12 inch red copper pan - these are great pans

[judochoke]

I normally dont meal prep, as I can't eat food thats  two days old, grosses me out. so I cook normally twice a day. I buy cheap pans from marshals or T/J max, (discount stores). at first the pans are great, food doesn't stick, eggs slide right off. but I cook on the power burner, so I always use high heat.

after a few weeks, scrambled eggs start to stick, no matter if I use oil or a cooking spray. so after a month or so, I just throw the pan away and go and but a new one. this time I bought a red copper 12 inch fry pan. (I'm sure we have all seen the commercials for these pane on TV).

well after using this pan for over two weeks, damn are these pans great. you can use either steel or plastic utensils on the pan, and nothing sticks. I mean nothing. eggs just slide right off, steaks come out great, clean up is easy. the pan is well made, and I love it. going to buy more when I go back to the stores. freaking pan was only 12.99.

[Fallsview]

I normally dont meal prep, as I can't eat food thats  two day old, grosses me out. so I cook normally twice a day. I buy cheap pans from marshals or T/J max, (discount stores). at first the pans are great, food doesn't stick, eggs slide right off. but I cook on the power burner, so I always use high heat.
after a few weeks, scrambled eggs start to stick, no matter if I use oil or a cooking spray. so after a month or so, I just throw the pan away and go and but a new one. this time I bought a red copper 12 inch fry pan. (I'm sure we have all seen the commercials for these pane on TV).
well after using this pan for over two weeks, damn are these pans great. you can use either steel or plastic utensils on the pan, and nothing sticks. I mean nothing. eggs just slide right off, steaks come out great, clean up is easy. the pan is well made, and I love it. going to buy more when I go back to the stores. freaking pan was only 12.99.

I've had one for 3 years already. I was a product tester. There are TWO copper pans out there...make sure you get the real one.



STAY POSITIVE!!!!!!!!!!!!!!!!!!!!!!!!!!!

[wes]

I've had one for 3 years already. I was a product tester. There are TWO copper pans out there...make sure you get the real one.



STAY POSITIVE!!!!!!!!!!!!!!!!!!!!!!!!!!!

LIAR

[dseiler]

I've had one for 3 years already. I was a product tester. There are TWO copper pans out there...make sure you get the real one.



STAY POSITIVE!!!!!!!!!!!!!!!!!!!!!!!!!!!

WHICH ONE IS THE REAL ONE?!?! WHY MUST YOU KEEP US IN SUSPENSE!?!?

[wes]

The infomercials for these bad boys look great.....gonna` pick up 2 or 3 myself.

[The True Adonis]

Cast Iron is still superior. 

[Rudee]

Do you own one of these as well?

[Desolate]

You want the Red Copper Square pan, not the Gotham Steel.

[Fallsview]

LIAR

Ok Wes, because being a product tester is so difficult and hard to do. The wife saw the info years ago in one of those Good Housekeeping books. They sent us the pan with all this paperwork. We had to season the pan the correct way. It is a great pan for the price but if you do not season it, it won't last.

And Wes...try to be a nicer old man.




STAY POSITIVE!!!!!!!!!!!!!!!!

[DroppingPlates]

Do you own one of these as well?

That's Joe Weider's younger brother Bo

[Marty Champions]

I normally dont meal prep, as I can't eat food thats  two day old, grosses me out. so I cook normally twice a day. I buy cheap pans from marshals or T/J max, (discount stores). at first the pans are great, food doesn't stick, eggs slide right off. but I cook on the power burner, so I always use high heat.
after a few weeks, scrambled eggs start to stick, no matter if I use oil or a cooking spray. so after a month or so, I just throw the pan away and go and but a new one. this time I bought a red copper 12 inch fry pan. (I'm sure we have all seen the commercials for these pane on TV).
well after using this pan for over two weeks, damn are these pans great. you can use either steel or plastic utensils on the pan, and nothing sticks. I mean nothing. eggs just slide right off, steaks come out great, clean up is easy. the pan is well made, and I love it. going to buy more when I go back to the stores. freaking pan was only 12.99.

once u burn oil in the copper pan its no good

[Marty Champions]

i prefer stainless steel pans you can clean up a burnt mess too on it

[sync pulse]

Agreed on the stainless cookware...that and also keeping some steel wool around the kitchen.

[DroppingPlates]

How about a 12" red cock?

[Princess L]

Agreed on the stainless cookware...that and also keeping some steel wool around the kitchen.

Bar Keepers Friend works great for stainless.  No scrubbie required; just use a regular dish rag.

[Princess L]

I normally dont meal prep, as I can't eat food thats  two day old, grosses me out. so I cook normally twice a day. I buy cheap pans from marshals or T/J max, (discount stores). at first the pans are great, food doesn't stick, eggs slide right off. but I cook on the power burner, so I always use high heat.
after a few weeks, scrambled eggs start to stick, no matter if I use oil or a cooking spray. so after a month or so, I just throw the pan away and go and but a new one. this time I bought a red copper 12 inch fry pan. (I'm sure we have all seen the commercials for these pane on TV).
well after using this pan for over two weeks, damn are these pans great. you can use either steel or plastic utensils on the pan, and nothing sticks. I mean nothing. eggs just slide right off, steaks come out great, clean up is easy. the pan is well made, and I love it. going to buy more when I go back to the stores. freaking pan was only 12.99.

You can often find some decent deals on cookware (especially around Christmas) at TJMaxx & Marshalls.  Look for things NOT made in China, like All Clad which is made in the USA using higher and heavier grade metals.  Just because it has a celebrity chef name on it doesn't necessarily make it a good product.  Part of the sticking problem could be your technique.  Hot pan not necessarily high heat), cold oil, food won't stick.  Meat and fish will tell you when it's ready to turn (too soon and it will stick).  Another secret to cooking with stainless steel is to cook on medium heat.  Cooking at too high a heat can also cause foods to stick.  Always let the pan cool down a bit before soaking to avoid warping.  If the pan discolors over time, a little Bar Keepers Friend makes it shiny and new.  And avoid cooking sprays.  The chemicals gum up the works.

[tres_taco_combo]

consider a cast iron skillet?

[tres_taco_combo]

Bar Keepers Friend works great for stainless.  No scrubbie required; just use a regular dish rag.

thanks for the tip, i will use this on a stainless pain that needs some tlc

[The True Adonis]

Bar Keepers Friend works great for stainless.  No scrubbie required; just use a regular dish rag.

This!

I have used this on my All-Clad for years and they still look new.

[Tapeworm]

Hot pan not necessarily high heat), cold oil, food won't stick.

This is what and almost exactly how the dude used to say it.  You're outed as a Frugal Gourmet fan!

[polychronopolous]

Bar Keepers Friend works great for stainless.  No scrubbie required; just use a regular dish rag.

Them Old Timey formulas and ingredients never seem to lose it, do they?

[Tapeworm]

Apparently Brasso had to change their US formulation due to environmental laws.

[Grape Ape]

You can often find some decent deals on cookware (especially around Christmas) at TJMaxx & Marshalls.  Look for things NOT made in China, like All Clad which is made in the USA using higher and heavier grade metals.  Just because it has a celebrity chef name on it doesn't necessarily make it a good product.  Part of the sticking problem could be your technique.  Hot pan not necessarily high heat), cold oil, food won't stick.  Meat and fish will tell you when it's ready to turn (too soon and it will stick).  Another secret to cooking with stainless steel is to cook on medium heat.  Cooking at too high a heat can also cause foods to stick.  Always let the pan cool down a bit before soaking to avoid warping.  If the pan discolors over time, a little Bar Keepers Friend makes it shiny and new.  And avoid cooking sprays.  The chemicals gum up the works.

Homegoods is great for scoring Lodge cast iron cookware.

[Spike]

I normally dont meal prep, as I can't eat food thats  two days old, grosses me out. so I cook normally twice a day. I buy cheap pans from marshals or T/J max, (discount stores). at first the pans are great, food doesn't stick, eggs slide right off. but I cook on the power burner, so I always use high heat.

after a few weeks, scrambled eggs start to stick, no matter if I use oil or a cooking spray. so after a month or so, I just throw the pan away and go and but a new one. this time I bought a red copper 12 inch fry pan. (I'm sure we have all seen the commercials for these pane on TV).

well after using this pan for over two weeks, damn are these pans great. you can use either steel or plastic utensils on the pan, and nothing sticks. I mean nothing. eggs just slide right off, steaks come out great, clean up is easy. the pan is well made, and I love it. going to buy more when I go back to the stores. freaking pan was only 12.99.

I have one I bought from Walmart

Thing is awesome


Make ground beef for my tacos constantly on it

[Princess L]

This is what and almost exactly how the dude used to say it.  You're outed as a Frugal Gourmet fan!

Didn't that guy turn out to be a pedo?  There was always something weird and annoying about him    Never a fan