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Cast Iron, Aluminum, or stainless steel?
(12-16-2017, 08:49 PM)akrvbob Wrote: Copper

My mom fell for those infomercials about copper pots and has been using them for about a year. They are fantastic!!!!! I’ll replace all mine with them.

How do you keep them clean?  I had a couple when I was decades younger and they were the devil to keep clean.  But they do work so well and if they are shined up they sure dont need a cupboard to keep them.

“Lo, I would wander far away, I would lodge in the peace of the wilderness."
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Aluminum pots but not pans..... Large aluminum pots are used everywhere for cooking in large quanity.
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Nothing sticks to the copper and they are as perfectly clean as the day she bought them a year ago.
2015 GMC Savannah 2500 van, 480 watts of Solar Panels--and a wonderful furry best friend named Cody. I'm out to change the world!
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Bob, there is no copper in or on that pan....only copper color, as per the faq on the Copper Chef page.

"3. Is the Copper Chef Round Pan actual copper? Will the coating peel?
The Copper Chef Round Pan is aluminum with copper-colored Cerami Tech Non-Stick Coating that will not chip or peel.

4. What is the Copper Chef Round Pan made of?
The Copper Chef Round Pan is aluminum with Cerami Tech Non-Stick Coating and a stainless steel induction plate."

Real copper cookware costs a fortune.

All 'non stick' coatings these days have to be free of PTFE & PFOA so ceramic is the new standard. Not sure who came up with the copper color thing but it seems to be a marketing success....
and of course my copper colored, non stick fry pan is called 'Gotham Steel'...go should at least have a Batman symbol!  Tongue
I'm taking care of my procrastination issues;
Just you wait and see.
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(12-17-2017, 09:34 PM)johnny b Wrote: Real copper cookware costs a fortune.

Yes it is a bit pricey -

But it is very much worth it - depending n what your trying to do.  It is however a bugger to keep them as shiny at they look when they are new.

But for me way way beyond anything I can afford any more.  So it's cast iron and steel for me.   Big Grin

“Lo, I would wander far away, I would lodge in the peace of the wilderness."
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I'm not sure where the idea that "all 'non stick' coatings these days have to be free of PTFE & PFOA so ceramic is the new standard." came from, but it's not the case. PTFE (Teflon and it's many other trade names) is still, by far, the standard of non-stick cookware. The only health concern from using Teflon is breathing the fumes from badly overheated cookwear.

It will last a long time if treated properly-I only use silicone and wooden utensils with it. Most people don't treat it properly-take a look at the Teflon pots and pans in any thrift shop to see the proof of that.
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The following 1 user says Thank You to KroFlite for this post:
frater secessus (12-27-2017)
I am a big fan of the ceramic coated pans/skillets.  I have used a small (~7") one almost everyday for cooking breakfast for the last two years.  It has held up really well and I don't foresee replacing it anytime soon.  I only use wooden utensils or silicone tools too (mostly).  I do use a fork to turn sausage patties though so the grease doesn't go flying and the few slips I have had have not damaged it either (poke all the way through).  I use a paper towel to sop up the grease at the end making cleanup a breeze and the grease easily disposed of in the trash and/or fire.  Actually, I use a paper towel to pre clean all the cookware.

The teflon pans I used to use always ended up bubbling and flaking over a short time...  Those flakes can't be good for you.

I need to find a small ceramic pot to put a can of whatever in to reheat or when I make chili.  I use a stainless steel one now, but it is harder to clean than the ceramic pan.

My $0.02 worth


2000 Roadtrek 200 Versatile "The Beast" (it has been tamed hopefully)  I feed it and it doesn't bite me.
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How to clean real copper:
Salt and lemon juice, then scrub like the dickens. Wipe clean.
“Who has not felt the urge to throw a loaf of bread and a pound of tea in an old sack and jump over the back fence." -John Muir
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I renounced the religion of Cast Ironism decades ago. I have a 10" stainless frying pan that doesn't get used much because I seldom need something that large. Most of my cooking is in a 3 qt. stainless sauce pan or an 8" non-stick aluminum sauté pan.
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(12-18-2017, 08:58 AM)KroFlite Wrote: ...badly overheated cookwear. 
Yeah, there are a lot of people who seem to believe "blow torch" is the only heat setting.
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