Hi all! This is my first post on chowhound and I was hoping to query some of you regarding copper fry pan recommendations. I know that there have been many discussions regarding copper thickness and tin vs steel lined on here already. Despite what I have read in previous posts I still would like to hear from the collective experience of other cooks on here regarding my specific query.
Just a little background on me. I currently own and use several pieces of tin lined copper including various saucepans, sauté, and pots. I did have a steel lined Falk rondeau in the past but I sold it in favor of using only tin lined copper. I have slowly accumulated a battery of 3mm copper pans some new and some vintage.
That being said I am contemplating my next copper pan purchase and I think that I’d like to get a fry pan. I do currently have a 24cm and a 28 cm sauté’s that I use constantly. I’d like to add a fry pan for the augmented browning and reducing ability. I have been contemplating two pans: either the 12” skillet from house copper or the 11.5” fry pan from Duparquet. Does anyone have experience with copper fry pans who can tell me whether, other than weight, what advantages or disadvantages a 1.7mm vs 3mm copper fry pan would have? Which would you choose and why? Just curious.
BTW I don’t intend to sear in this pan. For high heat searing I use cast iron and carbon steel.
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