I have been reading this thread for a while and really appreciate all the information you had provided. :)
I recently bought a Mauviel copper tin lined pan with cast iron handle and a Ruffoni stockpot at a discount store. I have a glass cooktop and from what it seems it is not the best cooktop to use with copper cookware. :(
I tried to make some soup yesterday with the stockpot and it took 1 hour for the pot to get to a boil! I am afraid to crank up the heat so left it at medium heat. Would it harm the pot if I crank the heat up to high to boil water? It is a 14 q stockpot so there is quite a bit of liquid in there.
My other question is how to perfectly fry an egg on my Mauviel pan. Should I heat the pan with oil (medium heat?) then crack the egg?
I love these cookware but it seems to take forever to heat up on my glass cooktop.
Any advise would be greatly appreciated!
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