/ck/ - Food & Cooking

never used, but looks awesome.

>>17901103
Pretty expensive, but adds better heat control, as it transfers heat very quickly.

>>17901103
would if i could

>>17901103
Gives you dementia

>>17901154
good.
nothing i want more than to just forget...

>>17901103
overly expensive
overrated
pretentious
wanker
shite

>>17901103
I enjoy it

Not worth putting yourself in the poorhouse to buy it, but if you can I don't see why not.

>>17901103
>what are your thoughts on copper cookware?
It works if you want to heat things up

>>17901103
After seeing that chubbyemu video. I'll stick to iron and steel.

nice way to kill yourself if you ever cook using acidity

>>17901374
you know copper isn't bare on the cooking surface...right?

>>17901103
Doesn't it just burn your food?

>>17901212
link?

Its so niche and redundant no one even pretends its worth the investment.

I really want a copper sauteuse but i'm not sure if it would be worth the high price.

>>17901410
Took me a second to find it cuz the title didn't say copper pot
https://www.youtube.com/watch?v=saxga-xm0Rk

>>17901439
>copper sauteuse
do it

>>17901440
but that only occurred because they had wilsons disease

>>17901419
>niche
>redundant
2 good jokes in one sentence, upvoting your tweet.

>>17901103
Good stainless steel brands have a heavy copper core bottom. You get the advantage of copper's conductivity with none of the poison or reactivity. Only thing you have to pay attention to is that stainless and copper heat up/cool down at different speeds, this will greatly improve the longevity of your product.

>>17901103
Anything out of /ck/‘s price range, is pointless, overrated, overhyped, overpriced, only bought by people who can’t cook, and “a meme”. Regardless of whether it actually is or not.

Copper cookware is the best thing you can buy if you’re using it to cook things which actually benefit from what it does best, and if you actually have the skill/practice to know if and when very slight temp adjustments are necessary.
If you aren’t cooking those things or have said skill, then you’ve simply bought a functional decoration which won’t do anything that regular cookware wouldn’t do for you.

>>17901667
>if you’re using it to cook things which actually benefit from what it does best
which is?

>>17901691
anything that's particular temperature sensitive

>>17901691
It can benefit anything extremely delicate where slight variances in temp can make a difference, and you want those changes to happen quickly, especially if what you’re needing is to reduce temp. Like certain sauces and seafoods.

>>17901103
>gives you prions

>>17901103
Looks nice, good heat transfer, but you have to make sure you're not forming any salts with it - If it's lined with something like stainless steel, that's a pretty good compromise, but I'm used to how straight stainless and carbon steel heat up and cool down at this point.

>>17901719
describe an actual scenario where you whip out the copper pan to solve a temp reduction problem thats just too difficult with an iron pan on induction stove

>>17901769
Frying thin filets of white fish where you need to be able to apply heat and remove heat very quickly.

>>17901785
That doesnt exclude option of using high heat pan to fry the fish, and remove fish from the pan to "remove heat" does it.

I use one just for making spaghetti sauce

>>17901790
If you could actually keep that pan at a steady temp then theoretically sure.

It's just easier with copper and allows you to quickly move on to cooking other things in that pan. A use-case most often utilized in a higher capacity kitchen, not a home kitchen.

Still though, I like copper because when I turn the knob to reduce the heat, the pan temp also goes down nearly instantly.

>>17901769
Caramel and Chocolate.

>>17901823
I've made caramel on a steel pot, it takes 15 mins to heat over 114c? was it, but its fine.

I've made chocolate on ceramic pot over boiling water, and tempered it with the help of cold water to place the bowl in and it cools pretty fast.

>>17901378
It's tinned, and you have to get it retinned once in a while or you do actually risk some shit. It's expensive by use, not purchase alone.

>>17901165
Kek

>>17901180
I like your oven and that front copper spot

>>17901863
Nah, a ton of modern copper is stainless lined.

Tin is still situationally nice, and often used on more expensive copper pieces, but it's very easy to find stainless lined stuff that has no concerns with tin linings.

French meme pots
They don't make you a better chef

>>17901900
but they do look the best
if i was ultrarich i'd get them just for deco

>>17901440
>>17901584
Even then... the vinegar quickly boiled in a copper pot leached enough copper into the cucumbers to provide a toxic dosage to father and daughter from the pickles in a potato salad (that they were apparently warming up servings of). Nah, this unblinking little Asian man just likes to hear himself talk.

>>17901917
that's why thin copper pans exist.

1mm or 1.5mm thin shit is garbage for heavy kitchen use, but it looks nice and weighs a good deal less (and costs less) than the nicer 1.8-2.5mm+ stuff.

>>17901769
>>17901790
>being contrarian just because
I refuse to believe you seriously can’t understand why the thermal properties of copper make it a better material for temperature control.

>>17902010
Just because its good at conducting heat doesnt mean its relevant at cooking
Like iron pan + induction stove is enough temp control for cooking, you need to build a theory on top of normal cooking everyone knows about to justify copper

>>17902063
>iron suddenly gains the thermal properties of copper when you put it on induction
Okay anon, you know more about cooking than centuries of French chefs.

>>17901165
luv me demz

>>17901719
Carbon steel is just as good if not better for temp control

>>17901103
Ideal for highly sensitive food, but most people don't need it since the vast majority of people are not cooking highly sensitive food.

>>17902666
And what is highly sensitive food

>>17902663
this is pure delusion

carbon steel has a thermal conductivity of about 45 watts per kelvin per meter

Copper is about 398 watts per kelvin per meter


so copper is literally almost 9 times as thermally conductive.

>>17902670
Sauces and seafood

>>17902671
Anon, stop.
Zoomers don’t learn math anymore, you’re just gonna make him mad.

>>17902666
>since the vast majority of people are not skilled/experienced enough to even know what temperature nuances to be aware of when cooking highly sensitive food.
Fixed.
Without that. even if they’re cooking the right food in it, they’re still just a fatass kid in expensive athletic shoes who still won’t get picked in gym class.

>>17901103
Based and the mark of a true patrician.

>>17901603
this is what my dream kitchen looks like.

>>17901891
if it's lined it'll come off. think OP isn't gonna scrape his stuff to hell or it's gonna be one of those precious never-use sort of things...

>>17902747
stainless steel does not come off lol

Tin comes off because it's soft and has a fairly low melting point

Why is copper cookware expensive as fuck but the same mass in copper piping is way cheaper?

>>17902757
Do you think they're shaping and polishing copper pipes the same way they do pans?

>>17902757
Because copper cookware is generally made by hand or fairly expensive machines.

It also needs to have a high degree of quality control on top of it being a niche item since most people are fine using much cheaper metals like aluminum and stainless steel, or cast iron/carbon steel.

>>17902757
economy of scale. Heaps of pipe is made, only a few pots are.

>>17902747
Stainless steel isn’t tin, friend.

>>17902757
>why is the cost of a production process-heavy small-volume item more than the cost of a process-light massive-volume item of the same material?
The material is practically irrelevant when you’re looking at such an insanely different economy of scale between copper piping and copper cookware.

>>17902806
more like copper cuckware

>>17902698
Bit specific.

>>17903071
You think so?
I’ve always thought “fancy shoes don’t make you a better athlete” is sort of the default comparison for buying something you don’t have the skill to utilize.

>>17903094
I guess I see that. Though nicer shoes do help prevent harm to the feet over the years. The reality is copper stuff is really more for industry work and even then it's usually just to show off. So yeah, kinda like fancy shoes.

Worthless if not used in a commercial kitchen

The entire point of the pan is the incredible responsiveness towards heat

It conducts heat incredibly well which means the difference in between waiting 3 min to heat up a frying pan to 350° compared to 1 min to heat up a frying pan to 350°

It means nothing if you use only 1 pan but it means the difference between 3 or 4 pans

>>17903207
also addendum to my previous post

Copper cookeries conductivities have the best even heating

Hot spots and what not have no place in this pan

Precision heating creates a more even and more predictable heating conduct than any other pan on earth

Very important for consistency and sauce making

>>17903207
I wouldn't say they're worthless, but it's true a home kitchen use-case is not going to take advantage of all aspects of what makes copper cookware so good in the kitchen.

>>17902063
At one (and only one) restaurant I worked at, there was a hung row of steel-tinned/lined copper pans beside the four stacks of steel. These were for searing and saucing in the same pan - we had one filet mignon thing we did that had some sort of sauce africaine riff that would break at full bore, and two seared fish plates that should have been either en-papillote or just Sunday reservation specials - One got a blood orange curd that needed to melt; I completely forget what the other sauce was, but it was probably butter based.

>>17901154
Only if you cook acidic food in it

>>17901103
I like how quickly it heats up but I don't like using it in general. I have a copper teapot with a steel bottom. I've always used cast iron and steel, I don't see the point.

>>17904026
And only if the lining is stripped

none but I'm sure if I had it would just be a giant wall of vile negativity

>>17904040
kys newfag

>>17901103
Diamond is more conductive and scratch-proof. Copper is for poorfags who can't afford diamond coated pots.

Copper is too reactive but copper bottom stainless steel pans are the best of both worlds

>>17904760
2.5mm of copper + 0.1 to 0.2 mm of stainless steel on the interior is all you need.

>>17904742
I don't see how you could get diamond to work, ideally you'd want a single massive lab created diamond that was shaped into a solid diamond pan. But that seems hardly practical to manufacture.

Still though, 2200 watts per kelvin per meter is attractive.

>>17902728
Start with the hat and collect your way up from there, friend.

>>17905239
I don't think the outfit was part of anon's envy.

We don't use copper at work cause people are idiots and we have a box of cookware from restaurant Depot in the back.

I don't use copper at home because the slightly increase is not worth the huge price due to my low salary as a cook.

>>17901103
Copper on the inside can be good if you know how to use it and care for it. Copper on the inside is a bad idea.

I got a kettle from my parents as a christmas gift, and the inside was copper. After some tea or water being left in there, it turned everything put in there green with a copper taste. The thing was basically cursed so I had to throw it out.

>>17904026
Why would I cook arabic food in it?

>>17901103
It’s unnecessary unless your making some Michelin star artsy fartsy dish that needs it for some reason.

>>17906842
>Copper on the inside can be good if you know how to use it and care for it. Copper on the inside is a bad idea.

>>17906842
Yay verdigris

>>17906844
Hasids are Jews

>>17906842
should've sold it

>>17901419
hahahahahahahahhahahahahahah
fuck youuuu
t.chef

>>17901103
Ain't cheap and I would be terrified of letting it boil dry and get damaged which I tend to do to a pot at least once a year

>>17904026
kek
you know even olive oil is acidc?

>>17908587
>which I tend to do to a pot at least once a year
What the fuck... I've never done this once in my entire life.