Started By
Message

re: Be all, end all Cookware Thread

Posted on 1/9/13 at 10:17 pm to
Posted by KosmoCramer
Member since Dec 2007
76560 posts
Posted on 1/9/13 at 10:17 pm to
On a scale of 1-10, how much do you think a copper core distributes and holds heat better than aluminum.

Is it just about that or is it also about durability?


I have a restaurant supply store 3 streets from me downtown, so I'm gonna go there tomorrow and probably buy a 12qt stockpot.


I appreciate all the help by the way.

Posted by Gris Gris
OTIS!NO RULES FOR SAUCES ON STEAK!!
Member since Feb 2008
47508 posts
Posted on 1/9/13 at 10:24 pm to
I've never owned a copper anything so I'm not who you should ask. My Lincoln stuff is from a commercial line that's not around anymore. I think what they make now is the cheap stuff. Mine is very much like All-Clad and it has and still is serving me well. I have a ton of the old good Magnalite pots and dutch ovens, roasters in several sizes. I don't like the new Magnalite stuff, though I think they're making it again. I've got a ton of the old Dansk. It's thinner than the heavier Staub or Le Creuset etc... I still use it and they've just started making it again. I have a number of the Le Crueset pieces. They're so darn heavy when they're empty. I like them, but I hate lifting them and if I'm cooking something that I can use the Dansk for rather than the LC, I do it every single time. Some of my Dansk is finally chipping a bit so I'm thinking about replacing it with new now that they're making it again.
first pageprev pagePage 1 of 1Next pagelast page
refresh

Back to top
logoFollow TigerDroppings for LSU Football News
Follow us on Twitter, Facebook and Instagram to get the latest updates on LSU Football and Recruiting.

FacebookTwitterInstagram