/ck/ - Food & Cooking

because i'm extremely poor and get by with the few hand-me-down pans from a life i used to live that i've got left

>>18584556
Is copper better?

>>18584556
Why would I when two-ply seems to work just fine?

>>18584556
If you cant make decent food in two then you're probably just a bad cook

Not much buying a better pan is gonna do about that

>>18584566
obviously yes, it's the metal with the highest thermal conductivity, second only to silver, which is only slightly superior (someone is making cookware made of solid silver, but it's crazily expensive as you could imagine)

which one is the easiest to take care of
i'm not doing a 2hr autistic seasoning ritual every night on my cast iron just to end up eating rust and getting botulism 6 months from now

>>18584605
>highest thermal conductivity
>coolest pan

the 1-star reviews on a set of 5-ply cookware are great

>>18584714
niggers aren't allowed on this board

The equipment doesn't make the chef

Its what he makes

if you give cast iron time to heat up, it works well enough. it's so much cheaper too.

>>18584566
copper is considerably more poisonous than iron or chromium though

>>18584556
What sort of heating was this made using? Electric resistive, gas, induction? & Wonder what effect if any that would have.

>>18584556
Should just get copper with an internal steel lining.

>>18584731
it's gas. but he was just doing a poor job of trying to copy the turbo-autism about even heating cookware that this guy does.

>>18584718
amazon reviewers are some of the dumbest people on the internet

>>18584679
You really don't need to be autistic about cast iron and seasoning. Even if you take pride in it, it's more about basic routine that is no more complicated than brushing your teeth than anything else, and arguably takes less care than keeping stainless, much less copper cookware "spotless" to variable degrees. Best is situational and preferences in most cases. There is a reason the vast majority of restaurants use cheap aluminum cookware, but home cooking is a different story, and preference is even more of a factor.

>>18584556
That describes a 4 ply and would be no different from the 3 ply except made more stupidly.

>>18585020
Though I agree that the description is way too basic, how difficult is it to understand what it meant? sandwich each layer, tard
here, I'll try to illustrate it: the - is aluminum and the * is steel
*
-
*
-
*
two layers of aluminum and 3 layers of steel totals 5 layers. If that doesn't make sense to you, yet, I hope you die a horribly drawn out death involving parasites, fire, disease, and then a long period of sense deprivation in which you may further contemplate your previous pains.

>>18584718
fucking retards

I bought a nice 5-ply stainless pan and, honestly, I'm doing much worse cooking with it than my old beatup ceramic that lost its coating.

It just seems much harder to work with. Slight off flavor, it's harder to hit the "browning but not burning" point, the fond burns easily, meat seems to come off drier, stuff like potatoes is a complete nonstarter, and it easily goes past even avocado oil's smoke point on medium heat on a glasstop.

I'm not really having fun with it. I'm starting to think pros only use this because it's durable and bulletproof.

>>18584718
They didnt use 5 spice on their 5-ply. Big mistake.

>>18584556
Because I use non-stick which I replace every year.

>>18585045
There's no good reason to put a layer of steel in the middle. Nobody does that because it would only make the pan worse.

>>18584556
2 ply apears more even than 3 ply according to this no?

>>18584884
>no labels
whats what in this pic?
and in both this and the op they include the walls of the pan so it throws off the gradient. they should just image the cooking surface

>>18585090
I don't really know, as I've not looked into it, but I'd guess some company did it as an additional measure against warping or something along those lines, if not just because 5 is bigger than 3, and their marketing team told them they could make more off it.

>>18584714
read the note.
The copper pan is the one where the heat looks more homogeneous.

>>18584884
>>18585143
https://www.centurylife.org/cookware-even-heating-rankings-butane-propane-natural-gas-etc/

>>18584556
so two-ply is better than tri-ply?

>>18584728
>The equipment doesn't make the chef
>Its what he makes

this desu
tbqh if i walk into someone's kitchen and see lots of expensive pots/pans and knifes I'll more likely assume they are actually a bad cook

>>18584556
I don't understand the picture. I guess red is hot and green is cold so how can carbon steel and caston iron, which need endlessly to get hot compared to the other, be the hottest? Also why is the rest not red at all?

>>18585175
centurylife is a great resource for understanding food and cooking safety btw. most of their info is detailed and sourced.
https://www.centurylife.org/does-cooking-food-release-toxins-and-carcinogens/
https://www.centurylife.org/category/food/

>>18585205

>>18584718
My day was ruined when Scamazon took away the ability to comment on reviews. Calling these stupid fucktards out and seeing other people explain how a review is full of shit was my hobby. Now people can just be stupid niggers with wrong reviews in a complete void.

>>18585208
Oy vey goy cooking food is toxic you may only consume room temperature paste from our factories it's the only way to be safe

>>18584730
>copper is considerably more poisonous than iron or chromium though
yah thats why they coat it in tin or stainless steel

Thermal mass > evenness. 5 ply is too thin and develops cold spots the moment you introduce food. You want thick and heavy pans no matter the material.

>>18584566
Silver is better actually.

>>18584605
Should I buy a silver pan?

>>18585301
and then the tin wears off and will kill you if you stop paying attention. it's fucking metal.

>>18584714
great bait

>>18585380
stainless steel you fucking brainlet

>>18585351
if you have a few thousand dollars at hand, why not?
https://duparquet.com/products/solid-silver-cookware
there are many dumber ways of spending your money. At least the material alone will keep its value in the future or even increase.

>>18585380
bare copper is safe to use as long as you don't cook acidic foods in it, because it chemically reacts. Unlined copper pots are traditionally used to cook stuff like jams or polenta.
As long as you don't constantly use them with no discernment for years you're probably going to be ok

>>18584556
aluminum causes alzheimer's

I have a carbon steel wok that I use for most things, but unless you get it absolutely hot as fuck before use, things stick.
I also have a cast iron pan which I use for eggs and stuff and nothing ever sticks to it.

>>18585419
>start cooking blog
>file appropriate paperwork so your blog is an official business
>buy silver cookware and claim it as tax-deductible, as a business expense
>immediately melt down the silver cookware and sell the metal to your local pawnshop for cash

>>18585477
You need to be making taxable profit on your business before you can start claiming tax deductions.

>>18585419
I know theres a big premium on it but my silver stacker instincts are attracted to this idea

>>18585380
>I don't have working eyes

>>18584556
My 100+ year old white supremacist cast iron antisemitic skillets have been fine for delicate frying.

>I got one when my mom pulled one out from under a house to be demolished in 1987, it was wrapped in newspapers from the 50's.

>>18585416
you can't coat something in stainless steel that would be a two ply pan. Tin is a shit pan surface. The reason people buy carbon steel pans is because of the the surface also another very important metric in pan materials is heat capacity which also benefits carbons steel. Now add in ease of maintenance, cost, and usable life. It's a no brainer for most people. Copper does have its uses in certain types of pans but in general a multiply stainless pan will be a better choice.

>>18585530
>Floridaman succeeds in creating gateway to hell
I hate this world but I can't stop laughing. They would be the first.

>>18585534
stainless steel interior and copper bottom, and there ARE 2 ply pans on the market.

>>18585534
>stainless clad aluminum is better because... because I said so!!
Not half retard, not quarter retard, but full retard.

>>18584920
>>18585054
>>18585064
>>18585273
Why is that dumb?

>>18585534
Tin is a great pan surface. Inert (unlike your lmao hexavalent chromium enriched steel), endlessly renewable (if you ever happen to corrode a hole in your stainless layer you're fucked), and less sticky than steels. Only real downside is the temp issue but that's dealt with easily by not being retarded.

>>18584566
Yea, but you can't use it with induction.

>>18585567
Induction is a meme, so good.

>>18585574
Induction is faster, safer, easier to clean, and not affordable to poorfags like you, making it the best option.

>>18584556
nice pictures of thermal mass

>>18585597
>not available to poorfags
lol
lmao

>>18585151
no they did it as an additional marketing gimmick.

>>18585158
>read the note.
that note that says the thermal pictures are for entertainment purposes only and are not to be taken seriously? yeah that also invalidates every single point that image thinks it's trying to make.

>>18585205
read the note. it says you can't actually compare use the colors to compare different photos.

>>18585326
>develops cold spots the moment you introduce food
not if you have a fuckhuge commercial burner that can pump heat in as fast as it's being taken out.

>>18585647
If you do then the pan material does not matter. Commercial kitchens 9/10 times use cheap unclad aluminum.

>>18585454
>Unlined copper pots are traditionally used to cook stuff like jams
so fruit - which is loaded with citric and tannic acid - are fine, but tomatoes - which are loaded with citric and tannic acid - are not?

>>18585655
You're missing the fact that jams are loaded with pectin and sugar whereas tomato sauce is not.

>>18585664
>doesn't know tomatoos are loaded with pectin
>doesn't know tomatoes are loaded with sugar
is this the power of copper pans?

>tomato sauce is as sugary as jam
You sure got me, anon.

>>18584718
>complaining about stuff sticking
>its the pan, not me!

Jesus christ why are normies like this

>>18585175
>skillets that cost multiple hundreds

What the fucking fuck

>>18585380
t. blindbro

>>18585351
Silver is really brittle. If you accidentally drop it or smack it too hard there's a good chance it'll crack.

>>18585558
(not OP)
"better" is subjective in this case, even if the thermal properties of copper are superior on paper.
Like, copper pans are significantly heavier than clad aluminum ones and don't work on induction. Or you don't want to spend a lot of money on copper cookware when tri-ply clad is already very good and easily available.

This is the best pan I've owned

>>18584679
cast iron
you dont even clean it, you just keep feeding it pig blubber

>>18584556
Uneven heating is superior debate me.
Plebs won't understand the need to stir fry different items at different tempatures simultaneously.

>>18585477
>melt down the silver cookware
what's the point of melting it? Just remove the handle and you have a solid piece of sterling silver, with the original hallmarks and all.
Anyway, in a $5K silver pan there are probably like $500 worth of metal.

cast iron status?

>>18584556
Cast iron trannies.... Not like this...

>>18584730
>copper is more poisonous
I take 65mg of zinc daily

>>18586764
>>18586772
Cast iron is better because of the uneven heating but it's not as dramatic as the OP image implies because of >>18585267
The entire pan is most likely too cold to cook on, making the photo worthless. But let's just say the red is 700F and the green/blue is 500F. It's not gonna matter cuz your item gets fried 10 seconds sooner or later.
If I'm really trying to burn a steak and keep the inside raw, I use picrel. It's fun to cook with cast iron and infrared thermometer. If you hate cooking, keep using your convenience stuff. I'll keep my high control tools.

>>18585639
it shows copper as having the most even temperature. the red in the first two doesnt mean that they're hotter, it just shows that the temperature is uneven across the bottom

>triple ply copper sandwich
The patricians choice.

>>18585724
most normies are neanderthals who can barely cook a meal. you ask them to boil an egg and theyd start wondering how long, how much water, how hot, what kind of pot to do it in, what utensils to use to take the egg out, etc. This is why frozen shit and restaurants are so pervasive. They can hardly follow basic instructions, and god forbid you ask them to think for themselves. A kitchen item that isn't of extreme convenience is bad to them. They aren't a bad cook, it's the everything else's fault.

>>18587309
>neanderthals
>who can barely cook a meal.

>>18584556
what about stainless lined copper pots

>>18585419
would the silver eventually wear away to become unflat?? if you have to get copper retinned and silver wears off of pans with a thin layer of it then why wouldn't the pan of solid silver eventually wear away?

>>18584718
My parents are unironically like this. My dad is impatient as fuck and turns the heat up way too high for whatever he cooks, I got them a great pan and they don't use it anymore because the food sticks when they cook shit on max fucking heat every time. I go over there and use it and show them that if they turn the heat down to an appropriate level they look at me like I'm retarded and say they don't have time to wait around for food. They're in their 50s and do nothing but watch fucking tv all day.

>>18584556
>tfw no 5-ply silver pan for ultimate heat srpeading and retention.

>>18585326
there's no such thing as a cold spot if thermal conductivity is high enough

this thread confuses me, i've got about 100 bucks and I want three saucepans of various sizes what do i go for?

>>18586689
>heavier
That's a good thing, retard. You want heavy. You want thermal mass. Thin pans are universally dogshit no matter what material they're made from because they lose tons of heat the moment you introduce food to the pan. The only way to offset this is with extremely high heat, which is why thin pans oftentimes end up warped. They're both more vulnerable to warping and more likely to be warped by their common usage practices.
>money
That's the only reason. You're poor and coping.

>>18585419
>STERLING silver
>still thousands and thousands of dollars
what a hack

>>18586777
Nice trips, coppertop!

>>18586777
same, but only because the gummies taste good

>>18586736
Truth. I never clean mine. Wipe it out or scrape it off if it has to be stored for a while, but it never touches water. It's unfortunate that some people have gotten the impression that there is any effort to it. The people who do rituals around their cooking utensils are just people who like to add complications.

>>18585564
I know chrmomium is super carcenogenic, but do these stainless pans give off chromium atoms?

Lmao copper pans are the most retarded trend.

Back when people had only copper to make their pots and pans from, they literally paid money once a year to a traveling tradesman to zinc coat them do they don't get poisoned

>>18589182
>Back when people had only copper to make their pots and pans
This was never the case. Even during the literal copper age people most often cooked out of ceramic pots and pans.
>they literally paid money once a year to a traveling tradesman to zinc coat them do they don't get poisoned
No, they used bare ass bronze/copper if they used it at all. You think they understood disease causality well enough to know about copper toxicity? Even nowadays in third world countries you can still find bare cast bronze skillets occasionally. Coating copper in tin is a relatively new thing, 1800s and beyond, and by that point people had an abundance of pan materials to choose from (steel both bare and enameled, CI, ceramics, even aluminum in the late 1800s). CI was by far and away more common in American history than copper ever was. Copper is an expensive material and the 18th-19th centuries were no different.

>>18584556
are you retarded? you only need 5-ply if you have a stupid stove that doesn't heat evenly.

And here's a modern bronze skillet I found on a shithole Indian website. I wasn't lying when I said third worldies don't care.

>>18589234
they also drown their food in mustard seed oil, a known carcinogen

Holy shit I passed out while reading this thread. (No joke) GOOD MORNING ANON!

>>18589234
Damn, this looks nice.

>>18589262
Good morning!

>>18584556
I do. I have d5 skillets and copper core sauce pans from all-clad.

>>18584718
the "omg it can't even handle an EGG" 1 star reviews will never get old

>>18585060
you should make a request around town, a few inquiries, and find someone who can professionally work fine metal and fix that for you. every good pan deserves a nice new coat at least once.

>>18585563
they're just angry that boomers got the fun of shitty teflon pans and can now die while the rest of humanity finds out what it's like to have teflon in their bloodstream
and also that retards don't know about fond

>>18584556
needs more info, how long do they wait for the pan to saturate with heat

I have tri-ply, cast iron and a carbon steel
So I got 5 layers of bottoms

>>18588556
nah, just some nickel
which is why they aren't more stainless

conductivity isn't the be-all end-all of pan usefulness or quality. copper pans are most useful on gas, but on induction even cast iron heats up fast as fuck. copper also has the lowest specific heat capacity of all these materials, so it sucks for searing.

>>18584556
Because I don't want a warped pan next year, because I already know what the long term effects of dissimilar metals with different expansion and contraction rates do when they are next to each other.