Go for the Matfer Carbon Steel pans. They’re the best price to performance/quality ratio cookware on the planet. Once the seasoning is established you won’t need the beeswax finish and the Matfer can go in the oven. Another alternative with an ergonomic handle is the DeBuyer Mineral B Pro Carbon Steel pans. I just bought the 12.5” and I’m loving it although it’s on the large side but I already own a 9.5” and 11” Matfer.

Your collection sounds wonderful you should consider doing a video sharing it and your cooking experience.

I would think just using vinegar would work just as fine! :) I imagine it's the acid in the ketchup that polish it, so give that a try next time and save a bit of money!

Or is there any other specific reason why ketchup works? ^^

Nice!

Good choice!

Yes, it's was very good of her. Fortunately she owned a cook store!

Hello sir how are you

Smart man!

Glad it was helpful!

Hi, this is my opinion from my experience using the pans and I have not conducted any scientific tests on the pans - just used all of the brands extensively. De Buyer Innocuivre is nice, but thinner than what I like when using copper. I found the performance to be fine. (I use the induction-ready pan once in a while) All-Clad copper core is a step up from their d5 line but only marginally. I do like the weight but can't stand their handles. To me they are uncomfortable and this is a deal-breaker. My copper core collects dust, unfortunately. Demeyere Pro-line is my recommendation. The pan is superior to the other 2 and for the same money, you get an all-around better pan. The heat uptake and distribution are excellent and the handles are super comfortable. You will not regret buying this pan.

Top buy

It could be but you'll need to test it. Let me know!

Thanks 👍

If you can find the vintage stuff, then buy it!

awesome!

Hi Martin, I might at some time but it won't be anytime soon. Lots of other topics to cover. The main difference between your pan and a 2.5mm copper pan is the consistency of how the heat is distributed and the reaction by the pan to the heat. I believe the best way to explain this is that as you know, there is a perfect temperature that your pan will perform the best, depending upon what you are cooking. Too much heat or too little heat, and you get sub-par results. Using heavyweight copper expands this 'sweet spot'. Once the pan is at temperature, which takes longer than your AC, it will hold and regulate the heat so well that, within reason, you get better consistent results without having to be so specific with the heat. Hard to explain, and it wouldn't really translate that well on camera either. It's kind of like driving 2 cars that are similar but one is crafted to a higher level and the only way to tell the difference is to drive them both. That said - your pan is a world-class pan and there is nothing that you can't do that a copper pan would do better. Copper is purely a want, and not a need. I hope that helps.

@@Cook-Culture that does help, it sounds like copper is the best of both worlds between steel and cast iron when it comes to heat and the worst of both worlds when it comes to being nonstick and dishwasher safe. Thanks for the info.

You do NOT season stainless steel for one simple reason: it is not possible.

To 'season' your stainless steel, use enough butter, or olive oil or whatever you are using, plus a bit more! A little extra helps ensure stuff doesn't stick, like fried eggs! I use my All Clad to fry eggs and they do not stick at all! Any extra butter I pour from the pan onto the plate the egg is on. I use my toast to sop up this butter rather than buttering my toast! I'm using or eating the same amount of butter, so it isn't like I'm eating tons of butter! (And I eat breakfast alone most mornings, so my toast sopping up the extra butter isn't a real faux pas! No one knows, but me! If you are cooking something other than eggs--- if something is 'stuck' to the pan, simply give it a few more minutes! When the sugars in the meat, for example, are thoroughly cooked the meat will release easily from the pan! Any meat sticking indicates you should wait a bit and when the meat releases itself easily then turn it! Of coarse watch your flame/heat. Some folks cook at way to high of a heat and wonder why things stick! Cooking is as much art as it is science! You want to become one with what your cooking! ZEN COOKING??!!! Perhaps! But understand what you're doing, why you're doing it and what you're doing to the food as it cooks! It isn't all that complicated! Really, it isn't!!! I use my ears to cook with as well as my eyes, and taste buds! And I give my meat a finger once in a while, too! I push on it to see how done it is. To see if it is soft or firming up! Or has firmed up? So use all of your senses! Get into it. It's fun once you understand what's going on with the food! The more you know the less work it is! Cooking should be fun! And rewarding!!! If it isn't--- change things so it is fun and rewarding! I haven't eaten in a restaurant in years. I prefer my own cooking to any restaurant food, except for Chinese food. All of the preping is way to much work and the tiny amounts to deal with for 1 person is not doable! So much left over from all of the various items which then usually spoil before I get to them again. It is just cheaper, faster and easier to get carry out than to make Chinese food at home! Spending 60-90 minutes preparing, for 4 or 5 minutes of cooking and 10 minutes of eating doesn't balance out for me! But any other cooking, I totally prefer my own work. Besides my house is SOOO much quieter than any restaurant! All of that noise in restaurants is NOT exciting for me! But most restaurants are geared for the 25-35 year olds, which think it is just a much better experience if it is loud and noisy! That noise is more exciting, part of the total experience, part of the entertainment somehow!!! What drivel. Absolute, Pure, Drivel!!! Shouting at my diner companion and yelling my order to the waiter is just, plain exhausting! And tiresome! For that experience I can visit my parents who are almost as deaf as the gate post and who complain I don't speak loudly enough! Or that I mumble! It is a lot of work communicating with them. Which is exhausting! I certainly don't want to pay for that same, exact, experience when I go out for a 'relaxing' , over priced, dinner! Dinner at home is cheaper, easier and so much more enjoyable! IMO!

Hard choice, but I am an Atlantis fanboy

@@Cook-Culture I cook on electric so Atlantis is the more sensible choice but it lacks the exotic sex appeal of the falk so im leaning towards that. I can also find a de buyer affinity for 140, wondering is that sacrificing much?

@@47pricey The Affinity is really good, just not at the same level as Falk and Atlantis

IMO they are not great

Yes, we teach cooking classes

If you’ll be cooking eggs get a few Matfer Bourgeat carbon steel pans while you’re “thinking” about it. They are ABSOLUTELY THE BEST value in cookware today anyway you look at it. A 9.5” for your eggs for $47 and an 11” for roughly $50 for an omelet or searing meats or vegetables will be your mainstays once you get them. I also have a DeBuyer Mineral B Pro 12.5” and with those three pans I can accomplish MOST cooking tasks short of acidic foods or if I’m deglazing. Then I simply use stainless.

I use my stainless AllClad to fry eggs all the time! I just use a bit more butter or olive oil and the eggs slide around just fine. I also use my cast iron pans to fry eggs, which I prefer, because the edges of the eggs get really nice and crispy! Mmmmmm! A fried egg, hot buttered toast with a dab of jelly and a steaming hot cup of Earl Gray with a bit of cream and sugar! Some kind of fruit while I finish my tea and plan my day!!! A lovely breakfast, I think! A good way to start a productive day!

@@paulortiz2035 Hmm. I want some fried eggs now. Currently using my 11" Matfer to get those nice crispy edges.

Get a tin lined copper pan. Much more non stick and no metallic taste leaching into the food.

It's Jed, my name is Jed,,,so it's a JED Talk.

Faster, but not much faster. Cast iron will hold the heat longer than copper.

No, that is not the point of copper.

A copper pan lined with tin will sear a steak significantly faster than both carbon steel and cast iron, but the tin liner will melt, so don’t do it. Copper lined with steel will sear a steak at the same speed as any other stainless clad pan, with no damage.

@@cboy731 Yes, the actual searing will be just as fast, but bringing a copper pan up to searing temperature will be faster.

Will copper sear meat faster than cast iron can??? While the copper pan will get to temp faster it won't get to temperature faster by much! If 2 or 3 minutes is significant to you, that is your judgement call! Will a copper pan cook the same/similar steak faster than a cast iron pan after getting to searing temperature? Without a bunch of fancy measuring instruments to determine this, probably not! And I'm basing this on the fact that a heavy cast iron pan has a good heat holding capacity. It has enough thermal mass to hold a temp after something new has been added to the pan! Copper reacts quickly and the pan's temp can drop significantly if a hunk of cold meat is added to a pan while cooking. It will take a while to get the copper pan back to the searing temp because the meat is cooling it down. A significant amt of time? No! But the cast iron pan will cook the steak a bit faster because it holds the searing temperature better and for longer! How much faster will the cast iron pan be? A minute faster? Maybe 2 or 3 minutes faster? Not a lot of time, certainly! Certainly with the 'resting' time involved once the dish is cooked the time difference will be Immaterial!!! What is different to me, and I own both kinds of cookware, plus other types is that the cast iron pan with hold that searing temp better than the copper pan. You will get a better crust on your steak with the cast iron pan (if you're doing it right!) than with the copper pan. Plus, there is less chance of anything going wrong with the cast iron pan--- like scratching the tin lining! Or melting the tin lining thus ruining the expensive copper pan. The cast iron pan is a 'tank' in the kitchen. The copper pan is a 'delicate flower'! One you need to be careful with the other is mocking you to NOT be careful at all. One is heavier than the other. One is rmuch more expensive. Which one will sear and cook a better steak, in my opinion, than the other? The cast iron pan! In fact cast iron is known for that very function!!! Plus it is a much stronger, sturdier pan over all. If you drop a CI pan it won't dent or get out of round plus it is CHEAPER, easier to clean and good for other things--- like baking corn bread, fried chicken, etc.!! And if you somehow ruin your CI pan vs a similar sized copper pan you won't loose (any? much?) sleep! None, probably!!! The same sized copper pan might just make you cry for a month, or more! So the answer to the question of will copper cookware sear a thick cut of meat MUCH faster than cast iron, carbon steel or aluminum clad cookware---- the simple answer is, NO!!! NOT AT ALL! Copper is a status symbol! If you can't boil water without referring to the recipe, you certainly don't need copper cookware! If you are not a foodie extraordinaire, cooking sauces or tempering chocolate frequently, you do not NEED copper pans!!! But if you have more money than common sense you absolutely do need a full and complete set of the the finest 3mm+, tin lined, French copper cookware! And in some really extreme cases you may even need the solid silver, American cookware that is available on line! An 8.5 inch, silver, saute pan is a bargin at a mere $8,200, plus the usual added costs! Plus, these solid silver pans come in a full range of sizes and configurations so you don't need to feel constrained in the slightest! But know that when people are talking about cooking a steak faster with one type of cookware over another, they are talking about a few minutes--- at most! If that is significant for you then I don't know what to tell you! But most of the time, you do not want to cook proteins really quickly! Usually, after browning a piece of meat you finish cooking it at a slower temp, so a few minutes one way or another just doesn't figure into the equation. Nor do you want to fry an egg real fast, scramble an egg quickly, make a grilled cheese quickly, fry chicken fast, etc. Slow and low is much more the phrase of the day the fast, faster, fastest! If someone is concerned about speed when cooking, or is wanting to cook something faster, I question if they know how to cook? And what they are cooking? If speed is really so important then they might consider a pressure cooker. And those do not come in copper! The metal is too soft and would not hold pressure, exploding and making a horrible mess with the possibility of causing great/severe or even fatal bodily harm to anyone near the stove! Most cooking is done slowly. And most cooks I know do not consider microwaving, though fast, as 'real cooking'!! I hope that helps, some.

Great suggestion!

It's not hard to find at all. Do you live on the moon?

Wow, you ask a very detailed and delicate question! I grew up with Mauviel 2.5mm, and love it, but the attention to detail of the Prima Matera is extraordinary. I'd probably go with de Buyer. I especially love the induction-ready version!

Hi, thanks. I have several knife videos on my channel

A good and practical approach. Love it, Geoff!

Nice! I love my copper!!

Thanks. I like really the look of Falk and it's obviously world-class but I can easily compare it to 2.5mm Mauviel as it's pretty much the same thing. Great cookware, that will perform as expected, but the cost to value is not clear and would be the choice of the user.

Hi Charles, this is really interesting. Can you share some studies where you got this info? I would like to understand more.

@@Cook-Culture No studies that I can cite here, although I’m sure they are out there. Just physics: copper has one of the highest thermal conductivities of the commonly used metals in cookware at 385 (surpassed by silver, stupidly expensive). Compare that to stainless steel at 45. The rate limiting step for heat getting through a copper-clad vessel lined with stainless is going to be the steel layer. It will perform like a stainless steel vessel. Copper lined with tin is another story. I have no argument whatsoever regarding the value of copper cookware; it certainly will not make you a better chef and it is very expensive. There are maintenance issues with both the copper and exterior and copper lining. However, on a strictly performance level defined as getting heat from source to target, nothing really beats copper with a tin or silver lining, except maybe applying the flame directly to the target.

Charles is absolutely correct. The only copper that performs as copper should is tin lined copper. Copper that is lined with stainless steel takes on the performance characteristics of the steel.

You can get copper pans with silver lining, which can be used at higher temperatures than tin, and with much better conductivity than steel

@@JacobMoen In a moment of drunk online ordering, I purchased a 6” silver-lined copper pan. $325. Fits two large fried eggs. They taste exactly like the ones I make in my well-seasoned Matfer carbon steel pan for $300 less. I don’t know what kind of chef needs the Ferrari-like performance of a pan like this…I know I don’t. But it is kind of cool pulling it out every once and a while, polishing it up, and cooking two perfect eggs in a perfect little pan.

Hi Robert, you bring us a good point. There is a right and wrong choice when it comes to cook-tops/ovens from an environmental perspective, especially based on where you live. We are in BC, Canada and Hydroelectric power is abundant. It does not come without its impact on the local environment but it's hard to compare when it comes to using gas as a heat source. I think this would be a video where I'd need to talk to a professional as I am just a guy with an opinion. I'll get this on the to-do list. Thanks

@@Cook-Culture Climate Town recently did a video on the topic from a climate policy "expert." And it really provided me some interesting insight as to the reasoning why gas stovetops were pushed in the first place. Obviously, there's always a bit of bias coming from a political side of it but it did change my opinion from being a bit of a stretch to go after to actually being a valid concern from an infrastructure pov.

@@roberttaylor9259 Thank you for that. I will look that up and dig in.

When I first bought my home in 1973 we had multiple power failures every winter and were helpless as to food when that happened because we had an electric cooktop. By the time we remodeled our kitchen, constant winter power failures were a thing of the past so I foolishly continued with the purchase of another electric cooktop. Then my mother, the main cook, died and I became my own cook. I hated cooking on electric because of its up and down heating and when my electric cooktop finally failed I couldn’t wait to replace it with a gas cooktop, a Viking. Ohmygosh, I love it! And I am very very upset at the ever increasing attempts to insist on requiring electric cooktops. Not in my house, please! I love the analog nature of gas. I love that I can have food during a power failure. As long as I have a match to use!

@@sylviarienzo6955 I certainly agree with that sentiment. If you enjoy it so be it I wouldn't tell someone to change for that but the power outages could be rectified with a camping burners that are relatively cheap. I think a 2 burner coleman is like $75 bucks with gas. I also deal with outages or did for a while and we've looked at getting one just haven't. I do think there's a bit of pushed messaging from the natural gas industry for gas cooktops. I've never had the problem with electric being too hard to cook with I just learned to pick the pan up while I guess the equivalency to gas is constantly adjusting temp. Neither are right or wrong of course it's just what you learn to adapt to.

How was the pan? Was the just the thickness of the copper or was it too thin?

I would have sent it back! You want 2.5 mm or more for universal usage. So with that thinner pan then just work around it. Maybe use it to grill a cheese sandwich with it. Or saute or braise with it. Oven fry/braise green beans/potatoes! Slow/low cook pork in it! Use it for a stew or a braise! It isn't like the pan is useless. It isn't!

And you bought the pan why? Or, for what reason? Before investing a bunch of money why not investigate what you are buying! And why!!! Mauvieal isn't the issue here! Is it? You bought something without knowing what or why you were buying it!!! So, how is that Meuvieal's problem??? Rather than concentrate on what you can't do with the pan, can I suggest you investigate all that you can do with it? This list is longer! Concentrate on what is possible rather than what you can not do! The 'possible list' is much longer than the 'impossible list'! And rather than buying new buy used! Buy something someone else bought, not understanding what they were doing . Some are old and never really used other than for decoration. With a bit of patience, and luck, bargins can be had! Good luck!

If you have a hard time with your new pan you might want to try a cast iron. Not copper, disk or square underneath your new pan. It will give your new pan a bit of buffer from the heat! Not exactly how a 'flame tamer' is used but it works fairly well for me. Flame tamers are not for high heat, direct flame cooking! But for medium to low cooking they work well! Most cooking is done on a lower flame, for longer! Not all but most benefits from a lower, slower, longer heat. With thinner copper you might not even notice the lower, slower, longer approach at all. Give it a try. And if it is tin lined make sure you NEVER heat the pan empty, as tin melts at around 420°F. So of coarse don't put it in a hot oven, empty or otherwise, just to be on the safe side, and until you get used to using copper! Or you will be sending it to the tinsmith to be re-tinned. A new tin coating should last several/many yesrs--- but it depends on frequency of use it, and if you use wooden implements, and how hard you scrub the interior and what you scrub with! You might find what you want on Etsy. 3mm copper pans, some virtually brand new and from the high end makes are listed there, just be patient and plan out what you want or need. Or might like. Maybe 3 pieces. A sauté pan, a sauce pan and a copper bowl if you like to bake. The bowl is unlined and is great for volumising egg whites. Using a hand, balloon wisk to beat your whites is actually doable! And you will feel like a stud doing it! Esp on front of others! You just need to develope your rhythm and then you can beat your cream (in a stainless bowl) or whites (in a copper bowl) in just a few minutes! It isn't hard! For cream put the stainless bowl and wisk in the freezer for 15-20 minutes before you begin. And make sure the cream is cold too! And then just beat it good and hard for 3-4 minutes. Viola! Whipped cream or meringue! Easy!

Copper under 2mm not being useful for cooking, or traditionally having been classified as "table service grade," is a myth invented by online cooking enthusiasts in the 2000s. 19th and 20th century French copper sold to home cooks was around 1.5mm far more often than the 2.5-3mm some collectors and observers think they need. There are trade-offs between responsiveness and heat retention as copper pans get thicker, but your 1.5mm saute is every bit as useful for most cooking tasks as a 2.5mm one, and more practical in a lot of cases.

Good point.

Do you have any experience with nickel lining?

@@wesh866 hi, yes. What do you need to know?

@@wesh866 no, I don't. You do not need to reinvent the wheel, endlessly, to find the best of 99% of the things out there! With over 6,000 years of cooking culture cooking pots and pans have been figured out for 99 9% of the wannabe chef's or home cooks. Rather than focusing on one's pots and pans get one set of cookware, whether it be cast iron, enameled iron, stainless steel or anything else! ONCE YOU HAVE MASTERED YOUR COOKEARE AND STOVE/HOB YOU CAN THEN BRANCH OFF TO THE EXOTICA. BUT MOST LIKELY YOU DON'T NEED TO DO EVEN THAT! Have down cold what a medium setting does with your 10 inch (25cm) cast pan, and a boneless, skinless chicken breast or two. Or a 1 inch thick T-bone! And then move along to a 8 in (20cm) and a 12 inch (30cm) pan. You need to know these things like you know the alphabet, if not better! I ALWAYS use my 10 inch cast iron pan for a grilled cheese sandwich because the crust that develops from the pan, butter and bread is---- superb!!! You won't get it with Teflon, and why risk a good copper, tin lined pan on a grilled cheese? Iron is SO VASTLY SUPERIOR in color, crust, taste, etc why even try anything else? W risk a copper pan? The point is---- Know your pots and pans, know you cooking surface and know the dish you are cooking to the point of not needing to know how to do it anyother way, other than the way it works for you. Watching others cook I see the same faults over and over! 1. Not taking food out of the ice box/fridge so the food is at room temperature. It makes a huge difference when cooking as to whether or not the meat is room temp or 36°F or frozen! YOU NEED TO KNOW AND MASTER YOUR COOKING TECHNIQUE! So JUST PICK ONE! PICK!!! ONE!!! TECHNIQUE!!! AND THEN TOTALLY!!! MASTER!!! IT!!! MOST COOK AT A VERY HIGH TEMP, AND FOR TOO SHORT A TIME!!! Most cooking benefits from a 'low and slow approach'. Some things can be cooked in a blazingly hot pan. MOST THINGS CAN NOT BE HANDLED THAT WAY! AGAIN, MASTER YOUR COOKING TECHNIQUE! 3. MOST DO NOT HEAT THEIR PAN PROPERLY. I pick my pan, have the food at or near room tempeture, and HEAT MY PAN THROUGHLY AT THE SELECTED TEMP. I WILL HEAT MY HEAVIEST CAST IRON PAN TO THE TEMP I WANT BY HEATING THE PAN FOR A GOOD 5-7 MINUTES OR MORE, SO THE ENTIRE PAN IS EVENLY HEATED! THE BOTTOM, SIDES, EVERYTHING!!! SO IT IS AT, OR TO, THE SAME TEMP BEFORE THE MEAT GOES IN! AND THEN I DON'T FUC* WITH IT UNTIL A CRUST HAS DEVELOPED ON THE HEATED SIDE OF THE MEAT. I WANT THE HEATED SUFACE OF THE MEAT TO CARAMELIZE BEFORE TRYING TO TURN IT. AND, YES, IT DOES MAKE A HUGE DIFFERENCE IN THE FINISHED PRODUCT! 4. DRY THE MEAT SURFACE BEFORE SLAPPING IT INTO THE HOT PAN. THE MEAT WILL DEVELOP THAT MUCH VAULTED CRUST, FOND, CARAMELIZATION! IT WILL NOT DO SO IF THE MEAT IS 'WET'. IF WET IT WILL JUST STEAM!!! WHICH IS A WHOLE OTHER STRATEGY, NOT WHAT MOST FOLKS REALLY WANT! SO DRY THE MEAT OFF BEFORE THE COOKING STARTS. AND SALT IT JUST BEFORE IT GOES IN THE PAN. AND THEN SALT IT AGAIN AS YOU PLATE IT UP! TOO MUCH SALT, YOU SAY! I WATCH MY SALT INTAKE BUT I LIKE PROPERLY SALTED FOOD, TOO. I SALT BEFORE COOKING AND THEN LIGHTLY SALT AGAIN AS I PLATE THE FOOD. THERE ARE A FEW FOODS THAT JUST NEED IT! FRIED EGGS, SLICED TOMATOES (20 MINUTES PRIOR TO EATING), BEEF! POPCORN!!! SOMETIMES A GARDEN SALAD! Properly salted food is an amazing thing. Unsalted food--- not so much!!! Often times salt is the last thing I add to a dish, because it is over used and abused! LEARN HOW TO, AND HOW MUCH TO, SALT YOUR FOOD FOR PROPER, FLAVOR IMPACT!!! IT IS VERY MUCH WORTH LEARNING HOW TO DO IT--- 'PROPERLY'!!! 5. LET YOU MEAT REST! INCLUDING YOUR FOOD!!! ( HAHAHA!) LETTING THE JUICES REDISTRIBUTE IS JUST SO IMPORTANT, WHICH IS WHY YOU LET MEAT REST ONCE OFF THE FIRE OR OUT OF THE OVEN! A STEAK, MAYBE 5 MINUTES! A 16 POUND TURKEY--- 30 MINUTES, AT LEAST! (THESE ARE ONLY ROUGH GUILDLINES!) The resting period is vitally important to the final result. And the red liquid, with cooked beef, is NOT BLOOD! Don't even get me going on that one! (Google it for the best, and shortest, explanation!) 6. Have 5, 6, or 8 signature dishes! Things you can make, in your sleep, without a recipe. Dishes you can make without thinking, or a detailed recipe card, and a whole lot of stress! Be good at something! Have a secret ingredient! But make it so good folks clamber for it, wanting more! MORE!! MORE!!! WHATEVER IT IS! BE EXPERT WITH IT! AND EVERYONE WILL THINK YOU MAKE EVERYOTHER MEAL JUST AS GOOD AS YOUR 'SIGNITURE' DISH!!! YOU SIMPLY DO NOT HAVE TO EXPLAIN 'EVERYTHING'! TO 'EVERYONE'! EVER! SO DON'T!!! AND TO MAKE A DISH BETTER? DONT MAKE SO MUCH OF IT IT MAKES PEOPLE SICK OF IT. LEAVING FOLKS WANTING MORE ALWAYS, ALWAYS MAKES THE DISH 30% BETTER THAN IT REALLY IS!!! RUNNING OUT OF SOMETHING ALWAYS MAKES IT TASTE THAT MUCH BETTER!!! LEAVING THE CROWD WANTING MORE WILL MAKE YOUR DISH JUST WAY MUCH BETTER! WHICH MIGHT BE THE VERY BEST TRICK OF ALL! SO BE SURE TO USE IT--- AFTER YOU MASTER A FEW 'SIGNITURE' DISHES--- THAT ARE YOURS! AND YOURS ALONE! (AND YES, I WENT TO SCHOOL IN PARIS, AT LE CORDON BLEU, FOR MOST OF MY COOKING EDUCATION! WAY BACK IN THE EARLY 2010s. Cooking is a skill. And a handy one at that. Like playing the piano, if you can cook you will always be in demand and handy to have around! Afterall, who doesn't like to eat good food? As the saying goes, 'the way to someone's heart is through their stomach!' And that hasn't changed, thankfully, in thousands and thousands of years!!! Bon Appétit, you all!

You are a know it all

Only if you're trying to keep it from tarnishing and polishing it after every use, which why would you?