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Cookware 33

Whether to buy a silver-lined copper wok NOT for stir fry

vparrish | May 31, 201509:49 AM

I have been following the cookware obsession threads and recognize myself in a lot of them. My two main ones have been silver-lined copper and Creuset.

I have some old silver-lined Cohr pans that I got on eBay several years ago that cook beautifully and I don't have to worry about relining them or melting the tin. I also bought a huge Creuset wok in cherry red that I have been using almost every day for stocks, steaming and frying. I basically just leave it on my stove all the time. However I have managed to pit the enamel pretty badly with a couple of times forgetting some stock that was on the stove. So now I have the choice of asking Creuset to reline it or getting something to replace it.

I have recently discovered Soy Turkiye copper pans that are absolutely gorgeous and as heavy or heavier than a lot of European pans. They don't charge any more for lining with silver instead of tin. I have ordered a saucepan and a frying pan. I also asked them for a quote on a wok. They gave me the lecture on it not being good for stir frying, which is true but I explained I would be using it for everything EXCEPT stir frying since I have a carbon steel wok.
This is more about being a work of art as well as a very useful pan for many purposes.

Am I nuts? Kaleo, I know you are the go-to copper person around here. Do you think this is worth the fairly hefty price I am sure it will be? I am not a spring chicken so the "amortizing" over a lifetime argument has a little less weight although I hope to be cooking for another 20 years or so! I'd appreciate your input if you see this.

Vicki

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