/ck/ - Food & Cooking

[Anonymous No.19351183]

Are copper pans worth the hype?

[Anonymous No.19351213]

Not really.

[Anonymous No.19351214]

>>19351183
Nice bird

[Anonymous No.19351224]

>>19351183
What did the bird taste like?

[Anonymous No.19351225]

>>19351183
I don't even know how would season a copper pan

[Anonymous No.19351233]

>>19351183
Copper pans work better than regular pans in that they heat up faster and more evenly, but imo that doesnt justify the price difference compared to other pans, like enamel cast iron or stainless steel

[Anonymous No.19351427]

they oxidize and poison you

[Anonymous No.19351446]

i remember in the 2000s when copper was still cheap enough that all-copper heatsinks were a common sight. i rarely see them now. is it because the fetish demographic moved on to comparatively unreliable water cooling?

[Anonymous No.19351462]

>>19351183
if you have to ask it's not worth it because you wouldn't ask if you were a saucier in a michelin star kitchen

[Anonymous No.19351464]

tell the bird to fuck off

[Anonymous No.19351483]

all these copper pans are incredibly hard to keep clean. it's a ton of work to maintain that shiny new copper look. only really worth it if you're being paid to do it in a professional environment

[Anonymous No.19351514]

>>19351427
oh really? please do tell more...

[Anonymous No.19351519]

>>19351464
no YOU will fuck off first
leave my boi alone

[Anonymous No.19351520]

>>19351183
How do you have a baby robin? Do his parents know you have him?

[Anonymous No.19351534]

>>19351183
Copper cookware lined with stainless steel is the best you can buy performance-wise.
But it's very expensive and has a few other cons.
Aluminum clad stainless steel is good for 99% of people, but if you're really serious about cooking and money is not an issue, copper is a great choice.
People spend a lot of money on much more useless and retarded things.

[Anonymous No.19351552]

>>19351225
You melt tin in it or something like that.

[Anonymous No.19351559]

>>19351514
Okay. Poison is bad for your health. There I told you more.

[Anonymous No.19351560]

>>19351534
Me and my girlfriend go to estate sales to look for things to flip. All of my cookware is expensive French, German and Japanese shit I found at them for pennies on the dollar.

[Anonymous No.19351584]

>>19351559
You are a tom fool. You line copper pots with tin if you're using them for sny sort of saucy cooking.

[Anonymous No.19351587]

>>19351183
what'd you feed the bird? my cat brought one in and wouldn't eat it and i couldnt find his family so i just fed him wet catfood with tweezers for about a week and he seemed fine and then he dropped dead

[Anonymous No.19351589]

>>19351559
WELL WELL WELL. WHO IS THE DOOFUS NOW? HMMMMMMMM?

[Anonymous No.19351836]

>>19351183
copper conducts heat better than most metals so a copper pan will have relatively even distribution of heat rather than hotspots where there's flame

compare to: cast iron which is a good at storing heat and maintaining constant temperature if it's properlay heated. but there will be hot spots with cast iron

tl;dr copper for gentle simmering & cast iron for searing

[Anonymous No.19351884]

>>19351183
We own a copper fish pan and a sauteuse we got for cheap second hand. I wouldn't spend a lot of money of regular pots only to boil stuff though. For huge pans you will need a potent burner. Otherwise carbon or stainless steel is superior.

[Anonymous No.19351914]

>>19351584
And the tin is pathetic and sensitive, getting them re-tinned is comically expensive and takes a specialist.

Just get a nonstick.

[Anonymous No.19351968]

>asks about pans
>posts pics of pots
For you? No. Since you clearly don't know what a pan or pan is, I doubt you'd know how to properly use either, copper or otherwise.

[Anonymous No.19352159]

>>19351914
>Just get a nonstick.
this kills the thrush

[Anonymous No.19352166]

I like copper, but I got most of mine from my grandmother.

I wouldn't buy this stuff at full retail price.

[Anonymous No.19352169]

>>19352166

[Anonymous No.19352401]

>>19351587
I think cat bites carry bacteria that kills the bird
nothing you could do

[Anonymous No.19352429]

>>19351183
The tin coated pans are absolute shit, you would have to be a complete retard to even consider cooking on a metal that melts at 230C. The stainless lined are slightly better, but in practical terms they are exactly the same as aluminum clad stainless pans.

[Anonymous No.19352434]

>>19352401
damn
>rip in peeps, chips

[Anonymous No.19352458]

>>19352429
>but in practical terms they are exactly the same as aluminum clad stainless pans
how?

2.5mm of copper + 0.1-0.2mm of stainless steel is significantly better than 2-3mm of aluminium + 0.1-0.2mm of stainless.

Aluminium is ~160-230 (W/m K) depending on the exact makeup of the alloy.

Copper is ~350-410 (W/m K) also depending on the exact makeup.

When you have the same or similar amounts of copper and aluminium with the same or similar amounts of stainless steel cladding, the copper will ALWAYS perform better.

Now if you're talking about super thin cheap shitty 1.2mm copper pan vs a nice proper heavy 2.5mm+ aluminium pan then yeah no shit the aluminium will perform similarly or better than the copper.

But with similar weights of copper to aluminium comparison, the copper wins everytime, it just costs a fair bit more.

[Anonymous No.19352515]

>>19351552
they have steel clad ones

[Anonymous No.19352528]

>>19352458
Yes, on paper copper has the benefit of higher thermal conductivity, but in practice this makes no difference when cooking. To put that in perspective, consider that cast iron has a thermal conductivity of ~50 W/m K. It should be completely unusable if it was a big deal, but in practice, outside synthetic tests such as burning flour to see the heat dispersion pattern, it just doesn't matter.

If anything, the fact that you cannot put a copper pan in the dishwasher because the copper will corrode, is a far bigger factor in the practicability of the pan than the thermal conductivity.

[Anonymous No.19352723]

>>19351183
What kind of birb is that?

[Anonymous No.19352724]

>>19352429
They're for sauces and things that benefit from very even heating.

You don't use a copper pan to fry a steak.

[Anonymous No.19352790]

>>19352724
Show me an actual, real world example where it makes a meaningful difference.

[Anonymous No.19352797]

>>19352790
You never made sauces on a gas stove in a copper pan. Otherwise you would know.

[Anonymous No.19352798]

>>19352790
It only makes a difference when you're making emulsions with eggs
Or if you want a pretty kitchen, because they are pretty

[Anonymous No.19352830]

>>19352528
It's for quick reaction to heat, when you're working with candy or delicate frying of white fish or similar things that need precise temp control, copper is simply better. Can you do okay with aluminium? Sure, but you will be able to have even better control with copper since it has 2x the thermal conductivity.

I'm not saying you NEED copper, just don't pretend your aluminium is NO DIFFERENT from copper, because that's delusional. Even your insistence that they're FUNCTIONALLY identical and only different on paper is just pure poorfag cope tier delusion. You might not care to spend the extra for the performance copper gives, but that doesn't mean the extra performance doesn't exist.

[Anonymous No.19352836]

>>19352528
you saying that you put your cast iron in the dishwasher, anon?

[Anonymous No.19352865]

>>19352836
the alternative to copper is aluminum clad stainless pans, not cast iron

[Anonymous No.19352873]

>>19352865
Why buy shitty aluminium if you could get a copper core pan?

[Anonymous No.19352876]

If I just have a shitty electric black top oven, there's no point to fancy cookware right? I can just get the regular adonized or ceramic stuff and call it a day? I have a bunch of really old shitty Teflon cookware I'd like to replace.

[Anonymous No.19352880]

>>19351914
>getting them re-tinned is comically expensive and takes a specialist.
>takes a specialist
>A blowtorch
>amoniachloride (pool ph stabilizer)
>a rag
easier than seasoning cast iron

[Anonymous No.19352881]

>>19352798
Eggs are emulsified with a bain marie, not directly on the fire
>>19352830
>>19352797
If it is so obvious, why can't I find any test under controlled conditions that shows any difference?
>>19352873
Because it makes no difference, we have already covered this, pay more attention

[Anonymous No.19353011]

>>19352881
It's obvious that you never worked with a copper pan.
Also it's pretty easy to emulsify eggs on a flame. Just move the pot from time to time and set it back up.

[Anonymous No.19353016]

>>19351183
If you hang them on the wall as hipster decoration, sure.
For practical use? No.

[Anonymous No.19353020]

>>19352881
Get more experience in the kitchen with both types of equipment so you wont need to flounder around looking for some testing that no one is going to do because only an autist retard like yourself would care.

What do you think is more likely? That having 2x the thermal conductivity makes NO difference at all? Or that you just don't have experience with copper cookware and are talking out of your ass because you simply assume you're right?

I actually own solid copper cookware, both cheap shitty 1-1.5mm stuff, and good 2-3mm stuff. I also own nice high-quality 3-ply all-clad and copper-core all-clad pans. I also own some cheap shitty beater 3-ply pans.

By far the highest performing are the copper pans that have over 2.5mm of pure copper. You simply can't beat mass + very high thermal conductivity when it comes to reacting quickly to temp changes on the stove top. Now if you're not cooking anything that would benefit from fast reactive pans, it wont matter to you, but that doesn't mean the pan itself isn't more capable of reacting faster to changes in the temp. After thick pure copper comes the copper core all-clad, then 3-ply all-clad, then the beater 3-ply stuff.


I'm not trying to say you NEED copper, but denying copper has ANY advantage just proves you've never used copper.

[Anonymous No.19353091]

>>19352865
>says the alternative to copper is aluminum clad stainless pans
>never mentioned aluminum clad stainless pans in previous post

[Anonymous No.19353110]

>>19353091
>>19352429
focus up retard

[Anonymous No.19353376]

>>19351514
now google teflon fluoride ions ncbi

[Anonymous No.19353428]

Please tell me what kind of birb that is.

[Anonymous No.19353644]

>>19353428
turdus migratorius
I think

[Anonymous No.19353674]

>>19353644
>turdus
lmao

[Anonymous No.19354605]

>>19353376
Take your meds

[Anonymous No.19355478]

>>19354605
No

[Anonymous No.19355600]

>>19355478
Give me them. I will take them for fun.

[Anonymous No.19356572]

>>19351214
>First of all, you need to catch eight good-sized song thrushes. If you don’t have any thrushes in your neck of the woods you can substitute black birds, which are easier to catch but also a little gamier than the song thrush which tastes a bit like roasted dog, though not as fatty, when properly roasted.

>Pluck the thrushes without removing the entrails and then put the birds in a saucepan with a couple of sprigs of fresh myrtle and cover with water. Boil as you would hot dogs. When done, drain and generously salt the birds. Tie the birds in bunches and wrap their heads in more myrtle. Let them stand at room temp for a few hours.

>About 15 minutes before you’re ready to sit down to dinner, take the boiled birds and put two each on skewers, then roast slowly over a low wood fire, turning the birds every couple of minutes so that the skin is crisp but the entrails don’t explode. Serve over fregula (like couscous). Do not eat the beaks and stomach.

[Anonymous No.19358459]

>>19356572
>You're always gonna have problems lifting a body in one piece. Apparently the best thing to do is cut up a corpse into six pieces and pile it all together.
>And when you got your six pieces, you gotta get rid of them, because it's no good leaving it in the deep freeze for your mum to discover, now is it? Then I hear the best thing to do is feed them to pigs. You got to starve the pigs for a few days, then the sight of a chopped-up body will look like curry to a pisshead. You gotta shave the heads of your victims, and pull the teeth out for the sake of the piggies' digestion.
>You could do this afterwards, of course, but you don't want to go sievin' through pig shit, now do you? They will go through bone like butter. You need at least sixteen pigs to finish the job in one sitting, so be wary of any man who keeps a pig farm. They will go through a body that weighs 200 pounds in about eight minutes. That means that a single pig can consume two pounds of uncooked flesh every minute. Hence the expression, "as greedy as a pig".

[Anonymous No.19358638]

>Not using solid silver cookware
The poor truly disgust me