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copperpanguy.bsky.social
Ask me anything about traditional copper cookware. @northcoastcopper on IG, Tiktok, YouTube
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POV: cooking broccolini & black kale au gratin in restored antique tinned copper pans This is what Campbell's Soup took from us when they convinced postwar Americans dumping canned cream of mushroom on green beans is an acceptable replacement for traditional rich casseroles

submitted 86 days ago • 0 comments

Unpopular opinion: like triangle sandwiches taste better than rectangles, round foods are better in oval format Frittata with crab, broccolini, black kale and BellaVitano cheese, cooked in vintage Mauviel tinned copper fish skillet

submitted 88 days ago • 0 comments

Air fryer hack to avoid Teflon contact, but still brown the bottom with no sticking: simply line the rack with tin-lined copper, like this antique Dehillerin mini gratin

submitted 88 days ago • 0 comments

This is the biggest lie in cookware in 2024. Hexclad uses a sol-gel ("ceramic") nonstick coating (very quietly switched from PTFE recently). It can only possibly last a few years at best. You could only "use it for life" for decor or something other than cooking.

submitted 88 days ago • 1 comment

Myth: Copper pans are a pain to keep clean since it tarnishes, so needs polished after every use Reality: It's a pain to keep polished, not clean. Copper tarnish is clean, also protective and improves performance. Most copper pan users rarely polish, maybe once a year or two when verdigris shows.

submitted 89 days ago • 1 comment

Black Friday is a great day to maintain your old stuff and not buy anything new. What are your oldest things you use most days? Retinned French and English copper pans, made c. 1890s-1920s English anvil, made 1849

submitted 89 days ago • 0 comments

Retinned vintage Mauviel 4.5 qt copper saucepan vs the modern equivalent (retail ~$400). Which would you rather have?

submitted 89 days ago • 0 comments

One of the things that makes tinned copper oven pans (gratins, roasters) special is they heat very evenly on a burner. So it's easy to kickstart browning roast veg by sauteing cut side down while the oven preheats.

submitted 89 days ago • 0 comments

Myth: Since tin can melt at 450, don't put a tinned copper pan in an oven set past 425F or so. Reality: Even in a 550F oven, the surface of a copper pan mostly covered with food will be in the 200s-300s, because the food is constantly cooling it with 212F steam, so the tin is safe.

submitted 90 days ago • 0 comments

Turkey PSA: don't waste the offal in the cavity, snack on them Towel dry heart and liver, sear in EVOO in your smallest tinned copper pan 30-45s each side. Melt a knob of butter off the heat. Season with salt & pepper, minced parsley, pour butter over, slice & eat on toast. Gizzard raw for the dog

submitted 91 days ago • 0 comments