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anybody go all copper? also, how many pots and pans do you really need? - Page 3

post #31 of 37
12/8/08 at 11:37pm
Quote:
Originally Posted by Manton View Post
Does anyone really care what the outer surfaces of their pans look like?

OK, I mean, clean the blood off, but beyond that?

+1.
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post #32 of 37
12/8/08 at 11:41pm
Quote:
Originally Posted by Manton View Post
Does anyone really care what the outer surfaces of their pans look like?

OK, I mean, clean the blood off, but beyond that?
I agree with you, but have a sneaking suspicion that mafoo would not. Either that, or he would spend hours getting all of the tarnishing exactly the same.
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post #33 of 37
12/8/08 at 11:42pm
Quote:
Originally Posted by Manton View Post
Does anyone really care what the outer surfaces of their pans look like?

OK, I mean, clean the blood off, but beyond that?

Mine are a total mess. I used barkeepers friend once for the outside and it took hours, but it's just too much trouble and i've not bothered since.
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post #34 of 37
12/8/08 at 11:44pm
All-Clad cleans up very well. That is, the carbon can be scraped off with a little elbow grease. Now, if you want to preserve the mirror finish of the stainless, forget it. I just don't care.

The carbon also comes off the copper easily, but the tarnish is what it is. We probably polish ours once a year, if that. They cook the same no matter what, so I don't give a shit either way.
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post #35 of 37
12/8/08 at 11:50pm
When I hung my pans in a rack I cared more. Now that they are in drawers, not so much.
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post #36 of 37
12/9/08 at 1:01am
Quote:
Le Creuset is, in my experience, good for sweating and braising, and that's it. Up the heat to a temp that browns, and preventing the burn is impossible. Also, rather than a fond, you get a black char crust. And everything sticks. No thanks.

Have you tried Staub? The matte, darker interior browns better, doesn't stain, and becomes more non-stick as you use it (sorta the opposite of LC). Plus the basting dimples under the lid actually work. Searing is good, and then you can deglaze and braise in the same pot.
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post #37 of 37
12/9/08 at 1:10am
Thread Starter 
Quote:
Originally Posted by Manton View Post
I don't see the point of a copper stock pot or roasting pan, unless you just like things to match.

Similarly, if you use your saucepans mostly for liquids, copper is not so important. If you saute in them (and then add liquid or not as the case may be) then copper is useful. For frying and sauteing, it is really great.

more estetics than anything else, I was thinking it would be cool to match, but I am not rushing into it.
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