grimslade
Stylish Dinosaur
- Joined
- Mar 31, 2006
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Would mafoo have copper knives as well?
Not to mention copper .... rings.
Anyhoooo.... Copper pan retinning? NY Metro? Anybody? Bueller?
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Would mafoo have copper knives as well?
Would mafoo have copper knives as well?
Not to mention copper .... rings.
I would never go for copper+tin, just to avoid the pickle you see grimslade in right now.
what am I missing here? I'm thinking that leaves only sauciers. And griddles.
That said, I've read, and I don't know if it's true, that steel-clad copper attenuates the benefits of going for copper in the first place to a greater extent than tin does.
I'm happy really happy with stainless. Though beautiful, copper tarnishes like crazy. Maintenance is enough to keep me away from it. Even the display pieces at Williams Sonoma are tarnished to high-heaven, and they're unused! They're also extradinarily heavy. Rules out one-handed use. And of course, Manton is right, there is no practical reason (aside from asthetics) for copper stockpots or roasting pans.
Yeah, stainless All-Clad. Requires some maintenance, but it is minimal, and I'm pretty picky. Bar keeper's friend is your, er, friend. If you want to go totally care free, go for the black anodized LTD series from All-Clad.
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.