Red Copper Pan Review (12 inch): 21 Day Test
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- เผยแพร่เมื่อ 22 ก.ค. 2024
- This is my 21-day test of Red Copper Pan. If you accept the fact that it's not scratch-free (as advertised), that it will probably degrade over time, that you can't use it on a high flame, and that you have to gently hand wash it after every use, you may actually like it.
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• Where to purchase & written review: bit.ly/2rhjXEZ
• 4-month update: • Red Copper Pan Review ...
• Red Copper Pan also appears in my Granite Rock Pan review: • Granite Rock Pan Revie...
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0:00 Introduction
1:01 Seasoning
1:50 Day 1
2:09 Day 2
2:30 Discussion
3:26 Day 4
3:42 Day 6
3:58 Day 9
4:27 Getting the most out of the pan
5:43 Day 11
6:31 Cleaning Technique
7:44 Day 12
8:50 Day 13
9:26 Day15
10:13 Day 18
11:29 Day 21
12:00 Conclusion
#redcopperpan #panreview #asseenontv - แนวปฏิบัติและการใช้ชีวิต
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How dare you doubt the pan that has been INFUUUUUSED WITH COPPAAAAAAAAAAAH!
Best for dank chickie nuggies. 👍
ANTI SCRATCH TECHNOLOGY! AND VIBRANIUM RINGS!
It even got 5 Vivian heads
"Heeey, it's ya girl Cathy"
Jaboody? I love those boys
c'mon guys we all know it depends on the trajectory of the moon. the tide can have drastic effects on the non-stickability of these pans. fact.
Your reviews are very satisfying, keep up the good work.
Cast iron. You can use it in battle in the morning and cook cook dinner on it in the evening 🤣😂
+1 for that! Except for sugar, and acid. The only downside to my cast iron stuff is it wouldn't play well with making caramel, and doesn't work with slow cooked acidic foods that strip the seasoning from it (obviously, in hindsight :)). You can ruin three generations of family seasoning on your cast iron pot if you slow cook a tomato based reduction for an hour (Doh! Sorry Granny, my bad). It also imparts a slight flavour that is the history of everything ever cooked in it (normally a perfectly good thing unless you are making something like popcorn that you might want to taste perfectly pointless). Also I cracked a cast iron frying pan from the base to the rim of one side of the thing once by deglazing with a glass of wine. It's still in daily use even with the crack (I'm guessing the microscopic crack sealed up with oil, so you can add "self healing" on the plus side, but they *can* crack. In Australia we have a long history of using cast iron Dutch ovens (for those that dont know they are the ones you sit on the coals of your fire and then add coals onto to the specially shaped lid for all round heat to bake bread or whatever) And they often come with three short studs on the bottom to act as legs. I dont think I've ever seen one with all it's legs still intact because cast iron is a little brittle. All that said, I can cook an egg in any of my cast iron kit just as well as seen on non-stick TV. I can also crank the heat to whatever I want. My brother uses these inexpensive non stick pans and always keeps a couple spare in the pantry for when they inevitably crap themselves. I'd also use a non stick pan to do something like Tuna Tataki (キハダ鮪のたたき) (lightly seared pretty much raw tuna) because you dont want it to taste of anything, so I do own a couple.
@@craigkirby9202 ...I have two types of pans...cast iron (season them out on the BBQ if I damage the seasoning...and for something that I think might pull out the seasoning, I have stainless...both near indestructible...and both will last a lifetime...I stay away from these coated gimmicks...too much hassle (go figure) and what can chip off the pan isn't pleasant...
Cast iron Is the weapon of choice because once I'm done knocking people out with it I get hungry and want to fry something up
As someone who grew up with a mother that EXCLUSIVELY cooked in cast iron everything taste like "cast iron" so when I was on my own I didn't want one. Lol. Not to say cast iron is bad..I'm just traumatized
@@oranjekola ...she may not have seasoned correctly...or cooked 'too hot'...or perhaps kept cleaning the pan too far?...I always use a good oil, butter or bacon grease from time to time...I've never had the 'cast iron' taste...but if found going too hot can burn the coating a bit and that taste will get into the food....and it's not a good taste...also every few years I will cut the coating out and freshly season the pan...
What I don't understand is how these advertisers get away with all these claims.
Don't we have laws here in the U.S. against FALSE advertisement?
Shouldn't they be held accountable for lies and bogus claims?
Garry Robinson: That's what i'd like to know!?
No company in the whole world would produce a product that would benefit you.
They only care about money.
@@jayah6227 i disagree
I agree...Everything always comes down to money $! (But honestly I'd like to try this pan 😁. (I don't think I'd put nuts and bolts in it though.) I'll let you all know if I try it 😊
If you run it over with a car and it breaks, doesn’t that give u a chance i court ? This is pure false advertising, and in my country you could file a complain.
I never knew you were supposed to "season" nonstick pans :o
I got exactly the same pan. Had it for 1 year now and it still works like when I first got it. Best pan I’ve ever had.
I find it very odd to season a nonstick pan, you'd usually season cast iron, woks and others to make them essentially nonstick. If a pan is truely non stick you shouldnt have to season it.
mixwell1983 it's just habit these days
Stainless steel as well. These companies are exploiting ignorant people.
mixwell1983 that's what I was thinking. You season a cast iron pan to soak in the oil. I'm not sure a non stick pan would absorb any oil.
@@d.d3670 Please show me Copper non-stick sets mine where stolen and I can't cook bake anything anymore show me a good deal please!
@@madthumbs1564 I'd rather season my pans to maintain non-stickness than make PUFAs a core ingredient in my food
If you have to pamper these pans like this it's not worth it to me.
Well, no scouring burned food either tho.
You have to pamper all these non stick pans. They last a while and degrade. You toss it and get another. Sure every kitchen should have one or two for certain jobs but not as a mainstay for everyday cooking.
I've never had to baby a non stick pan like this. For the kind of work required for this pan, I'll get a good old heavy duty cast iron
You have to baby pretty much all cookware. Even stainless, you're not supposed to use high heat on. Cast iron you have to baby as well, in a different way. I pretty much baby all my cookware.
We had one for about 6 months and I wore out. Even when we "seasoned" it in the oven according to the directions. it only lasted less than a year. We used something to get baked on food out of it and it lost its non-stick feature.
another thing to avoid with non-stick surfaces is having salt in the pan. Add your salt after it's on the plate. Salt is really abrasive and will make micro-fine scratches.
You've hit on an excellent method of reviewing something...over a period of time rather than out of the box. A comprehensive review was what I needed before buying. Thanks.
Excellent review! I'm tired of my electric non-sticks not lasting six months, so I'm going to get one of these. They have them at Wal Mart. Also, I would not salt anything I'm cooking while it is in the pan. Salt is very abrasive. that's a beautiful grilled cheese, by the way.
I’ve use my pan virtually every day for the past year. I’ve never seasoned it and it’s still good as new. I 😍 Love 💕 it! Low to medium heat really helps. Also, always wash by hand.
I have one of these that I bought on sale and I love it. It has worked well from day one. Have had it for more than two months and use it all the time. It cleans up really well and nothing EVER sticks.
I really love that you did a long term quality video about this pan. Thank you so much.
Hey thanks for the comment Chanel. I'm glad you liked it.
it also depends on it using gas or electric
Bought one of these pans specifically to cook potstickers (Asian dumplings) it worked ok for a few times but now the pan sticks like crazy. Miserable fail.
I cook potstickers in my 12" Red Copper pan all the time (for over a year now) and never have any problems with them sticking. With potstickers you need to let them brown on the bottom WITHOUT trying to move them until they are perfectly brown and crispy on the bottom. Avoid the temptation to slide them around in the pan while they are browning.
Don't use it. Very bad for your health long term with the chemicals
Stopped using all my red copper pans. Epic fail!!
@@blewyd not true.if that's the case so is everything else...being bad for your health.
@@RebelLyfeBoxing80 thanks for replying to a 2 year old comment and copper pans are known for having chemicals and not working in general. You do not know what you are talking about.
I bought a Tfal 12 " skillet and love it. I also have a small one too. I'll continue to take care of them and see how long they last.
We’ve had the red copper pan for around 6 months and we like it pretty well. We did season it and follow some simple care instructions (light detergent, no olive oil, no metal anything). I did have an incident where a family member used a metal spoon to dish out shrimp but luckily there were no scratches! It’s a pretty good pan but the ads are it’s main problem. Thanks for taking the time to do a long term review
"If you run it over with your car, it's probably gonna chip." hahahahahahaha. That is great. Fun review. I also like the same thing, when we have something and use it several times before reviewing. Doing that now with my waffle maker and air fryer. I love both, but for sure, changes happen after more than one use. Anyway, great job. Happy 2018! - Ivy
Thanks and Happy New Year!
Thanks! ❄️
I'd say it's a pretty good pan if all it does is chip after running it over with your car!
To those that are saying he's not supposed to use oil to cook he said he was going to do the review differently and baby the pan to see how long it would last. To see what would happen. Many non-stick have failed the tests over the years. Way back in the past I've had he Teflon peel and flake. I love my cast iron and rarely use non-stick.
Reasons to hate cast iron: it's heavy, it heats up slow, it's horrible at heat distribution, ridiculous maintenance. Stainless can be seasoned also for the exact same food release performance. Aluminum (used as a core in clad pans) holds as much heat at a little over half the weight of CI.
mad thumbs you're completely cast iron ignorant. It's false information like you are spewing that makes new cookers shy away from the best tried and true cooking instruments on the planet. I can post no less that a thousand videos debunking your cast iron myths. The only one I agree is the weight. But even that is fixed with the new age cast iron pans. Google is your friend.
@@madthumbs1564 There are cast irons with ceramic plating that are non steak and clean easily. Then there are stainless steel with heavy alluminium bottom to retain and use heat effectively without having to worry about acid making aluminium pans bad. One thing though cast iron holds heat extremely well and distributes pretty evenly so idk what you mean that.
I just found my new review man! Good stuff bro. A honest serious extensive knowledgeable review.
Love ALL your reviews... so very thorough! Glad I came across your channel. You're my favorite review channel now!!!!!!
Hey that's very nice of you! I'm glad you like my videos. I hope to hear from you again!
I think if a reviewer does what the ad says you can do, and the pan fails instantly, the review is good and the pan is bad
True.
I was hoping to see more variety of foods cooked in the pan's 21 day trial.
If a non stick pan can't cook an egg without it sticking it's already doomed. It's a great measuring stick.
Luv your honesty and impartial reviews.
Thanx
I loved this review. Great job on doing such a thorough and detailed explanation of it. Thanks a lot!
infused with copaaaaahhhhh!
Even manufacturers admit that non-stick pans are only meant to last about a year. I think it's a good idea to have one NS pan but the remainder should be carbon steel or cast iron. You get restaurant quality results with either one and they last a lifetime.
Carbon steel is popular in Europe, but not the US. We have All-Clad here which are much better at heat distribution for better pancakes, eggs, french toast, (food that cooks stationary). Today there are other manufacturers of tri-clad pans. Stainless like carbon steel can be seasoned for the same food release properties. The aluminum holds the same amount of heat at a little over half the weight of cast iron.
hey . I just bought a triple clad commercial set for $1100. did I waist my money? I was tired of the black coating coming off and ruining my mashed potatoes. cast iron is to much $. anyway just asking you as you seem to have the skill set to answer my concern
hey . I just bought a triple clad commercial set for $1100. did I waist my money? I was tired of the black coating coming off and ruining my mashed potatoes. cast iron is to much $. anyway just asking you as you seem to have the skill set to answer my concern
Dump the potatoes out of the black-coated pan and mash them in something else, perhaps? I used to have to make whipped potatoes all the time because my friend saw it as a staple of his life. I boiled potatoes in an 8qt pot that happened to have a black non-stick coating. I used that pot because the lid has a strainer on it. I then dumped all the potatoes into the mixing bowl of a Kitchen Aid stand mixer. I stuck the whisk on it and let it rip until the potatoes were squirt-gun-smooth. No black flakes, except for the pepper.
A Little tip for the copper pans (and all non-stick pans for that matter) is to season them with a tiny bit of oil before each use. Just a tablespoon or two, wipe entire surface with a paper towel to get a thin layer of oil, and you're all set! It'll keep it seasoned and non-stick for years to come. You should also season it with oil in the oven every so often, or as you see food starting to stick a bit more. You really do have to baby most non-stick pans, but you can't beat them for cooking eggs, pancakes, crepes, and anything else you don't want sticking to a pan!
Also, I'd be interested in an update with searing some steaks or chicken. Although a traditional skillet is better for this, I want to see how the copper pan can handle it.
I've been frying chicken lately, and it's still hanging in there. I'll be sure to include that in a follow-up. Good comment, Kat.
Yes, I agree!
We actually use all cast iron pans in this house, and our cast iron pans are now non-stick! This is because we always oil it after use.
They make "seasoning spray". You just spray it and put it away. If you wash it with soap, you HAVE to rub it with oil again. Dawn dish soap is used after oil spills because it takes away all the oil 😉
The thing is; you can season stainless, cast iron, and carbon steel, and all will perform the same as far as sticking goes.
Why can't they preseason it for us? Oh ya, so we ruin it and have to buy another! That's a true scam tactic. Yes, I seasoned mine, but as soon as you "accidentally" put it on high heat for a few minutes its ruined! Cheap as any other non stick pan.
Freakin' Reviews you can't "season" them. putting oil before using isn't "seasoning" as it isn't porous so it won't absorb like cast iron would. what you're doing is putting a coat of oil on to make it more non stick.
This is a great video on instructing how to take care of these kind of pans. Thank you sooo much!!!
Thank you for your real world tests. The caveats you present are terrific and allow a true picture for purchase or pass.
Seems like you babied the pan more than most would, but then used concentrated dish soap to clean it, which is a strong solvent. You're washing out the seasoning of the coating.
Use only a drop of soap and 4-6 oz of hot water with the paper towel.
Soap is not a solvent
J W No, it is. It’s able to dissolve things. That’s how it cleans grease
I think if you have to use oil is no different than other non-stick pans.. and they are probably less "high-maintenance' than this one here..
I've had this pan for a few months now and it is not high maintenance. I seasoned it just as this gentlemen did before I used it and haven't since then. The directions say you only need to season it a few times per year.
Donna S do you use only high heat at all? Or do you baby it every time just like he did? I’m a beginner at cooking so I can’t promise that I could baby it just like he did because this would be my first pan.
@@oscarwong4201 I treat this pan just like the other non-stick, Teflon pans. I seasoned it as directed on the label before use. I have sauteed vegetables in it, cooked eggs, and warmed leftovers. I've never used high heat, didn't have to. Mostly medium to low heat; also my pan is a 10". I still put a little butter, olive oil, or water in pan before cooking. I wash my pan with warm soapy water. It's not really babying the pan to me. I use it like any other pan, except for seasoning it a few times a year. It's easy, just put some vegetable oil all around to cover the pan then put it in the oven for the designated time. I believe the Red Copper pan is safer to cook in than Teflon-non stick pans. That's why I like it.
I have had the copper pan for nearly a year. This pan is durable enough for what I cook in it. I have seasoned it a couple of times and it still works great.
I really like how you respect the resources put into the product and do not destroy it. There is no point in scratching or running over the pan with a car because it is obviously going to destroy it and it has nothing to do with the usage of the product. What you are doing is great because you focus on real life scenarios, so good job!
I just don't understand how you can season a non-stick pan if it's supposed to be non-stick? How will the oil stick to it? Makes absolutely no sense.
I'll stick with my teflon non-stick pans and margarine. But, thanks for the long-haul review. That took commitment!
Jill Springer Forrest: You may want to watch this video: th-cam.com/video/0uATfA_WoTA/w-d-xo.html
All new pans have micro pitting or micro dimpling. Peaks and valleys you are unable to see. You need heated oil to obtain a flat, smooth surface.
You must have had a better outcome than me. I tempered the skillet just like you said and the instruction stated. I used skillet once, wiped it with a paper towel and gently washed it. Then wiped it down with a light coat of oil. Next time I used it I noticed that the center the skillet was crowned, in other words, the oil all ran to the sides. I put two eggs in the skillet and they stuck, in fact, I had to through the eggs away. That was it, I gave it away, I might as well have taken my money and threw out the window.
Ouch, yes that is bad. It sounds like you did everything right, too. Did you use it with high heat? That can instantly kill these new nonstick surfaces.
Sky High I bought the red copper square skillet.. I seasoned it (following the instructions) and the first time I used it, it bowed up in the center. I made an omelette.
All the egg ran to the outside edges of the pan. Ever see an omelette with a hole?!
It was a waste of20 bucks.
Do you think it would help if you baste it like you did when it was brand new to make it new again so it gets slippery again a question
i watch Vivian tries and she has the 8' red copper pan. she didnt season it but shes had it for over 6 months and its still perfect. non stick.easy clean. she babies it like you do. no metal. no scrubbers.she uses it atleast 2 a week. maybe more.
this was an awesome review. a full three weeks is so much better then one try. (you must really be sick of eggs tho.lol) its good to see what real people do and not the commercials. your right. the commercials really lead you on with what you can do when you really shouldnt.
This guy is excellent. I just hope he realized there was an animal/creature lurking behind him at 6:09.
His golden retriever
I love the dedication
So many eggs 🍳
I have thought about purchasing this pan. After many cooking washing wouldn't it be good to re season it from time to time?
I have two of these pans (picked them up at a yard sale) Round and Square nothing is sticking but the flavor of the food isn't the same?
Meh. My cast iron pans are exquisitely drained and very non stick. I use a light coat of some sort of fat and I can crank the range add high as I like, throw in a rib eye and let 'er rip. Anything stuck sponges right off.
Agreed. Cast iron and carbon steel is the way to go. Most of my cooking is done in either and they don't even have to be cleaned often if you don't mind that. If I can make a french omelette in all of them, or even a plain aluminum pan with the right technique, what more do I need in terms of nonstick?
Nonstick has its place however, like all kitchenware. Sometimes it's nice for ease of use with the conductivity of aluminum. Sticky milk-based sauces and drinks are nice in nonstick as well.
JerryInDFW same here, I've got 4 cast iron skillet, one being 16" X 3" and can fry a boot over a campfire and it would slide out. Meh!
I like cast iron skillets as well. What I find is that cast iron skillets are wonderful for meat, potatoes, etc. I find it hard to cook eggs in them though. I got a ceramic skillet from Wal-mart for around $25. I have taken good care of it. I have found that, like the gentleman in the video said, is has "degraded" slightly. For eggs I do have to use some cooking spray now. But mostly for the eggs. I have found that cooking eggs in a cast iron skillet is difficult as they tend to stick to the pan, especially scrambled eggs. Again, I do find that cast iron skillets are better for fry meat, like you said, as you can use them on a higher heat. That's especially good if someone has a thicker cut of meat.
A cast iron skillet would be better for camping, definately. Like you said, over a campfire or a grill.
Cast Iron's god for camping and cornbread, but when it comes to anything else, I'll stick to my (regular) 12" stainless. They're less maintenance than cast iron even, seeing as how I can use as much soap as I need, and if I'm lazy I can just chuck it in the dishwasher.
You use oil. That is your non-stick.
If I have to baby the pan that much then it is not worth it. Limited cooking. Limited cleanup. From your review it is a special purpose pan that is really a waste of money.
Season a cast iron pan and you can put that one to shame.
I baby my cast iron. Scratch up your cast iron and I think you'll see the non stick isn't very good anymore. It's worth it to take care of ANY pan or piece of cookware. Be good to them and they will be good to you, simple as that.
This is a great review IMO. Thank you for sharing it and especially showing how you cleaned it and used the olive oil.
Thanks for your videos. I like how you do follow ups. Ive watched a few of them. Keep it up. Would like to see a follow up on the gotham steel indoor grill
I will stick with my cast Iron
Kelly Rightmire was that supposed to be a pun?
Mr. Wazzup
Probably not. Properly seasoned cast iron cookware (easy) will not only last forever, it’s tough as hell, will be reasonably nonstick while lasting virtually as long as you want them to. You can bake with them, fry with them, broil with them, and all your cooking is never limited to a temperature limit. Wash them with soap and water too. Oil seasoning polymerizes to the iron so soap won’t attack it. These reinventions will never outperform good ol’ cast iron.
shotgundrums ...
Odd, my GreatNan told me to NEVER use soap & water on a cast iron, but to clean it with simple salt. I inherited hers and I would never want to get rid of a decade of seasoning. :)
The Ultimate Cat Momma it doesnt wash away the season of what you think, it washes off the coating in the pan, and you should about once a year use soap and water on it to clean it and then season it again
Gregory Everson ..no offense to you Dear...but I'm gonna stick with what my GreatNan told me ;)
Just what I want, a pain in the ass pan.
Thank u for this review...I was intrigued by the Copper Pan when I saw this on TV. Ooooh that shrimp looked so delish! Maybe I MIGHT give this a whirl after I see your later update video....thx! ~Katie
I've had 2 of these pans. love them. I've broiled, baked, stove top cooked & they have been my favorite pans.
I got these pans I had them for over a year I think and I don't use any oil or anything and I use a fork a metal spatula and everything in it they're incredible pans
You must have got good ones then because mine never worked and yes I properly seasoned the pan.
How do you clean it?
So stick with the classic 20 dollar tfal, it goes to medium and lasts a year or more without effort....
Excellent review !! and out of all the other videos I watched ,you may be the only one who could cook !! lol
Thank you very much for your review I just bought my first set of red copper pans I will be taking the steps to preserve them as long as I can
So wouldn't that be false advertising? She uses a mixer in hers, and a fork I think. My husband swears by his big square pan, but he thinks you don't wash it, just wipe it out. Our fried potatoes slide right out.
I love my copper pan. Had it for 6 months now and it still works like the day I got, and I use metal fork and spoon.
Da fuq u do.
TROLL
You are not real
I am allergic to olive oil so is there another oil that you can suggest to me that will work as well when I am seasoning this pan?
I'm learning that these cookware items still have aluminum under the coating. Is this true? I no longer use aluminum for health reasons. Thank you.
everything you did would work just as well with a cast iron skillet and you could use metal utensils and it would last literally hundreds of years.
Hah yeah that is true. But "As Seen on TV" marketers haven't found a way to cash in on cast iron... yet!
chukzombi ive never used a cast iron skillet. i see alot of people talking about it. is it that good?? from what ive seen it doesnt look easy to take care of and clean. am i wrong and just watching idiots using them or is there alot of care that must go into it.?
cast iron is all i use. its as easy to clean and maintain as what FR did in this video. you just need to keep the griddles oiled or buttered up and cook on a medium heat and at the end of the cook you only need to wipe out a few crumbs or just rinse it in the sink. no soap though. soap will ruin your surface seasoning.
chukzombi thank you for answering my question. maybe ill look into one to try out. i havent seen any member of my family use one so i just thought it was something a chef would use. i actually just had to throw out a pan cause all it did was scorch on the bottom and i had to let it soak for atleast a day. it didnt matter what i cooked or if i used butter/oil it was always awful. i found a really nice one to replace it but it was satisfying to throw the old one out.lol. off topic.. anyway thank you again. some people get condescending if you ask a question.
i dont mind answering. chefs do use them, they use vintage cast iron pans if they can get them, mine are from the 1920s and 30s, but i also have Lodge pans i bought brand new from walmart. the newer ones are heavier, but cook just as well. search on youtube for cast iron cooking and maintenance and you will get a good education on them and i bet if you dont mind their heavy weight you wont ever use anything else again. the food tastes better too.
Every time you use detergent, you wear your seasoning...
i guess i will still add lot of oil to the pan cause im in keto diet,does it make the pan live longer?
I have one of these but did not season it. What are the steps to season this pan?
Why would you season a nonstick pan?
Mike F makes the non stick coating last longer and work better
I understand you are suppose to season a cast iron pan also.
Fuck all these bullshit gimmick pans. I cook with three cast iron pans, an 8, 10 and 11.5 inch that my Grandmother used for years until she passed. Now I have and use them on a daily basis and they are awesome. I keep them seasoned with a little oil or butter and they are dependable and made to last for many years.
Anton Bouchette Don't ever spray cooking spray my one idiot brother used cooking spray on my one good cast iron pan that stuff is gummy and soap wont ever get it off I had to use metal scrubbing sponge on it to get that gummy cooking spray off of it and re-seasoned it..
Thank you. I had no idea what “seasoning” a pan meant other than salt and pepper it. Obviously that didn’t work.
Does anyone know if they make utensils, especially spatulas, that are non stick?
Silicone cookware is great
I have this same one and after 3 months the pan started to warp, this is because it's so thin but in all it's a good non stick pan. Just make sure that you don't have the stove up too high or it will eventually warp over time.
I don't get the point of not using high heat, if you cook something like fajitas you need high heat to saute. The pan loses a lot of heat when you put food in so you want to recover that heat to sear because if not you're essentially steaming your food. Overcrowding a pan is also not good if you want to get a sear on your food. This is just from a culinary standpoint.
mixwell1983 I use cast iron and then throw it in the oven to stay hot (fajita meat) and even cook tortillas in a flat cast iron cooker.
You can destroy a good anvil if you use it incorrectly!😃👍👍🇺🇸🇺🇸🇺🇸 take care of it and it will last you a long time! Great video Sir!👍
Excellent review!
Hi ... Please what about steak and and vegetables ... Like I like to cook indian foods ... Is this only for eggs cooper pans??
Olive oil on eggs...YUK. Butter my man, butter. Also that dish soap is hell on a pan. Treat it like the old cast iron pans, and I bet you they last for a very long time.
I was just thinking that , about cast iron. Even after seasoning with cast iron, you are still NOT supposed to ever use dish soap in it never ever. If you do, be prepared to re-season it at least twice to get it back where it should be.
Its yum
you can use soap on a cast iron pan, you just have to season the pan again
NOPE!!!! The "non stick" degrades because of the heat. You are right about butter though. I cook eggs on stainless steel pans. You need to heat the pan and put butter on it, let it smoke. Then let it cool down. THEN, after it has cooled, you wipe the excess butter off. Then, when you use it, you add butter to it so it melts, don't burn it this time, and then put the eggs in it. Fried eggs can slide around on stainless steel, just as they do at the Waffle House. You don't wash it after seasoning it, you just wipe it dry.
Butter is purely preferance. Olive oil and salt works just as fine and can be used to achieve different textures. Remember, not everyone can eat butter.
you need to use it like a single male would:...that would be a true test
Max heat, quarter slab of butter, drop food in, burn the hell out of it while it's still raw inside, set off smoke alarm, toss food in garbage, order pizza. Dirty burnt pan sits on stove for a month or two, unused.
xIntoThePitx damn so accurate
Story of my life lmao!!
@@xIntoThePitx For me its ... Start the food, go into the living room and get sucked into what's playing on the television and then 20 minutes later jump up screaming of shitt I'm cooking!
Or clean it like a teenager doing chores would
Thank you for your review I was tempted of buy the copper pan but after your review it was on point by the way. I think I'll stay with my stainless steal pan SET
does anyone know if i have to season it before every cook session or is it a 1 time thing only, thank you
I only seasoned it before the first use, but I also use olive oil almost every time I cook with it.
Works good for the first week don’t matter how much seasoning you do . Garbage
Not supposed to use any oils
yes you can, its said butter or oil not required
Ummm NO your Not suppose to have to use oil or butter to cook, thus the expression NON STICK! Of course butter or oil makes food come out easier. I have one of those pans and definitely give 👎to it.
Works well with a small amount of oil. Then just wipe it off.
It's "you won’t need to cook with extra oil, butter, or fat", not DON'T use it.
SaNdra Taylor K
How often do you season the pan? Not everytime I hope.
Thank you for your honesty.
Right off the top - seasoning the pan. If I have to season a pan I'll go by the generations of tried and true cast iron. End of review.
if they degrade over time then you are eating it. DO NOT EAT UNKNOWN CHEMICALS. but if you do add some paint chips for flavor.
Jeff Brasfield You understand that by that logic, you shouldnt use any pans ever, because they use chemicals to produce those as well.
And its not unknown, because you can physically look at what it is online. Its safe. Don't spread missinformation.
Tinfoil hat much?
iron pans are the best. or glass.
I know what chemicals they use to produce pans... Stainless steel and cast iron use ... Iron, carbon, maybe a little animal or vegetable protein. Non-stick use Teflon, a toxic synthetic fluoropolymer of tetrafluoroethylene. Guess which one I'd rather use.
Everything is a chemical, literally.
Haven't seen a follow up? Have you tested copper knife also? Claims it stays sharp forever?
Nice review! Thank you. Have you used it in the oven? I read in another review the red from the bottom on the pan came off on the oven rack. I think they were referring to the big red square pan.
UH a paper towel is more abrasive than a sponge so I'd say a sponge for cleaning is fine. And your care technique is fine if your single and/or your the only one who cooks in your house. try keeping the pan well cared for when your whole family is using it.
exactly... my 3 year old paula dean teflon pans work better than my Ceramic non stick after a month and a half with kids in their early twenties cooking as well. Ceramics just aren't as durable.
Dan Kriston yes! Wtf?! It annoys the crap out of me, everyone ruins my pans! So I hide my good ones! lol
Paper towels become non-abrasive when wet. you may notice how it feels like a cloth when it's moist.
The fact that you used any oil at all totally negates the purpose of this video. Of course the eggs are going to slide out easily once you coat them with oil by picking them up and placing them on the oil droplets that are already in the pan. I mean...... Really?
Can you use this in the oven. Like browning something on the cooktop and finishing it off in the oven. Sounds like maybe that would be too hot for the pan.
I have this pan, the oven bacon pan and the pig square pot. They all work great and I've had for a while now. I seasoned and only wipe out with a paper towel.
Too much damn baby sitting. I'll stick with my cast iron....
And you don't think that having to take care of your cast iron pans is "babying" them?
@@mbdjr1248 Have you ever heard of seasoning a cast iron pan?
Nice review. Use common sense and take good care of it.
Thank you very much. I have one copper pan but didn't season it. However, I took good care of cleaning it with hot water and detergent. Now I know, thanks.
Which one do you recomend Red Copper or Granite Rock??
Total crap. Cast Iron all the way.
Fuck that, I'm sticking to my copper-clad stainless.
I bought a bunch of pans like this. Worked great for three, or four months. After that they stuck like glue. Threw them all away. Pulled out the old cast iron. Re seasoned them. That's all I use now. Properly seasoned cast iron works just as good, but also keeps on working.
But are any of those surfaces good for us to eat from? I wish I could get done answers. Non stick is said to be toxic but many high profile tv cooks HV non stick pans on the market. Do they use those pans at home, I wonder?? 😥😥😥
Hi my cousin bought it but i don't know why she have to cook with the cooking oil and you don't?
I have a red copper pan and have been using bit for about two weeks now and I am loving it. Nothing has really stuck it so fare
I've had my copper chef 9.5 inch square pan for a year now and still works. One time i even used a sos pad on it still works no scratches or sticks.
Did it seem you had to keep the burner lower then usual compared to other pans
I’m curious. I held off on buying a ‘copper pan,’ mostly because when I was looking to buy them, they seemed to be really poor quality, with chips and dings on the surfaces while in the store. I was in the other day and saw they now have Gotham Steel Stainless Steel Ti-ceramic pans, so I thought I would buy one to try. I don’t use soap, just use paper towel for oil residue, so it isn’t clogging my drains, and just a cloth with water to clean.
Yes, lower heat, it I’ve cooked meats on 6 and it worked great. No seasoning, just use a few drops of oil, or if oil is released during cooking, no oil at all.
Have you seen or tried these, or heard any reviews? I got it also because it is induction capable.
Don't the instructions state that you need to re-season the pan every so often? I have one and recall it states that on the instructions.