Copper Chef....Infomercial....
 

Has anyone got and used the Copper Chef Titan Pan, as seen on the TV add...
I've been looking for something good to be used on an induction cooktop....duh
And is the same thing available locally....AB.....Thx

3-4-3 asks, what's for supper..??

I'm just asking...what cookery are you using to do it up and has anyone used
this Copper Chef product....???

I had one a few years back. Didn't last nor perform as advertised. Stuff I was cooking DID stick. I threw it away.

I have a friend, who is a cook and he says, THEY ARE GARBAGE.

Copper is not recommended for induction tops.

Despite the misleading name-There is no copper in this pan:)

My sister bought a Copper Chef and it was relegated to storage after a few uses. In her case she felt that any added fat made everything stick.
Designed to cook candy in their plastic wrappers-Not eggs with butter:sHa_shakeshout:

As advertised and what made me think that someone may have finally got it right....was that they say the STAINLESS in it makes, it induction compatible...??? What I like about it was that one can use metal utensils in it and not the plastic $#!+ out there..
Is there anything out there that is good on induction, other than stainless.???

I challenge everyone with a non stick pan that is sticking now to scrub it with a wet mr clean magic eraser.

Amazing how just a burnt film on the pan surface can stop a pan from working correctly.

Give it a try. It will need cleaning from time to time but works better.

My wife really likes her heritage rock pans. Seems like people love them or hate them. Might depend on utensils and cleaning methods but been a year and she still likes them.

If people would learn how to preheat a pan they would be more than happy with good old fashioned SS or Cast Iron.

Hand wash stuff with these crazy space age non-stick coatings. They say dishwasher safe but the coating isn't.

X2 A good cast iron pan used properly is great.

I am the third generation to use the cast iron pan I have. My grandfather used it a hundred years ago and then my mother used it until 2000. And I have been using it since. It has a crust seasoned on the bottom too, from where my grandfather had it sitting on the opened hole on the top of a upright coal stove back in the 1920's. My daughter or son will get the pan soon.

sorry, not trying to derail.

We had a couple, they are junk. Work well for the first month.

Perhaps a non stick pan from Costco would be worth it so as soon as it stops working, it could be returned for a new one:)

We use a few different Lagostina non stick on ours occassionally but the fave of both of us is the cast iron. We store 3 frying pan sizes inside the oven for easy access and for the most part is our go to pans on the main induction stove top. We also have a single burner induction we bought primarily for our camping trailer and the wife has a couple of big stock pots she uses on it at home when making a large batch of tomato sauce or soups. Personally from our experience I have no problem with the non stick products but cast iron or stainless steel would be my focus based on using induction in our house.

We found the first generation of these pans to be great, what they are offering now is junk. Coating peeling shortly after put in service.

I only buy ROCK pans now, however, the newest one I bought did not last as long as the previous....I think now that my teenager likes to cook, he is not being careful and using metal utensils on the finish...Frikkin KIDS I TELL YOU:angry3:

My wife did purchase one of these copper pans and just started using it and works great, but, we will see how long it actually lasts. We are using it on a gas top.

I will have to keep an eye out since you mentioned this...:)

I like to add a little water when cooking eggs instead of flipping them for over easy. The water makes them stick in the copper pans. We went back to our cast iron pans. Threw out the copper ones.

Have a set of Lagostina as well as a couple of cast iron.
My son bought one of the Copper Chef and for the price it is fine.
It is thin so you gotta keep an eye on the heat... but for light duty, especially anything egg based it works as advertised.
It has become our go to pan for scrambled eggs, omelettes, etc.