Does the Copper Chef Pan Live Up to Its Bold Infomercial Claims? The Kitchen Gadget Test Show
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Date: 2020-05-20
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Comments and reviews: 10
Vince
I bought one about 2 years ago. It worked great at firstAfter a few months though I noticed it I had to give it a good clean after every use to get the residue off the bottom of the pan it certainly was not a no stick at that point. I got in touch with the manufacturer's agent in the Toronto area and told them. The lady said bring it in will give you a replacement she didn't argue or ask any questions. however I had gotten used to washing it after every use and it was suitable for general things with that has a lid that keeps stuff from splattering all over the stove so I haven't gone in to get an ex change but it certainly is not a no stick pan
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I bought one about 2 years ago. It worked great at firstAfter a few months though I noticed it I had to give it a good clean after every use to get the residue off the bottom of the pan it certainly was not a no stick at that point. I got in touch with the manufacturer's agent in the Toronto area and told them. The lady said bring it in will give you a replacement she didn't argue or ask any questions. however I had gotten used to washing it after every use and it was suitable for general things with that has a lid that keeps stuff from splattering all over the stove so I haven't gone in to get an ex change but it certainly is not a no stick pan
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Gregory
Durability should also be tested. Years ago I got wowed by a Tfal demonstration at a county fair. Fry eggs with no oil! Slips right out of the pan! I was just getting out on my own as an adult and had no experience with buying cookware. I plopped down a check for the entire set. And for a little while life was good. Eggs slipped right out, just like the woman doing the demo. However. a couple of months of use later, different story. In spite of being super careful, no metal utensils, no scouring pads, etc, the non-stick coating just started to fail. I eventually gave the whole set to Goodwill, I got so frustrated. Lesson learned.
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Durability should also be tested. Years ago I got wowed by a Tfal demonstration at a county fair. Fry eggs with no oil! Slips right out of the pan! I was just getting out on my own as an adult and had no experience with buying cookware. I plopped down a check for the entire set. And for a little while life was good. Eggs slipped right out, just like the woman doing the demo. However. a couple of months of use later, different story. In spite of being super careful, no metal utensils, no scouring pads, etc, the non-stick coating just started to fail. I eventually gave the whole set to Goodwill, I got so frustrated. Lesson learned.
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Ernest
I own this product, plus a CopperChef induction cooker, grill, and a large rectangle pan that holds upwards of 9qt, and includes a lid, 2 fry baskets, and a grill lid. I use them all the time. I use them like I use my Lodge dutch pots. They're so big, they're perfect for making large batches of chicken stock (which I do often. I don't fry anything in them because they're so deep, it'd end up steaming instead of frying. I love my Lodge pots, but for really big chores, the CopperChef is definitely a strong option, if not a go-to all together. I've never had anything stick in it, by the way.
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I own this product, plus a CopperChef induction cooker, grill, and a large rectangle pan that holds upwards of 9qt, and includes a lid, 2 fry baskets, and a grill lid. I use them all the time. I use them like I use my Lodge dutch pots. They're so big, they're perfect for making large batches of chicken stock (which I do often. I don't fry anything in them because they're so deep, it'd end up steaming instead of frying. I love my Lodge pots, but for really big chores, the CopperChef is definitely a strong option, if not a go-to all together. I've never had anything stick in it, by the way.
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Javier
I purchased two of these, one 16 and one 12 fry pans from Copper Chef, I loved them for about four months after that, everything starts to stick on it, eggs and fish wont not come out of there in one piece anymore, it looks like they use a coat of transparent something that wears out through time. We never used scrubs or anything other than water and dishwasher, now we are using a rubber silicone spatula to scrape the eggs and whatever gets stuck on. Make the same test with a four months old pan and we talk again.
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I purchased two of these, one 16 and one 12 fry pans from Copper Chef, I loved them for about four months after that, everything starts to stick on it, eggs and fish wont not come out of there in one piece anymore, it looks like they use a coat of transparent something that wears out through time. We never used scrubs or anything other than water and dishwasher, now we are using a rubber silicone spatula to scrape the eggs and whatever gets stuck on. Make the same test with a four months old pan and we talk again.
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Deborah
Well I bought one and I don't like it, the first thing I did was make some breakfast and you can taste whatever that copper is? You can taste it in your food, I had to throw away my sausage and my eggs, I'd use it for heating up Popeyes heating up a small pizza that's it, oh yeah and I made some cornbread, and the Ants get hot as hell, so always wear gloves, and I think your steak would have came out okay if you wasn't eating an animal that wasn't cooked, don't know why people always eat some bloody ass meat
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Well I bought one and I don't like it, the first thing I did was make some breakfast and you can taste whatever that copper is? You can taste it in your food, I had to throw away my sausage and my eggs, I'd use it for heating up Popeyes heating up a small pizza that's it, oh yeah and I made some cornbread, and the Ants get hot as hell, so always wear gloves, and I think your steak would have came out okay if you wasn't eating an animal that wasn't cooked, don't know why people always eat some bloody ass meat
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spankminister
Why does this myth persist that cast iron heats evenly? Seriously, just put a cold iron pan on a hot flame and you can feel with your hand that the center of the pan will be hot first while the edges are cold. That's why you're supposed to heat it slowly on the stove or in the oven so the heat has time to disperse. The actual reason you get a better sear on cast iron is that its mass will hold a lot more heat so that meat going in the pan won't lower the overall temperature, right?
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Why does this myth persist that cast iron heats evenly? Seriously, just put a cold iron pan on a hot flame and you can feel with your hand that the center of the pan will be hot first while the edges are cold. That's why you're supposed to heat it slowly on the stove or in the oven so the heat has time to disperse. The actual reason you get a better sear on cast iron is that its mass will hold a lot more heat so that meat going in the pan won't lower the overall temperature, right?
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macks
Don't know why you have issues. Have mine since came out. Still works. Notice she don't like something she will say it no good. Ninja air fryer to her =no good. Turkey deep fryer =she can't fry a turkey. Said no good. AND foolishly pd 75. 00 bucks for peanut oil. HEY stand on the pan, so you can see what you are DOING. ICE CREAM MACHINE she didn't let it go longer, can't turn the cone, when dispenseing out ice cream. ESTHER BRING YOUR WOK OR RICE COOKER.
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Don't know why you have issues. Have mine since came out. Still works. Notice she don't like something she will say it no good. Ninja air fryer to her =no good. Turkey deep fryer =she can't fry a turkey. Said no good. AND foolishly pd 75. 00 bucks for peanut oil. HEY stand on the pan, so you can see what you are DOING. ICE CREAM MACHINE she didn't let it go longer, can't turn the cone, when dispenseing out ice cream. ESTHER BRING YOUR WOK OR RICE COOKER.
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TheDynamiteGuy
That cheese test is bull because that pre-sliced crap you used is full of oil! FAIL! And also with the steak as it has enough fat in it to keep it from sticking! I have cooked many a steak in a cast iron frying pan without sticking! Another FAIL! Also adding butter to the steak is about adding flavor and not fat necessarily, and by the way, naturally occurring fats in meat are actually good for your health anyway! So, IMO this was a big FAIL!
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That cheese test is bull because that pre-sliced crap you used is full of oil! FAIL! And also with the steak as it has enough fat in it to keep it from sticking! I have cooked many a steak in a cast iron frying pan without sticking! Another FAIL! Also adding butter to the steak is about adding flavor and not fat necessarily, and by the way, naturally occurring fats in meat are actually good for your health anyway! So, IMO this was a big FAIL!
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ahoneyman
I got one free from a co-worker and it's not bad. Yes, you need to use some oil or butter as the nonstick surface wears quickly. The vent in the top is great for cooking rice and you can make a decent chili in it. The extra depth is nice if you like making your own tomato sauce too. I used it to make Jiffy cornbread once and it worked fine. It won't replace all your pots and pans and the claims are wildly exaggerated. Still, the pan is useful.
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I got one free from a co-worker and it's not bad. Yes, you need to use some oil or butter as the nonstick surface wears quickly. The vent in the top is great for cooking rice and you can make a decent chili in it. The extra depth is nice if you like making your own tomato sauce too. I used it to make Jiffy cornbread once and it worked fine. It won't replace all your pots and pans and the claims are wildly exaggerated. Still, the pan is useful.
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violian5
These only work as described for about the first 2 months. I follow the care instructions exactly and after 2 months of very light use (about once every 2 days just to fry eggs and stir fry, the nonstick is non-existent- food sticks like crazy even despite using cooking oil. I also use a non-scratch dish scrub to clean it. As for regular Teflon coated pans - I dont have any issues with them wearing out prematurely.
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These only work as described for about the first 2 months. I follow the care instructions exactly and after 2 months of very light use (about once every 2 days just to fry eggs and stir fry, the nonstick is non-existent- food sticks like crazy even despite using cooking oil. I also use a non-scratch dish scrub to clean it. As for regular Teflon coated pans - I dont have any issues with them wearing out prematurely.
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