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jerrymb

anyone use a Copper casserole pan?

jerrymb
18 years ago

first off does Copper seem to be the wrong material for a casserole pan, and to be tinned lined on top of that? I just bought a Copper Casserole with the tin to experiment with. it really looks sharp but after having just returned a LC carbon steel and enamel pan to the store after reading all the bad reviews I thought i would focus on this copper pan. it has some weight to it, its not a cheap flyweight, just a little lighter then the Mauviel professional line. It has a rolled lip and looks to be somewhere between a 3 qt and 4 qt. even the lid is heavier then the all-clads, Its not domed, and the two thick looped handles are set at about 45 degrees, well what do you think of a copper casserole?

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