01-05-2017, 09:14 PM
Filliam H. Muffman wrote:
SteveO, how does the pan work for cooking things that scorch easily, or clean up after something like frying eggs? The reviews says the copper looks bad if you don't keep it polished. Does it get the patina of say some vintage Revere Ware copper bottom pans?
Wife made roasted red pepper soup the other night, clean up was easy even though she had scorched a bit of it. And last night was pasta with eggplant -- the wife went nutty with the cheese so it was kind of a mess when I got to clean up. But it cleaned up quickly with hot soapy water and a little elbow grease.
Keep in mind my wife does not use the method outlined below -- she just turns on the fire and dumps in the food. This can lead to problems. I've read (and found) that it's always best to let your stainless cookware warm a bit (and oil it if necessary, see below) before cooking for best non-stick results.
I often cook eggs in the ss skillet -- for things like this, I warm up the pan for exactly one minute at the cooking temp of the eggs, which is about medium-low on my jet burner; then I add just enough olive oil to coat the cooking surfaces (not too much -- if you dump in too much then dump out the excess before cooking) and let that warm for one minute at same temp, then I cook. Don't let your oil smoke, your food will stick/burn.
You need to be vigilant so you don't scorch during any of this...my wife is not the best at this and we've wound up with burnt oil, food, etc (she is good at baking, though!)....but if you stick to the plan and keep an eye on your heat, I have found this to be a flawless method for cooking on stainless steel. I can just wipe the pan out if I want, there is no [cemented] food residue when I use this method.
Stick to the plan so your meal isn't stuck to the pan! Sorry, couldn't resist, channeling Newt there!
I don't have the copper-coated pan, I have the silver one so I can't answer that part of your question.