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

post #31 of 44
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.
post #32 of 44
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.
post #33 of 44
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.
post #34 of 44
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.
post #35 of 44
When I hung my pans in a rack I cared more. Now that they are in drawers, not so much.
post #36 of 44
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.
post #37 of 44
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.
post #38 of 44
I have come across some nice looking copper pots used and such in the past for cheap. Is there a way of telling the quality, or are any cheap copper pots a good find?
post #39 of 44
I'd guess that really cheap copper pans have only a tiny layer of copper on the outside and are more for looks and less for performance.
post #40 of 44
Can I make a gift registry for myself even though I am not getting married or anything?
post #41 of 44
yes. You can add it as your signature here.
post #42 of 44
Those in the know:

How is copper with regards to non-stick?
Dumb question? Sure.
post #43 of 44
i don't think the cooking surface is actually copper, I'd guess it's aluminum or steel and this behaves like most other aluminum or steel pots and pans out there when it comes to stick.
post #44 of 44
I've never had any issues with sticking. Just remember to let the food release itself.
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