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Cookware 85

Which pan(s) should be copper

bugbear6502 | Jun 9, 201505:30 AM

Copper, cast iron (bare or enamelled), stainless, black iron, Alu pans all have their pros and cons.

For boiling vegs - anything will do. For oven casseroles, enamelled cast iron is pretty good; for hob top searing bare cast iron is tops, and so on. (I'm hoping that's all pretty uncontroversial, and in any case they''re just examples)

So - given the cost of copper (I'm thinking SS lined, e.g. Falk, Mauviel) what are the cooking operations (and their associated pans) where copper really excels by a big margin ?


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