>>21302156
>I'd avoid shitty tinned copper ware and go for ss lined ones. They're superiour [sic] in any [sic] way.

These are just tools, and pro cooks can definitely make high quality food in any kind of pan. I've used pretty much everything at this point, and I personally don't think I need copper for any recipe in particular, nor do I think I need cast iron. I can cook everything in stainless--tri-ply or disc bottom--and really have never found these pans lacking.

That said, tinned copper is really neat. There are certain limitations, like high heat and not being able to use metal utensils, but there's a lot of things that can be made in them working around the limitations, and I really enjoy the responsiveness, the nonstick properties of tin, the ability to use the same pots and pans that people have used for hundreds of years, maintaining them with only periodic re-tinning.

Back | Go to board

Board:

/ck/

Thread:

Which of the currently available options on the market happens to be the most cost-efficient way to improve your individual cooking experience, and…