this post was submitted on 02 Oct 2024
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[–] [email protected] 16 points 2 months ago (2 children)

The one reason professional chefs don't use it is because it doesn't disperse the heat evenly tho

[–] [email protected] 14 points 2 months ago* (last edited 2 months ago) (1 children)

If you need even heat distribution, copper pans are the way to go

And they definitely need more babying than cast iron IMO, cast iron pans will take any and all abuse, then you can just clean & season them again and your pan is good as new

If you get cooper too hot, use the wrong utensils or are generally not treating it with kid gloves, it's gonna end up ruined after a few years, especially if it's a tin lined one

[–] [email protected] 4 points 2 months ago (1 children)

You'd be extremely daft to use copper that wasn't tin lined btw

[–] [email protected] 2 points 2 months ago

Oh yeah, compared to a bare copper pan, for sure

There are some modern ones that are lined with stainless steel though and they don't have as much of an issue with high temperatures

[–] [email protected] 6 points 2 months ago

you heat it way up then use a low heat after it gets to temp. that's a commercial issue