Copper Pans?

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  • snipehunter7

    Well-Known Member
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    20   0   0
    Dec 31, 2016
    508
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    Franklinton, LA
    We also use cast iron on a glass cooktop w/o issue. I can confirm the Le Creuset is good stuff but damn it’s expensive so ours have been hand me downs or came from their outlet store. We also have a 5 or 6 qt. enameled Dutch oven from Pioneer Woman - it’s been great for the $40 or so it cost.


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    troy_mclure

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    Mar 13, 2010
    2,762
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    Central
    as mentioned above, cast iron can scratch glass stove tops easily, and if poorly handled it can ever break the cook top(just watch all the youtube videos).
    i generally reserve my cast iron for grill/outdoor cooking and baking, 99% of my indoor cooking is on my stainless viking set.
     

    jkingrph

    Well-Known Member
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    0   0   0
    Jul 2, 2007
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    I just went to the Copper Chef website and checked prices. For the prices shown I can assure you that the pans are not copper, a $30 pan of their size if real copper would probably have $70 worth of copper. Back in the early 70's I was in Turkey in the USAF and the Turks used a lot of solid copper cookware. Now an interesting thing about copper cookware, if you cook anything acetic such as say tomato sauce, ect, it will react with the copper in a pure copper pot and the food will contain toxic amounts of copper. The pans must be lined in tin to prevent this. I saw shops in the old marketplace that actually were retinning old pots where the tin had worn thin.

    My wife got some kind of non stick copper pan, and while pretty, I am positive that it is aluminum with some copper colored coating.
     

    Cheesy Lasagna

    Sooooo Cheesy!
    Staff member
    Moderator
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    54   0   0
    Aug 20, 2011
    1,847
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    Kennah!
    I just went to the Copper Chef website and checked prices. For the prices shown I can assure you that the pans are not copper, a $30 pan of their size if real copper would probably have $70 worth of copper. Back in the early 70's I was in Turkey in the USAF and the Turks used a lot of solid copper cookware. Now an interesting thing about copper cookware, if you cook anything acetic such as say tomato sauce, ect, it will react with the copper in a pure copper pot and the food will contain toxic amounts of copper. The pans must be lined in tin to prevent this. I saw shops in the old marketplace that actually were retinning old pots where the tin had worn thin.

    Absolutely true.
    The only reason copper is so damn good to cook with is the insanely even heat distribution it provides.
    Otherwise it’d be totally avoided due to health concerns.
     
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