Copper Cookware

Copper cookware has been around forever, Mauviel for example was founded in 1830 in a small french village.  Copper is on of the best conductors of heat. You can change the temperature very quickly. I use my copper cookware for mostly sauces and sugar, things that are delicate and you need precision heat control.

Traditionally, copper pots were tined. They would take melted tin and swirl it inside the pot to create a shinny silver coating inside.  The reason you need a non-reactive lining is to prevent the food from taking on a metal taste. This is exceptionally true when cooking acidic foods.  The problem with a tin lining is that over time it can scorch and burn off if heated too high. Back in the day it was easy to bring your pan to a metal shop and have it re-tinned, but now a days there is very few places you could do this with out shipping them off.  Now, most pan manufactures line their copper cookware with stainless steel.  Stainless is super durable, non-reactive to food, easy to clean, and will not scorch.

Things I would look for when purchasing copper cookware:
-2.00 mm or thicker copper
-heavy handle, usual cast iron or bronze
-stainless steal interior (my preference over tin)
-a 90% copper to 10% stainless lining
-heavy pan with a flat bottom

Pots I would consider to buy in copper:
Windsor Pan or Splayed Sauce Pan (for reducing, and sauces)
Smaller 3qt Saute Pan (great for stove to oven meals, I make risotto a lot in this pan)
1qt-2qt Sauce Pan (also great for sauces or sugar/ syrup making)

Cons to Copper cookware:
-not induction compatible (have to use an induction disc)
-tarnishes (dosen't hurt cooking performance, just work to polish)
-sometimes heavy
-expensive


Brands:
There are several brands, most of them come from either France or Italy.  Some are decorative or hammered copper. I prefer simpler, well constructed pans.  I would reccomend Falk or Mauviel. I decided to go with Mauviel Pots (12 of them). I chose them because they are still traditional hand made, thick copper (2.5 mm), and have a stainless steel inside. I love the pots, they are so pretty, and the cooking performance is truly amazing, so even.

I have the M'heritage 250 C line.

I have fumbled around with a few other brands at Williams Sonoma and have even see another french brand that look similar to Mauviel at TJ max for much cheaper, but the weight dosen't seem to be there.  Also, the few chefs I have asked say Mauviel.  I really do not think you can go wrong with any copper pot with a thickness of 2.00 and above.  Anything less than that is more of a decoration in my opinion.

Falk, They are not shinny, have a brushed finish

Mauviel 250C

 Mauviel

Cast Iron Cookware

Cast iron cookware has been around for many years.  It heats up very hot, but you can also simmer things at low temps.  The super heavy lids keep in steam and moisture as you cook, ensuring your meal turns out moist and full of flavor. Most of the time, cast iron is used for dishes that cook slowly (a few hours). They go from stove top --> to the oven --> to the table.

I am a fan of cast iron enameled cook ware.  This cookware has a durable coating on the inside and out.  This allows for easy clean up and you do not have to worry about seasoning it.

The pieces of cast iron I use the most would be a 5-7qt dutch oven with Lid, a 3-5qt braiser with a heavy lid, and a large skillet.

There are two brands that I recommend. Le Creuset and Staub. These are the pricer pots.  I recommend buying a few pieces, you do not need many. However, I bought a enameled cast iron dutch oven from SAM's Club for $39.00.  I believe it cooks the same as my high-end items, but I don't find the enamel to be as strong. That being said that even at that price, you can replace it several times vs the $290.00 of a Le Creuset dutch oven. However, you do get a lifetime warranty with Le Creuset.

Le Crueset, Comes in many colors.

Although I have no experience with light-weight cast iron, from my research, people say to avoid it.

Multi-Clad Stainless Steel Cookware

I prefer cooking with stainless lined pans for a few reasons:

1. They are super durable and there isn't a coating that can scrap off like non-stick
2. They allow meats and veggies to caramelize properly (brown) and leave the "Fond" on the bottom of the pan.  This is the brown bits that pack so much flavor into your dishes. Just use a little wine or water to deglaze the pan. Non-stick pans are awful for this.
3. Stove to oven safe.  (check instructions for max temp)

 Multi-clad cookware is aluminum sandwiched in between stainless steal.  The layers show from the edge or rim of the pan. (you can see and count them)

5 Ply Multi- clad with Copper

Tri-Ply Multi-clad 

Stainless steel is not a good conductor of heat, but aluminum and copper is a great conductor of heat. Therefor aluminum and copper core pans provide fast and consistent temperature control and allow for the heat to be spread evenly throughout the pan eliminating hotspots. (a part of the pan that is hotter than the rest casing food to stick or burn)

Clad cookware is more durable and dose not tend to warp as easily with temperature change.

**Some cookware manufactures attach an aluminum disc to the bottom of the pan.  This is done by cheaper cookware companies.  It does not allow the heat to travel up the sides of the pot like a clad pan does.  The disk are attached by wields to the bottom and can sometimes fall off.  I would avoid buying these.  It gives poorer cooking permanence and isn't as good quality.  This type of pan is known for hot spots.

When buying clad cookware, there a few things to look for. You want 18/10 stainless steel that is non-reactive to food.  Riveted handles. (I prefer metal handles, they are more durable and oven safe to high temperatures, but they do get hot and you need a towel or potholder) Tight fitting lids that seal in steam (glass or metal). Completely flat bottom, you do not want a pan that rocks a bit. I also prefer a pan with a little weight to it.  Pans that offer a pouring rim are also useful.

I primarily have All-Clad Pans.  I really like, sorry, LOVE them and think the quality is amazing.  The majority of my All-Clad is the Copper Core line (higher end line), but I am just as happy with my All-Clad Tri-Ply Pieces.  In fact, if I had to buy them again, I would probably go with the Try-Ply line.

I also have a few pieces of the Zwilling JA Henckles Try-Ply line.  I think this is a great alternative if you do not want to pay for the pricer All-Clad.  I would however rate the quality a little less than All-Clad but I think the cooking difference is so minimal it doesn't make a difference. Its still a kick ass pan.

Look for my video reviews and individual reviews of the cookware.

Cookware: The Basics

Cookware is one of the important items in your kitchen you should spend a little extra money on. As-long as it isn't non-stick, it will last a life time if its good quality.  I am not a fan of buying a box set of cookware. The reason is because I do not feel there is one brand that makes the best type of pot for every application.  Therefore, you need a variety.  I "Spoil" my self when it comes down to cookware.  I spend more than a typical person does, but I want professional, heavy duty cookware that out performs the rest. However, I do not just buy it because of the name or the expensive price tags.  I research items for months before I buy them.  Read online reviews, watch videos, price comparison, ask friends and employees of kitchen stores. It is an investment in your home. and it really does make a difference.  That being said, I will post what I look for in each type of cookware.  There are lesser priced items that have the same construction as the high dollar ones, you just have to find the similarities.

I will explain each in more detail in individual post, as well as create my "set" of pans one should own

What to Look for?

Stainless:
-18/10 stainless steel: Durable and rest resistant
-Multi-Ply construction: 3 or 5 layers of aluminum sandwiched between a stainless steal exterior
   **This prevents hotspots in the pan
   **You want to make sure the aluminum goes up the sides of the pan, not just a disc at the bottom
-Handles that are broiler safe

Solid Copper:
-2.00 mm or more thickness
-Stainless Steal or Tin lined interior
**Tin lined pots can scorch over time and will need to be re-tinned
-Copper is all around the pot, not a disc at the bottom

Non-Stick (I am not a fan of pots, but everyone should have a skillet or two)
-tough, durable coating
-Multi-Ply construction (preferably) or Hard anodized aluminum

Coated Cast Iron 
-heavy, sold cast iron
**I would avoid anything that says "light weight cast Iron", I do not find it cooks as well
-heavy lid
-easy to grab handles (with oven mitts)
-oven/ and broiler safe
-durable porcelain coating inside and out

About Me/ Intro

My name is Austin and I am addicted to Kitchen Stuff (cookware, gadgets, utensils, appliances, etc..) I am not a Michelin Star winning chef; I am a REALTOR by trade, and a person who loves food and good cocktails.  I like professional, good quality items in my kitchen and would love to share my love of all things Kitchen and Food with the world.


My plan is to review some of the cookware/stuff I have and give my opinion of it.  Is it worth the price? If I designed it, what would I change? Would I buy it Again?


I plan to share some of my favorite food and drink recipes and share some of my favorite tips and tricks I have learned in making them.


I plan to help people be a better entertainer and throw a proper dinner party.

I always love to hear peoples thoughts so don't hesitate to post comments/ ask questions (Positive or negative) , just be friendly about it

-Austin