Our New Copper Skillets And Crab Apple Jelly

[SW MP15]

Wifey brought home a set of the New Copper Cookware about 2-3 weeks ago. And I was reluctant about it. Just figured it was just a new gimmick? And I was afraid to ask her how much it cost? So I haven't done much cooking in the last 2-3 weeks. We've had allot going on.

So this morning wifey said her and grandson weren't going to Church today for what ever reason? I think they're just physically worn out?

So I decided to cook a big breakfast. Since everyone is home today. Using the NEW copper cookware. So I get it out, wash it all and barely spray any vegetable oil on the two skillets and wipe them out, that I'm going to use. I figure what the heck, a good time to try it?

So I cook Amish country ham, Amish smoked sausage, a few slices of Amish bacon, Amish eggs, scrambled. And some Grand Flakey Biscuits. And I get out the Crab Apple Jelly, I had won last week in the Crab Apple Jelly karma give-a-way.

And I'm totally blown away! Everything I've seen on the TV infomercials about the copper cookware is really true! The stuff is amazing! And I thought I LOVED my old T-Fal! This blows the T-Fal out of the kitchen! And it's worth what ever it costs and I Usally don't say that about much stuff we buy. I'm not cheap, by no means. But I am thrifty!

It wipes straight out, totally non stick. Cooks evenly. I'm 60 years old, almost 61 and I've been cooking my entire life! Started by helping and watching my mother when I was about 6 or 7. Wifey has never been a cook. Cooking to her is Cambell's Soup or pushing the start button on the microwave.

It's hard to teach an old dog new tricks, as they say. But this ole dog learned to jump and fetch, again today! Using the copper cookware.

It's amazing!

And that Crab Apple Jelly is Fantastic! The jelly took me back 50+ years to when I used to eat, what my Aunt made and she thought it was Gold! Only bringing her's out, only on Very Special Occasions!! THANKS to the forum member for the Crab Apple Jelly Karma!! It's killer!!!

So if your considering buying just one new skillet or a complete set? It's well worth the money! And I'm going to tell wifey to get a couple more sets. It will be GREAT Christmas gifts for the families in our family, that have everything! Something any body can use.

 

[Snapping Twig]

We went to the Chef's Warehouse here in South San Francisco to get a ceramic pan. In order to lower the entry cost, we selected one from the factory seconds pile.

Holy moly! These pans are what they say they are!

Love ceramic. Teflon's time has come and gone.

My friend told me to be cautious not to overheat the ceramic pan as it is detrimental, so we'll keep an eye on that and take care of it.

Ceramic FTW!

 

[rock doc]

I considered getting one of those copper skillets, or two, (just pay the shipping & handling), but Mrs rock doc is skeptical. Which one did you get, the one with the lady, or the one with the guy pitchperson?

 

[SW MP15]

Copper Skillets

I considered getting one of those copper skillets, or two, (just pay the shipping & handling), but Mrs rock doc is skeptical. Which one did you get, the one with the lady, or the one with the guy pitchperson?

I just asked her. She had some sort of coupon for J C Penny's and got them there.

Like I stated, I was totally skeptical, but I'm now impressed.

 

[chaparrito]

I have one and I'll give you guys a tip. Use silicon spatulas, metal will eventually ding up the ceramic coating. It IS far superior to cheap teflon based non-stick, but still not forever cookware in my opinion. My skilled will soon be thrown out as it's losing its slick.

 

[pawngal]

I just asked her. She had some sort of coupon for J C Penny's and got them there.

Like I stated, I was totally skeptical, but I'm now impressed.

I had been thinking about the same stuff and ordered online from J C Penney today along with a couple of clearance items, got 25% off and free ship to home. I had checked and local store did not have them.

 

[model70hunter]

Holy moly! These pans are what they say they are!

Teflon's time has come and gone.

The sad thing is Teflon's time is like decaying radiation. It will be here for a long, long time after we quit making it.

Teflon skillets impart cancer causing agents into the user.

Teflon is a monster, it is in cells of fish, Polar bears, animals in the Pacific midway between Asia and the US. It i,pacts DNA.

The culprit is the agents used to make teflon, PC cable and many other plastics flow with out clumping. The agent is PFOA.

All the while we had perfectly good cast iron cookware. Now we've allowed ourselves to be poisoned for convenience and corporate profits.

The attached link should be made into a movie. If you have ever used a Teflon pan you need to read it. If one is an attorney this will be doubly interesting.

http://www.nytimes.com/2016/01/10/magazine/the-lawyer-who-became-duponts-worst-nightmare.html?_r=0

Oh how we worried about a nuclear armageddon only to find we have been slowly poisoned by greed. I cast no stones, I too fell for the magic of no stick cookware. I've cooked and fed my family from the pot of death. Perhaps your town is listed in the link concerning polluted water.

 

[STCM(SW)]

That copper stuff may be nice, but my Lodge cast Iron will be around a 100 years or more from now and won't wear out!
BTW, that Crab apple jelly is only half as good as my new batch....

 

[Beemerguy53]

Okay, guys, you've got me confused. Is all this excitement about copper cookware...or ceramic cookware?

I could use some new cookware, so this isn't an academic question...thanks!

 

[bigwheelzip]

I apologize to SW MP15 for the negative vibe about the goods he already happily owns. Reading of pawngal's purchase compelled to say something.

Call me paranoid or over-cautious (as many who've fought cancer are), but I don't trust any coated cookware, doubly so for any product made in China.
Any coating on that cookware, WILL wind up in your body, and its doubtful that the long-term effects of ingesting the coating have been carefully studied by a reputable institution.
I prefer made in USA for anything in contact with food, like my All-Clad Stainless Steel cookware. An extra minute or two of cleanup is a small price for me to pay for that peace of mind.

Enjoy whatever ya'all choose.
(Stepping off soapbox)

 

[JH1951]

I have not tried the copper stuff seen on TV. It does seem impressive I must admit. I have tried many things through 55 years of active kitchen activity, but I am a stick in the mud I guess because I keep reverting to what I started out with. In the end, every day I end up making use of my Griswold #11. If I need a second pan, I break out a 10 inch that my great grandmother used (based on construction it was made back around the Civil War). Once you learn how to properly use and clean good cast iron, for me, anyway, the other stuff goes to Good Will. I am not bashing what others do by any means, rather mentioning what has proved to be valuable to me. To each his or her own. Don't bash cast iron until you have given it a proper try with a quality piece.

 

[SW MP15]

I'm guessing

Okay, guys, you've got me confused. Is all this excitement about copper cookware...or ceramic cookware?

I could use some new cookware, so this isn't an academic question...thanks!

It's copper colored ceramic coated cookware.

Teflon from what I gather has been banned and will no longer be sold after a certain date.

And I had a GREEN ceramic frying pan we bought a few years ago at Walmart that was junk. This is far superior!

I just used a copper skillet again this morning and made me a fried egg sandwich. It's is a great product. But time will only tell?

I also LOVE my cast iron skillets and Dutch oven. But mainly only do corn bread or when I want something deeply fried, extra crispy like my buttermilk battered chicken or catfish. My cast iron were my grandmothers iron skillets, that are probably at least 90 years old, along with two of her ear of corn shaped cast iron pans (molds) that I still cook corn bread in. Everybody LOVES the corn bread cooked in those ear of corn shaped thingies, because it gets so crunchy crispy! And a perfect size for dipping in bean or stew juice.

But like I said, my egg this morning was perfectly cooked and the clean up was so easy and only took a second. Cooking a fried egg in a cast iron skillet is a hassle, to me. Temperatures have to be perfect and always has to have some grease or butter? Other wise it'll stick. Not with this new ceramic copper stuff. I didn't use any grease or spray. And the way the handles are made, it can go straight from the stove top into the oven. Perfect for searing a steak and finishing it off in the oven.

And with all coated cookware, they recommend using wood or plastic cooking utensils! Never use metal. And only wash them with a cloth, not a abrasive scrub pad.

 

[STCM(SW)]

look as good as mine?

image ru

All seasoned with flaxseed oil, 5 real thin coats.

 

[pawngal]

I grew up with Wearever Aluminum pans, for the past 25 years I've been using Calphalon Commercial Hard-Anodized aluminum ones. I do have a
Griswold chicken fryer for real fried chicken. All of those will last my lifetime. Just the "want to" try something else had me order the copper.

I have cooked with the All-Clad stainless at my step-son's house and hated it. At one time I some how ended up with some of the old time RevereWare and hated that too.

 

[model70hunter]

That copper stuff may be nice, but my Lodge cast Iron will be around a 100 years or more from now and won't wear out!
BTW, that Crab apple jelly is only half as good as my new batch....

New CA Jelly? Better? I guess you need to let an unbiased expert judge.

My paternal grandmother made crab apple jelly to die for. We were forbidden to eat the sour little apples in her backyard tree as it was the jelly tree. I know good stuff.

My Mother made jelly and jams she had to keep an eye on to prevent jamaholics (her Husband and kids) from consuming it too quickly. She used a limb from a peach tree, peach preserves and peach cobler, to enforce her rules on us kids.

If you choose to gain affirmation of your statement and need it tested I'm probably your man. No peach tree limb needed

 

[model70hunter]

Okay, guys, you've got me confused. Is all this excitement about copper cookware...or ceramic cookware?

I could use some new cookware, so this isn't an academic question...thanks!

It may boil, no pun intended, down to the type of range you have. A ceramic top stove and cast iron do not mix. Electric is ok but gas, natural or propane, works best for cast.

I do not watch TV so I am not familiar with the copper or copper colored ceramic they are referring to.

Research time;;;; What I'm finding is copper plated stainless steel or copper plated aluminum with or with out a ceramic interior.

I see itty bitty solid copper pots for $100. I see many copper plated stainless interior sets that cost up to $1900.

I'm beginning to see a rat, Ratatouille perhaps. They claim copper evenly distributes the heat.

It appears they loosened the marketing hounds on the kitchen set, again.

Remember when there was cast iron, then aluminum, then stainless steel, then ceramic, then no stick crud and now it looks like they want us to rush out and get copper plated stainless steel with or with out a ceramic lining 'cause it's so much better, why you'll starve or make inferior meals without it.

This is the old sales axiom, new is better, you need it. I'm glad the sporting goods folks don't do this with camo or scopes or ammo and new guns to shoot it.

 

[johngalt]

Dad bought a set of real copper pots, the kind that was lined with tin. New stuff is lined with stainless steel. It was some leftover old stock that someone had years ago. I don't know if he has used it yet.

I got a Staub enameled iron skillet a while back. I like to cook meat and then make a pan sauce with the stuck on bits.

Also have a 1930's vintage iron skillet and a new carbon steel skillet for stuff I don't want to stick. The all-clad sauté pan is nice, but doesn't get used as much.

My favorite pot is my Staub Dutch oven.

I do have 1 Teflon pan for scrambled eggs. Eggs are a pain to clean up in everything else.