Revere ware copper bottom vs All-Clad aluminum core
Lars
9 years ago
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Comments (16)
ritaweeda
9 years agoJohn Liu
9 years agoRelated Discussions
Copper pan VS what? as best saucepan for a special sauce
Comments (18)Actually, Jerry, I've not been collecting for a while. I acquired almost half of the pans between 1976-1980. I got two in the mid-90's. The rest I just purchased a couple weeks ago. The total was 22 pans! Now, only 21 'cause I gave one away. There's a recent thread over on the Cooking Forum somewhere that describes how I ended up with all this copper. My favorite is in the first picture...it's the large round pan hanging from the top row of hooks on the left. That's my fav but not the one I use the most. The ones I use the most are the 4 qt saucepans & casseroles (I have both types) and the 10" skillets (I now have two...used to have three). My kitchen looks like a sales showroom for copper cookware........lol :o) I have way more than I need! There are only two of us, for Pete's Sake...how many pans could I possible need?? (throwing up hands in dismay) I don't have a copper Windsor. My Windsor is LC....See MoreComparison: All Clad to JC Penney Cooks brand.
Comments (8)I just bought the jc pennys cooks brand 13pc set(tri ply stainless not copper) a month ago and I couldnt be happier.I coudlnt afford the all clad and this is my first experience cooking with stainless.I read good reviews on the cooks and luckily it was on sale at pennys for 149.00. After reading reviews about stainelss sticking and hard clean up I was a bit apprehensive but let me tell you the cooks cookware cleans up like a dream, seriously. I dont cook on high heat, usually setting 7 is as high as Ive cooked with it but clean up is a breeze.I use bar keepers friend and they come out like brand new.I am amazed at frying my eggs, a light spray of cooking oil and I can flip the eggs in the pan, then slide them off on a plate..no mess whatsoever...bacon wasnt a problem either.I like the weight of the pieces,not too heavy but not too thin either.The "new" revereware I think is thinner than the old revereware but this cooks is still heavier than the old revereware. They feel well made and the stainless interior is smooth not rough turned like a philippe richard fryer pan I bought which is rough and turned dull inside after I used bar keepers friend on it.This set of cooks is a big step up for me since I cant afford much, but Im very pleased and happy with my purchase.If the copper set is as nice as the stainless you will be happy....See MoreAll-Clad Exterior Types... differences??
Comments (14)I really don't understand all of this back and forth about how the exterior of cookware looks after you use it. Isn't what matters in cookware how well it functions, how well it lasts, and how easily the cooking surface cleans up? The exterior is exposed to searing flame or red-hot steel coils and is dragged across ceramic and granite counters. It will show these signs. The easiest way to keep your cookware "beautiful" is to leave it in the cupboard or on your display rack. If one wants to use it, the best thing to do is to make sure the cooking surface (stove top burner) and the exterior of the pan are completely clean each time you use them. If not, the organics (carbonaceous material from food, oil, sauce, etc) will char and discolor the surface. If there is nothing to char, there will be no browning or blackening of the surface. I prefer to let any dribble, splash and spatter just char on the exterior. Years of cooking produce a deep brown patina that reminds me of how much good food and happiness my pans have brought me. If one wants to use the dishwasher, then one has to also come to terms with the possible lightening or discoloration of a surface from the somewhat caustic nature of the detergent. This will not affect the longevity nor the performance to any perceptible degree. Concerning performance, all of the All-Clad pans with stainless steel interiors perform the same with respect to stainability and durability in the pan. The real difference between the lines is in heat transfer performance (how fast they heat, cool, and distribute). Assuming the interior stainless is the same thickness across the different lines, the MC2 will be the fastest in heating, and thus arguably the best, because it has an exterior raw aluminum wich has a thermal conductivity that is about 16 times greater than stainless steel (250 vs 16 W/mK). Next in line would be the LTD that has a thin anodized aluminum exterior coating, which is largely alumina (aluminum oxide) having a thermal conductivity of about 20 W/mk, thus inhibiting heat transfer to some degree versus pure aluminum. The All-Clad Stainless is a tri-ply stainless/aluminum/stainless and thus has much less aluminum than the others and thus lower thermal conductivity. The Stainless is a little better for searing of meats or other large masses because it has a higher heat capacity, but I won't elaborate on that right now. Suffice it to say, cast iron is better in this venue. To make your metallic cookware easy to clean after use, follow these simple steps: 1) with a dry, clean pan, heat on high until a drop of water will ball up and "dance" on the surface (careful not to heat too much, or you could wreck the pan or "flash" subsequent oil). 2) when the pan is hot, coat the interior surface with a high smoke point oil such as sunflower, safflower, canola, corn, or peanut oil. Note, if you want to cook with another oil or butter, drain off or use a paper towel to carefully remove excess oil. The oil addition to the hot pan forms a molecular bond between the oil and the steel and renders it much more non-stick. 3) let the pan cool to the temperature at which you desire to begin your cooking and add the appropriate oil or butter or liquid for your desired meal. 4) drag your spatula as little as possible across the bottom of the pan, especially if it's metal, so you don't disturb the thin layer of oil that is bonded to the stainless surface 5) when done cooking, immediately empty your pan and cool with tap water and a little soap. The high temperature of the pan in combination with the water will do wonders to loosen any stuck foodstuffs....See MoreKirkland vs. Belgique vs. Calaphon $199.00 Each..
Comments (3)Do things never disappear from the internet? LOL I have Belgique with the copper bottom and I will never own anything else. With a chef in the family recommending them I bought them on sale at Macy's after reading online reviews. Seems you need to stay away from the 100% stainless Belgique with NO copper bottoms, as they all had "food sticks" reviews. The copper bottom set had fantastic reviews and I added my 5 star review as well....See MoreLars
9 years agoplllog
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