the other mike
Diamond Member
Homemade in the USA.
Follow along with the video below to see how to install our site as a web app on your home screen.
Note: This feature may not be available in some browsers.
Homemade in the USA.
I have a good set of stainless steel pots and pans with thick copper plates on the bottoms and they certainly do heat fast and evenly, as opposed to my cast iron cookware which heats slowly and unevenly, but has much better heat retention. They each have their pros and cons, depending on what you are cooking.Homemade in the USA.
I had copper bottomed pots once and it was pretty easy to scorch stuff--maybe copper is a super good conductor or something. They're good looking, though, as long as you like polishing.
I have a good set of stainless steel pots and pans with thick copper plates on the bottoms and they certainly do heat fast and evenly, as opposed to my cast iron cookware which heats slowly and unevenly, but has much better heat retention. They each have their pros and cons, depending on what you are cooking.Homemade in the USA.
I had copper bottomed pots once and it was pretty easy to scorch stuff--maybe copper is a super good conductor or something. They're good looking, though, as long as you like polishing.
The guy in the video is making old school copper pots and lining them with tin, which he demonstrates, has a very low melting point. Which of course means that the lining can be easily damaged by overheating if are not careful. And what he doesn't mention is that if you cook in one of those pans with a damaged lining the copper can leach into your food and poison you.
Many of those antique pans in the video could get you very sick if you used them in that condition. So be forewarned if find something like that at a garage sale or something.