I finally went with the copper pans over stainless steel after 10 years of wondering

I had this choice to make back in 2016 when I was setting up my first real kitchen in a little spot in Portland. I went with stainless because it was cheaper and tougher, but last month I finally grabbed a set of copper from a restaurant supply place near the Pearl District. The heat control is so much better for sauces and fish, but man do they need constant polishing or they look terrible after one service. Has anyone else made the switch and regretted the upkeep?

3 comments

3 Comments

parker18322d ago

1990s All-Clad is still outperforming my friend's copper set after 15 years.

ellis.leo22d ago

Funny how the old stuff just works better, isn't it?

christopher94322d ago

I read somewhere that copper pans were the standard in French kitchens for decades before non-stick took over, so there's definitely something to the old ways. @parker183 has a point about older All-Clad being a tank, but if the heat control difference is noticeable to you, the polish might be worth the trade-off.