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

globetrotter · Dec 7, 2008

right now I am thinking of getting rid of all of my non-copper pots, aside from a dutch oven and a few other cast iron pieces. now I have 4 small frying pans, a wok and a large paela type pan, 6 saucepans and a few odds and ends. I want to get a 20 liter soup pot and a turkey sized roaster. I also have a few terra cotta pieces.

anybody else go all copper? also, does this sound like enough stuff for a good operating kitchen?

itsstillmatt · Dec 7, 2008

We have built up, over the years, a collection of mostly Bourgeat copper. The non-copper stuff is mainly fry pans, roasting pans and stock pots, which really needn't be of the best possible make.

countdemoney · Dec 7, 2008

Originally Posted by globetrotter

right now I am thinking of getting rid of all of my non-copper pots, aside from a dutch oven and a few other cast iron pieces. now I have 4 small frying pans, a wok and a large paela type pan, 6 saucepans and a few odds and ends. I want to get a 20 liter soup pot and a turkey sized roaster. I also have a few terra cotta pieces.

anybody else go all copper? also, does this sound like enough stuff for a good operating kitchen?

I'm all copper except for a few pieces. I love the big copper stock pots - pure eye candy, but I always walk away.

I have a few Le Creuset pots I received as gifts that I love for soups.

RJmanbearpig · Dec 8, 2008

ha ha, OP said, "Dutch oven."

Thomas · Dec 8, 2008

Originally Posted by iammatt

We have built up, over the years, a collection of mostly Bourgeat copper. The non-copper stuff is mainly fry pans, roasting pans and stock pots, which really needn't be of the best possible make.

what am I missing here? I'm thinking that leaves only sauciers. And griddles.

Manton · Dec 8, 2008

I have a three piece Mauviel set -- saucepan, fry pan, saute pan. They are all quite small -- the saucepan especially -- but I have been using them more and more.

I am quite happy with All-Clad for most things.

tom288 · Dec 8, 2008

Aside from aesthetics, what benefits does using copper cookware provide?

robin · Dec 8, 2008

Originally Posted by tom288

Aside from aesthetics, what benefits does using copper cookware provide?
Better heat control and distribution.

Manton · Dec 8, 2008

Originally Posted by robin

Better heat control and distribution.

Distribution is the key. You get a very evenly heated surface with no hot or cool spots.

GQgeek · Dec 8, 2008

One day I hope to, but I think I would be very happy with a copper saute pan and saucier for now. OK, maybe a couple sauciers. I'm pretty happy with my all clad though and it was cheap (relatively). Like Matt, when I do get copper, my wife will polish them.

Manton · Dec 8, 2008

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.

CharlieAngel · Dec 8, 2008

To me, it's kinda like having furniture all from the same set. Aesthetically, I like mix and match. Copper here, stainless there, terra cotta piece or two, etc. Even different brands. And bowls, plates, glasses, etc. I like the uniqueness of it.

I'd love to be able to afford copper. I need to start hitting up garage/estate sales.

grimslade · Dec 8, 2008

What I really, really need is a retinning service in the NY metro area. Anybody?

grimslade · Dec 8, 2008

Originally Posted by Manton

I don't see the point of a copper stock pot or roasting pan, unless you just like things to match.

Paging mafoo....

Thomas · Dec 8, 2008

Originally Posted by grimslade

Paging mafoo....

Would mafoo have copper knives as well?

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

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