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copper skillet
Where can I buy a nice thick copper fry pan?
For cheap! I have the titanium coated thick Al bottom thing... I have the cast iron thing.... |
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01-10-2009, 12:49 PM
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Slackerous Maximus
Join Date: Apr 2005
Location: Columbus, OH
Posts: 18,177
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Pick 2. We use All-Clad.
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2022 Royal Enfield Interceptor. 2012 Harley Davidson Road King 2014 Triumph Bonneville T100. 2014 Cayman S, PDK. Mercedes E350 family truckster. |
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01-10-2009, 01:05 PM
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i'm just a cook
Join Date: Apr 2006
Location: downtown vernon,central new york
Posts: 4,868
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ebay or garage sale, most everywhere else will be pretty spendy.
cast iron would be a better choice, though copper is nice looking. looky here. Last edited by onlycafe; 01-10-2009 at 01:38 PM.. |
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01-10-2009, 01:32 PM
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Registered
Join Date: May 2004
Location: Central Coast California
Posts: 1,299
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Iron is the best for your health. I see you use aluminum which causes alzheimers. That explains your liberal bent!
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'68 911 2.2 "E" PMO Carbs, Electromotive Crankfire Ignition, Adjustable Spring Plates, turbo tie rods, Bilsteins, headers, MB911 muffler... "The sea merely lies in wait for the innocent but it stalks the unwary." |
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01-10-2009, 04:06 PM
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Registered
Join Date: Jan 2002
Location: Long Beach CA, the sewer by the sea.
Posts: 37,763
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Copper in a sandwich configuration is good. Usually a stainless liner.
 But then you have to deal with keeping the copper nice. BTDT. |
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01-10-2009, 04:43 PM
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Navin Johnson
Join Date: Mar 2002
Location: Wantagh, NY
Posts: 8,800
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I have a bunch of All-Clad and Calphalon cookware... plus iron skillets etc... One thing was missing was a nice copper saute pan.. I added this to my arsenal http://www.zabars.com/mauviel-copper-and-stainless-steel-fry-pan/B20J003,default,pd.html?cgid=Fry_Saute_Pans and I didn't buy it from Zabars... and I didn't pay more than $200 helps to have friends that are chefs... Still it was silly expensive
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Don't feed the trolls. Don't quote the trolls  http://www.southshoreperformanceny.com '69 911 GT-5 '75 914 GT-3 and others |
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01-10-2009, 06:08 PM
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Now in 993 land ...
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Cast iron is the way to go for frying pans. A basic lodge pan will kick any fancy pan's butt.
George |
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01-10-2009, 07:24 PM
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No Band
Join Date: May 2007
Location: The Casino
Posts: 3,901
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Bought a set of Wearever pots and pans... they are heavy as all get out... copper on the outside, stainless steel with non stick on the inside... the non stick started coming off so I took fine sand paper and took all the teflon off the skillets... polished the stainless and that is how I use them now... works and looks great
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"HEY A$$MAN!!!" 
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01-10-2009, 07:37 PM
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abides.
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Whenever I'm feeling down, I stop by Williams Sonoma and look at the prices of their copper cookware. It's always good for a laugh.
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Graham 1984 Carrera Targa |
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01-10-2009, 10:26 PM
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We have a bunch of copper cookware, bought here:
http://www.e-dehillerin.fr/en/cuprinox-extra-thick.php you want the thick stuff, 2.5mm, w/ stainless steel liner. That is preferable to the 2.0mm stuff that often has shiny brass handles (also called "presentation" cookware), also preferable to the tin-lined stuff (a pain to get it relined) A 10" skillet in 2.5mm is 91 EUR or 122 USD, per website. Shipping is the issue, maybe you have a friend visiting Paris soon? Keep it shiny w/ almost no effort, using Twinkle, available at hardware stores and Sur La Table.
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1989 3.2 Carrera coupe; 1988 Westy Vanagon, Zetec; 1986 E28 M30; 1994 W124; 2004 S211 What? Uh . . . “he” and “him”? Last edited by jyl; 01-11-2009 at 08:44 AM.. |
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01-10-2009, 11:17 PM
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Registered
Join Date: Jan 2003
Location: Seattle--->ShangHai
Posts: 2,837
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The copper is just the exterior lining right? It just serves to heat up the internal steel/alum and look nice?
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88 Carrera Coupe Pelican Since 2002 All Zing, No Bling. ok, maybe a little bling. The Roach |
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01-11-2009, 12:37 AM
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01-11-2009, 04:57 AM
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On the good/real stuff, most of the thickness is copper. The stainless steel is a thin lining. Real copper pots are heavy and have very even, smooth heating. You get less burning, less hot spots, and the pan retains its heat after the meat has been placed in rather than cooling way down which interrupts the browning. If I make an omelet in my copper omelet pan and another in my steel/aluminium core pan, the first one is evenly brown and the second one has dark/light mottling. Real copper pots are great and IMO that requires they be thick and French. That said, you only need such even heat occasionally so one or two copper pieces is enough. Getting the entire set was an aesthetic decision and unnecessary.
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Last edited by jyl; 01-11-2009 at 07:22 AM.. |
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01-11-2009, 07:20 AM
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Edministrator
Join Date: Aug 2003
Location: SF east bay
Posts: 24,761
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01-11-2009, 07:44 AM
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my go-to skillet is cast iron. i find it just as stick resistant as teflon these days. my wife cooked clams in our teflon skillet and destroyed it. i dont even have one anymore.
as far as copper, those things are crazy money. no thanks.
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poof! gone |
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01-11-2009, 07:44 AM
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A Man of Wealth and Taste
Join Date: Dec 2002
Location: Out there somewhere beyond the doors of perception
Posts: 51,063
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Yeah!!!
Yeah with the cost of those fancy pants copper du dad pans your gona need this to get em....
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Copyright "Some Observer" |
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01-11-2009, 12:07 PM
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Stop showing us that spoon. You are making me hungry.
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01-11-2009, 01:41 PM
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Dept store Quartermaster
Join Date: Jul 2001
Location: I'm right here Tati
Posts: 19,858
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I just picked up a new Stainless clad aluminum core wok, so far I love it...
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Cornpoppin' Pony Soldier |
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01-11-2009, 01:42 PM
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01-11-2009, 02:05 PM
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AutoBahned
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One thing I AIN'T gonna be doin' is keeping the copper "nice." Over time I expect it to acquire a rich patina of oxidation and burnt animal parts. Last edited by RWebb; 01-11-2009 at 02:45 PM.. |
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01-11-2009, 02:36 PM
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1984 Porsche Carrera Targa
1989 Porsche 911 Carrera 3.2
