Saturday, January 21, 2017

Pots and Pans

I've told you about my bachelor brother-in-law who lives nearby and enjoys my cooking (I usually bring him leftovers when we see him for Bible study each week, and sometimes we have him over for dinner on the weekends.) Well, he gave us a wonderful Christmas gift that he came up with all on his own. Such a pleasant surprise!

Have you heard of Copper Chef? They sell a unique line of pots and pans. I hadn't heard of the company until we received a Copper Chef pan for Christmas, but apparently they are "as seen on TV." Sometimes that can be a red flag, but not in this case.

I have used our new pan several times this month, and it works great. The best part is that you don't have to use oil. All my other pots and pans are ceramic (aside from my cast iron skillet), and they are wonderful, too, but this one is especially great.

The one downside is that, like ceramic pots and pans, it can only tolerate low to medium heat. (I made sure to remind Mr. Handsome to use the cast iron skillet is he wants to turn up the temperature.)

I am not receiving any sort of compensation for this post. I'm just curious what your thoughts are on pots and pans. There are so many different types. Which do you prefer?


49 comments:

  1. I own a set of T-Fal nonstick pans but I personally love my cast iron skillets the best. I've heard about the Red Copper skillets and I wondered about them. I'm glad to know someone is having a good experience with one. Perhaps next time they go on sale at Walmart, I may buy a small skillet.

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  2. Anonymous1/21/2017

    What about using acidic foods in the copper pans? Are they truly copper, or only copper color? I would not want pans that react and create off flavors. For instance, you have to be careful of tomato-based products and cast iron.

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    1. I called the company to ask about acidic foods, and they said it's totally fine because there is a "Cerami Tech non stick coating" on Copper Chef pans. :)

      Ellie

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  3. Anonymous1/21/2017

    I heard that the copper chef pan you can do it right over the stove then put in the oven?

    My hairdresser bought one and she loves it.

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    1. I heard that too. Very handy!

      Ellie

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  4. Anonymous1/22/2017

    Ehi, Ellie, did you attend any of the women marches on saturday? I was such a special moment, it got me tearing up from pride. ;)

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    1. Anonymous1/23/2017

      What does Saturday's events have to do with Ellie's new pot? Nothing. Please don't try to turn this pleasant blog into something political, but I am glad for our freedoms and that you got to exercise yours.

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    2. Anonymous1/23/2017

      😁😂😄

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    3. No, I didn't. :) Did you?

      Ellie

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    4. Anonymous1/24/2017

      I think the march where you tear up from pride is at a later date.

      Delete
    5. Anonymous1/24/2017

      Original poster here: no, I was unable to attend, but seeing how many passionate people (women AND men) were peacefully manifesting was really encouraging... :)
      I think that in this hard times it's important to stand together for the rights of all, and not to think just of "myself", "my country", "people who look/think/live/express themselves like me". We may disagree but having the freedom to say so (peacefully) and to live accordingly to one's own beliefs, as long as they don't impose unnecessary limitations to other, is so important.
      I personally think peaceful manifesting is so important because of that: it's a way to say "I'm here", "I care", even if it doesn't directly involve me.

      To anonymous 1/23/17: it's not linked to the topic of the post, but I thought it was important and it was very much on my mind because it was the same day. Ellie didn't seem to be bothered, so why are you?

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  5. Anonymous1/22/2017

    Stainless steel is good I thought. Is there something about that is not good that you knoew about? Please share here if so. I have never heard anything bad about cooking in stainless steel yet. But I am interested if there are things to know about.

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    1. I don't own any stainless steel pots and pans, but I haven't heard anything bad about them. I'm curious, do you have problems with food sticking in stainless steel pans?

      Ellie

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    2. Anonymous1/24/2017

      The trick to stainless is to oil before you cook in it. Olive oil is my go to.

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    3. Thanks for sharing! I'll have to pass that advice on to my sister-in-law. She just received a set of stainless steel pans for her wedding.

      Ellie

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  6. Anonymous1/22/2017

    We have a copper chef pan. It is so nice to not have to use oil anymore!

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    Replies
    1. I agree! How long have you had yours for?

      Ellie

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  7. Anonymous1/22/2017

    I got a copper skillet for Christmas. Mine says you can use butter or oil in it, but don't use spray pam it it, because it builds up. I use it all the time.

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    1. Mine says that, too. It says you shouldn't have to use oil but that you can, so long as it is not an aerosol spray oil. They recommend using oil with a high smoke point. Mine doesn't say anything about butter, so I would assume it's fine to use, but don't quote me on that. :)

      Ellie

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    2. Anonymous1/24/2017

      It's always better to use oils with a high smoke point, once they smoke (burn) a lot of them become unhealthy and unsafe to use.
      I cook mostly with stainless steel, but will also use glass or cast iron.
      I wasn't the one you asked, but in answer to your earlier question about things sticking to stainless steel, it's no worse than other regular cooking surfaces, as opposed to non stick coated pans which I won't use under any circumstances. You have to pay attention when you're cooking, but they are easy to clean and use, especially the higher quality ones like all clad. They are expensive, but the high quality ones will last at least a lifetime, and judging from the ones I've picked up at estate sales, maybe 2-3 lifetimes.

      Delete
    3. Thanks for sharing. Out of curiosity, what are your favorite oils to use? There are so many to choose from, and it's always interesting to hear with others like.

      Ellie

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    4. Anonymous1/27/2017

      I mostly use grapeseed or coconut oil for cooking these days, but I use olive oil if I won't be heating it at all, or if I'm just warming something.

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    5. I love coconut oil. It makes great popcorn! Haven't used grape seed oil very much, but I've been wanting to experiment.

      Ellie

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  8. Anonymous1/22/2017

    A friend of mine has one of these, and she loves it. I didn't ask her about the heat factor, but now I will.

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  9. Anonymous1/22/2017

    I saw the copper pan on tv and thought it looked cool! Like you wasn't sure because it is a "as seen tv" lol. So thanks for your review. I love my cast iron pans! Us them daily, a couple times a day.

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    Replies
    1. Glad it was helpful! I agree that cast iron pans are great.

      Ellie

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  10. I so enjoy reading your Duggar and Bates blogs each day! Thank you!I'll have to start this one too! ;)

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    1. Thanks for commenting! I'm thrilled to have you as a reader. :)

      Ellie

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  11. Anonymous1/23/2017

    My step son bought one and loves it!

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  12. Anonymous1/23/2017

    I always enjoy reading your blog, Ellie. Keep up the great work! :)

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    Replies
    1. Well thank you! Have a wonderful day. :)

      Ellie

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  13. Anonymous1/23/2017

    It appears there is no copper in this pan. only a copper colored non stick coating. I have used Stainless Steel for more than 35 years and LOVE them! I do use GIANT cast iron skillets for our homemade pizzas.

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    1. Yep, I called the company to ask, and they said it's aluminum with Cerami Tech non-stick coating and a steel induction plate. According to the company, as long as you follow the guidelines, the non-stick coating won't come off.

      That's great! Have you had the same stainless steel pans for 35 years, or have you had to change them out?

      Ellie

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  14. Anonymous1/23/2017

    I too have a Copper Chef and love it, but it is not made of real copper, Ellie. It is "coated aluminum with a steel induction plate." It's only colored copper. My husband pointed out that the cost of copper is so high, a pot of that size would cost hundreds or more. Love it regardless and would recommend it/buy as a gift!

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    Replies
    1. I called the company to ask, and that's what they said, too. Glad you have enjoyed yours! How long have you had it for?

      Ellie

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  15. Anonymous1/23/2017

    Aluminum is a good heat conductor, but people stopped using plain aluminum pans years ago when there appeared to be health problems related to the aluminum leaching out of foods cooked in the pans. But the "coating" on the pan should stop that. Not sure exactly what these "copper" pans are coated with, though. Possibly something else that will turn out to be toxic years from now! Everything in life has a trade off, it seems. I have old cookbooks that tell housewives how to remove stains from aluminum pots. They especially reacted with vegetables. I know my mother sterilized baby bottles in an aluminum sterilizer, and then she used it as her stew pot for ages! I'm doomed, LOL.

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    1. Oh my goodness I remember my mother sterilizing baby bottles! You don't see bottle sterilizers anymore though. We broke a lot of bottles too!

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    2. LOL. They are coated with "Cerami Tech non stick coating" that apparently won't come off if you follow the guidelines. I totally agree though, health guidelines are always changing. Moderation is definitely key. I now have a cast iron skillet, multiple ceramic pots and pans, and a Copper Chef, and I plan to use them all. What types of pots and pans do you have?

      Ellie

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  16. Anonymous1/23/2017

    I'm more interested in what's in the pan then the pan itself? LOL What are you making, and is it easy? I'm always on the lookout for easy recipes.

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    1. That's a good question! :) That particular dish is something I made up. I chopped up zucchini into thin "ribbons" and heated it with peas and chunks of ham. Then I added scrambled egg and some minced garlic and mixed all that with cooked whole wheat noodles. It was very easy!

      Ellie

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    2. Anonymous1/24/2017

      I agree with you, this photo makes me hungry :)

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  17. Anonymous1/23/2017

    I have seen these many times on tv and wondered how well they worked! We got a Rachael Ray set about 3 years ago and it's the best we have had! I love it!

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  18. I had a set of Farberware for a few years but soon got Salad Master waterless cookware. I love it & love stainless but it is definitely overpriced. I would never recommend a young couple spend thousands of dollars on cookware. You can buy really nice pieces of stainless at a more reasonable price. In fact, Samsclub.com has some really nice stainless frying pans for less than $30. They are called Tramontina Tri-ply Clad. When I saute, I only use a little water instead of oil. About the only time I use a small amount of olive oil spray is when I fry eggs. On another subject, Northeast Ohio is a great place to visit! We have the largest Amish settlement in the world here. We live about 20 minutes away and would love to host you and Mr. Handsome when you decide to visit. Would really love to have you visit! BTW...We met the Duggars years ago when they came to our area. We got to help organize and prepare a supper for them and have dinner with them.

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    1. Thank you for your kind invitation! We will keep that in mind. I have always wanted to visit that part of the country.

      Blessings,
      Ellie

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  19. Anonymous2/19/2017

    I LOVE my Le Creuset braising pan. It can go on the stove top and in the oven, it is a pretty red color, and it has a nice big lid (which can also go in the oven). Le Creuset is really pricey, but this one was a Christmas gift a few years back and I really love it, I know it will be helping me serve yummy food for many years to come!

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  20. I am using mine for the first time. I am doing a pot roast. It says not to put into cold water. I get that. But I sired my roast then was afraid to put my cold broth and vegies in so I let it cool down totally. Is it okay to put cold broth etc into the pan without damage?

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    1. Hi there,

      As long as you're not just dumping a bunch of frozen foods and liquids directly onto the hot pan at once, you should be fine. I would recommend adding the veggies first and cooking them for a few minutes and then adding the broth.

      Ellie

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  21. Anonymous3/22/2017

    Do you still use this pan? What pans do you recommend ? We only have a old cast iron and nonstick pan.

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    1. I do. It has been working wonderfully. I really love my ceramic pots and pans, as well. Zwilling is the most quality (from my experience) and GreenLife is great, too.

      Hope this helps.
      Ellie

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