Henry Rifle Forums

well, its official .... my wife has gotten rid of almost all of her other posts and pans and has switched to those made by Copper Chef .... she has a few small specialty aluminum/stainless pots and one cast iron pan in which she bakes cornbread .... her most recent acquisition is a Copper Chef Removable Electric Skillet ===> https://www.amazon.com/Copper-Chef-Remo ... buffet+pan .... she happened on it at the Conroe, TX Walmart .... they had it for just over half the price shown in the Amazon link .... her only complaint is it isn't induction ready like all of her other Copper Chef cookware .... over the years she has had several really good sets of cookware ....she says that she likes the Copper Chef pans more than any of the others

I hope she makes lots of great meals for you both in them.

I had a set of real French copper pots and pans I collected over the years. After I moved to new house, I asked the girlfriend where they all were. She accidentally donated them. Someone is cooking well.

she is fixing French Toast this morning .. .. she has had copper bottom pots and they did well .... the Copper Chef cookware appears to be a very different process

I bought mine 3 skillets and a few pots and baking griddle last year. I have a hard time getting her to fix my cornbread in the iron skillet now. Lol. That's the only way it tastes right.

I was about to start a thread on Revere Ware. I have a solid collection of mostly post 68 1801's. Buy I do have a few pre 68 and even one pre 62.

The "quality" of the pan notwithstanding, it's more about knowing the characteristics of the particular pan you are using, knowing your heat and how to control it, and knowing the cooking characteristics of your ingredients. I've seen chefs use $200 All Clads and burn everything, and I've seen chefs use $25 supermarket pans and turn out masterpieces.

an ice storm on the way ..... a big pot of beef stew (SD sirloin) has been simmering in the Wonder Cooker for the something over the last 5 hours .... homemade biscuits in the oven .... the fragrance coming out of the kitchen is incredible ..

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Have to stop looking at your food posts. Looks really good and makes me ravenous.

Stay safe. Stay warm.

JEBar wrote:an ice storm on the way ..... a big pot of beef stew (SD sirloin) has been simmering in the Wonder Cooker for the something over the last 5 hours .... homemade biscuits in the oven .... the fragrance coming out of the kitchen is incredible ..

most of Maureen's copper pots and pans that were the inspiration for this almost 7 year thread are still in daily use and doing just fine .... over time a couple of the frying pans begin to lose their nonstick surface and thanks to YouTube University she found a way to season them so as to renew their cooking surface .... doing so worked to a degree and lasted for a while but never worked as well .... we decided to replace those two frying pans and as is our custom, the research began .... while there are plenty of sources for purchasing copper cookware, there are also nonstick pans made of other materials that weren't available years ago .... after a while she decided she wanted to try Granite Coating Cookware .... because of her experience using granite coated Crepe Pan she wanted to go with frying pans made by same company .... with a 4.7 out of 5 star rating based on 7,073 Amazon ratings, we chose an ESLITE LIFE Frying Pan Set ===> https://www.amazon.com/dp/B09893BWYV?ps ... ct_details <=== she's been using them for about a week and she is very pleased ..... they require a bit more heat than the copper pans ..... that could be at least in part due to being heavier .... she finds it best to use a tiny bit of cooking oil our butter .... she says she has been pleasantlyf surprised to find that they are a bit easier to clean up than the copper

Last year I bought a new 12" frying pan. The brand is "Tramontina". (made in Brazil). It has proven to be a great non-stick pan and no signs of wearing out after a year of daily use.
That copper cook wear sounds interesting.