copper pots and pans question...
joss-1
13 years ago
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leel
13 years agoarley_gw
13 years agoRelated Discussions
High heat, stainless steel fry pan, brands, Demeyer copper etc.
Comments (2)The melting point of aluminum is 660 C; the melting point of copper is 1083 C. I doubt that you can heat a pan to either of those. Demeyere does indeed have frying pans, both nonstick and regular, that will stop heating at around 485 F. This feature only works on induction cooktops; it works because the magnetic material in the pans is designed so that it is only magnetic below that temperature. It would seem that they would work very well for the absent-minded cook. But, they are quite expensive, and do require induction. My current philosophy for nonstick frying pans is to go cheap so that I don't mind replacing them when they wear out. I currently like the Johnson Rose Crown Select (from Instawares and other retailers) line for this purpose. I have a 10" (I think) frying pan from them that has seem pretty heavy use for the last two years, and it is continuing to hold up pretty well. I'll probably need to replace it in another year or two. I like the Demeyere Atlantis line for other purposes. So far, I have had no problem with damage from overheating. There have been a couple incidents where things have burned on, and I have been amazed that the pan has cleaned up to pristine condition after a brief soak in soapy water....See Moretin lined copper saute pan
Comments (8)Thank you. I've done some more reading and I believe that it may have been a combination of heat and wine. I see no copper so I think its ok but I've located a nearby shop that does retinning so I'm going to take it to them and have them look at it. (Fante's in Phil.). I don't mind paying to have it redone since I only paid 20$ for it :)! It's a nice pan that looks like a mauviel but has no marks so I have no idea of the maker. Has heavy iron handles on both sides (one for hanging)....See Moremauviel copper pots & pans
Comments (3)Someone on the Cooking forum has Mauviel copper pans, so you might want to look over there. He was just talking about them in the last few days. Check for a couple of threads there on cookware....See MoreCopper Jam pan
Comments (22)Hmmn. I could get mine out and weigh them, but just basing on memory, the Calphalon is lighter. Not a whole lot, though. The Calphalon is a substantial pan. The Maslin pan is actually pretty versatile. All-metal with a sandwiched stainless and aluminum bottom. I've used mine in the oven, not often just because I normally go for the cast-iron, but it does work well for soups, stews, rangetop or oven, and I've really liked it for applesauce, tomato sauce, apple butter, mincemeat, etc. I really like the handle for potlucks. It transports so easily. Also the handle is designed to lie flat without touching the edge of the pan, so it doesn't get hot. I can grab it without a potholder and not get scorched. (Not that I've ever grabbed a hot handle!) It's quick-cooking but not much risk of scorching. A very user-friendly pan. But then I think Calphalon is too. That 8 1/2 quart I've used in the oven for roasted veggies. It's terrific. The last time I used the Maslin pan wasn't jam at all. I cooked down apple cider for boiled cider. That took forever. Not the pan's fault. It's just a lo-o-o-ng process. Carol...See MoreJohn Liu
13 years agokitchendetective
13 years agoJohn Liu
13 years agokitchendetective
13 years agokitchendetective
13 years agokitchendetective
13 years agokitchendetective
13 years agoJohn Liu
13 years agoantiquesilver
13 years agoUser
13 years agokjgriff_aol_com
13 years agokitchendetective
13 years agokitchendetective
13 years ago
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