Revere ware copper bottom vs All-Clad aluminum core
Lars
9 years ago
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ritaweeda
9 years agoJohn Liu
9 years agoRelated Discussions
all-clad copper-core vs ltd vs ss
Comments (24)The copper on AC may be thin, but wouldn't it still be somewhat better than just all aluminum? I'm not so much interested in the speed as the conductivy throught the pan. I cook on electric and am trying to decide on a frying pan. I was going to go with the Atlantis till I read some guys review on Amazon about his copper core heating better on his electric than ss/alum because the aluminum didn't heat all the way to the edge if he was on a smaller burner. I've been looking the copper lines but the bronze handles get really hot, the cast iron handles are way too heavy. Mauvel has a new line with 2mm copper (people say 1.6 is not enough and their 2.5 only has cast iron) that has stainless steel handles. Its about 285? more? Would I notice 100.00 worth of difference?...See MoreWhich is it? disk bottom vs. all clad for fry vs. saute pan
Comments (27)Mary, I'm very happy with my 11" cuprinox style fry pan. But like you, I've spent time reading all the cookware articles. If there is one pan in your arsenal that you want to be thick and heavy, it would be the frying pan, (at least for some cooking). I think the Demeyere Atlantis skillet would be a great choice because it is lighter,(than copper or iron) but still thick and would never warp at high heat-thanks to the stainless. Good cookware will sometimes make up for a less than perfect heat source. I have a powerful gas range with nice big star shaped burners, so I don't really need the thickest pan. But if you were to sear a steak with a weak burner, you would like a nice thick pan to hold more heat - once you preheat it. Otherwise, the meat would 'suck' the heat out of the thiner pan, before the burner could catch up and supply enough heat to get it hot again. I remember you saying you weren't sure on what you were cooking with, but wanted a good fry pan that's not too heavy. I think the Demeyere would be a good choice, I don't own it but I've seen the fry pan and it looks good.- should be easy to clean and is induction capable. I like the inside silvernox finish as well. Price is tough to swallow, but I saw one on sale that was the floor sample at a Sur La Table store...- so if you look long enough? What do I think about the All Clad copper core stuff? It is bomb proof, and I'm really impressed with it. It's not induction capable, and it's not particularly light (because of the copper). Total thickness at the edge, even with all those plies is not very thick. My guess is that the Demeyere Atlantis would do better as a fry pan, even without the copper, because the aluminum is so thick, - while remaining fairly light. Sure copper heats a little faster.. but the race isn't always won by the fastest and fry pans are one item that thickness and therefore heat capacity is just as important....See MoreRevereware copper bottoms and BlueStar
Comments (6)Ditto what berkeleydan sez. I have a Capital Culinarian, and it is very responsive. You'll find that the responsiveness of your pans makes a difference in your cooking. If you haven't stumbled across the posting at the link, do take 20 minutes or so to read it. You'll be far better informed than the average cooking store salesperson. Some of your decisions will be guided by what type of cooking you do. If you make a lot of thermally sensitive sauces, then it might be worthwhile to invest in some brutally expensive but wonderful Falk Culinair copper/stainless or All Clad Copper Core; if you never do that, it would most likely be a waste of money. I don't really recommend a 'set'--while it's nice, invariably there are some items you won't use. Buy what you want to fill a specific need. Skillets, for example: I have some Sams Club nonstick ones, some well seasoned cast iron ones, and a Paderno carbon steel one; none are expensive. The copper on the bottom of Revere ware isn't really enough to affect the thermal transfer very much. For warming stuff up, they're okay, but you can do so much more with a good range that they might be holding you back. You don't have to spend a lot to get good pans, but you have to know what it is you plan to accomplish in your cooking. For instance, for low/slow braises Le Creuset enameled cast iron (ECI) is wonderful. I have some, but I also have some Lodge ECI and I don't see a huge difference in performance between the two; certainly not enough to justify the difference in cost. If you do want a set, FWIW Consumer Reports raved about the Costco Kirkland stainless pots. I've never cooked with them, but I have seen them up close--they are nice and hefty and seem well made. Certainly a step up from Revere ware. (But I don't seem to see them on the Costco website at present...maybe they're no longer available) Here is a link that might be useful: understanding stovetop cookware...See MoreKirkland vs. Belgique vs. Calaphon $199.00 Each..
Comments (3)Do things never disappear from the internet? LOL I have Belgique with the copper bottom and I will never own anything else. With a chef in the family recommending them I bought them on sale at Macy's after reading online reviews. Seems you need to stay away from the 100% stainless Belgique with NO copper bottoms, as they all had "food sticks" reviews. The copper bottom set had fantastic reviews and I added my 5 star review as well....See MoreLars
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