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  2. Mother had a whole set of Revere ware. I cleaned it. No thanks. I use all stainless without any nonstick chemicals. It does just fine. I’m having a kitchen renovation done and I’m getting a new two oven induction cooktop. Stainless does just fine thank you. Help yourself to all your ketchup cleaning and salt scrubbing!

  17. I own one copper pan. I baked and make a lot of caramel and the like so my mother got me one because she was told that copper is good for candy making. I looked away for a moment to check a text and the sugar went from light gold to burnt black. I was able to clean the pan but it conducted heat too quickly for me.

  20. So other than just being able to control heat better there's no actual benefits to cooking with copper this advertisement sounded like a pharmaceutical drug commercial may help with this one specific problem but will cause 30 more problems if you used incorrectly😂

  25. >1.5 times as responsibe as aluminium

    Thank you, this tells me everything I need to know. Copper is beautiful but the price difference between a good copper pan and a good aluminium pan is much too large to justify such a small difference.

    Aluminium time baby

  28. Interesting bever knew the 425 thing for tin ive used tin lined or full on tin cook leare in my 18th century and or Americans civil war reacting for many years i guess ive never used it on modern cook tops only on open fires or coal/woodstoves

  32. Actually more than twice as conductive as the aluminum alloys used in cookware. Manufacturers of tri-ply and coated aluminum pans don't use more conductive pure aluminum. You also underestimated tin's melting point by 25F. 450F is not a low melting point for 99% of cooking tasks, in fact the Maillard reaction mostly happens around 280-330F, typical surface temps while cooking are much lower than most people assume because the cooling effects of moisture in fresh foods are widely underappreciated. This whole review should be redone, the testers gave more wrong than good information about copper and especially tin, and arbitrarily refused to even test the tinned skillet in the cooking tasks because they don't have a good grasp on the normal pan surface temps for e.g. browning chicken pieces.

  39. 62 years ago my wife bought revere copper bottom pots and pans. We were married two years after she bought them. I still use them almost every day. Here is a tip for anyone that has a copper vessel that needs to be cleaned. You can use ketchup, smear it on nice and thick and let it sit. I use vinegar sprayed on from a pump sprayer and I dust the copper with salt, regular plain white table salt. You will see the chemical reaction immediately. I use a Scotchbrite to scrub it that has been wet with vinegar. If you do it reasonably often, it is a very easy task.

  40. Would like to know the name of a smaller, low wattage, ceramic electric skillet that isn't big bucks.
    Been trying to find something that works. Most companies assume CV everybody wants blasting fast heating, but even the low temp brings on fast boiling.
    I want to make nachos, heat croissants, and pizza without burning. There is a sweet spot for heating that allows crisping without burning.

    Lower wattage is important for us with solar, or older RVs with limited power draw. Don't want to destroy the wiring when the fridge pops on.

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