copper skillet

[RWebb]

Originally Posted by targa911S

Rephrase that. Teflon will kill a house bird if the pan allowed to overheat.

quite likely to do so if it does not overheat... chronic vs. acute, right?

[jyl]

If the copper is an internal layer or other new-fangled construction, no way to determine AFAIK. if the pan is traditional solid copper, then easy enough by checking the edge. If heavy iron or brass handle w/ big solid rivets, all the better. If made in France, even better. The pan should be heavy. Generally, beware the pan with a thin copper plating - RevereWare and the like.

[jyl]

what gets used - the two stockpots on the upper shelf get used all the time, the hanging pots and pans as well except the oval fish poacher.

What doesn't - the stuff stacked untidily to the right on the upper shelf w/ shiny brass handles is the thinner "presentation" stuff and doesn't get used much.

[RWebb]

thx

I found a "Paul Revere 1776 -1976 Solid Copper Skillet Fry Pan" on ebay. The seller said it was thick and solid copper. It looks too much like Revereware to me to be real. I inherited some Revereware and it's garbage.

[jyl]

When searching for vintage copper, check the condition of the tin lining and the price for re-tinning. Applies to the ad I just PM'd you as well. I forgot about that issue until just now.