Copper Chef Pan Review
Don’t believe the no-stick no-sense about any frying pan much less the Copper Chef Pan which is one of the latest touted as the best non-stick pan you can buy. I purchased the large, square Copper Chef Pan about a year ago. One of the things that attracted me to this pan was it’s size and depth and fact I can even place it in an oven for baking. My expectations about the much-hyped non-stick frying service was skeptical at best. I’ve tried numerous pans and they all stick after a while whether I use a properly-seasoned Cast Iron, Stainless Steel, or Teflon-coated pan. The infomercial claims on the Copper Chef pan look oh-so impressive, and it really is great how versatile this pan. You can use it to fry, but it is large enough that you can also use it to cook sauces, soups or deep-fry. Probably, the best luck I’ve had with this particular, ‘non-stick’ pan is deep-frying potato wedges. The bad news is that solid meats and oil residue began sticking right in the middle of the pan after about only 3 weeks of use. I usually get 6-8 months out of a non-stick, teflon-coated pans. I have a couple of Paul Dean pans that are still stick-free after 3 years. I have better luck with the smaller pans and now I know why.