this post was submitted on 28 Aug 2023
685 points (99.0% liked)
Asklemmy
43138 readers
1269 users here now
A loosely moderated place to ask open-ended questions
Search asklemmy ๐
If your post meets the following criteria, it's welcome here!
- Open-ended question
- Not offensive: at this point, we do not have the bandwidth to moderate overtly political discussions. Assume best intent and be excellent to each other.
- Not regarding using or support for Lemmy: context, see the list of support communities and tools for finding communities below
- Not ad nauseam inducing: please make sure it is a question that would be new to most members
- An actual topic of discussion
Looking for support?
Looking for a community?
- Lemmyverse: community search
- sub.rehab: maps old subreddits to fediverse options, marks official as such
- [email protected]: a community for finding communities
~Icon~ ~by~ ~@Double_[email protected]~
founded 5 years ago
MODERATORS
you are viewing a single comment's thread
view the rest of the comments
view the rest of the comments
I needed a new saucepan.
I've now replaced half my kitchen.
If you ever go to India, take an extra suitcase that you can fill up with Stainless Steel cookware. The price is amazing, and the quality is so much better than what's available in America. We spent about $85 on what I estimate would have cost $400-$500 in America.
Not in the US, but yeah I do know a little Indian warehouse with a pretty extensive selection of stuff. I find myself preferring aluminum just due to the reduced weight, though.
I want to try buying cheap old copper pan and refurbishe it. New ones are 20x more expensive.
Oh, I don't really recommend copper as someone that cooks.
Like, you can accidentally poison yourself or possibly give yourself early dementia. They are a pain to clean unless you are willing to buff them constantly to keep the shine... Do yourself a favor and get like a couple decorative pieces if you really want copper but cook with steel/iron
I think you're just supposed to avoid heavy acids with them. And it's one of those 'lifetime risk' dealies.
I have a cast iron pan, but it is more about the refurbishing proces. I want to try relining it with tin.
From my understanding about them it is generally safe when you have intact lining.
Oh..... Yeah... Good luck getting it to keep that lining.
If you want to do it for just the experience go ahead but also still don't cook with it.
Tin sucks. Like straight up. Super soft. Scratches easy. Melts easy. It's not nonstick and things will stick to it and the act of scrubbing it will potentially strip the tin off and make you get to enjoy relining it again, and again, and again, and again and...
Copper is pretty, but you'd have to really put a gun to my head to make me want to cook with it ever