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Copper pan lining
RomfordNavy
Posts: 891
Forumite
Any Chefs out there will experience of copper pans who could help me answer this.
Was just about to buy myself my first copper pan and had intended to get one with stainless-steel lining, this is intended to be used as a daily workhorse so the robustness of stainless against tin seemed like a good idea. However I am now reading that stainless steel is not a good conductor of heat so maybe negates the benefits of having copper. Also find opinions that stainless is not as good a non-stick surfaceas tin.
Are either of these issues noticably important or just unimportant rumours?
Was just about to buy myself my first copper pan and had intended to get one with stainless-steel lining, this is intended to be used as a daily workhorse so the robustness of stainless against tin seemed like a good idea. However I am now reading that stainless steel is not a good conductor of heat so maybe negates the benefits of having copper. Also find opinions that stainless is not as good a non-stick surfaceas tin.
Are either of these issues noticably important or just unimportant rumours?
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