I have a few copper cookware items, and I love them a lot. A few things I’ve noticed that this video didn’t really cover is that silver lining is far superior to tin and stainless steel lining. It will last you a very long time before you need to re-line it, and it’s the best heat conductor out of all metals so you don’t need to sacrifice performance like with stainless lining, and it can be heated over 450 degrees unlike tin. Another thing I’ve noticed is that you have to be very careful with how much heat you’re using. When I was using stainless steel cookware, like All-Clad, I would normally have to use my stove at medium heat for any searing or simmering I’d have to do. With my copper, I have to use the same burner at the lowest 2 settings to get the same simmer temperature. I tried it at first with my normal medium setting and I ended up discoloring the lining and copper exterior due to overheating. It went away after I polished it one though. Lastly, it is very heavy. I have cookware with copper between 2.5mm and 3mm and it is as heavy as my cast Iron and carbon steel cookware. If you have a problem handling heavy things, I suggest getting a smaller amount of copper, which will be cheaper, or sticking with tri-ply stainless. Anyway, those are some of the things I feel like this video didn’t talk about that I would have liked to know before finding out for myself.

Omg! That pan came out so beautiful! I don’t own any copper cookware, but i am envious of them when i see them.

Super informative. Thanks!

My stainless steel lined Falk copper pans have seen heavy daily use in a professional kitchen for 25 years and they are still as good as new. The heat distributes perfectly even. They are literally the best pans on the planet.

great vid....fully enjoyed watching it...thx

This is great content

The second best cookware is Coper lined with real silver. The best is the whole pan made of silver. If you can afford it.

Thank you for the video, didn't know how much Maintainance copper was

been a chef for 35 years, loved copper to cook with, but today i do love induction even more and a dishwasher. so all my copper pots are gone, and that is fine to me.

Very cool

Silver, besides tin and stainless steel, is mentioned as a liner material a couple of times in the video, but the advantages and disadvantages (apart from the obvious cost) of that material are not elaborated. Would silver be easier or more difficult to maintain than tin? Does it conduct heat better or worse than tin or steel? Is it sticky like steel? How hot can you get it before it melts?

Good information. But if you need to find someone to resurface a pan how do you find them?

How much does it cost to retin a copper pot and how do I know when I find a good quality pot?

I'll stick (no pun) with carbon steel or All-Clad; a fraction of the cost and far more durable. The only folks I know with copper cookware A) use it as decoration in their spotless, pro-grade kitchen, and B) never cook in said kitchen.

Thank you sir you help me make an important decision❤

Copper pots and pans are the best. They are expensive and need maintenance (cleaning). But they are terrific.

Gorgeous.. Wish I knew someone I could send mine to be refined one day… do you accept pans form out of state?

ehh I don't want a pan that can potentially melt.

Tldw: pans that look good and have too much maintenance to be worth it.

If tin melts at a much lower temp than copper then it would seem more likely that the tin would get into your food before the copper, acid involved or not

Do you have to remove the lacquer on a copper tea kettle before use on a gas stove? If so, how do you do it? Thanks.

what's the introduction instrumental name?

So finally which is best steel or copper????

Holy cow! That is Some Information. ThNks BTW: I heard dogs barking, during the night... while typing, There it is, again. Not like the usual way.

How can I order sir

Is copper pots good fir cooking

Good Morning Sir How Many Prize One Set copper pots and Pans for Bhartiya Rupees I am Bhartiya for delhi

I don't care for copper maintenance like keeping it polished and looking pretty. I would buy copper solely out of performance only and will never buy one tinned lined unless I get it for free as a gift. Tin has a lower melting point than PTFE nonstick coatings, scratch more easily, and less slick than the previously mentioned nonstick coatings. Why should I spend over a hundred dollars on a pan with a coating that can potentially melt, can't handle metal utensils, and have the spend almost the same amount of money after a few years just to have it retinned? Tin-lined copper to me just has more cons than pros to it. Also the "perfect ring" on the pancakes shown at 0:36 can happen in plain tri-ply stainless. I've done it with a 2mm thick tri-ply pan. The aluminum in the pan is approximately 1.2mm thick. That copper pan is probably 1.5mm thick, which is equivalent to about 3mm of aluminum in terms of even heating. My less even heating pan makes the exact same ring. Not much of a selling point. Even worse, they're making silver dollar pancakes on what looks like a 10 inch pan. Ten inch pans aren't all that large so the heat doesn't have much to spread out to. If they used a pan with a 12 inch cooking surface instead of a 7-8 inch cooking surface, that would speak volumes as to how even heating a pan is.

As beautiful as a copper pan is, it is not for day to day use. An all-clad will do 90% of your cooking and it is the most versatile without a doubt. I respect the guys craftsmanship though.

Some info. Most people don't know.... The human body needs a certain amount of copper as a mineral supplement....either pills or cook with copper.! Same with iron....cooking with cast iron can give the body some iron deposits...

I just love copper so much. It looks really intimidating to people who don't feel like putting in a bunch of work for their tools, but I personally need stuff like that to keep me occupied. Plus, copper is better for cooking than stainless. And it's pretty. Like, really pretty.

I have copper coated titanium cookware. I dont see any tin. But it doesnt turn green

this video convinced me to never buy a copper pan

I'm so happy to see Serious Eats break through the stranglehold common cheaper pans have on the cookware conversation. People think their cast iron, carbon steel, or All-Clad stainless-clad aluminum is the ultimate pan. In terms of objective performance, it isn't. If you're willing to spend $100 or more on a skillet-or whatever your primary pan is, where excellent cookware may be a good investment-learn about high-end cookware. Copper has one singular objective advantage over everything else, and that's responsiveness: how quickly the pan heats up and cools down. This may or may not be important to you. You can cool a pan fast enough for most just by moving it to an unheated cool burner. I consider stainless-clad aluminum superior by other measures, being much more conductive by weight and less expensive. However, the thick aluminum needed to be as conductive as thinner copper is unusual. But it's lighter and holds much more heat which for my cooking is far more important than responsiveness. I want the pan to hold temperature when I add in meat to sear, like thick cast iron or carbon steel, but at a lighter aluminum weight. I get that with my stainless-clad aluminum Demeyere Proline skillet. It cost less than a hundred dollars and I'd put it's objective performance up against everything that costs less than a thousand. As for copper, I strongly prefer stainless or silver coatings to tin. Tin has one advantage, it's less sticky than stainless. Silver may be pretty non-stick, too. But tin is soft and delicate. It needs periodic retinning and worst of all you can't cook on high heat. It has a lower melting point than the smoke point of many of my cooking oils! Silver won't melt and is much lower maintenance. But expensive. Stainless is thin (usually like 0.2mm, if I recall) so it doesn't really affect conductivity (just as silver, though more conductive even than copper, is put on so thin it doesn't really make a difference). The biggest problem I have with copper is that the market is not as competitive and modern as stainless-clad aluminum and the cookware is not designed as well. Cast iron handles are traditional and typical but objectively inferior. Why would I want to use the heaviest and most rust-prone material for the handle? People actually go through the whole seasoning process just for the handle! The handles should be stainless or aluminum and flawlessly welded on (no rivets!), with air gaps at the base of the handle to minimize heat transfer to the handle from the hot pan. I don't think any copper pans are made that way. The best stainless-clad aluminum pans are and they do everything stainless-clad copper does with less maintenance except that aluminum of equal conductivity of copper will be thicker (but lighter!) than copper and hold more heat (which is what you want for searing and why people love cast iron). My stainless-clad aluminum pan with it's 3.7mm aluminum core holds as much heat as a carbon steel pan, or 90% of a cast iron pan (so pretty much the same), but weighs several pounds less. The interior is stainless with no rivets. It's very nice and cost $95. Whether you want a non-stick, seasoned, or bare metal cooking surface is subjective, as is whether you want a pan that can hold a lot of heat so that the temperature is steady. I want a stainless steel cooking surface, maximum conductivity (even heating across the pan), and high heat capacity so that the hot pan won't drop 200°F upon adding my food. I get better sears now in my $95 stainless skillet I use every day for almost everything than I did with my thick cast iron and extremely-thick (3/8") carbon steel. All-silver pans might perform _slightly_ better than anything else (conductivity is slightly higher than copper and no coating is required) but those are more jewelry than cookware. I don't know if the people who buy them even care about thermal conductivity. $10,000+ for a skillet, with larger cookware sizes costing tens of thousands of dollars. But if a method to produce silver very inexpensively is discovered, we may see silver become more common in the kitchen than ever before. That's what happened with aluminum, which used to be a precious metal. Also, I want to buy well-made gold-plated flatware but I've never found it for sale at a reasonable price. It should be inexpensive to produce but perhaps there just isn't enough demand. I want it because gold is minimally reactive and unlike stainless steel or silver it does not have a taste. Not enough to notice when you're eating food off of it, at least. No more metallic taste! Plus it has the same self-santizing oligodynamic effect as silverware (although slower-acting than silver). Nerd out more on the thermal properties of cookware metals here: www.centurylife.org/thermal-properties-of-metals/

An ex boyfriend's mother gifted me a set of Mauviel copper pots and I have to mentally prepare myself like everytime I use them 😢.

In the Old days it was silver in SIAD the pan

Can i get my copper cookware with laquer coating??

With my well water, they would be jet black in 48 hrs.

copper is so good for join of bone health

Those pancakes had no color tho😮

I love how these pans look but I’d be in a full panic mood every time I cook with it thinking That there are bits of metal in my food.

Can you make me a copper pan with silver in SIAD

I know that I cannot use unlined copper pot for general cooking due to acidic ingredients. But I also heard that copper can be cleaned by vinegar and salt. Now I'm confusing. Cooking acid is dangerous but cleaning unlined copper cookware with vinegar or lemon is OK?

Hi, do you guys know a place near Montreal in canada that does restauration ?? Thank you

Lol, copper pans are great. Just be a metallurgist, bro

Can I sent my pan to you to re-tin? send me your details please.

Ringing endorsement of copper pans this is not: so can't go to high heat and must be fixed every x years?

copper foster wallace

The pans shown in this video look more decorative than actual cookware.. Debuyer or Mauviel pans are way thicker and with stainless steel interior. Tin stopped being used in pans 50 years ago. This video was sponsored by allclad..

Thank you, Prison Mike

"Stainless Steel doesn't heat that evenly, which is a small disadvantage... which I solve by replacing it with soft tin that will scour off or melt at broiler temperatures." Great work genius

2.5mm copper with stainless steel lining. That's what you want

Cooking pancakes incorrectly with too much fat in the copper pan is not a good representation of an uneven heating.

Hello

I love copper tho, you can’t go wrong. Unless you don’t know how to use copper

Uh, I want a durable inner lining that won't accidentally expose raw copper to acids in my food. That's a really good way to get copper poisoning and permanent neurological damage. Ingesting tin isn't particularly healthy, either.

No denying coper is pretty but if you really must have perfectly consistent heat just get a big aluminium heat defuser and use any old pan. Much cheaper and lower maintenance.

hiii

The pancake example of a “bad pan” was using his copper pan?!

Prison Mike can't sell u on copper pans

I'd definitely buy it. If it wouldn't melt.

Where do you send your copper pans to get redone in 2023? Or does that not exist anymore?

It’s Great in the kitchen to LOOK AT . But I’ll stick with my stainless steel pots and pans thank You!!!!!!! Stainless steel!!!!!! FASCINATING 🖖🖖!!!!!!

But which kind of pan is ultimately better, copper or cast iron? Copper is a great conductor of heat and cast iron is a poor conductor of heat but cast iron heats evenly and it's thickness retains heat.

This is serious misleading about the vast majority of copper cookware.

Hllo sri imcoppr mastr imseekr gob pak

Hllo sri imcoppr mastr

It’s nice! But wrong information! It’s how you make the product!

Buy stainless steel lined copper pan instead, problem solved. Less and less manufacturers are making tin-lined copper cookwares these days, do not waste your money getting one

He didn’t even discuss the benefits of stainless interior? Wtf, this video is so misleading. What he said could not be further from the truth

Forget about tin lined copper, get stainless lined ones instead, problem solved

Hllo sri imcoppr mastr imseekr gon

Yeah this is definitely too much work for very little benefit.

Ugh, what a waste of copper.

Aluminum is second to copper in year conductivity, it is non-reactive, and inexpensive to produce.

Doesn't look practical at all...

I would not want to eat something cooked on tin lining

No thanks, too expensive and too delicate.

folks, the guy is tinning copper pan for a living, give him a break..

Not interested in having to re tin my cookware. Bourgeat and Falk make a superb copper pan. Tin is just a thing of the past.

First

tin? that cant be good

It's not practical. The cost is too high for most people.

So in short; looks great, works not so great, and not very durable.

So this is a bad product 😂😂😂,