I'm thinking of replacing my motley collection of cheap non-stick and bargain basement steel pots and pans. I'm considering either replacing with cast iron (Le
They say you can get the whipped cream or egg whites "higher" or "stiffer" if you use a copper bowl. Why is that?
This is somewhat related to the question about copper vs. cast iron, but this is about copper vs. pure stainless steel. I had an old stainless steel stockpot th
I have a copper cookware set. I understand that the copper portion isn't dishwasher safe, but what about the lids? I assume since they have no copper on them,
Only after my new GE Profile cooktop was installed did I read the owner's manual which recommended that I not use copper-bottom pots on it. Is there anything I
What are the downsides of using a copper or bronze frying pan as opposed to stainless steel or cast iron?
I heard that the best frying pans for steak are copper. Most are way too expensive but these are cheap in comparison. For example, this is three times the price
I have a tin-lined copper sauce pan from Rameria Mazzetti, which I love, but I notice the tin discoloring. I have read that it is normal that the tin becomes du
I want to invest in a copper skillet, the heating characteristics intrigue me. When searching, I found a copper-lined stainless steel skillet, which has the bo
If our silver plated chafing dish has some copper showing ( the silver plate has worn off) is it safe to heat a cheese dip in and serve it from?
I got an awesome set of copper pots as a wedding gift. They are amazing, but the direct flame has created aggressive burn marks and discoloring. I'm aware that
My GF bought a kettle with copper finish. Looked really nice until water stains started to leave marks on it. It is now almost entirely covered with those darke
What are the advantages (if any) for unlined copper jam pans? Apologies for this long question, but I've spent a lot of time searching for an answer to this an
Traditionally, copper pans are used for heating milk because of copper's conductive properties. Does this still apply for induction hobs (obviously would need s
I burnt porridge to the bottom of my copper pot. It was too hot and it dried out so now the tin feels rough and has bubbled somewhat. Is it still usable like t
So, I tried using a copper (I bought 2nd hand recently) pan to brown some beef. The lining is melting and bubbling. Am I not supposed to use it for this? Or h
In classical french sauce-making lined copper pots are preferred for their responsiveness. Can anyone tell me how induction-capable cookware such as Demeyere At
I have a small stainless steel pan with a copper bottom. The diameter is around 4in or 10cm, so it is really small. I use it exclusively for tempering or what i
I bought what I thought was a rusted teapot recently, treated it with an environmentally friendly rust remover, cleaned it thoroughly, and only then realized th
I've read a lot about copper cookware and how it's useful for heat management and its non-stick qualities, as long as it is tinned. But after watching this vide