Copper

What do people like for hand (not rotary or box) cheese graters here, I couldn't find any old threads on these? And are copper graters better than stainless steel, and are the flat Japanese ones go...

by Nyleve 3 years ago

My husband just pulled this out of his sister's apartment locker. We all assume it belonged to their mother, but I doubt she ever used it as I don't recall her cooking anything. Ever. It's in perfe...

I'm looking to BUY a "Coventry Copper" pan and pot...used or new?

by WSP_Lee 12 days ago

If you don't want to watch the video, the short answer is they just basically "weld" (probably using the wrong term) two sheets of silver & copper together.

On a raw, wintry, should-be-spring-but-isn't day, I'm procrastinating on cleaning chores by poring through The Cook's Catalogue. This book, acquired by my parents soon after publication in 1975, co...

The Demeyere Proline skillets have a massive 3.8 mm aluminum layer. This makes them very heavy, but if you own one you know that this product performs incredibly well. Everyone who has cooked in...

Hi, I'm looking for a 2.3 (+0.2) mm copper pan with stainless handles (and stainless interior). Having looked at countless threads on Chowhound, I see that Falk satisfies this criterion quite nicel...

I think the final frontier of my copper collection would be a Copper Fish Poacher/Poissonniere. I don't allow purely decorative pots and pans in my kitchen because I don't have the space for them, ...

by cameronreddy 2 years ago

So a friend traded me some items for a microphone, and one is the pictured crepe pan. It’s not in great shape, obviously, with a dent I’ll try to fix, but what I thought was interesting is to compa...

The purpose: Searing a protein on a non-reactive surface, 18/10, after a sous vide cook. The problem: My stainless pans won’t hold up to temperature drop. My Himalayan salt rock does do the job...

by kaleokahu 19 days ago

On one of my rare trips into a Williams-Sonoma store this afternoon, I spotted two steeply-discounted copper cookware items that are relatively uncommon: (1) A Ruffoni hammered, tinned 4-piece ...

About 6 weeks ago, I finally grabbed the rondeau from E.Dihellerin. Finally, today, I found the time to use it. I made a large batch of bolognese, so hopefully last over the next few month :). I...

So, with all the attention being given to Jacques Pepin’s knives, here is what I’ve just encountered on my fb wall. Who can identify what pans he has?

I have a Mauviel 2.5mm tin lined pan that was recently tinned together with another 3mm saute by me. The Mauviel, food sticks no matter what I do. It starts out nonstick and as soon as the heat get...

Been around for years but getting some attention lately from a recent blog. Please hold the hysteria. It’s .5 mm copper clad to an aluminum core with a stainless steel lining.

I bought 9 pieces of Navarini Rame copper pans, from a huge rondeau and 34 cm skillet to a 16 cm skillet and 12 cm pot for eggs. (Original post: https://www.chowhound.com/post/unboxing-9-piece-set-...

My Navarini Rame tin-lined copper skillets, pots and rondeau were shipped some time back, but I got too busy to open all the boxes. I got these via the Archibald London sale. Here are long delayed...

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 avoid...

I know people have asked about their pot's lining on this forum so I hope you can help. I am a copper pot novice. This is literally my first copper pot! I bought it from a flea market in France yes...

I’ve spent many hours reading this forum over the last couple of weeks and have purchased some Demeyere and Mauviel pieces based on what I learnt. Next I’m looking for a big rondeau but I can’t see...