@thismyusername — i have this pan. i like it and use it to cook my pasta and then make the sauce in it. practical and useful. right size for me to use regularly.
@UncleVinny modern polished stainless cookface copper pans don’t really have fussy maintenance needs unless yr obsessive about keeping the coper polished for looks. The Matfer Bourgeat pan I have is pretty much just rinsed off wiped out after use.
My father in law paid $80 on the copper chef infomercial. I got mine for $24 on thatdailydeal. They’re good when you first get them. An egg will slide around on any new pan. It resists scratching fairly well. Starts to stick eventually but not as badly as some other pans I’ve had.
I don’t deep fry enough to warrant having a fryer. And just the other day I had to blanch some cut asparagus and was dismayed at the difficulty in retrieving it from the boiling water with the slotted spoon.
I had a Chinese mesh strainer spoon on my list but the deep fryer basket on this pan would make that job even easier and let me fry falafel. One reckless-tactical-viper headed my way.
@djslack agreed, tactical and viper just scream Top Gun. And, in terms of Viper, you will not find a finer fighter pilot anywhere in the world, according to Jester
@djslack That is the way I thought about my liver …“cast iron (&) can last forever and get better with age” … but it turns out, it’s more like … “nonstick usually breaks down or wears off”.
@Zebra Why is cast iron at the tag sale if it’s so treasured as an heirloom. I’m not religious enough to baby cast iron. I’ve been using the same fry pan of 15 years. I use stainless pots no fuss no muss not smoking out the kitchen to effect that perfect seasoning. You and granny can have them I’ll just spend a few bucks every now and then for a new fry pan.
@Zebra Iron knives, or high carbon steel blades? The high carbon is easy to sharpen and takes a terrific edge - but the blade must be constantly wiped down, or tarnish will develop within minutes. (I love my ancient Sabatier Four Star Elephants).
@cranky1950 Who in the world babies cast iron? Its sheer durability is one of its hallmarks. And most (if not all) cast iron that you buy today is pre-seasoned. And ordinary cooking (with oil or fat) maintains AND improves the seasoning - there should never be a need to "smoke out the house to get the perfect seasoning.) And you’re free to measure the lifespan of your pans in terms of years - I measure the life of my cast iron in terms of generations.
@cranky1950 The reason people get rid of cast iron pans is that some people want to load everything in the dishwasher. And… if your cast iron is smoking up the kitchen, you’re doing it wrong. A pan will rarely need seasoning unless you improperly clean it. A quick Google search will show fast & easy ways to care for a pan that will outlast anyone reading this (and their children).
My cast iron pans are ‘thrift store’ finds, all made in the 50’s-60’s, Griswold and Wagner brands. They are much lighter than those heavy Lodge pans sold now. They also are a very high quality iron, have a smooth interior and I’ve never paid over $10 for any of them!
@cranky1950 What @daveinwarsh said. Except I haven’t been that lucky finding older cast iron pieces like that. My “luck” is usually a rusted no-name for $19.99 or higher.
@rpstrong Wearever makes these bitchin wavy blade knives for 5bucks a piece, and when they get dull you just throw them away and buy another one. Cuts through thawed chicken like a hot knife through butter.
Its not bad, you can’t use it in the oven because it doesn’t have the tempered glass top like the expensive one does. You can buy a top from copper red for 9 bucks though. In all it’s ok for the money.
Ugh, I bought this about 5 months ago for ~ $65! Used once - for spaghetti! I am sooooo good at wasting money. I guess that’s why I hang around here! Well, that and Joy’s father’s “dad jokes”! Love him!
@cranky1950 No, because I already have a couple of Dutch ovens which do all this anyway. But if that wasn’t the case, then the heavy aluminum construction (which should give nice even cooking) and the lining wold tempt me.
I doubt if all the handle joints are flaky, but it is a bit unsettling to see it on their demo shots.
@Atli126 Always good to impress the newleyweds with a cheap arse gift. That way, when they lose all their money in a Ponzi scheme, they’ll know where NOT to look for a hand out. Well played.
I have a copper fry pan. It was totally non stick when I got it. Now, not so much. It is still very easy to clean. I just use a dish sponge with the scrubber side.
My pan arrived today. IJWTS that the pan’s handle poked a hole in the box that Meh shipped it in. Haven’t used the pan yet, but I don’t think the handle is going to be a problem.
And, to my surprise, on Facebook today I got an ad from Pulsetv.com for the same pan…priced at $34.99. They also include a link to a cookbook featuring the pan:
I just picked up a shorter, one-piece squarish pan similar to this one, without a lid. I am pleased to report that the lid to this fits the other pan. It would be better if I had not bought the other pan, though; I paid too much.
LOL what a total POS! I can’t believe I paid for this junk! Thin, heats unevenly, dime store quality stamped metal handle (for those of you that are younger --> dollar store). Overall crap with a non-stick (maybe) ceramic coating. Value = about $9.99, we paid $24. Oops!
@aquaphoto66 Yeah, 30 years ago this pan would have gone for about 10 bucks. But now 10 bucks gets you a cheap 10" aluminum teflon non stick pan at wallys.
Specs
What’s in the Box?
1x 9.5 inch Pan
1x Glass lid
1x Fry basket
1x Steam rack
Pictures
Stuff
Less stuff
Top view
what your stove sees
Display podium for your food
rests delicately in your pan
you can use it as a plate too; your house, your rules
Finally combining the forces of Cooking and Chain Link Fences
Nooooo
Price Comparison
$56.95 at Amazon
Warranty
90 Day Mediocre
Estimated Delivery
Monday, July 13th - Thursday, July 16th
You’ll never get me copper! [/piratespeak]
@El_Oel Hoist that dog up to the yard arm! Arrrrgggh, that thar be stank pun.
@El_Oel
*That’s its main attraction.
I bought this just last week from morning save for 34$, now I regret
@ruthwik1 I thought today would be a fuku deal, so double disappointment I guess
@ruthwik1 Too close to their anniversary I think.
@ruthwik1 is it any good?
@thismyusername Didn’t get a chance to try it, It just arrived
@ruthwik1 well I canceled my order, it is all on you now.
@ruthwik1 pressure is off, I re-bought it. If it sucks I’ll have someone to share the misery.
@thismyusername — i have this pan. i like it and use it to cook my pasta and then make the sauce in it. practical and useful. right size for me to use regularly.
@ruthwik1 why did you think so?
@datruandi It was long since there was a fuku deal
Don’t cook, so don’t need. And keeping the wallet happy.
Looks like deep side walls…how easy to fry an egg?
@jml326 Perfect!
Sauteed baby arms with veggies? Gluten free, of course.
@heartny organic and GMO free, too.
@heartny I believe those are steamed baby arms… even healthier and oh so tender!
@heartny They were gray? at least there’s no gangrene I suppose.
Not real copper?
Don’t we already have enough fake orange in our lives these days?
@Kerig3 Perhaps, certainly a lot of beta males. Sound familiar ?
After reading the description, I kinda want a solid copper pan.
@awk I have a set of All-Clad pans that have a copper core. Cost me a lot, but I love them, and they don’t have fussy maintenance needs.
@UncleVinny modern polished stainless cookface copper pans don’t really have fussy maintenance needs unless yr obsessive about keeping the coper polished for looks. The Matfer Bourgeat pan I have is pretty much just rinsed off wiped out after use.
Gets good reviews on Amazon but several of those reviewers believe this is a copper pan so
¯\_(ツ)_/¯
There is also a copper chef version of this pan… Is formal training the distinguishing factor?
@djslack and fakespot likes the reviews from this one and hates the reviews from the chef one… I’m intrigued.
/giphy fuck that
Weren’t these $19.99 on my TV?
@therealjrn Yeah, but those charge $20 for shipping & “handling”, whatever handling is these days.
@Kerig3
My father in law paid $80 on the copper chef infomercial. I got mine for $24 on thatdailydeal. They’re good when you first get them. An egg will slide around on any new pan. It resists scratching fairly well. Starts to stick eventually but not as badly as some other pans I’ve had.
Good for transfer to oven too.
well, I guess I could serve margaritas in these…
@alacrity Or pour a batch in, freeze, and load the block into the shave ice margarita machine.
@mike808 i use too much tequila for mine to freeze up solid.
@alacrity
Quote from V-8 powered margarita blender guy:
“That’s what liquid nitrogen is for. Duh.”
@mike808 nah- tried the nitro thing awhile back, and it just ended up pissing off the cat.
Mmmmmm…baby arms!
Why is the outside of this pan black? On other sites like Amazon, the outside of this same brand is copper (ish)?
Sorry Team Meh. i’m stickin with the Ron Popeil i bought on here…The man is Legend
Fry baby – meh cooking up a hot deal tonight!
I don’t deep fry enough to warrant having a fryer. And just the other day I had to blanch some cut asparagus and was dismayed at the difficulty in retrieving it from the boiling water with the slotted spoon.
I had a Chinese mesh strainer spoon on my list but the deep fryer basket on this pan would make that job even easier and let me fry falafel. One reckless-tactical-viper headed my way.
/giphy reckless tactical viper
/image reckless tactical viper
I find the lack of Top Gun images related to my order number disappointing.
@djslack I’d buy that for a dollar.
@therealjrn No, that’s Robocop.
@djslack agreed, tactical and viper just scream Top Gun. And, in terms of Viper, you will not find a finer fighter pilot anywhere in the world, according to Jester
I have been called reckless, but never tactical. I like it. This pan will be used 3 or 4 times, then shoved in the cupboard with granny’s cast iron.
@Viper1
@Viper1 Granny’s cast iron is probably the best cookware you have.
@Pufferfishy You are absolutely correct, the older the better – http://www.seriouseats.com/2014/11/the-truth-about-cast-iron.html
@Zebra I think not this pot is far less a pain in the ass than granny’s cast iron, just don’t over heat it though.
@Pufferfishy In my case, great-grannie’s 6" cast iron skillet, oldest in my mixed set of five. Plus two Dutch ovens.
I also have a medium sized non-stick All-Clad frying pan and a large All-Clad pot, but it is the cast iron that gets constant use.
@cranky1950 Funny - at estate and tag sales, vintage iron kitchen knives and ‘granny’ cast iron ware is prized and used non-stick rejected??
@Zebra cast iron can last forever and get better with age… nonstick usually breaks down or wears off.
@djslack That is the way I thought about my liver …“cast iron (&) can last forever and get better with age” … but it turns out, it’s more like … “nonstick usually breaks down or wears off”.
@Zebra Why is cast iron at the tag sale if it’s so treasured as an heirloom. I’m not religious enough to baby cast iron. I’ve been using the same fry pan of 15 years. I use stainless pots no fuss no muss not smoking out the kitchen to effect that perfect seasoning. You and granny can have them I’ll just spend a few bucks every now and then for a new fry pan.
@Zebra should have gotten the cast iron liver…
@Zebra Iron knives, or high carbon steel blades? The high carbon is easy to sharpen and takes a terrific edge - but the blade must be constantly wiped down, or tarnish will develop within minutes. (I love my ancient Sabatier Four Star Elephants).
@cranky1950 Who in the world babies cast iron? Its sheer durability is one of its hallmarks. And most (if not all) cast iron that you buy today is pre-seasoned. And ordinary cooking (with oil or fat) maintains AND improves the seasoning - there should never be a need to "smoke out the house to get the perfect seasoning.) And you’re free to measure the lifespan of your pans in terms of years - I measure the life of my cast iron in terms of generations.
@cranky1950 The reason people get rid of cast iron pans is that some people want to load everything in the dishwasher. And… if your cast iron is smoking up the kitchen, you’re doing it wrong. A pan will rarely need seasoning unless you improperly clean it. A quick Google search will show fast & easy ways to care for a pan that will outlast anyone reading this (and their children).
My cast iron pans are ‘thrift store’ finds, all made in the 50’s-60’s, Griswold and Wagner brands. They are much lighter than those heavy Lodge pans sold now. They also are a very high quality iron, have a smooth interior and I’ve never paid over $10 for any of them!
@cranky1950 What @daveinwarsh said. Except I haven’t been that lucky finding older cast iron pieces like that. My “luck” is usually a rusted no-name for $19.99 or higher.
The Lodge/Woot pan sees regular use here, though.
/image Woot cast iron skillet
@rpstrong Wearever makes these bitchin wavy blade knives for 5bucks a piece, and when they get dull you just throw them away and buy another one. Cuts through thawed chicken like a hot knife through butter.
Its not bad, you can’t use it in the oven because it doesn’t have the tempered glass top like the expensive one does. You can buy a top from copper red for 9 bucks though. In all it’s ok for the money.
Ugh, I bought this about 5 months ago for ~ $65! Used once - for spaghetti! I am sooooo good at wasting money. I guess that’s why I hang around here! Well, that and Joy’s father’s “dad jokes”! Love him!
Induction ready? Yes please
/buy
@DLPanther It worked! Your order number is: foxy-tipsy-play
/image foxy tipsy play
Hmmm, I’m not too impressed with the handle-to-pot joint as seen in the fourth picture (“what your stove sees”).
@rpstrong I thought the exact same thing. Little things like that turn me off from products.
@rpstrong That’s ok you’re not gonna buy one anyway.
@cranky1950 No, because I already have a couple of Dutch ovens which do all this anyway. But if that wasn’t the case, then the heavy aluminum construction (which should give nice even cooking) and the lining wold tempt me.
I doubt if all the handle joints are flaky, but it is a bit unsettling to see it on their demo shots.
bought two, one for us and one for the newlyweds
@Atli126 Always good to impress the newleyweds with a cheap arse gift. That way, when they lose all their money in a Ponzi scheme, they’ll know where NOT to look for a hand out. Well played.
@KwadGuy lol
I have a copper fry pan. It was totally non stick when I got it. Now, not so much. It is still very easy to clean. I just use a dish sponge with the scrubber side.
I have a couple of Pigs I want to render down
@nopeonthedope
Cast Iron is really good for that.
@nopeonthedope Send 'em to the render farm.
/image render farm
I can’t believe it took this Meh deal for me to finally make my first meh purchase.
meh.
@bklamber5
/giphy cheer
/giphy finally!
Good job giphy. (@ruouttaurmind)
My pan arrived today. IJWTS that the pan’s handle poked a hole in the box that Meh shipped it in. Haven’t used the pan yet, but I don’t think the handle is going to be a problem.
And, to my surprise, on Facebook today I got an ad from Pulsetv.com for the same pan…priced at $34.99. They also include a link to a cookbook featuring the pan:
[enter link description here][1]http://www.pulsetv.com/instructions/Square-Copper-Pan-Recipes.pdf
I just picked up a shorter, one-piece squarish pan similar to this one, without a lid. I am pleased to report that the lid to this fits the other pan. It would be better if I had not bought the other pan, though; I paid too much.
LOL what a total POS! I can’t believe I paid for this junk! Thin, heats unevenly, dime store quality stamped metal handle (for those of you that are younger --> dollar store). Overall crap with a non-stick (maybe) ceramic coating. Value = about $9.99, we paid $24. Oops!
@aquaphoto66 Yeah, 30 years ago this pan would have gone for about 10 bucks. But now 10 bucks gets you a cheap 10" aluminum teflon non stick pan at wallys.