+
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.

Want to stay up to date with this post? Sign Up Now ›

More from Chowhound

The Best of Pumpkins: Why They're the Ultimate Fall Fruit
Guides

The Best of Pumpkins: Why They're the Ultimate Fall Fruit

by Jen Wheeler | It's fall, which means its time to pay tribute to that iconic mascot of the season. As a food, as...

13 Essential Apple Recipes for Fall
Recipe Round-Ups

13 Essential Apple Recipes for Fall

by Chowhound Editors | There are so many things to love about autumn rolling around again, especially apple season. Make...

9 Fall Salads That Put a Fresh Spin on Autumn Produce
Recipe Round-Ups

9 Fall Salads That Put a Fresh Spin on Autumn Produce

by Pamela Vachon | These healthy fall salad recipes will keep you eating well all autumn, and cast your favorite fall...

This 20-Minute Sheet Pan Dinner Is the Ideal Fall Weeknight Feast
How To

This 20-Minute Sheet Pan Dinner Is the Ideal Fall Weeknight Feast

by Jen Wheeler | Never underestimate the power of a one pot meal (or one pan, as the case may be). This easy sheet...

Trending Discussions

1

Taste of Paris

Updated 1 hour ago
2

Salad spinner

Updated 1 hour ago 6 comments
3

Caponata, cooking eggplant question

Updated 37 minutes ago 18 comments

Get fresh food news delivered to your inbox

Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.