Update on Copper Cookware


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Cookware 9

Update on Copper Cookware

keysgurl | Jun 16, 2010 06:48 AM

To recap I was torn between the enamel cast iron or a thin set of unused tin lined copper at a great price. I got the copper. They are thinner than the SS I am used to and the tin isn't too appitizing looking.

I cleaned them all up pretty, but that tin lining was really throwing me off. It was like a standoff, they were there waiting to be used and I was just looking at them trying to get past that unshiny, ugly-ish lining. I finally made breakfast in them this a.m. and have to say they sure get hot fast. I kept the temp lower than usual.

I kept watching for the eggs to turn black or grey or something, lol, but they came out great. I am surprised that they didn't stick at all, and how wonderful they tasted, like I never had eggs before! It's hard to describe the difference, maybe...a cleaner or more vivid flavor? I'll think of something really yummy to try out in the large pot for tonight, like a ratatouille.

I have to say I am a convert and will keep looking for pieces here and there when I can afford them. Thanks for all your great advice!!

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