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Showing 1 of 35 conversations about:
What do you cook on?
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Fiendmaker
2
Feb 3, 2018
Please don’t cook in the copper stuff! Kthxbye.
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XenoMuse
121
Mar 3, 2018
FiendmakerWhy so? Do you have something against copper?
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Fiendmaker
2
Mar 31, 2018
XenoMuseNo. Its supposedly dangerous to cook in because it could flake off and infect food or could chemically alter the food itself, kinda like how/why caterers use plastic wrap underneath the aluminum foil in a hotel pan to help prevent such a thing as red pasta sauce from doing just that.
to answer your question above, all I cook in and on is a cast iron, aluminum pots for stock, stainless steel or coated ’ss’, some baking pans with silcon steel I believe, or flat out glassware.
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XenoMuse
121
Mar 31, 2018
FiendmakerThe copper stuff is usually tin plated to prevent chemical interactions of food with the copper surface, while still benefitting from copper's excellent thermal conductivity. I don't think that flaking is a problem, at least with anything reasonably quality. The copper things I have seen on MD seem to be robust. Mauviel, for example.
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