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Cookware

Cooking shakshuka in a tin-lined copper skillet?

josemartinlopez | Sep 14, 202010:13 AM     7

When I try cooking shakshuka for one in a stainless steel skillet, some of the crushed tomato and diced onion and bell peppers sometimes form a burnt crust at the bottom. Would this be easier avoided if I use a tin-lined copper skillet because the heat should be more evenly distributed?

Does copper help for this kind of dish? I tried it and it at least stops cooking when you shut off the heat, meaning you do not take all of the shakshuka (assuming there is more than one egg) out all at one because any eggs remaining do not continue to cook especially the yolk.

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