|
|
 Up |
|
|
  |
Author: Edwin PawlowskiEdwin Pawlowski Date: Aug 9, 2008 22:52
I'm thinking of buying a good saut
|
| |
|
| | 7 Comments |
|
|
Author: pltrgystpltrgyst Date: Aug 10, 2008 13:28
On Sun, 10 Aug 2008 01:52:32 -0400, "Edwin Pawlowski" snet.net> wrote:
>I'm thinking of buying a good sauté pan. I've considered a few brands, but
>I also ran across copper pans. That got me thinking, copper is expensive,
>but is it truly the best? I don't mind spending a few bucks more for a once
>in a lifetime buy.
>
>Brands I've looked at on the web so far are Ruffoni, Mauviel, Bourgeat.
>
>Any thoughts? Suggestions? Tinned versus stainless?
For me, copper is worth the price. One major reason is quicker response to heat
changes.
Tinned pans are much cheaper, and they respond even quicker than ss-lined
copper, but you probably don't want to mess with tinned pans because they
require extra care to avoid overheating and melting the tin, they can be damaged
by steel utensils, there may be health concerns, and tinning can be both
expensive and a hard service to find. I have a place that does tinning a mile
away (La Cuisine), and I still wouldn't have a tinned pan.
|
| Show full article (2.01Kb) |
|
| | no comments |
|
|
Author: Matthew L. MartinMatthew L. Martin Date: Aug 10, 2008 18:42
Edwin Pawlowski wrote:
> I'm thinking of buying a good sauté pan. I've considered a few brands, but
> I also ran across copper pans. That got me thinking, copper is expensive,
> but is it truly the best? I don't mind spending a few bucks more for a once
> in a lifetime buy.
>
> Brands I've looked at on the web so far are Ruffoni, Mauviel, Bourgeat.
>
> Any thoughts? Suggestions? Tinned versus stainless?
If looks are more important to you than cooking performance *and* you
are lazy, avoid Cu like poison. I, myself, have *never* polished my Cu
pans and they look like it.
I have three Cu saute pans, two 10" round and very heavy. The other is
light, oblong and only used for dishes going into the oven destined for
presentation.
|
| Show full article (1.94Kb) |
| no comments |
|
|
Author: Edwin PawlowskiEdwin Pawlowski Date: Aug 10, 2008 19:06
"pltrgyst" spamlessxhost.org> wrote in message>
> Tinned pans are much cheaper, and they respond even quicker than ss-lined
> copper, but you probably don't want to mess with tinned pans because they
> require extra care to avoid overheating and melting the tin, they can be
> damaged
> by steel utensils, there may be health concerns, and tinning can be both
> expensive and a hard service to find. I have a place that does tinning a
> mile
> away (La Cuisine), and I still wouldn't have a tinned pan.
Getting a saute pan tinned is about $50 plus freight from what I've seen.
I'm leaning to the SS though as I think it may be less likely to have a
problem from heating. I like the traditional hammered pan such as the Opera
series from Ruffoni, but the SS just seems more practical. Ruffoni has the
Modern line but I've not seen anyone selling it yet.
|
| Show full article (2.00Kb) |
| no comments |
|
|
Author: Edwin PawlowskiEdwin Pawlowski Date: Aug 10, 2008 19:11
"Matthew L. Martin" wrote in message
> The round pans' handles are riveted though, the oblong is blind riveted.
> All are nickel lined. Unless you are allergic to nickel (which is very
> rare) I think that is the way to go. The SS/Cu pans I have seen look like
> they have a flash of Cu on a SS pan. That is just annoying because you
> have the look and care of Cu and none (or nearly none) of the advantages.
> The pans I have are primarily Cu with Ni plating (95Cu/5Ni, I would
> guess), so they really act like copper pans.
>
I'm not considering the All Clad copper because you get all the work and
just an exterior coating. I can find plenty of work without polishing
copper every day. Mine will probably look like yours over time.
Thanks for the reply
|
| |
| no comments |
|
|
Author: Wayne BoatwrightWayne Boatwright Date: Aug 10, 2008 20:21
On Sat 09 Aug 2008 10:52:32p, Edwin Pawlowski told us...
> I'm thinking of buying a good saut
|
| |
| no comments |
|
|
Author: WillWill Date: Aug 11, 2008 06:06
On Aug 10, 12:52 am, "Edwin Pawlowski" snet.net> wrote:
> I'm thinking of buying a good sauté pan. I've considered a few brands...
|
| |
| no comments |
|
|
|
|
|
Author: Dee RandallDee Randall Date: Aug 11, 2008 12:46
> I'm thinking of buying a good saut
|
| |
| no comments |
|
RELATED THREADS |
|
|
|
|
