystal decanter for years and don't "get sick ...
Copper-base Pans Vs Stainless Steel - eGullet Forums
2006年9月27日 · Bourgeat copper pans. You do want to start out with the copper nice and clean when you use it because a build up of corrosion can cause hot spots or uneven heating. However, there is a quick cure I learned many years ago when I took a class in French cooking from a chef who used only copper pans.
What are my copper pans lined with? - eGullet Forums
2005年12月27日 · They are definitely tin-lined pans. Several stores in the town of Solvang used to carry the HK line of kitchen ware including sets of copper pans and beautiful chafing dishes. Be sure to use only wood or silicone utensils in the pans to avoid scratching the tin lining. Also, do not place empty pans over a burner on high heat.
Copper vs Stainless Steel Clad Cookware: Is it worth the
2014年4月30日 · Pans with copper bottoms or copper layers sandwiched between stainless steel usually use too thin a layer of copper for the material to make much difference. This is marketing copper. Heavy, tin-lined copper is wonderful stuff, but in many cases more limited because the tin melts below normal searing temperatures.
Copper kettles for jam-making? - Cooking - eGullet Forums
2020年5月7日 · I have been hearing about using copper vessels for making jam and jelly. Is there an advantage over conventional stainless pans? I live very close to Santa Clara del Cobre, where what seems like the entire population is engaged in either making or selling all kinds of copper products, from small ...
Ideal copper pans? - Kitchen Consumer - eGullet Forums
2010年5月18日 · And you won't find brass handles approaching the thickness of the traditional iron handles. Brass handles are usually found on 1.6mm gauge copper pans intended for table service and not for cooking (except perhaps for the occasional flambé-type finish tableside). Personally, I think the iron handles look pretty good anyway.--
Copper cookware: Bourgeat or Falk - eGullet Forums
2011年11月9日 · 1.5mm Copper Thickness | Cast Iron Handles. M'Heritage M'150C cookware has the traditional look of copper cookware which is the preference historically for consumers who purchase copper for their cooking needs. Mauviel M'Heritage and M'tradition. Varying Copper Thickness | Brass Handles | Stainless Steel Interior | Straight Sides
Copper Cookware: The Topic - Page 5 - Kitchen Consumer
2004年10月24日 · My questions, will be big differences in cooking performance between Copper pans and Stainless steel pans in general on Electric stove? Mauvil and Matfer are well known, but very pricy, and their handles get hot (CI or Bronze), but Since Falk is new brand and has darker color copper and 18/8 stainless steel grey color, vs Mauvil which has gold ...
Copper cookware: Bourgeat or Falk - Page 2 - eGullet Forums
2011年11月9日 · Well, yes, it's possible to do if one has the knowledge to know that for curved lip stainless-lined copper cookware by such-and-such makers a 2.5 mm thickness is best approximated by being a touch thinner than two pennies, but 2.5 mm straight lip stainless-lined copper cookware by such-and-such other makers is better approximated by being a ...
Retinning Copper Cookware - Kitchen Consumer - eGullet Forums
2003年9月8日 · Re-lining with tin your worn French copper pots and pans. 4641 Telegraph Road . Los Angeles, CA . 323/263-0028 . He does a terrific job and in much less time than anyplace else I have used. I have a lot of copper cookware and have used several retinning services since the early 70s. This one is the best.