So, I thought I would ask here, just a quick one.
Sorry, but would really like to know....
I promise I did a search, but you can get kind of
side-tracked reading through all these interesting threads....
So please help...
Any utensils are safe to use with SS lined copper, yes ?
Also, ok to place the pans in the oven?
(as long as the oven is not set really really high)
And no high temp searing of meat? *really??*
I have a small Mauviel fry pan (with brass handle)
and just ordered the Try Me Falk (can't wait to get that one)
I love my Mauviel fry pan, but want to treat it right.
I am not afraid of using it, and not afraid of the occasional
mark, but I don't want to do stuff that would potentially hurt it.
Same with my Falk, or any other Copper piece I might add to my collection.
Thanks for any advice anyone can give me....
I do have in my collection lots of Lodge Cast Iron,
a Staub 5 qt DO, a SLT enamel CI oval 7 qt DO (Love !),
and some All-Clad in various shapes and sizes.
Oh and my 2 remaining Revereware pots that I have had since 1970
that my Dad gave me for HS graduation... (I just *can't* give those up)
Oh, and my DeMeyere 11 fry pan *(also Love)
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