- Joined Apr 13, 2011
Well wife decided she wants a set of copper cookware to compliment my calphalon one set. There is the calphalon try ply copper and many other brands.
sent from my thunderbolt.
sent from my thunderbolt.
Well, first I'm going to reject "professional chef," at least as far as I'm concerned. Second, yes -- pretty much.so would professional chefs then recommend just the tri-ply line with stainless steel interior and exterior with an aluminum heating element, over the copper pots due to cleaning and polishing.
I use vintage and antique copper for about 60% of my cooking. The remainder is nearly all vintage Cast Iron. I do it because I like it and copper is a joy to use. Keeping it clean is not nearly as difficult as most would have you believe. I use Wrights Copper Cleaner, and mine is never pristine. I consider pots and pans tools and expect minor scratches and the need for eventual retinning just part of the game. A well tinned pot will last for years with simple care, which means never exceeding 400 degrees and never using metal utensils. The plus side is instant control of heat. I have both tin lined and SS lined. The tin lined is superior for cooking. The SS is more durable.Posted by chefjeff01
Well, first I'm going to reject "professional chef," at least as far as I'm concerned. Second, yes -- pretty much.
If you're looking for bang for the buck non-reactive cookware, your best bet is either mid-priced but high quality stainless/ aluminum/ stainless tri-ply; or anodized aluminum over stainless, duo-ply. Lots of things don't require non-reactive cookware, and frequently things like carbon steel or cast iron are the best choices, and plain commercial grade aluminum will sometimes be the best value.
For years and years I happily used (mostly) Calphalon's old professional line of anodized aluminum (not non-stick). Nothing wrong with it.
Early last year we replaced just about everything and our new "core" set is all Mauviel stainless lined (very heavy) copper.
We also bought several pieces of All-Clad's older stainless/ aluminum/ stainless tri-ply -- which you can often find on sale and get fairly cheaply. I think All Clad may be discontiuing it's original, tri-ply line in favor of its new "Tri Ply" line.
The old stuff cooked just fine and the new stuff cooks just fine too. The copper is more beautiful and takes work to keep it that way. The particular line we bought, Mauvile M'Heritage 250 is very heavy; too heavy for most women to use comfortably if they're toss turners or move large, full pans from stove to oven. Also, it's so heavy that it's not instantly "responsive" and requires some pre-heating to get up to speed for searing and saute. The All Clad is lighter, faster, maybe not quite as even (hard to tell), still attractive and takes a little less care.
But, if you asked me to trade my copper for more All Clad, I'd use rude words. The copper is so darn beautiful, and so fun to use.
Moral of the Story: It doesn't matter that much. If you love copper for its beauty and can afford the ridiculous prices, knock yourself out. If not, good multi-ply is just as good as anything else with a non-reactive lining.